Sugarless Whole Wheat Blueberry Muffins

sugarless blueberry

Today’s recipe actually came from a total accident. I began with the intention of creating the Whole Wheat Blueberry Muffins recipe from but it wasn’t until cleanup that I realized I had forgotten to put in the 1/2 cup of recommended sugar – hence “sugarless muffins” came about. Nervous that the muffins would come out totally tasteless ruining my Sunday morning brunch, I realized the one silver lining was that I did use “classic” rather than “unsweetened” applesauce, so I had my fingers crossed that that would do the trick.

Well ladies and gents, I lucked out because low and behold, the muffins were a total success! While I can’t tell you exactly how many calories each muffin contains, I would give an educated guess that they range from 150-175 calories a pop. {I got this math because I made a serving of 8 instead of SkinnyTaste’s allocated 12, but I nixed the sugar for sweetened organic applesauce.} They are low-fat, made with whole wheat flour, and incredibly easy to make. I think that the combo of the regular applesauce plus the blueberries give them just enough sweetness as well. I recommend throwing a few in a ZIPLOC in your freezer for an easy snack on the go later in the week!  {Recipe Below!}

Low Fat Whole Wheat Blueberry Muffins


  • 1 cup organic applesauce
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups blueberries (about 6.5 oz)
  • 1 large egg, beaten
  • 1 tsp vanilla
  • 2 tbsp melted butter or margarine



Preheat oven to 325°.

Combine flour, baking soda, and salt in a large bowl. Mix well.

In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.

Grease muffin pan and pour batter into 8 slots, bake at 325° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.

Make sure to pick out a beautiful table top to compliment your recipe or better yet, surprise your hubby with breakfast in bed! Enjoy!



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  1. I made these today using whole wheat pastry flour, as I thought it would make them lighter. Why does the recipe call for “one large well-beaten egg” and in the instructions mention “eggs” rather than “egg”? Confusing. Are we supposed to use one egg or two?

    This made 12 normal-sized muffins. Next time I shall put in only one cup of blueberries. One and a half cups is half a cup too many!

  2. Muffins were dry, I thought I did it wrong the first time, then I tried it again, but it was the same. The batter is chewy and tough.

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