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4.15 from 14 votes

Freezer Friendly Apple Vanilla and Blueberry Mini Muffins

These blueberry mini muffins are freezer friendly and kid approved. A great little grab and go snack in the summer months
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Snack
Cuisine: Sweet
Servings: 24 muffins
Calories: 57kcal
Author: Whole Food Bellies


  • 1 cup white whole wheat all purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoon unsalted butter melted and cooled
  • ½ cup pure maple syrup
  • 1 large egg beaten
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened applesauce
  • ½ cup fresh or frozen blueberries


  • Preheat oven to 350°F
  • Coat a mini muffin pan with nonstick cooking spray (I use fractionated coconut oil)
  • Combine the dry ingredients (the flour, cinnamon, salt, and baking soda) in a large mixing bowl and whisk until thoroughly combined
  • In a second bowl, combine the wet ingredients (the butter, maple syrup, egg, applesauce and vanilla extract)
  • Add the wet ingredients to the dry and stir until just combined
  • Add the blueberries and stir until just combined
  • Fill each muffin cup in the pan to about ¾ full and bake for about 15 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.


Store in an airtight container lined with paper towels to absorb any moisture. They should be stored at room temperature for up to 4 days.
Store in a single layer in a freezer-friendly container for up to 3 months.
Thaw at room temperature or gently reheat in a microwave.


Calories: 57kcal | Carbohydrates: 8.7g | Protein: 1g | Fat: 2.1g | Saturated Fat: 1.2g | Cholesterol: 13mg | Sodium: 79mg | Fiber: 0.6g | Sugar: 4.6g