Sunday, October 14, 2012

Healthy Bluberry Muffins

These muffins tastes so good and won't make you feel guilty for eating more than one.

1 1/2 cups whole wheat flour
3/4 cup Stevia
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup canola oil
1 egg
1/3 cup milk
1/2 cup unsweetened applesauce
2 cups tundra blueberries



  1. Preheat oven to 400 degrees F. Grease 12 muffin cups, or line with paper liners. Whisk together the flour, Stevia, salt, and baking powder in a large bowl.
  2. Whisk canola oil, egg, milk, and applesauce together in a separate bowl until smooth, and stir the liquid ingredients into the flour mixture until moistened. Lightly stir in the blueberries. Spoon the batter into the prepared muffin cups, filling them 2/3 full (ice cream scoop works well).
  3. Bake muffins in the preheated oven until they rise and the tops are golden brown, about 20 minutes. A toothpick inserted into the center of a muffin should come out clean. 


  1. I'm allergic to gluten, any suggestions on how to make it gluten free?

    1. There are gluten free flours that I'm sure you are aware of. Bob's Red Mill and sells them.

      There's also a website that shows you how to make your own gluten free flour mix.

      To be honest I have not tried either of these products.

  2. I made these this morning and LOVED them! I have already scarfed down two of them! Thank you for the recipe!

  3. Thank you for the comment Logan. I'm glad that you liked them.

  4. What type of stevia did you use? I have Truvia packets and was wondering what the equivilent would be.

    1. I use Stevia in the Raw... so I believe that would be 18 packets of Truvia.

  5. How many muffins does this recipe yield from average sized muffin tins? Heading to a study group and thought they would make a great addition. :-)

    1. Hi Samantha,
      This recipe yields 12 regular sized muffins