Healthy Blueberry Muffins

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3 cooked muffins on white plate sitting on checkered placemat
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Healthy Blueberry Muffins

These scrumptious muffins have a slight tartness. Gently fold in the blueberries to keep your batter from turning purple.
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Servings: 12

Ingredients

  • 1 cup flour
  • 1 cup oats
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup sugar
  • 2 egg whites
  • 1/2 cup water
  • 1 cup frozen blueberries

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Do not taste or eat any raw dough or batter made with uncooked flour and/or raw eggs.
  • Spray a 12 cup muffin tin with nonstick spray and preheat oven to 400°F
  • Mix flour, oats, soda, cinnamon, and salt.
  • Add applesauce, sugar, egg whites, and water. Mix until well blended.
  • Fold in blueberries.
  • Bake for 20-25 minutes, or until the tops are lightly browned and a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
  • Remove muffins from the oven, and as soon as you can handle them, transfer them to a wire rack to cool. Make sure you don't leave them in the pan, or they will become soggy.

Video

Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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