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Whole Wheat Blueberry Lemon Muffins
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins

These Whole Wheat Blueberry Lemon Muffins are a delicious, healthy breakfast or snack that you can enjoy while on the go!

Course: Snack
Cuisine: American
Keyword: blueberries, lemon, Whole Wheat Flour
Servings: 10 -12 muffins
Author: Rachel (littlechefbigappetite)
  • 2 cups whole wheat pastry flour (you can substitute whole wheat flour, but expect a denser muffin)
  • 1/2 cup packed brown sugar or coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 Tablespoon grated lemon zest, from about 2 lemons
  • 3 Tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk (I used skim milk, but oat milk or almond milk also work)
  • 1.5 cups frozen blueberries
  1. Preheat oven to 325 degrees F. Grease a standard 12 cup muffin tray or line with baking liners and grease the liners.
  2. In a large bowl combine the flour, brown sugar, baking soda and salt. In a medium bowl, whisk together the applesauce, lemon zest, butter, egg, vanilla and milk. Gently fold in the blueberries. Try not to over mix the batter.
  3. Scoop the batter evenly into the muffin cups. Place the muffin tray on the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove the muffins from the tray and allow them to cool on a wire rack.