These delicious, healthy and wholesome Fresh Blueberry Muffins will be the hit that the entire family will enjoy! Ready in under 30 minutes and perfect for a grab and go breakfast or snack.
Blueberry muffins are a staple at coffee shops but typically have a LOT of added sugar and saturated fat. Making them at home can help you control this while boosting the nutrition even more, too!
What you Need to Make this Recipe
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup applesauce unsweetened
- 1/3 cup cane sugar
- 1 cup milk of choice
- 1 1/2 cups fresh (or frozen) blueberries
How to Make this Recipe
This recipe is pretty straightforward!
Simply combine the dry ingredients together in a small bowl. Then, mix the remaining ingredients together in a larger bowl (with the exception of the blueberries.)
Fold the dry into the wet ingredients, then fold in the blueberries.
Portion into the muffin liners, bake, and enjoy!
Recipe Notes
To make this recipe your own, try these swaps:
- Mix in chia seeds to boost the omega-3 content as well as fiber.
- Swap in frozen wild blueberries to increase the antioxidants (and for convenience!)
- Make them gluten-free by using a 1-1 baking blend or oat flour.
What to Serve these With
We love serving this crumbled on top of Greek yogurt with sliced almonds! But, they also go wonderfully with a Green Smoothie or cup of milk, too!
Other Recipes You May Enjoy
If you like blueberries, you will love my other Shaw Kitchen hits too!
Fresh Blueberry Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup applesauce unsweetened
- 1/3 cup cane sugar
- 1 cup milk of choice
- 1 1/2 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees F.
- In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon together.
- In a larger bowl, mix together the egg, vanilla extract, applesauce, cane sugar, and milk. Gently fold in the blueberries.
- Slowly combine dry into wet until thoroughly mixed.
- Line a 12 count muffin tin with muffin liners.
- Evenly distribute the muffin batter amongst the 12 liners.
- Bake for 22 to 24 minutes or until toothpick comes out clean.
- Serve warm. Store in an airtight container once cooled on the counter for 4 to 5 days, in the refrigerator for up to 7 days, and in the freezer for 3 months.
Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!
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