Bursting with juicy blueberries, these whole-wheat blueberry muffins are wholesome, fluffy, and moist. Great for on-the-go breakfast or after-school snacks.
These muffins follow the same base as my healthy apple muffins with a couple of changes to enhance the blueberries.
Here’s Why You’ll Love These Healthy Whole Wheat Blueberry Muffins
- A healthy take on a classic treat.
- Quick and easy!
- No mixer is required.
- Maple syrup and applesauce to sweeten – no refined sugar.
- Use of whole wheat flour for hearty, nutty flavor with extra nutrients.
- Boosted flavor with cinnamon, grated nutmeg, and coriander to compliment the blueberries.
Key Ingredients & Why They Work
- Whole Wheat Flour: is made up of whole wheat kernel and has a higher protein content than all-purpose providing more fiber. I use King Arthur’s 100% whole grain whole wheat flour.
- Eggs: Eggs add structure and moisture to baking.
- Unsweetened Applesauce: We used unsweetened applesauce here as we are using maple syrup to sweeten these muffins. The applesauce helps moisten the muffins.
- Spices: The spices of cinnamon, nutmeg, and coriander enhance the flavor. You can omit the nutmeg and coriander if you do not have them on hand.
- Oil: I used vegetable oil but you can use canola oil or coconut oil (melted) if you prefer.
- Pure Maple Syrup: Pure maple syrup sweetens the muffins and adds moisture. Make sure it is pure maple syrup and not pancake syrup.
- Blueberries: You can use fresh or frozen (unthawed) blueberries. I usually freeze blueberries when they are in season so I have plenty on hand to make these throughout the year.
You will also need salt, baking soda, baking powder, and vanilla extract.
This muffin batter comes together with simple kitchen tools including a couple of bowls, a whisk, a spatula, and a muffin pan. If you need a recommendation, this muffin pan works great especially since I don’t love using cupcake liners.
How to make Healthy Blueberry muffins
In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla until combined.
Pour the wet ingredients into the dry ingredients, stir a few times, and then add the blueberries. With a spatula fold everything together gently just until combined. The batter will be thick.
Scoop batter into muffin tin filling it almost to the top. Bake at 400°F for 16-18 minutes or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Allow muffins to cool for 5 minutes in the muffin pan and then transfer to a wire rack to continue cooling. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
- Don’t leave muffins in hot tin. The hot pan will continue to cook the muffins, which might cause them to dry out.
- Use a large cookie scoop. The scoop pictured above is a number 16 like this one. Fill tins almost to the top.
- Mix thoroughly but do not over-mix. The wheat flour takes a little more elbow grease to get thoroughly mixed together as the flour gets caught up in air pockets.
- Blueberries: You can use fresh or frozen blueberries. If using frozen blueberries do not let them thaw.
- Add an optional coarse sugar topping. You can use coconut sugar, turbinado sugar, or sparkling coarse sugar. Just sprinkle on tops prior to baking.
Even More Muffin Recipes
We make these muffins a lot. If you make these healthy blueberry muffins, be sure to leave a comment and review here on the blog! I love hearing from you and this helps others find the recipe too!
Healthy Whole Wheat Blueberry Muffins
- 2 cups whole wheat flour (260 g)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅛ teaspoon freshly ground nutmeg optional
- ¼ teaspoon ground coriander optional
- ½ teaspoon kosher salt
- 2 large eggs
- ¾ cup unsweetened applesauce, room temperature (205 g)
- ⅔ cup pure maple syrup, at room temperature (219 g)
- ⅓ cup vegetable oil (79 g)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups fresh or frozen blueberries (210 g)
- Adjust oven rack to middle position and preheat oven to 400 degrees (204°C). Spray a 12 cup muffin tin with cooking spray or fill with cupcake liners. Set aside.
- In a medium bowl, whisk the eggs, applesauce, maple syrup, oil, and vanilla together until combined.
- Pour the wet ingredients into the dry ingredients, stir a few times, and then add the blueberries. With a spatula, fold everything together gently just until combined. Make sure all the flour is moistened. The batter will be thick.
- Scoop the batter into liners, filling them almost to the top. Bake in a preheated 400°F oven for 16-19 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer to a wire rack to continue cooling.
- Muffins will stay fresh covered at room temperature for 2 days, then transfer to the refrigerator for up to 1 week. I usually freeze them right away since they can be heated up easily in the microwave and stay freshest with this method.