Breakfast Whole Wheat Blueberry Muffins for Dawna

Rose Mary Mogan


I created this recipe for my friend Dawna Granger here at Just a Pinch, she loves Blueberry Muffins, but not much else using Blueberries.

She loves many of my recipes and often has a Rose Night, using my recipes and then shares with her neighbors. She even has my Ozark Blueberry Pie on her 4th of July menu, for her hubby, because he LOVES BLUEBERRIES.

So with THIS RECIPE she can now have a ROSE BREAKFAST & so can you, FEATURING these great tasting Blueberry Muffins. They are easy, simple & a little healthier than some, with the addition of whole wheat flour, applesauce, & less sugar.


★★★★★ 4 votes

12-18 depending on muffin size
15 Min
20 Min


  • 1 1/2 c
    all purpose flour
  • 3/4 c
    whole wheat flour
  • 1 Tbsp
    baking powder
  • 2 tsp
    pure lemon extract
  • 1 c
    2% milk
  • 2 large
  • 1/3 c
    canola oil
  • 4 oz
    low sugar or lite applesauce (1/2 cup)
  • 1/2 c
    splenda blend brown sugar or (regular brown sugar)
  • 2 c
    heaping frozen or fresh blueberries(can use less if desired)

How to Make Breakfast Whole Wheat Blueberry Muffins for Dawna


  1. PREHEAT OVEN TO 400 DEGREES F. This is the professional size muffin tin I used. The standard size makes smaller muffins.
  2. Line muffin tin with paper cup liners. I like to spray mine with non stick cooking spray.
  3. In a medium size bowl, add both flours,& baking powder, stir to blend together. Set aside till needed.
  4. Using a larger bowl add oil, eggs, & milk, then beat with mixer till blended. I use my hand mixer for this.
  5. Now add the brown sugar & lemon extract, to the liquid mixture, and beat well till blended together.
  6. Add about half of flour and beat till blended.
  7. Then add remaining flour and beat till mixed well.
  8. Add the apple Sauce, and blend together. The addition of applesauce creates moisture in the muffins when using whole wheat flour.
  9. Add the blueberries, now switch from the mixer to a large spatula or spoon, and gently fold the blueberries into the muffin batter
  10. Using a large ice cream scoop, add batter evenly to each cup. I did have some batter left over and chose to make a small mini cake in a 6 inch cake pan and baked it for 15 minutes. Cut it in half, added a pat of butter while still hot and shared with my helper.
  11. Let muffin tin sit on stove for about 5 to 8 minutes before placing in oven, not only does this allow the berries to thaw a bit, but it will help your muffins to have a higher crown when baked. Sorry I forgot to take the picture.
  12. Place muffins in oven and bake in preheated 400 degree F. oven for 20 minutes.
  13. Serve warm with butter if desired, or eat plain. I made these for breakfast because they are so quick and easy. Hope you enjoy all the Blueberry goodness. Look at all those plump and juicy blueberries.

Printable Recipe Card

About Breakfast Whole Wheat Blueberry Muffins for Dawna

Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy Healthy

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