Whole Wheat Blueberry Muffins

Since we have been getting ready for a new babe around our house, I have been making a bunch of grab and go kind of meals and snacks to prepare for the chaos that is sure to be our home once we have a toddler + a newborn running the show. I have whipped up several batches of these, my faaaavorite muffins to have around for quick breakfasts, and have the ingredients to make more stocked up because I love them so.
These muffins are dense and delicious and the using big, fresh, blueberries takes the whole thing to another level. Plus, I adapted the recipe from one on the fab SkinnyTaste so they are low in calories and fat and high in fiber. They are like a little home-baked hug. I love home-baked hugs.

(Pretty much perfect!) Whole Wheat Blueberry Muffins


  • 1 cup unsweetened applesauce
  • 2 cups 100% whole wheat pastry flour (Bob’s Red Mill)
  • 1/2 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups blueberries 
  • 1 large egg, beaten
  • 1 tsp vanilla
  • 2 tbsp melted butter or margarine


Preheat oven to 325°. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well. In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended.  Gently fold in blueberries.

Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 


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