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.
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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 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 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 muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
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.
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
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.
Hi Olena, Just tried these muffins for the first time and I absolutely love it!!! Even though I used 2 bananas instead of applesauce, small grapes instead of blueberries, agave syrup instead of maple syrop :))))) …. and grapeseed oil, it turned out to be very delicuious. Thanks a lot for the recipe!
★★★★★
Those are very smart 1:1 subs.:) My pleasure.
Yum!
★★★★★
These were delicious!
★★★★★
My kids really-really enjoyed these blueberry muffins! They were gone in a day.
★★★★★
Hi! I’m new to your website and I love it! I’ve made these muffins twice now, once with frozen blueberries and once with fresh. They were both delicious! The perfect treat without feeling guilty. I liked the ones with the frozen blueberries better, but my hubby liked them better with the fresh blueberries, so I guess it’s personal taste.
Thanks for sharing such a great/easy recipe!
Hi Rosa. Welcome! Yes, I guess it’s a matter of personal preference. I like with fresh ones.:)
Any idea how many calories are in each muffin? Any other nutritional information?
Thanks!
Sorry, no.
I made these tonight, using fresh blueberries & raspberries. I too ate one hot out of the oven. They are excellent. My 4 & 2 year old will love these. Thank you. ~Amy
You are welcome.
LOVE THESE SO MUCH!! I’m making them now for the 2nd time, and I no longer feel guilty making yummy muffins for my family! They loved them! and I’m so glad I finally found an easy/clean/delish recipe!! Thank you thank you!!
🙂 you are welcome.
I just found this recipe through an affiliate and am eager to try it. BUT – and this is a good thing- they listed the nutritional information. I read through all the comments and priced that people were asking for that info, so here it is:
5. CLEAN EATING BLUEBERRY MUFFINS
Tempted to grab a pastry at the café? Satisfy your sweet tooth by making your own batch of baked goods. Bursting with blueberries, these fluffy muffins are healthy and low in sugar. Recipe makes 12 servings at 1 muffin each.
Nutrition (per serving): Calories: 159; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 31mg; Sodium: 136mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 6g; Protein: 4g
Hope this helps!
Can you use coconut flour?
Unfortunately not. Coconut flour is very “thirsty” and has no gluten to rise.
Hi Linda! I was recently diagnosed as diabetic so I’m very much in the learning stages. I noticed that your husband is diabetic so you used agave nectar. Can you give me more details on its use? Is it a one to one ratio substitute? Does it change the flavor of foods? Etc…
I will add my 5 cents re: taste and substitute because I used to use agave a lot.:) You can sub it in any recipe that calls for honey or maple syrup 1:1. It will barely change the taste. It is pretty mild tasting. Hope this helps a bit.:)
This recipe is fantastic! I did not have anymore spelt flour so I used a little of coconut flour & added brown rice flour & buckwheat flour. Husband is diabetic so I used agave nectar. They are DELICIOUS. THANK YOU!!
Can I used melted butter instead of coconut oil?
Yes.
My husband is vegan. Is there a way to do this without eggs?
You can use flax eggs. Muffins’ colour will be slightly darker but oh well.
This is an amazing muffin recipe! We have a lot of blueberries right now and can’t keep up with eating them. I wanted a healthy recipe for my family. I followed the recipe exactly as is and the texture and flavor are perfect.
I didn’t have any whole wheat flour, so I used oat flour. This is a deadly recipe. The muffins did not last long. Will be making more. Thank you for a great recipe.
Really? They were good with oat flour? I would have never thought that in a million of years. Okeeeeey. 🙂
These look great. Do you have a nutritional breakdown?
No sorry. Just eat a muffin or two.:)
Just made these as well (I made the turkey meatballs earlier) and omg these are GREAT! Love them!
Yay!:)
Delish! Absolutely wonderful! Recipe turned out great. Made them last night and enjoyed them this morning for breakfast!
These were awesome!! My daughter came in the kitchen and took 4 of them lol, thank you for a great recipe:)
I can totally see that. Sometimes all 12 muffins are gone in one day between all of us. Glad these were a success.:)
Loved these – thank you!!!
You are welcome, Erin.
One of my favorite muffin recipes. So easy, healthy and tasty!
Just made these and I FINALLY found a clean blueberry muffin recipe that I like! They are delicious. Thank you!
You are welcome. 🙂
I just had to tell you how good these muffins are! I used frozen mixed berries because that’s all I had on hand and they taste great. The consistency of the muffins is so fluffy, yet filling. I don’t think anyone would even guess they’re healthy!
Glad to hear, Noelle. Frozen blueberries is the way to go in muffins – they get cooked anyways.
ummm….trying not to have a second because I made them for my kids for breakfast…very tasty!
Just made them, eating one hot out of the oven (with margarine) – it’s delicious. Thank you for sharing your recipe.
Oh, hi there. Glad to hear that! You are very welcome! One thing – please consider switching from margarine. Eat butter, coconut oil or vegan buttery spread but not margarine. It is not good for you http://therealfoodguide.com/what-is-margarine-and-why-is-it-bad-for-you/
Can a different berry be used besides blueberries? My daughter doesn’t like blueberries sadly. Looks delicious and how long will the muffins be good for after baking? 3 days or so?
Yes, any kind of berries or small fruit like cherries. 3-4 days.
Olena, I feel the same as you do about feeling bad for baking fresh berries -but with figs! They are so hard to get where I live that when I do find some, all I want to do is enjoy them raw! Alas, perhaps I will never make fig baked goods. 🙂
Hi Kate. Right?! Where do you live? Ironically I have this fig tree in my tiny backyard that grows like crazy. We have so many figs each summer that I don’t know what to do with. I give away to friends and neighbours. I freeze and put into smoothies. I am yet to hook my kids onto them but I feel like this summer might be it. I do not post recipes with figs because I figured very few of you guys have an abundance like I do. They are best fresh anyways! I think all fruit is best that way!
Do you have Nutrition Facts listed somewhere?
Sorry, not for this recipe.
This sounds terrific! However, it seems that the directions are missing a lot of steps. Will you please clarify?
Hi Ashley.I just double checked and nothing is missing. You must have gotten confused at “add eggs through salt”. Just add all ingredients starting from eggs and ending with salt. Follow the recipe further.:)