Description

These Healthier Blueberry Muffins are a wholesome twist on a classic favorite, made with whole wheat flour and oats for added fiber and texture. Naturally sweetened with honey or maple syrup and moistened with applesauce, these muffins provide a nutritious and delicious snack or breakfast option. Bursting with fresh or frozen blueberries and optionally topped with nuts, they offer a delightful balance of flavor and nutrition.

Ingredients

Scale

Dry Ingredients

1.5 cups whole wheat flour
0.5 cup rolled oats
1 teaspoon baking powder
0.5 teaspoon baking soda
0.25 teaspoon salt

Wet Ingredients

0.5 cup honey or maple syrup
1 large egg
0.5 cup unsweetened applesauce
1 teaspoon vanilla extract

Additional Ingredients

1 cup fresh or frozen blueberries
0.25 cup chopped nuts (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or lightly greasing it to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, combine the whole wheat flour, rolled oats, baking powder, baking soda, and salt. Whisk together thoroughly to ensure even distribution of leavening agents.
Mix Wet Ingredients: In a separate bowl, whisk together the honey or maple syrup, egg, applesauce, and vanilla extract until the mixture is smooth and well combined.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Mix just until combined to avoid overmixing which can make the muffins tough.
Add Blueberries: Fold in the blueberries carefully to prevent them from breaking and bleeding into the batter.
Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle chopped nuts on top for added texture and flavor.
Bake: Bake the muffins in the preheated oven for 18 to 20 minutes. They should be golden brown on top and a toothpick inserted into the center should come out clean.
Cool: Allow the muffins to cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

If using frozen blueberries, do not thaw before adding to prevent the batter from becoming too wet.
For a nut-free version, omit the chopped nuts or substitute with seeds like sunflower or pumpkin seeds.
Honey and maple syrup can be interchanged depending on your preference or dietary needs.
Use unsweetened applesauce to keep sugar content low, or substitute with mashed bananas for different flavor.
Make sure not to overmix batter to keep muffins tender and light.