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Whole Wheat Blueberry Muffins

These amazing muffins are the perfect breakfast, coffee break snack, or hostess gift.


1/3 cup maple syrup (honey or cane sugar can be substituted)
1/3 cup melted coconut oil (or butter)
2 eggs
1 cup unsweetened applesauce
2 teaspoons vanilla extract
zest from 1 lemon
1 1/2 cups white whole wheat flour (regular whole wheat or all-purpose may be used instead)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups fresh or frozen blueberries


Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners, or grease with nonstick spray and set aside.
Combine first 6 ingredients (all wet ingredients) in a mixing bowl and whisk to combine. Add remaining ingredients to the bowl (all dry ingredients), including blueberries, and stir with a wooden spoon or rubber spatula just to combine. A few small dry clumps are okay, just don’t over mix the batter.
Use a 1/3 cup measuring cup to evenly divide the batter among the 12 cups in the muffin tin. They will be almost full to the top.
Bake for 18-22 minutes, or until golden and cooked through. A toothpick inserted into the center should come out clean, and the muffins should spring back when gently pushed with your finger. Cool slightly in the pan, then remove to a cooling rack to let cool completely, if not eating immediately. Store leftovers in an airtight container at room temperature for up to 2 days; because of the wet blueberries in the muffins, these will spoil quickly. If you are left with a lot extra, these freeze well, and can be quickly defrosted in the microwave.
Recipe by Chelsea Colbath of Baked Greens.

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