Buttermilk Blueberry Muffins
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Buttermilk Blueberry Muffins
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Super moist buttermilk blueberry muffins made with healthy ingredients like applesauce and whole grains. Tender, fluffy and to die for!
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Ingredients
- ⅔ cup all-purpose flour
- ⅔ cup whole wheat flour
- ⅓ cup cornmeal medium grind for a light, pleasant crunch, stone ground
- ⅓ cup rolled oats old fashioned
- 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 egg at room temperature, large
- 4 tablespoons butter 1/2 stick melted and cooled to room temperature, unsalted
- ¼ cup applesauce unsweetened
- 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.
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
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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%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 178 kcal
% 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.
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