Moist Blueberry Muffins

Course Appetizer


  • 2 Egg whites
  • 3/4 c Sugar
  • 1/2 c Applesauce
  • 1/2 c Skim milk
  • 1 Tbps Maple syrup
  • 1 tsp Vanilla
  • 2 cups Flour
  • 1 tbps baking powder
  • 1/2 tsp Salt
  • 1 1/4 cups blueberries — fresh or frozen
  • (wild Maine ) — (I use about 1 1/2 cups)


  • Set the oven to 375 degrees. Thoroughly grease a muffin tray with 12 large muffin cups and set aside until ready to use (I just use a nonstick muffin pan).
  • In the bowl of an electric mixer, beat the egg whites until frothy. Add the sugar and beat for 1 minute.
  • Stir in the applesauce, milk, maple syrup and vanilla.
  • Add the flour, baking powder and salt and mix just until the dry ingredients are moistened. 
  • Gently fold in the blueberries. Spoon the batter into the greased muffin cups and bake in the preheated oven for 20 – 25 minutes or until golden and the center springs back when gently pressed.
  • Remove the muffins from the oven and set on a metal cooling rack for 10 – 20 minutes. 
  • Using a knife, cut around each muffing and gently ease them out of the pan, making sure they don’t fall aparat (these need to be cool to remove from the pan). 
  •  (I use a small plastic knife since my pan is nonstick, they are easy to take out when lukewarm). Set on the cooling rack.
  • Makes 12 muffins.


Recipe Rating

Please enter your comment!
Please enter your name here