Diabetic Whole Wheat Blueberry Muffins

Delight in the wholesome goodness of these Healthy Whole Wheat Blueberry Muffins. Bursting with juicy blueberries and made with whole wheat flour, these muffins are perfect for breakfast or a snack! They’re easy to whip up and a fantastic way to start your day on a nutritious note.

Healthy Whole Wheat Blueberry Muffins

Start your morning right with these delicious muffins that feature the natural sweetness of blueberries paired with the rich fiber of whole wheat flour. Perfectly fluffy, these muffins are sure to become a new favorite in your household!

Ingredients

1 ½ cups whole wheat flour
½ cup brown sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsweetened applesauce
1 large egg
1 tsp vanilla extract
1 cup fresh or frozen blueberries

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease them lightly.
In a large bowl, mix together the whole wheat flour, brown sugar, baking powder, baking soda, and salt until well combined.
In another bowl, combine the applesauce, egg, and vanilla extract. Whisk them together until blended.
Pour the wet ingredients into the dry ingredients, and stir just until combined. Be careful not to overmix!
Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Fill the muffin cups about ¾ full with batter. This allows the muffins to rise beautifully while baking.
Bake in the preheated oven for approximately 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these muffins warm, or store them in an airtight container for up to a week!

These Healthy Whole Wheat Blueberry Muffins are not only easy to make, but also provide a nutritious boost to your morning routine. Full of flavor and goodness, they’re a delightful treat that you can feel good about indulging in!