Moist Breakfast Blueberry Muffins Recipe

Name: Moist Breakfast Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 each egg whites; 3/4 cup sugar; 1/2 cup applesauce; 1/2 cup milk, skim; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 2 cups flour, all-purpose; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups blueberries fresh or frozen

Servings: persons

1
Set the oven to 375F (190C).
2
Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use (I just use a nonstick muffin pan).
3
In the bowl of an electric mixer, beat the egg whites until frothy.
4
Add the sugar and beat for 1 minute.
5
Stir in the applesauce, milk, maple syrup and vanilla.
6
Add the flour, baking powder and salt and mix just until the dry ingredients are moistened.
7
Gently fold in the blueberries.
8
Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 to 25 minutes or until golden and the center springs back when gently pressed.
9
Remove the muffins from the oven and set on a metal cooling rack for 10 to 20 minutes.
10
Using a knife, cut around each muffing and gently ease them out of the pan, making sure they don't fall aparat (these need to be cool to remove from the pan).
11
Set on the cooling rack.

513

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 each egg whites, 3/4 cup sugar, 1/2 cup applesauce, 1/2 cup milk, skim, and more.

Yes, Moist Breakfast Blueberry Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Moist Breakfast Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions