Healthy Blueberry Muffins

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 or spelt flour Blueberries Eggs Applesauce Maple syrup (or honey) Oil Pure vanilla extract Cinnamon Baking powder Baking soda Salt

Ingredients You Need

Combine liquids and leavening agents  by whisking in a large mixing bowl. Ensure baking powder and soda have completely dissolved.


Add flour and stir gently to mix. Do not over mix your batter as additional gluten will develop and result in dense muffins.


A few patches of flour are OK rather than perfectly smooth batter. Let it sit for 3 minutes or so to absorb moisture. Then give 1-2 final stirs.


Add blueberries and give a few stirs just enough to incorporate into the muffin batter.


Fill muffin tins using large ice cream scoop. Bake for 22 minutes or until toothpick inserted in the middle comes out clean.


Cool in the tin for 30 minutes before transferring onto a cooling rack to cool more or enjoying.



Store in an airtight container in a cool dry place for up to 3 – 4 days or in a fridge for up to a week. Freeze up to 3 months.

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