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.
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
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Blueberry Applesauce Muffins
- Muffin Tin
- 2 cups white whole wheat flour
- 1 tablespoon ground flaxseed
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 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
- 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.
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!