Healthy Whole Wheat Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
Simple, classic, subtly sweet blueberry muffins.
  • 2 cups whole wheat pastry flour or white wheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ cup sugar
  • 2 eggs
  • ¾ cup unsweetened vanilla almond or coconut milk
  • ¼ cup unsweetened applesauce
  • ¼ cup honey
  • 1 cup blueberries (fresh or frozen)
  1. Preheat oven to 350 F. Line a muffin tin with 12 liners or lightly grease; set aside.
  2. In a large bowl, whisk to combine the flour, baking powder, and baking soda; set aside.
  3. In a medium bowl, whisk together the sugar and eggs until well-combined. Add the milk, applesauce, and honey; whisk well.
  4. Mix the wet ingredients into the dry with a spatula until moistened throughout. Fold in blueberries. Scoop batter evenly into muffin wells and bake for 18-20 minutes or until an inserted toothpick is cleanly removed. Allow to cool for several moments in the muffin tin before transferring to a wire baking rack to cool completely.
Recipe from Pastry Affair, as seen on In This Kitchen
Nutrition Information
Serving size: 1 muffin Calories: 133 Fat: 1.3 Carbohydrates: 27.4 Sugar: 10.9 Sodium: 154 Fiber: 3.3 Protein: 3.2 Cholesterol: 31
Recipe by Prevention RD at