Blueberry Swirl Muffins

19 Rating(s): Rating(s):
Prep Time: 10 minutes
Baking Time: 17 minutes
Yield: 12 muffins
Freezing: excellent


  • 2/3 cup (150mL) skim milk
  • 1/3 cup (75mL) unsweetened applesauce
  • 2 tsp (10mL) lemon zest
  • 1/3 cup (75mL) butter, melted
  • 1/3 cup (75mL)  brown sugar
  • 2 tsp (10mL) vanilla extract
  • 1 cup (250mL) Robin Hood® Original All Purpose Flour
  • 3/4 cup (175mL) Robin Hood Nutri Flour Blend™ Tastes Like White
  • 1/4 cup (50mL) Robin Hood Oats
  • 1 tbsp (15mL) cracked flax seeds
  • 2 tsp (10mL) baking powder
  • 3/4 tsp (7mL) salt
  • 1 cup (250mL) Smucker’s No Sugar Added Blueberry Fruit and Concentrated White Grape Juice Spread
  • 2 tbsp (30mL)  brown sugar, for topping
  • Cooking spray


  1. Preheat oven to 400°F (205°C). Spray 12 muffin pans with cooking spray.
  2. Combine first 6 ingredients in large bowl. Mix in remaining dry ingredients. Swirl in spread. Spoon into prepared muffin pans and top with additional brown sugar sweetener. Bake 17-20 minutes or until top springs back.


  1. Freeze cooled muffins in freezer bags or an airtight container. To thaw, leave at room temperature for 30 minutes.
  2. Robin Hood Whole Wheat All Purpose Flour can be directly substituted for Robin Hood Nutri Flour Blend Tastes Like White in the same amount.