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Homemade Blueberry Muffin Recipe photo

Blueberry Muffin Recipe

These Blueberry Muffins are a delightful blend of juicy berries and wholesome ingredients, perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsweetened applesauce Adds moisture and natural sweetness
  • 2 cups 100% whole wheat pastry flour Bob's Red Mill, provides nutty flavor and hearty texture
  • 1/2 cup raw sugar A less processed sweetener that enhances flavor
  • 1 tsp baking soda Essential for leavening the muffins
  • 1/2 tsp salt Balances sweetness and enhances flavor
  • 1 1/2 cups blueberries about 6.5 oz, the star ingredient for flavor and color
  • 1 large egg beaten, binds the ingredients together
  • 1 tsp vanilla extract adds depth of flavor
  • 2 tbsp butter melted, provides richness and flavor

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Muffin tin
  • Parchment paper or muffin liners
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with parchment paper or muffin liners.
  3. In a large mixing bowl, whisk together the whole wheat pastry flour, baking soda, salt, and raw sugar.
  4. In another bowl, combine the unsweetened applesauce, beaten egg, melted butter, and vanilla extract. Whisk until smooth.
  5. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
  6. Gently fold in the blueberries.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Ensure your baking soda is fresh for the best rise.
  • Use frozen blueberries if fresh ones aren't available; do not thaw before adding.
  • For a less dense muffin, sift the flour before measuring.