Healthy Blueberry Muffins
These Healthy Blueberry Muffins are fluffy, moist, and pack as many blueberries as possible! Made in one bowl for healthy breakfast or snack.
Servings: 12 muffins
Calories: 221kcal
Ingredients
- 2 large eggs
- 1 cup applesauce unsweetened
- 1/2 cup maple syrup or honey
- 1/3 cup avocado oil or coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups spelt flour or whole wheat flour plus 1 tablespoon for dusting
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 425 degrees F and line muffin tin with parchment paper muffin liners or use silicone muffin pan (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.
- In a small bowl, toss blueberries with 1 tablespoon flour, add to the batter and give a few stirs.
- Using large ice cream scoop, fill 12 openings of a muffin pan with batter. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let muffins cool for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.
Video
Notes
- Store: Store in an airtight container in a cool dry place for up to 3 - 4 days.
- Freeze: Bake and cool muffins completely. Arrange in a single layer in a resealable plastic bag or any container with a lid. Freeze for up to 3 months.
- Do not overmix batter: Stir a few times, let batter sit and stir again. A few dry flour patches are fine.
Nutrition
Serving: 1muffin | Calories: 221kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 177mg | Fiber: 4g | Sugar: 15g