Whole Wheat Blueberry Muffins


Do you have a sweet tooth? Is your morning muffin habit getting a little expensive? Well I’ve got the perfect recipe for you! Whole Wheat Blueberry Muffins are only 3 ingredients, easy to make and can be made gluten free. You’ll never want to go back to store bought again.
This blog post includes a recipe for whole wheat blueberry muffins that is made with three simple ingredients: eggs, milk, and flour. The best part about this recipe is that it’s completely customizable so if you’re not feeling blueberries one day just substitute in some chocolate chips or nuts! If you’re looking for an alternative to store-bought muffins these healthy homemade ones will satisfy any craving at half the cost per

prep: 15 mins, cook: 20 mins, total: 35 mins, Servings: 12, Yield: 1 dozen muffins


2 teaspoons baking powder

¾ cup white sugar

1 ½ cups whole wheat flour

½ cup unsweetened applesauce

⅓ cup vegetable oil

1 egg

½ teaspoon salt

1 pint fresh blueberries

⅓ cup milk


Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.

Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.

Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

Nutrition Facts:

Per Serving: 183 calories; protein 3g; carbohydrates 29.1g; fat 7g; cholesterol 16mg; sodium 188mg.

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