Description

These moist and tender muffins combine juicy blueberries with naturally sweet applesauce for a simple yet satisfying treat perfect for breakfast, snack time, or brunch.

Ingredients

1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 cup unsweetened applesauce
1/2 cup granulated sugar
1/3 cup vegetable oil (or melted coconut oil)
1 large egg
1 tsp pure vanilla extract
1 cup fresh or frozen blueberries
1 tbsp turbinado sugar (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together applesauce, sugar, oil, egg, and vanilla until smooth.
Add wet ingredients to dry ingredients and stir gently until just combined (do not overmix).
Gently fold in the blueberries. If using frozen, toss with a teaspoon of flour first.
Divide batter evenly among muffin cups, filling about 3/4 full. Sprinkle tops with turbinado sugar if desired.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a healthier version, substitute half the flour with whole wheat flour.
To make vegan, use a flax egg and ensure all ingredients are plant-based.
Store at room temperature for 3 days or freeze for up to 3 months.