Recipe by Julie Balsamo, MS, RDN for Wyman's
Servings: 12
Total Cook Time: 25 minutes
Ingredients:
-
1 1/2 cups Wyman’s Frozen Wild Blueberries
-
1 3/4 cups whole wheat flour + 1 tbsp for dusting blueberries
-
1/2 cup ground flaxseed
-
2 large eggs, whisked
-
1 cup applesauce, unsweetened
-
1/2 white sugar
-
1/3 cup coconut oil, melted
-
2 tsp baking powder
-
1/2 tsp baking soda
-
1 tsp vanilla extract
-
1 tsp cinnamon
-
1/4 tsp salt
Directions:
-
Preheat oven to 425 degrees F and line a muffin tin with liners.
-
In a large mixing bowl, combine the eggs, applesauce, sugar, coconut oil, and vanilla.
-
Slowly mix in the baking soda, baking powder, salt, and cinnamon. Add in the flour and ground flaxseed. Stir gently, careful not to overmix!
-
In a small bowl, toss blueberries with 1 tbsp flour. Add into the dough mixture and gently fold until combined.
-
Using an ice cream scoop, fill the muffin liners (1 large scoop per muffin)
-
Bake for 20 - 25 minutes or until you can insert a toothpick and it comes out dry.
-
Remove from the oven and let the muffins cool for at least 30 minutes. Enjoy!
This lower sugar wild blueberry muffin recipe is made with whole wheat flour, ground flaxseed, applesauce, and coconut oil! Ground flaxseed is one of the best plant-based sources of healthy omega 3’s fats and whole wheat flour packs in 4x the amount of fiber per cup compared to all-purpose white flour! Although lower in calories and sugar compared to traditional blueberry muffins, these muffins do not disappoint in terms of flavor!
