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Blueberry Muffin Recipe
4.92
from
12
votes
Yield:
12
servings
Course:
Breakfast, Brunch
Cuisine:
American
Equipment
12 cup muffin tin
muffin liners
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 325F°.
Dry Ingredients:
Combine flour, sugar, baking soda, and salt in a large bowl and whisk well.
Wet Ingredients:
In a medium bowl, mix the eggs, melted butter, vanilla and applesauce.
Add to the dry ingredients and stir until just blended.
Gently fold in the blueberries.
Pour the batter into 12 lined muffin tins and bake at 325F° for 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool for about 10 minutes.
Nutrition
Serving:
1
muffin
,
Calories:
147
kcal
,
Carbohydrates:
28.5
g
,
Protein:
2.7
g
,
Fat:
3
g
,
Saturated Fat:
1
g
,
Fiber:
3.4
g
,
Sugar:
12.3
g
- WW Points:
5