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Whole Wheat Blueberry Mini Muffins

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 batches
Author Kath Eats


  • 1.5 cups whole wheat flour
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 2 large eggs
  • 1 stick salted butter very well softened
  • 2/3 cup 2% milk
  • 1/4 cup applesauce
  • 1 cup frozen blueberries
  • 1/3 cup chopped pecans


  • Preheat oven to 350 degrees. Prep muffin tins with liners or grease with butter or oil.
  • In a mixing bowl, whisk together whole wheat flour, oats, baking powder, and cinnamon.
  • In another bowl, whisk together sugar, eggs, butter, milk, and applesauce.
  • Add wet ingredients to dry and stir well to combine.
  • Stir in blueberries and pecans.
  • Spoon batter into muffin cups, using heaping tablespoons for the mini muffins or filling to the brim for standard muffins.
  • Bake mini muffins for 20-25 minutes, until tops are brown and a toothpick comes out clean. Bake standard muffins for 30-35 minutes.