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.
Can you use all unbleached white flour or 1/2 white 1/2 spelt?
Not all unbleached. 50/50 should be ok.
Thanks! I have a kid with food texture issues 🙂
Oh man, those kids!!! Try my almond flour banana muffins and add blueberries in there. He/she should like the soft texture of those.
These are soo yummy! Thanks for a great recipe 🙂
While searching for a recipe this morning, I found this one. I had to use what I had so I experimented (before comments I realize I am not commenting on thos exact recipe but my findings might help someone else). I am also trying to decrease my flour by mixing in almond flour a bit. I was so pleased with the end result, I just want to share. I substituted 1/4 egg for the eggs. Substituted 1 cup flour, 1/4 c oatmeal, and 3/4 c almond flour for 2 c wheat flour. Realized I had no blueberries in the freezer, I mashed a ripe banana and 1 cup of raisins. I let it sit in the bowl for 15 min and then baked as directed. Prepared for a flop, they were fabulous, my hubby (who usually frowns when I try to make healthy baked goods, usually with poor results) ate 3 with his lunch. Rose nicely, fluffy and light. Looking forward to blueberry ones in the near future. Too bad I only made 12!! I have pics!
Should have said 1/4 c egg whites
Forgot to rate it.
★★★★★
Thank you for sharing your findings.:) Happy these brave modifications worked out for you.:)
My wife and I made this recipe on 04-06-19. We used almond oil as recommended. They were great. I ate 3 right out of the oven and my wife had two, each with a little butter. The enjoyment grew with each bite. I hope any of you that try them like them as much as we did.
★★★★★
Thank you for your review, Tom. You mean avocado oil I think.:) Enjoy!
My kids and I just made these, and we LOVE them! I just substituted gluten free flour and it was terrific. I made a double batch and froze most of them so I can take out a few to thaw whenever we need a healthy snack. Thanks!
★★★★★
So happy to hear your very brave substitute worked out with my healthy blueberry muffins.:)
For a healthy blueberry muffin, these were great! For our family just starting on this journey, the wheat flour was a bit heavy for us when we are used to a half white, half wheat consistency in our baked goods. I also used homemade, chunky applesauce and that might have changed the consistency as well. It was lightly sweetened with honey which was perfect, and they rose beautifully. They are also surprisingly filling and made a nice snack, but I’m sure they would be lovely as a breakfast, too!
★★★★
Yes. When you switch from white to whole wheat flour it does feel heavy at first. You get used to it or not lol. We are so used to it now. I have a friend who will never convert but she is Italian so… Try spelt flour. It is lighter than whole wheat and same healthy. Good luck! You can do it!
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.