I hesitated to call these full-on “Healthy Blueberry Muffins” because, well, to some people, they still wouldn’t be healthy. Even though they’ve got whole wheat flour, flaxseed meal, very little oil, and natural sweeteners, they’re still basically carb bombs. Delicious, wonderful carb bombs.
I almost called them “Healthier Blueberry Muffins,” because surely we can all agree that these are healthier than the typical cupcake-masquerading-as-a-muffin. But I went ahead with “healthy.” Hey, at least I didn’t call them “skinny!” Note: I have totally done this before.
Anyway, even if we can’t agree on that, I guarantee we can all agree that I need new muffin pans. This is just downright embarrassing.
So let’s get back to focusing on the muffins, shall we?
Without a doubt, we’re huge on muffins around here. So I’m big on trying to make these convenient little snack cakes healthier than the average bear, er, muffin. I like to throw a few healthy goodies in there (see: flaxseed meal and wheat germ) along with the just plain tasty stuff (blueberries! Which are, bonus, also healthy!)
Applesauce is a miracle ingredient when it comes to baked goods, and I love to use it in muffins. It adds heft, natural sweetness, and a wonderful moist quality. So these have a full cup of the stuff in there – but they don’t taste like apple at all.
Next, I nixed granulated sugar for honey (I’ve made these with pure maple syrup too – also great). And no vegetable oil or butter here – just a smidge of coconut oil.
These are a tad less sweet and definitely less cakey than, say, a bakery-bought blueberry muffin. These are moist – almost heavy, but in a good way – and totally feel like a hearty breakfast or snack instead of a guilty pleasure.