Best 5 Applesauce Wheat Blueberry Muffins Recipes

APPLESAUCE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400℉ (200℃). Coat a regular 12-cup muffin pan with nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar, baking powder, salt, and cinnamon. In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and egg whites. If using frozen berries, thaw them until you can separate them with a fork; a microwave will do this nicely. Then allow any melted ice and juice to drip off. Stir the liquid ingredients into the dry ingredients until the dry ingredients are just moistened, about 20 strokes. Overmixing will result in poor-textured, tough bread. Spoon the batter into the sprayed muffin tin, dividing it evenly among the 12 cups. Bake about 20 to 25 minutes until the muffins are browned, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to sit for about 2 minutes in the tin, then transfer them to a wire rack to cool. Or place them in a cloth-lined basket, covering the muffins with the edges of the napkin, and serve them warm. Original recipe used 2 egg whites instead of the egg beaters.

WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper liners. Whisk together the flour, sugar, salt, and baking powder in a large bowl.
• Whisk vegetable oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full.
• Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

APPLESAUCE-WHEAT GERM MUFFINS

Steps:

• Preheat oven to 425 degrees F.
• In large bowl, combine flour, wheat germ, baking powder, baking soda, salt, cinnamon and nutmeg.
• In medium bowl, beat egg replacer with brown sugar, oil, applesauce and soy milk.
• Mix with dry ingredients just until evenly moistened.
• Spoon into muffin tins.
• Mix 2 teaspoons of sugar and 1/4 teaspoon cinnamon and sprinkle on top of muffins.
• Bake for 15-17 minutes.

LOW CAL BLUEBERRY APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees.
• Lightly coat a 16-cup muffin pan with cooking spray.
• Mix together 1 1/2 cups all-purpose flour, sugar, whole-wheat flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a large bowl. Make a well in the center of the mixture.
• Whisk together the buttermilk, applesauce, egg, oil, and vanilla extract in a small bowl.
• Toss the blueberries in 1/4 cup all-purpose flour to lightly coat the berries.
• Pour the buttermilk mixture into the flour mixture and stir until the batter is just moistened. Fold in the blueberries.
• Divide the mixture evenly among the muffin cups. Bake the muffins for 20 minutes. Cool the muffins in the pan on a rack for 5 minutes. Remove the muffins and serve warm or at room temperature.