If you’re looking for a simple, frugal, and nutritious way to use up some fresh (or frozen) blueberries, this is your recipe! These muffins are packed with flavor, freezer friendly, and delicious!
Guest post from Laura of Life As A Loewen
I love the way blueberry muffins can be eaten for breakfast, snack, or even dessert! This recipe is super-simple, (practically) fool-proof, and makes you the “muffin hero” in less than a half-an-hour!
Even more, I love that this recipe is fairly healthy, using intentional ingredients to make a more nutritious muffin. It’s a great recipe to make when blueberries are on sale!
Ingredients for Blueberry Muffins
- 2 eggs
- ¼ cup unsweetened applesauce
- ¼ cup melted coconut oil
- ¾ cup sugar
- 4 cups whole wheat flour (or all-purpose)
- 6 Tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 1 ½ pints of fresh blueberries
NOTE: Use as many or as few blueberries as you like. I love LOTS of blueberries, but make it to your taste.
How to Make Whole Wheat Blueberry Muffins
1. Preheat oven to 400ºF. Grease two 12-cup muffin tins.
2. In a large mixing bowl, combine eggs, applesauce, melted coconut oil, and sugar and mix well.
3. Add a cup of flour, followed by baking powder and salt.
4. Next, alternate adding milk and the remaining three cups of flour, being sure not to overload your mixer while mixing together on a low setting.
5. Fold in the blueberries, taking care to not over-mix as you want to keep the blueberries intact.
6. Soon batter into greased muffin tins, filling each ¾ full.
7. Bake in preheated oven for 18-22 minutes.
8. Enjoy!
Whole Wheat Blueberry Muffins
Ingredients
- 2 eggs
- ¼ cup unsweetened applesauce
- ¼ cup melted coconut oil
- ¾ cup sugar
- 4 cups whole wheat flour or all-purpose
- 6 Tablespoons baking powder
- 1 teaspoon salt
- 2 cups milk
- 1 ½ pints fresh blueberries
Instructions
- Preheat oven to 400ºF. Grease two 12-cup muffin tins.
- In a large mixing bowl, combine eggs, applesauce, melted coconut oil, and sugar and mix well.
- Add a cup of flour, followed by baking powder and salt.
- Next, alternate adding milk and the remaining three cups of flour, being sure not to overload your mixer while mixing together on a low setting.
- Fold in the blueberries, taking care to not over-mix as you want to keep the blueberries intact.
- Soon batter into greased muffin tins, filling each ¾ full.
- Bake in preheated oven for 18-22 minutes.
- Enjoy!
Nutrition
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Try this recipe today and feel free to use your own variations to suit your family’s needs. Either way, these will be a big hit and probably a new staple in your home!
What are your favorite ways to use up fresh blueberries?
Laura is a mama of three littles {and adopting another!} trying to pursue Jesus daily. Attempting to be genuine and raw, Laura seeks to find the humor in everyday life. Laura shares her journey through faith, motherhood and marriage at Life As A Loewen. She’s passionate, sometimes loud, and always in the mood for cupcake ice cream.
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I tried this and is great! I actually use frozen blueberries and it turns out really good.
That’s an interesting idea! Thanks for sharing! -Jordan, MSM Team
Thanks for the recipe! Just made them and they turned out great. I only used 4 tbsp of baking powder because I ran out as I was measuring (oops!) but they still turned out perfect. Will definitely make again.
If I don’t have applesauce, what should I use instead? I also don’t have coconut oil but have vegetable, avocado and a mixture of avocado/coconut. I guess I should use the vegetable?
We made these tonight. So sad that they were extremely dry and bitter from the excessive baking powder. Will be looking for a new recipe.
Has anyone tried making this in a 9 x 13? I prefer to just pour it in and bake it…I’m lazy that way 🙂
I just made these and they are great..a healthier tasting blueberry muffin! For those asking about the baking powder, I thought 6 tablespoons seemed like a lot of baking powder too so I only use about 3 teaspoons! Mine have a little steeper peak than those in the picture but I also used half whole wheat and half all purpose flour..I’m not an experienced enough baker to know what all affects the rise. I also used less blueberries than called for and my coconut oil wasn’t all the way melted. Thanks for the recipe!
My kids and I just made these, and they turned out great! I felt like the 6 tbsp of baking powder was too much, so I only used 3. It worked great!
Also, we used flaxseed & water instead of eggs, maple syrup instead of sugar, replaced one cup of whole wheat flour with quick cooking oats, and used a mixture of blueberries and raspberries because that’s what I had on hand.
These were delicious!
Can you use butter instead of coconut oil?
Hi Hannah! Yes – absolutely. The original recipe I based this off of called for vegetable oil. I LOVE butter (and it makes everything taste dreamy – doesn’t it?) but try to use more coconut oil in baking now. 😉 Would love to know how yours turn out!
Laura
That is a lot of baking powder–why so much?
I’m curious about this too … that is a LOT of baking powder and it seems like it would affect the taste. Is that the correct amount? I’d like to try this recipe but would hate to waste my ingredients!
Hi Holly and Carrie! The amount of baking powder is correct. These do make 2 dozen muffins, and is based on a nearly fool-proof unicameral muffin recipe I found several years back. They always taste great. Let me know what you think. 🙂
Laura
*universal
these sound great!! have you tried frozen blueberries?
Hey Beth, frozen will work as well! I usually just run them under warm water for a minute or two in a colander.
Laura