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.
Nutrition Facts
Fresh Blueberry Muffins
Amount Per Serving (1 )
Calories 97Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 14mg5%
Sodium 134mg6%
Potassium 123mg4%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 3g6%
Vitamin A 30IU1%
Vitamin C 2mg2%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.