Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!
It’s easy to fool ourselves into thinking that muffins are better for you than cupcakes. They’re breakfast food, after all. But when you bake them yourself and they’re filled with white flour, refined sugars and unhealthy fats, good luck keeping the charade alive!
These healthy blueberry muffins are made with applesauce and plain Greek yogurt, not vegetable oil or butter, and the whole grain goodness of oats.
I couldn’t resist tossing the blueberries that are baked right into the muffins with a bit of cornstarch, as it keeps them from sinking to the bottom of the muffin wells during baking. The recipe calls for 2 tiny teaspoons of starch, but you could probably get away with using only 1—and then bragging all day long about how there isn’t a speck of white flour or starch in these babies.
Moist and tender, these insanely delicious muffins are only lightly sweet and positively bursting with the goodness of blueberries. As with any blueberry muffin, feel free to use either fresh or frozen berries for delicious results. If you choose to use frozen berries, do not defrost them, and keep in mind that they will likely bleed into the batter and turn it a bit purple. But it won’t affect the taste one bit. So you can have truly nutritious, naturally gluten free blueberry muffins all year long!
Prep time:Cook time:Yield:12 muffins
1 cup (240 g) smooth applesauce, at room temperature
1/2 cup (114 g) plain Greek yogurt (1%, 2% or 0% fat—but I prefer 2%), at room temperature
2 eggs (100 g, weighed out of shell) at room temperature
1 teaspoon pure vanilla extract
1/2 cup (80 g) granulated coconut palm sugar (can replace with an equal amount, by weight, light brown sugar)
2 1/4 cups (225 g) certified gluten free old fashioned rolled oats (or regular rolled oats if GF is not an issue)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
5 ounces fresh (or frozen) blueberries
2 teaspoons (6 g) cornstarch (or arrowroot)
Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.
In a blender (or food processor fitted with the steel blade), place the applesauce, yogurt, eggs, vanilla, sugar, oats, baking powder, baking soda and salt, in that order, and blend or process until smooth. Toss 4 ounces of the blueberries with the cornstarch to coat, and carefully fold the blueberries into the batter.
Divide the batter evenly among the prepared wells of the muffin tin. Scatter the tops of the batter in each well evenly with the remaining 1 ounce of blueberries, and press the berries gently into the batter so they adhere.
Place the tin in the center of the preheated oven and bake until the tops of the muffins are nicely domed and they spring back when pressed gently with a finger, about 18 minutes. Remove from the oven and allow to cool for about 10 minutes in the tin before transferring to a wire rack to cool completely.