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Whole Wheat Blueberry Muffins

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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 Most of the fat has been replaced by applesauce which gives you a very moist muffin without all the added fat.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

4.88 from 8 votes
Course: Breakfast, Brunch
Cuisine: American
Yield: 12 servings
Serving Size: 1 muffin


  • 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


  • 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:

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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


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212 comments on “Whole Wheat Blueberry Muffins”

  1. Hey Gina – any chance you know what the new freestyle points would be for this recipe? I’m calculating closer to 3, but want to be sure. Thanks!

  2. Avatar photo
    Eilley Brandlin

    Thses just came out of the oven and look delicious. I used regular white sugar and added about 1/2 cup milk because the batter was a thick, crumbly dough. Recipe filled 12 cup muffin tin generously so I have beautiful lofty muffins. Waiting for them to cool.

  3. I make these regularly. They are really good. If you don’t have vanilla then pure lemon extract is an excellent substitute.

  4. I made these a few days ago. They turned out nicely. I used frozen blueberries as I have over 20 gallons to use in my freezer 🙂 I baked them using silicone muffin pans. Thanks Gina.

  5. Love this muffin recipe, I think by BF loves them even more!  He has been having some digestive issues lately but these don’t bother him and he’s asked me to make more about 5 times in 3 months!  He has lost a lot of weight so it’s wonderful nutrition for him!  I was thinking of trying to make an apple cinnamon version, has anyone tried that???

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  7. Made these this morning – delicious! I had regular whole wheat flour… they turned out great. Another winner, Gina!!

  8. Delicious muffin and super easy recipe. The only thing is I calculated the Smart Points for Weight Watchers and it’s actually 6 sp not 5 unfortunately. However desoitw this error I’m very grateful you provide all the nutritional info and most always the WW points. Really nice touch. Thank you!

  9. Can these be skinnified further? Egg substitute, leaving out the butter, etc.? 5 SP is usually more than I want to spend.

  10. I've made both these and the Insanely Good Blueberry Oatmeal Muffins and I have to say I actually prefer these. They're not super sweet, which I really like, and have a texture similar to bran muffins. What's best is they reheat very well in the microwave, not gummy at all!

  11. Avatar photo
    Rebekah Grawburg

    I made these this morning with half whole wheat flour and half white and the first batch FAILED. Very heavy and gummy :/ I made a second batch because I loved the flavor and those turned out MUCH better with some adjustments. I used 1 1/4 cup white flour, 3/4 whole wheat flour, added an extra 1/2 cup applesauce and 3 TBS milk to break up the thick batter a bit better. Everything else I followed to a T! I also nixed the muffin wrappers because my first batch stuck to them so horribly. This time I just sprayed PAM in my muffin tins and went nude 😉 So glad I gave them a second try!! The kiddo even likes them <3

  12. I just made these… they were great. I used organic whole spelt flour instead of the pastry flour it calls for. Added a good splash of milk and mixed it in well. 25 minutes on my oven…. made 14 good sized muffins. My 4 year old loved them and so did hubby… def a keeper!

  13. I just made these and made mini muffins instead of full size muffins. They're good…not sweet…so if you like a sweet muffin, you may not like them…but with minis, you can eat more with less guilt! LOL