Blueberry Muffins with Applesauce
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These Blueberry Muffins with Applesauce are a simple, reliable way to make soft, ultra-moist muffins packed with juicy blueberries. Applesauce keeps the texture incredibly tender while adding natural sweetness, and the one-bowl batter makes them quick and easy to prepare.
Bursting with Blueberries.
I created these muffins to be an easy, dependable blueberry muffin you can make with simple pantry ingredients. They’re quick, reliable, and perfect for breakfast, lunchboxes, or afternoon snacks. Sam x
Ultra Moist Texture – Applesauce keeps the muffins soft and tender.
Easy One-Bowl Recipe – Simple ingredients with minimal prep.
Freezer Friendly – Bake a batch now and enjoy later.
Blueberry applesauce video
Why this recipe works
These blueberry muffins stay incredibly soft while keeping the recipe simple and reliable.
Naturally Moist Texture:
Applesauce adds moisture and natural sweetness, creating muffins that stay soft for days without feeling heavy.
Balanced Structure:
A mix of melted butter and olive oil provides richness while keeping the crumb light and fluffy.
Bursting Blueberry Flavor:
Fresh or frozen blueberries distribute throughout the batter, giving each muffin sweet, juicy pockets of fruit.
Ingredients you’ll need
All-Purpose Flour
Forms the structure of the muffins and gives them a soft but stable crumb.
Superfine Sugar
Adds sweetness while blending easily into the batter for a light texture.
Baking Powder + Baking Soda
Work together to help the muffins rise and stay fluffy.
Salt
Enhances the overall flavour and balances the sweetness.
Unsweetened Applesauce
The key ingredient that keeps these muffins incredibly moist and tender while adding gentle apple sweetness.
Unsalted Butter
Adds richness and flavor while helping create a soft crumb.
Extra Virgin Olive Oil
Adds additional moisture and keeps the muffins tender for days.
Egg
Binds the ingredients together and helps the muffins rise properly.
Vanilla Extract
Adds warmth and enhances the sweetness of the blueberries.
Blueberries (Fresh or Frozen)
Create bursts of juicy sweetness throughout each muffin. I use wild blueberries but you can use any variety.
How to make blueberry applesauce muffins
Step 1: Whisk flour, sugar, baking powder, baking soda and salt into a large bowl.
Step 2: Add melted butter, applesauce, beaten egg, and vanilla. Fold gently with a spatula until just combined.
Step 3:Â Add the blueberries and gently fold through until evenly distributed.
Step 4: Spoon the batter into the muffin cups, filling each to the top.
Step 5: Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
How to store
- Room Temp: Store in an airtight container for 3–4 days.
- Freeze: Wrap each muffin in cling wrap, then place in a freezer bag or container. Freeze up to 3 months.
- Thaw: Overnight in the fridge, or gently warm in microwave/oven.
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Blueberry Muffins with Applesauce
Ingredients
Method
- Prepare pan: Preheat oven to 340ºF (170ºC). Line a 12-hole muffin tin with paper cups and set aside.
- Melt butter: Melt the butter and set aside to cool slightly while preparing the batter.
- Mix dry: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Add wet ingredients: Pour in the melted butter, applesauce, beaten egg and vanilla. Fold gently with a spatula until just combined, do not over-mix.
- Add blueberries: Add the blueberries and gently fold through until evenly distributed.
- Fill tin: Spoon the batter into the muffin cups, filling each to the top. Tip: Use a small cookie scoop for even portions.
- Bake: Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist baked crumbs, not wet batter.
- Cool: Let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!