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Healthy Whole Wheat Blueberry Muffins

healthy blueberry muffins on wire rack.
Bursting with juicy blueberries, these whole-wheat blueberry muffins are wholesome, fluffy, and moist. Great for on-the-go breakfast or after-school snacks.
Sarah Allison
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 38 minutes
Serving Size 12

Equipment

Ingredients

  • 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)
US Customary - Metric

Instructions

  • 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 large bowl, whisk whole wheat flour, baking powder, baking soda, cinnamon, ground nutmeg, ground coriander, and salt together until combined. 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.
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Notes

Freezing Instructions: Freeze the muffins for up to 3 months.  I use a  plastic or reusable freezer-safe bag. Then heat from frozen in the microwave for 30-40 seconds.