These healthy blueberry muffins with applesauce, spelt or whole wheat flour, and fresh blueberries came out fantastic! And no sugar. No refined sugar.
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 easy clean eating muffins deserve even the priciest supermarket January blueberries! I recommend to buy organic whenever you can because berries are on a Dirty Dozen list.
How to Make Healthy Blueberry Muffins
Minimum ingredients: whole wheat or spelt flour, applesauce, maple syrup or honey, virtually any oil (healthy widely available options: extra virgin olive oil, avocado oil, coconut oil), eggs, a few handfuls of fresh or frozen blueberries, baking soda + powder, pure vanilla extract and salt. That’s it!
1 1/2 cups of fresh blueberries is good enough. Frozen blueberries can be used too. My favourite low sugar blueberry muffins are with fresh blueberries but not a big deal.
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 whole wheat or spelt flour and stir gently to mix. Do not over mix.
Stir a few times and let batter sit for a few seconds to let flour absorb the moisture. Stir again. A few flour patches here and there are fine.
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 good for you muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
More Healthy Muffins and Berry Recipes:
- Almond muffins with frozen berries and half almond flour.
- Whole wheat coffee cake with blueberries and irresistible healthy drizzle.
- Blueberry oatmeal crumble bars with frozen or fresh berries will be a star of any brunch!
Enjoy!
PrintHealthy Blueberry Muffins
Healthy Blueberry Muffins Recipe with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved recipe with fantastic reviews!
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Total Time: 27 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Oven
- Cuisine: North American
Ingredients
- 2 eggs, lightly whisked
- 1 cup applesauce, unsweetened
- 1/3 cup maple syrup or honey
- 1/4 cup avocado oil or coconut oil (melted)
- 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
Instructions
- Preheat oven to 350 degrees F and line muffin tin with unbleached muffin 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.
Store: Store in an airtight container in a cool dry place for up to 3 – 4 days, in a fridge for up to a week or in a freezer for up to 3 months.
Did you make this recipe? Please give it a star rating in the comments.
