Easy and Healthy Blueberry Muffins

I have tried many versions of homemade blueberry muffins.  I can say that these are my absolute favorite...my go-to recipe.  Not only are they easy to make, they are flavorful, healthy and my kids devour them!   {Oh, and they freeze well too!}

Hope you enjoy them!

Whole Wheat Blueberry Muffins (adapted from Passionate Homemaking)

Yield: 12 regular muffins

1 1/2 cups whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sucanat or granulated sugar
1 egg, lightly beaten
3 TBSP butter or coconut oil, melted
3/4 c + 3 TBSP unsweetened applesauce
1 cup fresh or frozen blueberries
1-2 tsp raw sugar (optional, but adds nice texture)


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups or use paper liners.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together applesauce, sucanat/granulated sugar, egg and melted butter. Stir the applesauce mixture into the flour mixture just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling 3/4 full.

3. Evenly sprinkle raw sugar over each muffin. Just need a little, it gives them a nice sweet, crunch.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. These can be frozen for up to 1 month.