Homemade blueberry muffins - a healthy and delicious snack
Homemade blueberry muffins – a healthy and delicious snack

School let out for the summer this week, and you know what that means. The kids are going to raid the cabinets in search of something to eat at all hours of the day, and night!  We try very hard to have healthy snack options in the house, but it is amazing what they can find in the back of the pantry or in the bottom of the freezer when there is nothing ‘good’ to eat within their immediate eyesight.

Soon it will be time to pick fresh blueberries from our bushes.
Soon it will be time to pick fresh blueberries from our bushes.

Everyone loves our homemade granola bars, but I try to use what’s in season at the farm to add variety and spontaneity to our recipes.  Blueberries have begun to bloom and we are awaiting our first batch to pick.  You can’t go wrong with a Blueberry Muffin recipe – even the little ones love them.  However, we have made them quite a bit healthier by using whole wheat flour, applesauce in place of vegetable oil, and honey instead of white sugar. We make them from scratch which takes only 10 minutes to prepare and 20 minutes to bake.  Yes, it is a little longer than the open the bag and add milk/water variety, but don’t worry – the kids don’t know that they are ‘healthy’ and they think the muffins are ‘the best ever’.

Whole Wheat Blueberry Muffin Recipes

Ingredients:

IMG_2684
After mixing the ingredients, fold in a cup of fresh blueberries.

1 large egg
1/2 cup milk
1/4 cup applesauce
1 1/2 cup whole wheat flour
1/2 cup honey
2 tsp baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon lemon zest (optional)
1 cup blueberries

Instructions:

1. Heat oven to 400 degrees F

2. Line muffin cups with paper lines or grease muffin pan well.

3. Beat egg – then stir in milk and applesauce.

4. Mix in remaining ingredients except for the blueberries.  Don’t over mix – batter should be lumpy.

5. Fold blueberries into the batter.

IMG_2704
Add a glass of milk and these muffins not only make a great snack, but also a great breakfast!

6. Fill muffin cups 2/3 full. **I use a large self-releasing large scoop to easily add the batter to each cup eliminating any mess.

7. Bake for approximately 20 minutes, or until golden brown.

Enjoy!

Mary and Jim

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Whole Wheat Blueberry Muffins
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Ingredients
  1. 1 large egg
  2. 1/2 cup milk
  3. 1/4 cup applesauce
  4. 1 1/2 cup whole wheat flour
  5. 1/2 cup honey
  6. 2 tsp baking powder
  7. 1/2 teaspoon salt
  8. 1 teaspoon vanilla
  9. 1/2 teaspoon cinnamon
  10. 1/2 teaspoon lemon zest (optional)
  11. 1 cup blueberries
Instructions
  1. Heat oven to 400 degrees F
  2. Line muffin cups with paper lines or grease muffin pan well.
  3. Beat egg - then stir in milk and applesauce.
  4. Mix in remaining ingredients except for the blueberries. Don't over mix - batter should be lumpy.
  5. Fold blueberries into the batter.
  6. Fill muffin cups 2/3 full. **I use a large self-releasing large scoop to easily add the batter to each cup eliminating any mess.
  7. Bake for approximately 20 minutes, or until golden brown.
Notes
  1. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

10 thoughts on “Whole Wheat Blueberry Muffin Recipe – Get Ready For Blueberry Season!

  • August 30, 2014 at 1:09 pm
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    Thank you very much for sharing your recipes, I love these.

  • January 29, 2014 at 12:21 am
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    I made these last night and they are absolutely delicious! I used strawberries instead of blueberries because I didn’t have any on hand, and they turned out great – thanks for the recipe!

  • June 13, 2013 at 2:45 pm
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    I made these muffins and used Almond Milk. They turned out great! My husband loved them. To make them a little lighter, I separated the egg, added the yolk to the milk and other wet ingredients, and beat the egg whites separately. Then I folded the beaten egg whites into batter just before putting them into the muffin tins. I also used “pastry whole wheat” flour, which is still 100% whole wheat but is made from spring white wheat and has less gluten–perfect for all quick breads, cookies and pie dough. A very yummy recipe!

  • June 12, 2013 at 7:56 pm
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    I want to print the recipe for blueberry muffin. What do I do?

  • June 8, 2013 at 12:33 am
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    I am going to try these, change it up a little….thinking rhubarb and using almond milk. Would the spices stay the same?

  • June 8, 2013 at 12:21 am
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    Sounds wonderful! I have berries that need used,,,and will be tomorrow morning LOL!

  • June 7, 2013 at 6:57 pm
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    Love how you tweak stuff to be healthier! I’m gonna try making these with almond milk (can’t have cow’s milk). Thank you!

  • June 7, 2013 at 11:27 am
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    Looks yummeh! Definitely going to try this. My partner is trying a sugar free diet for a while and the blueberries will be the perfect substitute.

    Thanks for sharing.

  • June 7, 2013 at 10:57 am
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    Mmmm, I love blueberry muffins. I make them every once in awhile. I cheat though I make from a box and just add extra blue berries and I add pecans too. Your recipe looks healthier with the whole wheat and applesauce. Pinning! Thanks for sharing.

    Linda

  • June 7, 2013 at 9:31 am
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    Yum! I have a pint of local blueberries in the fridge that would taste great in some muffins!

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