Filled with blueberries, these whole grain muffins are a great breakfast, full of essential antioxidants, vitamin E, magnesium, iron and fiber.

Servings: 12


  • 2 cups whole wheat flour
  • 1 tsp. baking soda
  • ½ tsp. sea salt
  • 1 tsp. cinnamon
  • 1 cup unsweetened applesauce
  • ¼ cup honey
  • 2 eggs
  • 1 tsp. vanilla
  • ¼ cup oil
  • ¼ cup low or nonfat milk
  • ¼ cup nonfat plain Greek yogurt
  • 1 cup blueberries
  • Cooking spray


  1. Preheat oven to 350°F and spray muffin tins with cooking spray.
  2. Combine flour, baking soda, salt and cinnamon in a large bowl. Mix well.
  3. In a medium bowl, mix applesauce, honey, eggs, vanilla, oil, milk, and yogurt.
  4. Add wet mixture to the flour mixture and stir until just blended.
  5. Gently fold in blueberries.
  6. Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool for 10 minutes and enjoy now or later!