You are here

Member since April 2003

Amazing Healthy Blueberry Muffins

What you need: 

2 cups whole wheat flour
1/4 cup sugar
1/4 cup sugar substitute, such as xylitol
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup applesauce
1/4 cup canola oil
1 teaspoon almond extract
1 cup frozen blueberries

What you do: 

1. Preheat oven to 375 degrees F.
2. Combine all dry ingredients (flour, sugar, sugar substitute, baking powder, baking soda, and salt).
3. Gently stir in wet ingredients (water, applesauce, vegetable oil, and almond extract), then fold in blueberries.
4. Fill muffin tins and bake 20 to 25 minutes.
Note: I developed this recipe by adapting Sheilas recipe for whole wheat muffins - a GREAT basic muffin recipe.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


The texture was perfect, but I wish I would have used soy milk instead of water.  Should have read the comments first!  (Oh, and I used 1/2 cup of sugar.  No substitutes.)


Really tasty, but like the other reviewers I made alot of changes to suit my preferences and what I had on hand.

I used 1 c whole wheat, 1/2 c whole wheat pastry, 1/2 c almond meal for the flour
I used 1/2 c of sugar and no sugar substitute
Soymilk instead of water
Hazlenut extract instead of almond (I've just had this in my pantry forever and want to use it up)
Added a flax egg

They needed baking about 10 minutes longer than stated, but I think that's because I added some extra liquid with the flax egg.


I think these are the best blueberry muffins I've ever made.  I love that this recipe doesn't use white flour, too much sugar, or too much oil.

I made my gluten-free by using sorghum and rice flours instead of whole-wheat.  Instead of sugar/xylitol, I used a half cup of locally-made blueberry syrup (it is like maple syrup but made with sugar and blueberries).  I also used a half cup of mixed-berry applesauce for the applesauce/oil. 


I used 3/4c oats, 1/4 c wheat germ, 1 c spelt flour and 2 tbsp sesame seeds. I also just used 1/2 c muscovado sugar, and used almost all applesauce, with maybe just under 1/4c oil. I also made a (earth balance, oat, brown sugar and cinnamon) streusel topping for the muffins...they're in the oven right now and smell wonderful. They have about five minutes left to bake...I also altered the temp slightly since I never bake anything at much higher than 350.


Have nothing to do, so Im making this on a snowed in day.


:)>>>this is really awesome. i love it :-* though i made some changes coz my son has an allergy they came out so nice. i used cornmeal flour, added some ground flaxseed instead of nuts, rice milk, sunflower oil . I just used 1/4 c sugar and added a lil more of the apple sauce. I baked them in the mini muffin tin. A lil crunchy especially the brown part. So scrumptious!!


I really enjoyed these for breakfast this morning. I ended up using 3/4 cup brown sugar and they came out really tasty. I used half almond and half vanilla extract. I wanted them to be extra special so I added a streussel topping consisting of melted marg, sugar, flour, cinnamon and pecans.


Yummy! I just made these but since used 1/4 raw sugar and 1/3 c applesauce instead of the sugar & sugar substitute mixture (they are still plenty sweet). They are so good! I love the almond flavor especially.


DELICIOUS! i just took these out of the oven and they are so good.  i made a few changes... after reading the above reviews, i chose to add 3/4 cup sugar (I like things sweet and don't use sugar substitute).  I reduce the whole wheat flour to 3/2 cups and then added 1/4 cup flax and 1/4 cup wheat germ.  I used vanilla extract for the almond (my husband hates almond extract) and I used soymilk for the water. 


I liked these--and they weren't super sweet.  I would recommend using fresh instead of frozen blueberries.  When I used frozen, the whole batter looked sort of blue-ish.



Log in or register to post comments