These healthy blueberry muffins with applesauce, spelt or whole wheat flour, and fresh blueberries came out fantastic! Just check the comments below for yourself, wow. Moist and light, I highly recommend to make a double batch because both kids and husbands love these. I have warned you.
Usually, I prefer to eat my berries fresh, however these muffins deserve even the priciest supermarket January blueberries.
If you are looking for more quick breads with berries, check out my almond muffins with blueberries and cherries, whole wheat coffee cake with blueberries, and blueberry oatmeal crumble bars. Frozen or fresh berries/fruit can be used in any of these recipes.
Healthy Blueberry Muffins
- 2 eggs, lightly whisked
- 1 cup applesauce, unsweetened
- 1/3 cup maple syrup or raw honey
- 1/4 cup coconut (melted) or avocado oil
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder, aluminum free
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups spelt or whole wheat flour
- 1 1/2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin (I used both and didn't spray anything).
- In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs.
- Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.