I for one sometimes need a little lightening up especially after making two different kinds of cake in the past month. So when the guilt is running a little high, I turn to a muffin like this for breakfast. These oatmeal blueberry applesauce muffins are light, moist, and packed with flavor…things one wouldn’t necessarily expect from a muffin containing whole wheat flour and applesauce. But these muffins will surprise you. They certainly surprised both of us and we fell in love with them. I know I’ve said before here that I’ve found my go-to blueberry muffin recipe but now there’s some competition.
Oatmeal Blueberry Applesauce Muffins
- Prep Time: 10min
- Cook Time: 16-18min
- Yield: 12-15 muffins
1 ¼ cups whole wheat flour
1 ¼ cups old-fashioned oats
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ tsp cinnamon
¾ cup unsweetened applesauce
½ cup low-fat buttermilk
½ cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
1 cup fresh blueberries, rinsed and patted dry
Preheat oven to 375° F. Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.
In a large bowl whisk the flour, oats, baking powder, baking soda, salt, and cinnamon together. In a medium bowl stir the applesauce, buttermilk, sugar, oil, and egg together. Make a well in dry ingredients and pour in applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.
Bake for 16-18 minutes. Cool the pan on a wire rack for 10 minutes then remove the muffins and allow them to cool completely before serving.
adapted from Joy the Baker
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