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Good-For-You Blueberry Muffins

Scott Phillips

Yield: Yields 12 muffins.

Applesauce keeps these muffins tender and moist, allowing me to reduce the overall fat and sugar in the recipe. And using half whole-wheat flour and half white flour adds antioxidants, fiber, and essential minerals, while maintaining the tender lightness produced by white flour. These muffins are at their tastiest while still warm from the oven.

Read the post Dream Muffins for more of Ellie’s tips on making your favorite bakery-style treats both healthful and delicious.


  • Nonstick cooking spray
  • 4-1/2 oz. (1 cup) unbleached all-purpose flour
  • 4 oz. (1 cup) whole-wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. table salt
  • 1/4 tsp. baking soda
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 1 cup natural unsweetened applesauce
  • 1-1/2 tsp. finely grated lemon zest
  • 1 tsp. pure vanilla extract
  • 3/4 cup low-fat buttermilk
  • 1-1/2 cups fresh blueberries

Nutritional Information

  • Calories (kcal) : 200
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 0.5
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 35
  • Sodium (mg): 220
  • Carbohydrates (g): 33
  • Fiber (g): 2
  • Protein (g): 4


  • Position a rack in the center of the oven and heat the oven to 400°F. Coat a 12-cup standard muffin pan with cooking spray.

    In a medium bowl, whisk both flours, the baking powder, salt, and baking soda.

    In a large bowl, whisk the eggs, sugar, and oil until the mixture is pale and slightly frothy. Whisk in the applesauce, lemon zest, and vanilla. With the whisk, stir in about half the flour mixture, then half the buttermilk. Repeat with the remaining flour and then the remaining buttermilk, stirring until well incorporated. Gently fold in the blueberries.

    Divide the batter among the muffin cups, filling them to the top. Tap the pan on the counter to remove any air bubbles. Bake until a toothpick inserted in the center of one of the muffins comes out clean, 20 to 30 minutes.

    Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and then unmold. Serve warm or let cool completely and store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.

Pair the muffins with Spinach-Mushroom Frittata and Cherry, Kiwi & Mango Salad for a healthy weekend brunch.


Rate or Review

Reviews (19 reviews)

  • 1newskibum | 05/31/2020

    These are quite nice, although next time I will reduce sugar by 1/4 c. Used fresh blueberries...The recipe made more than 12 muffins. I made 12 regular size muffins and 12 mini muffins from the recipe.

  • TheEarlofGrey | 08/17/2015

    I like these better than my usual all white flour blueberry muffins. Thanks for a terrific recipe!

  • user-134800 | 05/21/2015

    I made these with frozen blueberries but otherwise followed the recipe. They came out very wet inside despite cooking an extra amount of time (the outsides were done and getting brown). The cake portion was cooked but the amount of blueberries and maybe size of blueberries made the insides of the muffin soggy. I would still like to try the recipe again with fresh blueberries since so many other people have had success. Anyone have tips for adjusting a recipe using frozen fruit? Maybe coating the fruit in flour?

  • LArcher | 08/14/2013

    These are exceptional. This is the fourth blueberry muffin recipe I have tried this year. I love the flavors of this one the best because of the lemon zest, applesauce, blueberries and buttermilk. The muffin rose beautifully and the muffin did not collapse because of all the berries when removed from the pan.

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