Applesauce Wheat Blueberry Muffins Recipe -
Applesauce Wheat Blueberry Muffins Recipe
  • READY IN 35 mins

Applesauce Wheat Blueberry Muffins

Recipe by  

"These are great! I use dried blueberries, and sometimes I split it in half and put fresh chopped apples w/cinnamon. These are sweet and nutritious. A good breakfast or snack!"

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Ingredients Edit and Save

Original recipe makes 10 muffins Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  2. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2007

These were great! I used all whole wheat flour. They were surprisingly sweet enough. I had enough to make a dozen muffins. If you are on Weight Watchers, making them this way gives 2 points a muffin.

Most Helpful Critical Review
Oct 11, 2004

I may have done something wrong, but this recipe did not seem to have near enough liquid. I ended up adding more milk and an egg! The finished product had a very nice taste, with plenty of natural sweetness. I wanted a whole grain recipe for my toddler that contained fruit and no added sugar.


28 Ratings

Jun 15, 2009

Definitely needs some adjusting. I doubled the milk and added an egg and 1/2 C. sugar. Then put in tons of FRESH blueberries, strawberries, and canned peaches. They were truly great. Made a dozen.

Mar 04, 2003

These were really good. I used 2 cups of wheat flour and it came out great.

Apr 11, 2011

This recipe was great with the following changes: I increased the applesauce to 1 Cup after reading others reviews and used a full cup of frozen blueberries. I always mix the blueberries with the dry ingredients first so they do not clump together and then add the liquid ingredients. The batter is thick so make sure to mix well before putting in muffin cups. The result was 12 delicious, healthy and moist muffins. Thanks for the recipe!

Jul 07, 2009

I made a few alterations, but after the alterations, these were THE BEST eggless muffins I've made and among the best muffins of any kind. Instead of applesauce, I used mashed banana. I also added 1/4 cup rice syrup and only 2 Tbsp milk, though I think it would be OK without the syrup. You could also use honey. I used frozen blueberries. I'm so happy to have finally found a good eggless muffin that doesn't use egg replacer.

Mar 02, 2009

I liked the idea of using applesause & wheat flour. I tried the original recipe as is, and it was WAY to dry. I ended up adding an egg, some more milk, and some sugar. They turned out very nice with the modification. I will not make this again. In search of another good healthy blueberry muffin receipe

Dec 07, 2010

Blah, very bland muffins. I like breakfast muffins with little sugar but these had little taste. I had to add 1/4 cup of milk and 1/4 cup of applesauce, otherwise it was too stiff. I even threw in 1/8 cup of sugar just to sweeten it up a tad. I used frozen mixed berries instead of dried blueberries. I would use this recipe again as a base but would add cinnamon or something to add SOME flavor to it.


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 230 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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