Healthy Blueberry Muffins with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved recipe with fantastic reviews!
Mine and most kids absolutely love muffins. Healthy banana muffins, healthy chocolate chip muffins and almond flour banana muffins top their list.
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 healthy blueberry muffins deserve even the priciest supermarket January blueberries! I recommend to buy organic whenever you can because berries are on a Dirty Dozen list.
What Are the Ingredients?
My simple blueberry muffin recipe contains simple ingredients:
- Whole wheat or spelt flour
- Applesauce
- Maple syrup or honey
- Any oil (healthy widely available options: extra virgin olive oil, avocado oil, coconut oil)
- Eggs
- A few handfuls of blueberries
- Baking soda + powder, pure vanilla extract and salt.
That’s it!
Can I Use Frozen Blueberries?
My favourite blueberry muffins are with fresh blueberries but not a big deal. Frozen blueberries can be used too.
1 1/2 cups of fresh or frozen blueberries is good enough.
How to Make Healthy Blueberry Muffins
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.
Can I Freeze Blueberry Muffins?
Absolutely. Bake, cool and freeze these low sugar blueberry muffins in Ziploc bag containers. Don’t forget to let out as mcu hair as possible.
Thaw on a counter for a few hours. Warm up in the oven or microwave for that freshly baked experience.
More Healthy Muffins Recipes
Enjoy these healthy blueberry muffins! Would love to know if your kids approved!
PrintHealthy Blueberry Muffins
Healthy Blueberry Muffins 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: Muffins
- 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.
Really want to make these but only have white flour. Does anyone know how much white flour to use in place of the whole wheat or spelt?
Never ried. White flour doesn’t work the same as whole wheat.
Would I use white or whole spelt flour?
Whole.
These are very good and very easy to make. The hardest part is letting them cool for 30 min. before eating.
★★★★★
So happy to hear, Marilyn! Let them cool just a bit, like 10 mins.
Love these muffins. Like that there is no added sugar. Definitely a keeper.
★★★★★
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe, Karen.