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Applesauce Wheat Blueberry Muffins

Applesauce Wheat Blueberry Muffins

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Tammie Bickar

These are great! I use dried blueberries, and sometimes I split it in half and put fresh chopped apples w/cinnamon. These are sweet and nutritious. A good breakfast or snack!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
  2. In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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Reviews

Beth Peck
17
6/15/2009

Definitely needs some adjusting. I doubled the milk and added an egg and 1/2 C. sugar. Then put in tons of FRESH blueberries, strawberries, and canned peaches. They were truly great. Made a dozen.

Katie
16
8/13/2007

These were great! I used all whole wheat flour. They were surprisingly sweet enough. I had enough to make a dozen muffins. If you are on Weight Watchers, making them this way gives 2 points a muffin.

ALETA14
15
3/4/2003

These were really good. I used 2 cups of wheat flour and it came out great.