Healthy Blueberry Muffins Recipe

Healthy Blueberry Muffins made with whole wheat flour, maple syrup and applesauce are fluffy, moist, and absolutely delicious! Make ahead or eat fresh out of the oven for a nutritious breakfast or snack.

Whole wheat flour Maple syrup Baking powder Cinnamon Salt Eggs Oil Applesauce Blueberries Pure vanilla extract

Ingredients You Need

In a large mixing bowl, add eggs and applesauce.


Add maple syrup and oil to bowl.


Continue adding 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.


In a small bowl, toss blueberries with 1 tbsp flour, add to the batter and give a few stirs.


Gently fold blueberries into muffin batter and line then spray muffin tin to prevent sticking.


Using large ice cream scoop, fill 12 openings with batter. Bake 10 minutes, reduce oven temperature to 375 degrees F, and bake 10 minutes.


Remove from oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.



Store in an airtight container for up to 3 – 4 days or in a fridge up to a week. Freeze: In an airtight container for up to 3 months.

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