Description

These blueberry muffins are soft, moist, and filled with juicy blueberries in every bite. They are easy to prepare, made with simple pantry ingredients, and bake up light and fluffy with a gently sweet flavor. Perfect for everyday baking, these muffins work well for breakfast, snacks, or make ahead meal prep while still tasting fresh and comforting.

Ingredients

All purpose flour

Sugar free sweetener such as allulose or keto style brown sugar alternative

Baking powder

Fine sea salt

Ground cinnamon

Unsweetened applesauce

Milk such as unsweetened almond milk or regular milk

Fresh blueberries or fully thawed frozen blueberries

Instructions

2. Preheat the oven to four hundred degrees Fahrenheit and line a twelve count muffin tin with paper liners

3. Add the flour, sweetener, baking powder, salt, and cinnamon to a large bowl and whisk until evenly combined

4. In a separate bowl mix the applesauce and milk until smooth

5. Pour the wet mixture into the dry ingredients and gently mix until just combined

6. Fold in the blueberries carefully to avoid crushing them

7. Divide the batter evenly between the muffin liners filling each about three quarters full

8. Bake until the tops are set and a skewer inserted into the center comes out clean

9. Let the muffins cool briefly in the pan then transfer to a rack to cool completely

10.

Notes

Do not overmix the batter or the muffins may turn dense

Fresh blueberries give the best flavor but frozen can be used if thawed and dried well

Let the muffins cool fully before storing to avoid moisture buildup

Store at room temperature in an airtight container for several days or freeze for longer storage

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American