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Blueberry Apple Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 237kcal
Author Cathy Trochelman

Ingredients

Muffins

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup Greek yogurt
  • 1/4 cup raw honey
  • 1/4 cup brown sugar
  • 1 cup peeled chopped apple
  • 1 cup blueberries
  • 1 1/2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. ground chia seed
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt

Topping

  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup shredded coconut
  • 1/4 cup chopped walnuts

Instructions

  • Preheat oven to 400°. Grease one 12 cup muffin tin or one 6 cup jumbo muffin tin. Set aside.
  • In a large mixing bowl, combine egg, milk, oil, applesauce Greek yogurt, honey, and brown sugar. Stir.
  • In a separate mixing bowl, combine flour, oats, flax, chia, baking powder, and salt. Add to wet ingredients and mix just until all ingredients are combined. 
  • Gently fold in chopped apples and blueberries.
  • Spoon into prepared muffin tins, filling each cup 3/4 full.
  • Combine topping ingredients; divide evenly among muffins. Press topping down gently.
  • Bake at 400° 20 minutes for 12 muffins or 25 minutes for 6 muffins.
  • Remove from oven; let cool 15 minutes in pan. Remove to wire rack to cool completely.