Healthy Blueberry Whole Wheat (Printer-Friendly Version)

Fluffy whole wheat muffins bursting with fresh blueberries and natural honey for a wholesome snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 3/4 cups white whole wheat flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1/2 cup honey
07 - 1/2 cup unsweetened applesauce
08 - 1/3 cup extra-virgin olive oil
09 - 1/4 cup milk
10 - 1 large egg
11 - 1 teaspoon vanilla extract

→ Fruit

12 - 1 1/2 cups fresh blueberries

# Steps to Follow:

01 - Preheat the oven to 375°F. Lightly grease a 12-cup muffin pan or line with cupcake liners.
02 - In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly distributed.
03 - In a separate bowl, whisk honey, applesauce, olive oil, and milk. Add the egg and vanilla extract, whisking until homogeneous.
04 - Pour the wet mixture into the dry ingredients. Fold gently with a rubber spatula until just combined; some lumps are acceptable.
05 - Fold in fresh blueberries carefully. Allow the batter to rest for 20 minutes to hydrate the flour and improve texture.
06 - Divide the batter evenly among the prepared muffin wells, filling each approximately three-quarters full.
07 - Bake for 22 minutes or until a toothpick inserted in the center emerges clean.
08 - Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving or storing.

# Additional Tips:

01 - Allowing the batter to rest after mixing deepens the hydration of the flour, resulting in a tender crumb.
02 - These muffins can be stored at room temperature in an airtight container for up to four days or frozen for up to three months.

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