Blueberry Muffins with Substance


These Blueberry Muffins are simple and hearty. Made with either whole wheat flour or spelt flour, these muffins have some substance making them a wholesome on the go snack. The spelt flour variation gives them a little extra boost of heartiness and flavor. Feel free to use whichever whole grain flour you have on hand, or even try out a blend.

For a little added Omega-3’s I like to add 2 Tablespoons or so of ground flaxseed.

Special Diet Notes: Blueberry Muffins with Substance

By ingredients, this recipe is dairy-free / non-dairy, soy-free, nut-free, peanut-free, and vegetarian.

Blueberry Muffins with Substance
Serves: 12 muffins
  • ¼ cup vegetable or extra light olive oil
  • ⅔ cup sugar or evaporated cane juice
  • ⅓ cup unsweetened applesauce
  • 2 eggs
  • ½ cup orange juice
  • 2 tsp vanilla
  • 2 cups whole wheat or spelt flour
  • 2 tsp baking powder
  • 1 tsp grated orange peel
  • ¼ tsp salt
  • 2 cups fresh blueberries (if using frozen, just let them defrost a bit while you are putting the muffins together)
  1. Preheat oven to 375 F.
  2. Combine the oil, sugar, applesauce, eggs, orange juice, and vanilla.
  3. In another bowl, mix together the flour, baking powder, orange peel, and salt.
  4. Mix the dry ingredients into the liquid and combine gently. Do not overmix - batter may be lumpy.
  5. Fold in the blueberries.
  6. Bake in lightly oiled or sprayed muffin tins for 30 minutes, or until done!

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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