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Skinny Blueberry Muffins

These guilt-free, healthy muffins are bursting with juicy blueberries and are perfect for breakfast or a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1/2 cup sugar or sugar substitute Use your preferred sugar substitute for a lower-calorie option.
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1 large egg Substitute with 1/4 cup of mashed banana for a vegan option.
  • 1 teaspoon vanilla extract
Filling
  • 1 cup fresh or frozen blueberries No need to thaw if using frozen.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the whole wheat flour, almond flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the applesauce, almond milk, egg, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in the blueberries.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.