Oregon State University OREGON STATE UNIVERSITY

Whole Wheat Blueberry Muffins

Photo of Whole Wheat Blueberry Muffins
Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 12 muffins
Nutrition Facts: View Label(s)
NotesVideo

Recipe Notes

  • To avoid rancid whole wheat flour, store it in a container or bag that keeps the air sealed out. Keep in a cool dark area for up to 3 months or in the freezer for up to 6 months.  Buy amounts that you can use within those lengths of time.
  • To use sweetened applesauce, remove about 1 1/2 teaspoons of sugar from the measured amount.

 

 

Kid friendly

Ingredients

1 1⁄2 cups
whole wheat flour
3⁄4 cup
sugar
1⁄2 teaspoon
salt
2 teaspoons
baking powder
1⁄3 cup
vegetable oil
1
egg, slightly beaten
1⁄3 cup
nonfat or 1% milk
1⁄2 cup
unsweetened applesauce
2 cups
blueberries (fresh or frozen)

Directions

  1. Preheat oven to 400 degrees. Lightly coat the bottom of 12 muffin cups with oil or baking spray.
  2. Mix the flour, sugar, salt and baking powder in a large bowl.
  3. In a separate bowl, blend vegetable oil, egg, milk and applesauce until smooth. Stir the liquid ingredients into the flour mixture until just moistened. Lightly stir in the blueberries.
  4. Fill each muffin cup about 3/4 full.
  5. Bake about 20 minutes, or until the muffin tops are golden brown.  A toothpick inserted into the center of the muffin should come out moist but without batter.

Notes

  • To avoid rancid whole wheat flour, store it in a container or bag that keeps the air sealed out. Keep in a cool dark area for up to 3 months or in the freezer for up to 6 months.  Buy amounts that you can use within those lengths of time.
  • To use sweetened applesauce, remove about 1 1/2 teaspoons of sugar from the measured amount.
Last updated: 08/30/17

6 Comments for "Whole Wheat Blueberry Muffins"

After making this recipe many times with both adults and youth as well as in my own home, I have come to see this recipe as an excellent base muffin recipe.  I might even suggest renaming the recipe:)  Diced fresh apple (add cinnamon), diced peaches, fresh cranberries (add orange zest) and any dried fruit work well in this recipe; the possibilities are endless.   I also routinely reduce the sugar to 1/2 cup with no problems.  No matter what version is made, these muffins are gobbled up.

Blueberries can get expensive this time of year.  I have found that diced apple is a nice substitute for the blueberries; I like to add a little cinnamon as well.

I made these for our pantry project last month.  When I returned this month with a different recipe, people were still talking about how much they liked these muffins!

A group of us sampled this recipe and really liked it but we would like to have a note added about using sweetened applesauce.  How much should the sugar be reduced when using sweetened applesauce?  That is what normally gets donated at the food pantries so it would be nice to have that as an added note.
 

To use sweetened applesauce instead of unsweetened, measure the sugar then remove about 1 1/2 teaspoons of the sugar.  This is about the amount of sugar in 1/2 cup of applesauce.  We added it to the notes above.

Food Hero Team

These were even better than we expected (all whole grain flour was yummy and you couldn't tell at all that there was applesauce in them).  Note for us the batter was thicker than you would expect a muffin batter to be (the only variation on the recipe we did was use buttermilk versus regular milk) but they turned out as perfectly yummy, fluffy muffins.

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