Healthy Whole Wheat Blueberry Muffins

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.