These blueberry applesauce muffins are made with whole wheat flour which makes them super healthy as well as delicious! They're dairy-free, low calorie, and have hints of apple that give them such a great flavor. These blueberry muffins can easily become vegan if you prefer, or you can enjoy them as is!
I love making blueberry muffins in the summer, but the applesauce in these makes them a great apple blueberry muffin for fall, too. No matter when you make this recipe, I think you'll love it because it's super easy to make.
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Ingredients For Blueberry Muffins
You only need 10 ingredients to make these muffins and they're all healthy for you. The applesauce in the recipe means you don't need to include any oil or butter. This is a great muffin recipe for your kids or baby because of the healthy ingredients.
- white whole wheat flour: This has all the benefits of whole wheat flour, but comes with a lighter taste that's perfect for muffins like this.
- ground flax seed: I love adding extra protein and fiber whenever possible! Flaxseed is super healthy for you and packs some Omega 3s. Just make sure you're using ground flax seed and not the whole kind.
- baking powder: This is an ingredient that helps the blueberry muffins rise!
- cinnamon: Even though these aren't totally fall-themed apple muffins, the cinnamon helps bring out the blueberry flavors and compliments the applesauce well.
- salt: Salt helps balance the flavors nicely.
- eggs: Eggs add structure to the muffins and help bind the ingredients together, giving you a fluffy and soft bite!
- unsweetened applesauce: Notice there is no sugar in this recipe! The unsweetened applesauce is what provides the natural sugar and sweetness.
- honey: Honey is an unrefined, natural sugar that adds flavor and sweetness to the blueberry apple muffins. However, you can use maple syrup too.
- vanila extract: A staple in all recipes, pure vanilla extract provides a rich, buttery flavor.
- frozen blueberries: The most important ingredient to make these blueberry muffins! You can use fresh blueberries if you'd like, but your batter might be slightly thinner.
How to Make Blueberry Muffins with Applesauce
You'll be surprised how easy it is to whip up a batch of these healthy muffins! It only takes about 15 minutes to get them mixed and in the oven. I don't think it gets easier than that!
STEP 1: Stir the flour, flaxseed, baking powder, cinnamon, and salt together in a medium bowl.
STEP 2: Next, whisk together the egg, applesauce, honey, and vanilla in a large bowl.
STEP 3: Add the dry ingredients to the wet ingredients and fold together until about half the flour is combined.
STEP 4: Then gently fold in the frozen blueberries and stir until the remaining flour combines. Be careful not to overmix!
STEP 5: Transfer the muffin batter into a muffin tin. Be sure to use silicone liners or spray paper liners with oil to prevent the muffins from sticking as they bake.
STEP 6: Bake the muffins at 350 degrees F for about 30 minutes, or until a toothpick inserted comes out with moist crumbs.
Tips For Making the Muffins
TIP 1: Add some extra blueberries on top of the batter right before they go into the oven. This will ensure your muffins come out with glistening blueberries on top!
TIP 2: Making blueberry muffins with frozen blueberries can sometimes allow the color to bleed into the batter. If you don't want that to happen, toss your frozen blueberries in a light coat of flour to prevent too much purple color!
Making the Muffins Vegan
If you want to make these blueberry applesauce muffins vegan, you totally can! There is no dairy in the recipe, but the eggs and honey are easily replaceable.
- eggs - It's easy to make these muffins without eggs. Instead of using chicken's eggs, use flax eggs. Mix 2 tablespoons ground flax seed with 6 tablespoons water. Then stir it and allow it to set up for about 10 minutes. It will thicken and act as the emulsifying agent in place of real eggs.
- honey - You can use pure maple syrup instead of honey if you want to make these apple blueberry muffins vegan!
Frequently Asked Questions
I have not tested these muffins with gluten-free flour. However, if you want to make these blueberry muffins gluten-free, you can try using gluten-free 1:1 flour with xantham gum as a replacement.
Nope! You can make the blueberry muffins with all-purpose flour if you prefer. I like the white whole wheat flour because it adds some extra nutrients and the taste isn't much different.
You can make these blueberry muffins with fresh blueberries if you prefer, just know that the batter may be slightly thinner. To be safe, add an additional tablespoon of flour if you use fresh blueberries instead of frozen.
It's easy to make a flax egg if you want to make these vegan blueberry applesauce muffins. Just mix 1 tablespoon ground flaxseed with 3 tablespoons of water to create one flax egg. These muffins require two eggs, so mix 2 tablespoons flaxseed with 6 tablespoons water for this recipe.
The whole wheat flour, natural, unrefined sweeteners, and flaxseed are key ingredients that make these muffins healthy. They add extra nutrients and vitamins that you wouldn't get if you used traditional cane sugar and all-purpose flour.
Yes. These muffins don't have a strong apple flavor. However, the unsweetened applesauce is a substitute for oil in the recipe and makes the muffins moist. You can taste hints of apple, but it's not overpowering!
Yes! Each muffin has less than 150 calories. A single muffin has about 4g protein, 3g fiber, and also lots of calcium and potassium.
Storing and Freezing
You can keep these muffins in an airtight container in the fridge for up to a week. You can also keep them in a container on the counter for 2-3 days. If you need to freeze the muffins, wrap them in plastic saran wrap and store them in an airtight container in the freezer for up to 30 days.
Let the muffins thaw on the counter for an hour to two before enjoying them.
More Muffin Recipes
If you made these muffins, please leave a rating and review below. Post a photo and tag me on Instagram so I can share it! For more recipes, follow me on Pinterest and join my email list to stay updated whenever a new recipe is released.
Recipe
Blueberry Applesauce Muffins
Equipment
- Muffin Tin
Ingredients
Dry Ingredients
- 2 cups white whole wheat flour
- 1 tablespoon ground flaxseed
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 2 eggs (see notes to make vegan)
- ¾ cup unsweetened applesauce
- ¾ cup honey (or pure maple syrup)
- 1 ½ teaspoons pure vanilla extract
- 2 cups frozen blueberries
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, add the flour, ground flax seed, baking powder, cinnamon, and salt. Stir to combine. Then set aside.
- In a large bowl, whisk together the eggs, applesauce, honey, and vanilla.
- Add the dry ingredients to the wet ingredients and fold gently until half of the flour has combined.
- Fold in the frozen blueberries and stir gently until the remaining flour combines. Do not overmix or your muffins can become tough.
- Add muffin liners to a standard muffin tin and lightly spray with oil to prevent sticking. Fill cups just over ¾ of the way full.
- Bake at 350 degrees F for 30 minutes or until a toothpick comes out with moist crumbs.
Notes
Did you make this recipe? Please consider leaving a review below. I LOVE feedback and would be overjoyed to hear how you liked the recipe. Feel free to post a photo on Instagram and tag me @savorthespoonful so I can see your creation!
These blueberry applesauce muffins look wonderful! And I love that you used whole wheat flour. Thanks so much for the recipe!
Does anyone know the nutritional informational and serving size?
These are so good, I am really thankful to the person who made this recipe happen. Thank so much can't wait to hear back from you soon!
Sincerely, scott
Beautiful photos! The muffins look yum! I can't have eggs. So will try to use this recipe sans eggs 🙂
Love these blueberry applesauce muffins! They are so fun to make and kid approved!
I love how simple these are to make! Perfect for busy school nights!
So yummy and moist. I love that this recipe doesn't use sugar. The unsweetened applesauce and the honey give a light sweet flavor to the muffins. Delicious! Thanks for the recipe!
Grandkids loved them and its healthy
Hi Becky,
Thank you for making my blueberry muffin recipe! I am so glad to hear your grandkids loved them so much. Enjoy!
These muffins are so yummy!
These Blueberry Applesauce muffins turned out really well. My family loved them, they were so moist and full of flavour. Thank you.
These muffins are so good! Comes out so fluffy and delicious!
I love whole wheat muffins and these look super tasty.
Such a nutritious breakfast muffin. These blueberry applesauce muffins are perfect to start your day with!
I love this blueberry muffin recipe, healthy and delicious!
Love these muffins. Perfect taste and texture.
Hi!
Do you know what the impact would be if leaving out the flaxseed?
Hi Frances! You can omit the flaxseed if you desire. The muffins will still come out just fine and be delicious! The flax seed adds some extra fiber and healthy Omega 3s, but leaving it out is no issue. Let me know how you like the muffins! Enjoy!
These muffins are delicious. I love that they are made with healthy ingredients but don’t taste like it. This will be my go to muffin recipe from now on.
Great recipe! Next time, I will do without the cupcake papers. I used the spray technique and they did not stick (yay) but I ran out so did 4 without papers and they came out perfect. I like the golden brown bottoms and sides. I also would make them a little larger next time. But, delicious and quick!
I love these Applesauce Blueberry muffins so good thank you. Do you know how many calories? Thanks, Myra
Hi Myra!
I am so happy that you love these blueberry muffins! They are one of my favorite recipes as well. When made as directed, there are about 148 calories in each muffin. I hope you enjoy!
Mine came out all rubbery 🙁 Any idea why? I used 1 cup of apple sauce instead and only 1/2 of honey with all purpose flour. I let them cool all night in the oven not sure where it got messed up...maybe I over mixed the batter!
Hi Vanessa! Thanks for giving the muffins a try. A few things might have happened here. You could've over-mixed the batter which creates dense and gummy muffins. You want to mix until the dry ingredients are just barely combined into the batter. If you still see a few flour specks, that's okay! Another thing is cooling the muffins in the oven. Did you let the oven cool down completely (2-3 hours) before storing the muffins in there? If there was any heat or warmness left in the oven, the muffins could've dried out. The extra applesauce might've contributed to the different texture as well, but I am more concerned about the over-mixing. Let me know if this fixes the problem!
Can I double the recipe??
Hi Dot, yes! You can double the recipe with good results. Just be careful not to over-mix the batter. Enjoy the muffins!
Would these be sweet enough without the honey?
Hi! I do not recommend making the muffins without honey, or they'll taste more like whole wheat bread-like muffins instead of a flavorful blueberry dessert.
I made these with half oat and half whole wheat flours, coconut sugar, and flax eggs. I did add a little plant milk as the batter seemed pretty dry. I used my 12 muffin tin as I’ve never seen one for 14. This is a great vegan recipe!
I made this yesterday. Fantastic! Moist and fruity. I can't believe the recipe doesn't use any oil..
Also I reduced maple syrup 30% (3/4 cup ≒ 255g --> 180g) but it was still very sweet for me. I think I will use 3/8 cup (130g) of honey or maple syrup next time:)
Thank you so much for this lovely recipe!
By the way, I used almond flour (1/2) + oat flour (1/4) + rice flour (1/4) instead of wheat flour:)