Bleuberrie Moofins (with applesauce)


I made bleuberrie moofins (okay, I’m just poking fun– but blueberry muffins ARE fun, right?) a few days ago. It was my first time making them, and I decided to make them healthier by using applesauce in place of much of the sugar. I also used vegetable oil instead of butter– I don’t know if that made too much of a difference. I’ll try making the fatty version of blueberry muffins sometime to see…

As it is, here they are!

Bleuberrie Moofins


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup milk
  • 2/3 cup applesauce
  • 1 large egg
  • 1 1/4 cup blueberries, washed and coated with a thin layer of flour to keep the blueberries from sinking** (you may use frozen ones if you like, just add them directly before putting the muffins in the oven, to keep from staining the batter a deep blue-purplely bruised color)


  1. Preheat the oven to 400 degrees F. Combine the dry ingredients and the wet ingredients in separate bowls, leaving the blueberries for later addition. Then slowly whisk the milk/egg/applesauce
    mixture into the dry ingredients.
  2. Gently fold in the blueberries so that they do not break and turn the batter strange colors.
  3. Spoon the batter into twelve oiled muffin cups.
  4. Bake for 20 minutes.


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