Blueberry Delight Muffins

This recipe saves calories by substituting equal parts cooking oil with Mott's applesauce.


  • 2 3.9-oz. Mott's® No Sugar Added Applesauce Blueberry
  • 2 cups all-purpose flour
  • ¼ cup wheat germ
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 large eggs, beaten
  • ½ cup brown sugar
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • 1 cup blueberries

Crumble Topping

  • 2 tbsp all-purpose flour
  • 2 tbsp wheat germ
  • 2 tbsp brown sugar
  • 1 tbsp canola oil
Mott's No Sugar Added Applesauce Blueberry

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  • Preheat oven to 350°. Lightly oil or coat 12 muffin cups with nonstick cooking spray and set aside.
  • To make the topping
  • Combine the flour, wheat germ, and brown sugar in a bowl. Add the oil and stir until the dry ingredients are well coated with the oil. Set aside.
  • To make the muffins
  • Meanwhile, whisk together the flour, wheat germ, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • Combine the eggs, applesauce, brown sugar, oil, and vanilla in a separate bowl and whisk until well blended.
  • Pour the liquid ingredients over the dry ingredients and stir until just moistened.
  • Gently stir in the blueberries. Spoon the batter into the prepared muffin cups.
  • Arrange the topping evenly over the muffins, using the back of a spoon to gently press the topping into the batter.
  • Bake 20 to 22 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.

Makes: Makes 12 muffins.