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Good food: Almost-healthy blueberry muffins

June 11, 2013


J loves blueberry muffins, so I figured I should attempt to make a somewhat healthy version. After perusing some possible recipes on the Internet, I made these health(ier) blueberry muffins — a hybrid of a few recipes that seemed promising. They’re still pretty sugary, but have no butter or oil and use half whole wheat flour. Judging from J’s requests for more, we both thought they were pretty tasty.


  • 3/4 cups low fat milk
  • 1/2 cup natural applesauce
  • 1 egg
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup fresh blueberries


Preheat oven 400ºF degrees. Spray muffin pan with non-stick cooking spray.

Blend milk, applesauce, egg, vanilla in a small bowl and set aside.

Stir flours, sugars, baking powder, salt and cinnamon in a medium bowl. Blend in wet ingredients. Stir with a spoon just until the flour is moistened (batter will be a little lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes.

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