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Healthy Blueberry Muffins

Healthy Blueberry Muffins are PERFECT for breakfast or brunch, made with wheat flour, skim milk, brown sugar and fresh ripe blueberries, they're soft, fluffy, and ready in 35 minutes!
Yield 12 muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American


  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup brown sugar packed
  • 1/4 cup applesauce
  • 1 1/2 tablespoons vegetable oil
  • 1 large egg
  • 2 tablespoons light sour cream
  • 1/3 cup nonfat milk
  • 1 cup blueberries
  • 2 tablespoons coarse sugar


  • Preheat the oven to 350 degrees.
  • Sift the flour and baking powder into a large bowl into a large bowl with the sugar and brown sugar and whisk it together well.
  • In a medium bowl whisk together vegetable oil, egg, buttermilk and sour cream then add it to the flour mixture until just barely combined (do not overmix, or muffins will be dense/not rise).
  • Fold in blueberries gently.
  • Fill the muffin tins to almost the top of the muffin liners and bake at the 350 degrees for 10 minutes, then raise temperature to 400 degrees and bake and additional 15 minutes (this is the best for high crowned muffins).


Calories: 193kcal | Carbohydrates: 41g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 110mg | Potassium: 167mg | Fiber: 1g | Sugar: 29g | Vitamin A: 45IU | Vitamin C: 1.2mg | Calcium: 55mg | Iron: 0.8mg
Keyword: Blueberry Muffins