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Buttermilk Blueberry Muffins
Super moist buttermilk blueberry muffins made with healthy ingredients like applesauce and whole grains. Tender, fluffy and to die for!
Prep Time
12 mins
Cook Time
12 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 178 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- ⅔ cup all-purpose flour
- ⅔ cup whole wheat flour
- ⅓ cup stone ground cornmeal medium grind for a light, pleasant crunch
- ⅓ cup old fashioned rolled oats
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup buttermilk at room temperature
- ⅓ cup pure maple syrup
- 2 large eggs at room temperature
- 4 tablespoons unsalted butter 1/2 stick melted and cooled to room temperature
- ¼ cup unsweetened applesauce
- ¾ cup blueberries fresh or frozen; do not thaw
Instructions
- Place rack in center of oven and preheat to 400 degrees F. Spray a 12-cup regular sized muffin pan with cooking spray or line with paper muffin cups.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, cornmeal, oats, sugar, baking powder, baking soda, and 1/4 tsp salt.
- In a medium bowl or a large glass measuring cup, stir together the buttermilk, maple syrup, eggs, butter, and applesauce.
- Pour the wet ingredients over the dry ingredients. With a wooden spoon or spatula, gently and quickly stir to combine. The batter will be lumpy—do not over mix.
- Carefully fold in the blueberries, just until distributed.
- Divide the batter between the cups, filling them nearly to the top.
- Bake for 17 to 19 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Set pan on a wire rack to cool for 5 minutes, then remove muffins from the pan to cool completely. Enjoy warm or at room temperature.
Cup of Yum
Notes
- TO STORE: Leftover muffins will keep well in an airtight container at room temperature for up to 2 days.
- TO FREEZE: Place muffins in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
Nutrition Information
Serving
1muffin
Calories
178kcal
(9%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
40mg
(13%)
Potassium
191mg
(5%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
196IU
(4%)
Vitamin C
1mg
(1%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 178
% Daily Value*
| Serving | 1muffin | |
| Calories | 178kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Potassium | 191mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.