Breakfast

Whole Wheat Blueberry Muffins

Whole wheat blueberry muffins deliver a moist, tender crumb with a gentle nuttiness from the whole wheat flour. Sweet bursts of fresh blueberries shine through each soft, golden bite.

Recipe and photo by Allrecipes, shared here with credit. View the Original

Whole Wheat Blueberry Muffins
Total
35 min
Prep
15 min
Cook
20 min
Serves
1

Nutrition per Serving

Calories
183
Protein
3g
Carbs
29g
Fat
7g
Fiber
3g
Sugar
17g
Sodium
188mg

Ingredients

  • 1 1/2 cup whole wheat flour
  • 3/4 cup white sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1/2 cup unsweetened applesauce
  • 1 pint fresh blueberries

Instructions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  2. Whisk flour, sugar, salt, and baking powder together in a large bowl.
  3. Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth; stir into flour mixture until just moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling each about 2/3 full.
  4. Bake in the preheated oven until muffins rise and tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.