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Moist and delicious low fat whole wheat muffins loaded with blueberries in every bite.
Isn’t it dissatisfying when you buy a blueberry muffin thinking it’s a healthy breakfast option and it’s basically a sweet piece of cake with blueberries and lots of fat disguised as a muffin?
These muffins are low in calories and fat, high in fiber and good for you! Most of the fat has been replaced by applesauce which gives you a very moist muffin without all the added fat. You can make a half batch just as easily as making a whole batch if 12 muffins are too much for your household. I love them best fresh out of the oven, but I usually reheat them a few seconds in the micro the next day and tightly wrap any remaining with plastic wrap.
I highly recommend buying Bob’s Red Mill stone ground whole wheat pastry flour if you like to bake. It’s superb for baking muffins, cakes or cookies. If you only have regular whole wheat flour, you can do a blend of half white, half whole wheat and sift before using.
Low Fat Whole Wheat Blueberry Muffins
Yield: 12 servings
Serving Size: 1 muffin
Ingredients
- 1 cup unsweetened applesauce
- 2 cups 100% whole wheat pastry flour Bob's Red Mill
- 1/2 cup raw sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups blueberries about 6.5 oz
- 1 large egg beaten
- 1 tsp vanilla
- 2 tbsp butter
Instructions
- Preheat oven to 325°.
- Combine flour, sugar, baking soda, and salt in a large bowl.
- Mix well.
- In a medium bowl, mix eggs, melted butter, vanilla and applesauce.
- Add to the flour mixture and stir until just blended.
- Gently fold in blueberries.
- Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for about 10 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 muffin, Calories: 147.3 kcal, Carbohydrates: 28.5 g, Protein: 2.7 g, Fat: 2.7 g, Fiber: 3.4 g, Sugar: 12.3 g
These are wonderful! Â I made just as directed with whole wheat pastry flour and fresh summer blueberries. Â They are moist and delicious just as they are. Â Perfect heated in the micro for about 10 seconds. Â Add a piece of fruit and it’s a perfect breakfast.
This is the BEST blueberry muffin recipe. I make these muffins every blueberry season. Everyone loves them. The only difference is that I add 1/2 cup of chopped walnuts to the flour mixture before adding the applesauce/egg/butter mixture. The walnuts are a great addition, in my estimation. So, so yummy. And with those big fat luscious blueberries from the Farmers’ Market, wow!
Can you substitute maple syrup for sugar? If so, should it be more or less maple syrup?
Wanted to use up some blueberries and make something I wouldn’t feel guilty eating later. These were so easy and super yummy!
Can you use frozen blueberries?
Love!!! Ive gone through so many recipes and this is best yet! My morning muffins I freeze for the week! Batter is so thick but bakes amazing!!
Added 1.5 tsp baking powder cause I dont use bakers flour
And added some coconut oil because I ran short on the apple sauce
did flour half white half whole wheat
and bam awesome moist ass healhty muffies!
Very tasty. I made these into mini muffins and they were great-Â
I made these but didn’t have any unsweetened applesauce,so I used the regular cinnamon flavored that I had on hand.My intention was to reduce the sugar but I mistakenly left it out !! Surprisingly they aren’t bad at all . They are great for breakfast , and the blueberry’s sweetness really shines though. I did add a bit of milk to loosen the batter up as it seemed dry .
Will it work if the milk is omitted
Do you refrigerate these after or can they be left on the counter in a container? Thanks!
Either is fine.
Quick. Easy. Delicious. My 3 and 6 year olds say they are the best blueberry muffins ever.