Imagine the sweet aroma of blueberries mingling with warm spices wafting through your kitchen.
These Blueberry Applesauce Muffins are a breeze to whip up and offer a comforting, moist treat that’s perfect for breakfast or a cozy snack.
As the batter rises, the transformation of simple ingredients into golden, fluffy muffins is pure magic.
Let’s bring these delightful muffins to life and fill your home with their irresistible scent.
Kitchen Tools Required
- 1 Muffin tin
- 12 Paper muffin liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1 cup Unsweetened applesauce
- 1/2 cup Brown sugar, packed
- 1/4 cup Vegetable oil
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
Cook & Prep Time
To efficiently manage your time while preparing and cooking Blueberry Applesauce Muffins, you can follow this timeline:
- Reading & Preparation (5 minutes)
- Spend a few minutes reading through the entire recipe and gathering all the necessary ingredients and equipment. This includes the muffin tin, paper liners, mixing bowls, whisk, rubber spatula, and cooling rack.
- Preheat the Oven & Line Muffin Tin (5 minutes)
- Preheat the oven to 375°F (190°C).
- Line the muffin tin with paper muffin liners.
- Mix Dry Ingredients (5 minutes)
- In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients (5 minutes)
- In a medium mixing bowl, combine the applesauce, brown sugar, vegetable oil, egg, and vanilla extract until well mixed.
- Combine Ingredients (5 minutes)
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Carefully fold in the blueberries with a rubber spatula.
- Divide Batter & Bake (20 minutes)
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18-20 minutes until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins (10 minutes)
- Allow muffins to cool in the tin for 5 minutes.
- Transfer them to a cooling rack to cool completely for another 5 minutes.
- Resting Time Before Serving (5 minutes)
- Let the muffins rest for an additional 5 minutes before serving.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Preheat the oven to 375°F (190°C).
Line the muffin tin with paper muffin liners.
In the large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In the medium mixing bowl, mix the applesauce, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Carefully fold in the blueberries with a rubber spatula.
Divide the batter evenly among the prepared muffin cups.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
Let the muffins rest for an additional 5 minutes before serving.
Serving Tips
- Greek Yogurt: Pair the muffins with a dollop of creamy Greek yogurt for a protein-rich breakfast.
- Honey Drizzle: Add a light drizzle of honey over the muffins for an extra touch of sweetness.
- Fruit Salad: Serve alongside a fresh fruit salad for a colorful and invigorating addition.
- Smoothie: Enjoy with a berry smoothie for a berry-themed breakfast experience.
- Coffee or Tea: Complement the muffins with a hot cup of coffee or tea for a cozy morning treat.
Storage
To store Blueberry Applesauce Muffins, place them in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week to maintain freshness.
Freezing
To freeze Blueberry Applesauce Muffins, allow them to cool completely.
Individually wrap each muffin in plastic wrap.
Place them in a freezer-safe bag or container, and freeze for up to three months.
Reheating
To reheat Blueberry Applesauce Muffins, place them in a preheated oven at 350°F (175°C) for 5-7 minutes.
Alternatively, microwave for 15-20 seconds for a quick warm-up.
Final Thoughts
Blueberry Applesauce Muffins are a delightful and healthy breakfast option.
They combine the natural sweetness of applesauce with the tartness of fresh blueberries.
Easy to prepare, these muffins are perfect for busy mornings.
By using whole wheat flour, they offer a nutritious twist on a classic treat.
Be sure to follow the instructions for best results. Serve them warm for a comforting start to your day.
Frequently Asked Questions
Can I Substitute the Brown Sugar With a Different Sweetener?
You can substitute brown sugar with 1/3 cup honey or maple syrup. Adjust the applesauce to 3/4 cup to maintain consistency. Ascertain even mixing, as honey and syrup can impact texture. Monitor baking time for best results.
What Are Some Variations for Added Flavor or Texture?
Enhance flavor by adding 1 teaspoon lemon zest or 1/2 teaspoon almond extract. For texture, incorporate 1/4 cup chopped nuts or 1/4 cup oats. Guarantee even distribution to maintain consistent taste and texture throughout the muffins.
Are These Muffins Suitable for Those With Dietary Restrictions?
You can adjust the recipe for dietary restrictions. Substitute whole wheat flour with gluten-free flour for celiac-friendly muffins. Replace the egg with a flaxseed mixture for vegans. Use a sugar substitute for reduced sugar intake.
How Can I Make These Muffins Gluten-Free?
To make them gluten-free, replace all-purpose and whole wheat flours with a gluten-free flour blend. Confirm it contains xanthan gum for structure. Maintain precise measurements to preserve texture. Adjust baking time slightly if needed.
Can I Use Other Fruits Instead of Blueberries?
You can substitute blueberries with equal amounts of raspberries, diced strawberries, or chopped peaches. Guarantee precise distribution to prevent sinking. If using frozen fruit, add them directly to the batter without thawing to maintain texture.
Blueberry Applesauce Muffins
Equipment
- 1 muffin tin
- 12 Paper muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Cooling rack
Ingredients
- 1 cup All-purpose flour
- 1 cup Whole wheat flour
- 2 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1/4 teaspoon Ground nutmeg
- 1 cup Unsweetened applesauce
- 1/2 cup Brown sugar packed
- 1/4 cup Vegetable oil
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
Instructions
- Preheat the oven to 375°F (190°C).
- Line the muffin tin with paper muffin liners.
- In the large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In the medium mixing bowl, mix the applesauce, brown sugar, vegetable oil, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined.
- Carefully fold in the blueberries with a rubber spatula.
- Divide the batter evenly among the prepared muffin cups.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring them to a cooling rack to cool completely.
- Let the muffins rest for an additional 5 minutes before serving.
Notes
