Best Applesauce Wheat Blueberry Muffins Recipes

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HEALTHY BLUEBERRY MUFFINS



Healthy Blueberry Muffins image

These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.

Provided by Cookie and Kate

Categories     Muffin

Time 35m

Number Of Ingredients 12

1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/4 teaspoon ground cinnamon (optional)
1/3 cup melted coconut oil or extra-virgin olive oil
1/2 cup honey or maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt*
2 teaspoons vanilla extract
1 cup (6 ounces) blueberries, fresh or frozen
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Steps:

  • Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn't require any grease).
  • In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
  • In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
  • Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don't worry.
  • Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  • Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Nutrition Facts : ServingSize 1 muffin, Calories 197 calories, Sugar 14.9 g, Sodium 160.9 mg, Fat 7.6 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 28.5 g, Fiber 2.2 g, Protein 5.4 g, Cholesterol 32.9 mg

WHOLE WHEAT BLUEBERRY MUFFINS (SUGAR FREE - SPLENDA)



Whole Wheat Blueberry Muffins (Sugar Free - Splenda) image

This is an extremely basic recipe for whole wheat muffins. My version uses spenlda, but it can be made with the same amount of sugar. You can swap other fruit for the blueberries. I like chopped apples and some extra cinnamon or cranberries. I've found that freezing the fruit keeps it suspended in the batter so it doesn't all sink to the bottom of the muffin.

Provided by MandAs

Categories     Quick Breads

Time 40m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 11

2 cups unsweetened applesauce
1 cup skim milk
1 cup Splenda granular, sugar substitute
2 teaspoons vanilla extract
2 eggs
2 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups frozen blueberries

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl stir together wet ingredients, combining applesauce, milk, splenda, vanilla, and eggs.
  • In a separate bowl stir together dry ingredients, combining the flour, cinnamon, baking soda, baking powder, and salt.
  • Add the dry ingredients and blueberries to the wet mixture, stirring only until just combined. Be careful not to over mix the batter.
  • Pour batter into a greased muffin tins.
  • Bake approximately 25 minutes or until a toothpick can be inserted and come out clean.

Nutrition Facts : Calories 93.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.8, Sodium 172.1, Carbohydrate 19.4, Fiber 2.6, Sugar 5.2, Protein 3.2

WHOLE WHEAT BLUEBERRY MUFFINS



Whole Wheat Blueberry Muffins image

These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!

Provided by My4NonBlondes

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 ½ cups whole wheat flour
¾ cup white sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
½ cup unsweetened applesauce
1 pint fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
  • Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
  • Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Nutrition Facts : Calories 183 calories, Carbohydrate 29.1 g, Cholesterol 16 mg, Fat 7 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 1.1 g, Sodium 188 mg, Sugar 16.7 g

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Applesauce wheat blueberry muffins recipes are a popular and healthy choice for breakfast, lunch or snack time. These muffins are loaded with the goodness of applesauce, wheat flour, and blueberries, making them a perfect treat for anyone looking to indulge in a healthy and delicious snack.

Benefits of Applesauce Wheat Blueberry Muffins

There are many benefits of eating these muffins, including:
Good for Your Heart
Applesauce is packed with antioxidants, vitamins, and minerals that help to reduce the risk of cardiovascular disease. Eating applesauce wheat blueberry muffins can help to keep your heart healthy and functioning properly.
Low in Fat
These muffins are low in fat because they are made with wheat flour instead of all-purpose flour. Wheat flour is much lower in fat than all-purpose flour, which means that these muffins are a great option for anyone looking to reduce their fat intake.
High in Fiber
Applesauce wheat blueberry muffins are high in fiber, which helps to keep you feeling full for longer periods of time. This means that you won't be hungry for hours after eating one or two muffins, which can be helpful for those looking to lose weight.
Great for Digestion
These muffins are great for digestion because of the high fiber content. Fiber helps to regulate your digestive system and keep you regular, which can be beneficial for anyone suffering from constipation or other digestive issues.

Preparation and Cooking

To make applesauce wheat blueberry muffins, you will need the following ingredients:
  • 1 cup unsweetened applesauce
  • 1 cup whole wheat flour
  • 1/3 cup brown sugar
  • 1/2 cup blueberries
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 egg
  • 1/4 cup oil
  • 1 tsp vanilla extract
To prepare these muffins, follow these steps:
  1. Preheat oven to 375°F.
  2. In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, and cinnamon.
  3. In a separate mixing bowl, whisk together the egg, oil, vanilla extract, and brown sugar.
  4. Add the applesauce to the mixture in step 3 and whisk until well-combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Stir in the blueberries.
  7. Scoop the batter into a greased muffin tin, filling each cup about 3/4 full.
  8. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Conclusion

Applesauce wheat blueberry muffins are a healthy and delicious option for anyone looking for a quick snack or breakfast on-the-go. They are easy to make and can be customized to suit your tastes by using different types of fruit or adding nuts or spices. These muffins are full of fiber, low in fat, and packed with nutrients, making them a great choice for anyone looking to eat healthier without sacrificing flavor.

Valuable Tips for Making Applesauce Wheat Blueberry Muffins Recipes

If you are a beginner in baking or an experienced baker, making applesauce wheat blueberry muffins recipes can be a great addition to your repertoire. These muffins are healthy, delicious, and easy to make. Here are some valuable tips that will help you create the perfect applesauce wheat blueberry muffins recipe.
Choose the right flour
Choosing the right flour is crucial for baking muffins that are tender and have the right texture. For this recipe, it is best to use whole wheat flour. Whole wheat flour is a healthier option as it is packed with fiber, vitamins, and minerals. It also gives the muffins a nutty flavor and a dense texture. If you don't have whole wheat flour, you can use all-purpose flour or a combination of whole wheat flour and all-purpose flour.
Use fresh blueberries
Using fresh blueberries is important if you want muffins that are bursting with flavor. Fresh blueberries are plump, juicy, and full of antioxidants. Frozen blueberries can be used, but they tend to bleed into the batter and can make the muffins soggy. If you don't have fresh blueberries, you can use other fresh or frozen berries such as raspberries, blackberries, or strawberries.
Preheat the oven
Preheating the oven is important as it ensures that the muffins bake evenly and have a golden-brown color. Preheat the oven to 375°F (190°C) and position the rack in the center of the oven. This will give the muffins enough space to rise and bake properly.
Measure ingredients accurately
Baking is a science, and accuracy is crucial in getting the right results. Use measuring cups and spoons to measure the ingredients accurately. Spoon the flour into the measuring cup and level it off with a knife. Too much flour can make the muffins dry and hard, while too little flour can make the muffins crumbly.
Combine wet and dry ingredients separately
To get muffins that are tender and moist, it is important to mix the wet and dry ingredients separately. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. In another bowl, mix the applesauce, sugar, oil, egg, and vanilla extract until well combined. Mixing the wet and dry ingredients separately ensures that the muffins have the right consistency and are evenly mixed.
Do not overmix the batter
Overmixing the batter can result in muffins that are tough and rubbery. Mix the wet and dry ingredients until just combined. Do not overmix. The batter should be lumpy, with some dry ingredients still visible. This ensures that the muffins have a tender texture.
Fold in blueberries gently
Fold in the blueberries gently using a spatula. Do not overmix as this can crush the blueberries and make the batter purple. The blueberries should be evenly distributed throughout the batter.
Do not fill the muffin cups too high
Fill the muffin cups two-thirds full. This ensures that the muffins have enough space to rise and bake evenly. If you overfill the muffin cups, the muffins may overflow and lose their shape.
Bake until a toothpick comes out clean
Bake the muffins for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean. Do not overbake the muffins as this can make them dry. The muffins should be golden-brown on top and spring back when gently pressed.
Cool the muffins before serving
Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely. This ensures that the muffins do not stick to the pan and are easy to remove. The muffins can be served warm or at room temperature. In conclusion, making applesauce wheat blueberry muffins recipes is a great way to enjoy healthy and delicious muffins. Using whole wheat flour, fresh blueberries, and accurate measurements ensures that the muffins have the right texture and flavor. Preheating the oven, mixing wet and dry ingredients separately, and folding in blueberries gently are important tips for making muffins that are tender and moist. Finally, baking until a toothpick comes out clean and cooling the muffins before serving ensures that the muffins are perfectly baked and ready to be enjoyed.

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