Healthy Blueberry Muffins 
This simple recipe is for breakfast or dessert. I made so many, we snacked on them all day long.
This past week, I picked up a 1/2 pint of organic blueberries from my local CO-OP just to bake muffins. My family absolutely loves blueberry muffins, so I wanted to spoil them just a bit. Instead of baking regular size muffins, I got out my fun mini-muffin pan and made a load of muffins. It made it so much easier to snack on them through out the day and we had just enough for breakfast the next morning.
HERE'S ALL YOU NEED
- 3/4 cups low fat milk
- 1/2 cup natural applesauce
- 1/4 cup healthy egg substitute or 1 egg
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh blueberries
Preheat oven 400ºF degrees. Spray muffin pan with high heat cooking spray.
Blend milk, applesauce, egg substitute in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.
HANDY TIP
Use a small cookie dough scoop to portion out the batter. It really does make it easy and they're fun to use.
Try these breakfast treats out on your family and come back to let me know what they thought.
Oh yummy! Blueberry and muffins, that is a perfect combination. And when it is easy to make, it’s even better.
These look great and I like the fact that they are healthy too!
Thanks Jennie!
Thank you for your kind words. I’m experimenting with healthier recipes that my kids will love and not look at me funny after they take a bite. There’s that look they give me with their bite sitting between their cheek and gum and they say, “Momma, this doesn’t taste like I expected.”
Just made the muffins and they are easy and wonderful. I did not have a small cookie dough scoop but used an ice cream scoop instead. What a great idea! The muffins are all uniform and perfect. Gotta go freeze some before I eat them all!
I made this recipe and it was just okay. If I made it again, I think I’d add an additional sweetener. It was a bit bland.
I hear ya, Samantha. When we’re accustomed to eating sweet muffins, these do seem bland.
My little cousin, (he’s eight) who eats the sugary box muffins, ate one and thought they were not good.
However, my friends that do not eat overly sweet baked foods, found them to be delicious!
So, it’s all what we’re accustomed to tasting.
I had about a cup of frozen blueberries leftover, and after reading the reviews decided to tweak the recipe a bit for more flavor. For what it’s worth, here are the changes I made:
added zest of 1 lemon, 1 tsp vanilla, and 1/2 tsp cinnamon
replaced white sugar with brown sugar
used 1/2 c ww flour, 1/2 c ap flour, 1/2 c rolled oats, and 1/2 c cornmeal (I love the muffins with texture)
I just had to bake them 1 minute longer and the flavor is fantastic. Thanks for the idea!
These turned out great! Thanks!!!
I wanted to use my fresh picked blueberries and had to feed a toddler too. I try to keep her sugar intake low but needed to add some fat! I used whole milk, brown sugar, and 1/4 cup wheat germ in place of 1/4 cup wheat flour. Our whole family gobbled them up with a bit of butter. It’s nice to find a tasty recipe with healthier ingredients. They usually taste pretty nasty!
Thanks again!
I really like reading how you all add your own style & taste to these recipes. It all sounds good to me!
My two year old & I just picked 9 pounds of blueberries and this sounds like the perfect recipe to try. She has a very low tolerance to sugar, so I really excited to try this! Thanks
I can’t wait to hear how they turned out, Lynn.