Applesauce Wheat Blueberry Muffins

Applesauce Wheat Blueberry Muffins

26

"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

35 m servings 167 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

26
  1. 28 Ratings

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Most helpful positive review

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 mu...

Most helpful critical review

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 nat...

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 mu...

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 doze...

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

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 nat...

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 t...

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 a...

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 ni...

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 ...

For the sake of the recipe, I made it the way it is entered. Not good. They are dry; more like an unsweetened scone or whole wheat biscut.