Whole-Wheat Blueberry Muffins with a Twist

This recipe for blueberry muffins has been a favorite of ours for a long time. Made with whole-wheat flour, apples and flaxseed are added for fiber. Plus, they can be made with your favorite baking sugar substitute. Why not try these today since it is National Muffin Day?

When I use Swerve for regular sugar, these muffins aren’t especially sweet, but the added apples make them moist and flavorful. These may be a new favorite for your breakfast rotation!

Blueberry Apple Breakfast Muffins

1-1/2 cups whole wheat flour
3/4 cup flaxseed meal
1 cup brown sugar (I use 1 cup brown sugar Swerve)
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
1 tsp allspice
1 tsp nutmeg
1 tsp ginger
3/4 cup unsweetened almond milk (or use nonfat milk)
1 large egg
2 large egg whites
1 tsp. vanilla
2 medium-sized apples, shredded
1/2 blueberries (I throw in a little more)


  1. Preheat oven to 350 degrees. Use a non-stick muffin pan and add muffin cups.  Spray non-stick baking spray in the bottom of each cup.
  2. Mix all the dry ingredients together (no blueberries or apples yet)
  3. Combine eggs, milk, and vanilla and beat with a whisk for 30 seconds
  4. Pour that liquid into the dry ingredients. Mix well, then add blueberries and shredded apples.
  5. Fill each muffin cup 3/4 or so full.
  6. Bake at 350 degrees for 15 -20 minutes, checking after 15 minutes. Use a toothpick to check for doneness. 
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This post was originally published on my blog, Muses of a Mom, and republished here with updated information.

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