oatmeal blueberry applesauce muffins

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.

  • 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


  • 01

    Preheat oven to 375° F.  Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.

  • 02

    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.

  • 03

    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