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Whole Wheat Blueberry Muffins

By: My4NonBlondes

"These yummy muffins are made with all whole wheat flour and lots of fresh blueberries. My husband says they're the best muffins he's ever tasted, and even my super picky kids love them!"

Rate/Review | Read Reviews (78)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 dozen muffins

Ingredients

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

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Footnotes

Cook's Note:
We've also made these vegan with great success by using almond milk in place of regular, and 1 tablespoon egg replacer and 1/4 cup water in place of the egg.