Delight the pickiest taste buds with this blueberry muffin made with applesauce. Crumble topping is optional but recommended.

Recipe Summary

Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crumble Topping:
Muffin Batter:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside. To make the topping, combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.

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  • Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon and salt in a large bowl. Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.

  • Pour the liquid ingredients over the dry ingredients and stir until just moistened. Gently stir in the blueberries. Spoon the batter into the prepared muffin cups. Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.

  • Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

Nutrition Facts

217 calories; protein 4.3g 9% DV; carbohydrates 34.2g 11% DV; fat 7.3g 11% DV; cholesterol 31mg 10% DV; sodium 157.4mg 6% DV. Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2014
Great bakery muffin flavor! I couldn't find Blueberry Delight so I chose Country Berry a mix of strawberry raspberry and blueberry. I used frozen organic wild blueberries and subbed corn oil for canola. The crumble topping is spectacular! I baked in my convection oven at 350 and they took about 20 minutes. 12 perfect sized muffins. Thanks Mott's! Read More
(3)

Most helpful critical review

Rating: 3 stars
11/02/2014
Good thing I made these on Halloween because I was very disappointed when the muffins turned green. No doubt it was a chemical reaction with the baking powder or soda and the blueberries. The recipe doesn't state whether or not to use frozen blueberries which I will next time and yes I mean next time because the flavor was easily five stars. Read More
(1)
13 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/11/2014
Great bakery muffin flavor! I couldn't find Blueberry Delight so I chose Country Berry a mix of strawberry raspberry and blueberry. I used frozen organic wild blueberries and subbed corn oil for canola. The crumble topping is spectacular! I baked in my convection oven at 350 and they took about 20 minutes. 12 perfect sized muffins. Thanks Mott's! Read More
(3)
Rating: 4 stars
11/27/2014
I made these for Thanksgiving breakfast and they were well received. I used Motts Unsweetened Applesauce which I almost always have on hand. I also replaced the canola oil with coconut oil (mine doesn't impart any flavor) and I forgot the baking soda. I really like the idea of adding wheat germ. The muffins were still moist 24 hours after baking but I did think they were a bit heavy. Oh and mine did not turn green LOL! Read More
(2)
Rating: 5 stars
11/09/2014
I could not find the Mott's Healthy Harvest Blueberry Delight Applesauce so I used Mott's regular applesauce and doubled the fresh blueberries. These were a hit with my family! Read More
(2)
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Rating: 5 stars
11/20/2014
We love blueberries so this recipe was perfect for us. It didn't disappoint! I didn't change a thing and the flavor and texture were perfect. I used frozen berries so every bite was a pleasure of moist bread and juicy berries.I'll make this recipe again. Read More
(2)
Rating: 4 stars
11/08/2014
I cut the recipe to 4 servings and did get four nicely sized muffins. I used cinnamon applesauce butter instead of oil for the crumble topping and went a little heavy on the vanilla and cinnamon. These turned out very moist and good but there was a lot of greasy residue on the outside bottom of my muffin papers--not sure what caused that. Thanks Mott's! Read More
(1)
Rating: 4 stars
11/17/2014
These are delicious if you close your eyes when you eat them...mine turned a really really unpleasant color green. But next time I'd try omitting the baking soda and doubling the baking powder to see how they turn out. Blueberries and baking soda often equal green and I think the combo of the blueberries in the applesauce and the soda made for an oddly forest green muffin. But they are bursting with blueberry flavor and this recipe is otherwise a keeper. Very easy to make very delicious muffins. Read More
(1)
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Rating: 4 stars
11/25/2014
Moist muffin. I didn't have wheat germ so subbed finely chopped pecans. Read More
(1)
Rating: 5 stars
11/25/2014
These were really good! My husband is a big fan of blueberries and these will be great for him to grab on the way out the door in the morning. They bake up nicely and came outof the pan perfectly. Will make again:) Read More
(1)
Rating: 3 stars
11/02/2014
Good thing I made these on Halloween because I was very disappointed when the muffins turned green. No doubt it was a chemical reaction with the baking powder or soda and the blueberries. The recipe doesn't state whether or not to use frozen blueberries which I will next time and yes I mean next time because the flavor was easily five stars. Read More
(1)