Heat your oven to 400℉ (200℃) and line a 12-cup muffin tin with muffin liners or grease well. This step is crucial, as it prevents the muffins from sticking while baking.
In a large bowl, whisk together 2 cups of whole wheat flour, ¼ teaspoon of table salt, 2 teaspoons of baking powder, and ½ teaspoon of baking soda. Mixing these dry ingredients first ensures even distribution and sets a solid foundation for your batter.
Add in 1 ½ cups of blueberries to the dry mixture, tossing them lightly to coat with flour. This step helps the berries stay suspended in the batter rather than sinking to the bottom.
In a separate small bowl, whisk together 2 large eggs, 1 teaspoon of pure vanilla extract, ½ cup of melted and cooled coconut oil, ½ cup of pure maple syrup, and 1 cup of unsweetened applesauce until fully combined. This mixture will be the wet ingredients that bring your muffins to life.
Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together gently. Be careful not to overmix; you want the flour to be fully moistened but the batter should remain slightly lumpy.
Scoop about ¼ cup of the batter into each muffin cup, filling them about three-quarters full. This allows space for the muffins to rise without spilling over.
Bake in the preheated oven for 14 to 17 minutes or until the batter is set and a toothpick comes out clean when inserted into the middle. Keep an eye on them to avoid overbaking, which can dry them out.
Once baked, cool the muffins on a wire rack for 10 to 20 minutes. This helps them firm up and makes it easier to remove them from the muffin tin without breaking.
After cooling, gently remove the muffins from the tin and serve warm, or allow them to cool completely before storing. They’re best enjoyed fresh but can be stored for later!
