These apple blueberry rye muffins are a wonderful grab-and-go breakfast or snack.

These blueberry rye muffins are so easy to make, are super moist, and have a wonderful cinnamon apple flavor.

These muffins are made with both white wheat flour and rye flour, and are filled with applesauce and dried blueberries.

What is different about rye flour? 

Don't let the rye scare you away. What you think of as rye flavor in bread is actually caraway seeds in deli rye, along with sourness from commercial additives.

In reality, rye has a very mild and slightly sweet flavor, even milder than whole wheat flour. It's a pretty miraculous grain, in that it is very hardy and is easier to grow than wheat, especially in colder climates. It also retains its nutrients better than wheat during milling. It's usually sold as white rye, medium rye, dark rye, or pumpernickel, which is whole rye. (Source: King Arthur Flour Whole Grain Baking.)

Rye, much lower in gluten than wheat flour, can be a challenge when baking bread because it can add a gummy texture if over worked. This is not usually a problem with muffins, because you are barely mixing the wet ingredients into the dry ingredients.

For example, I've made ham and cheese rye muffins that have a wonderfully light crumb, Cinnamon Applesauce Rye Muffins, as well as rye chocolate chip cookies that are delicious.

All I am saying... is give rye a chance (to "sort of" quote John Lennon).

Plus, if you add a good portion of all purpose wheat flour, you get the best of both worlds.

What if you don't have all of the ingredients for these muffins? (Ingredient substitutions):

I actually didn't have all of the ingredients for the original muffins, and, in trying to avoid an extra trip to the store, I made a few substitutions.

First, had a couple of those lunch pack containers of unsweetened applesauce, and needed another 1/2 cup. I found a can of pears in the pantry and chopped some of them up to make up the difference. You can see the little chunks of pears in the tops of these muffins! This substitution worked great!

I also didn't have enough of the dried blueberries, but I did have some dried cranberries in my pantry, so I substituted them for the blueberries. You could also substitute chopped dried apricots or dried currants. I'm a huge fan of dried blueberries, but I know they are pricey. However, they are amazing.

These muffins stay moist and fresh for three or four days in an airtight container. In fact, they stay so moist, you really don't need any butter for serving.. although I wouldn't object if you did slice and butter them.

You could also spread a little apple butter on them!

Please stay tuned, because I made some amazing rye chocolate cookies that I will be posting in July.

P.S. If you are ready to try your hand at rye bread, check out the following recipes:

• Light rye sourdough bread
• Eastern European rye bread
• Tangzhong whole wheat and rye bread
• Danish rye bread

I have many many more, so be sure to check out my recipe index.

• Banana Currant Muffins by Passion Kneaded
• Birthday Cake Muffins by Zesty South Indian Kitchen
• Chocolate Chip Nutella Muffins by Palatable Pastime
• Jasmine Matcha Muffins by A Day in the Life on the Farm
• Pineapple Zucchini Muffins by Food Lust People Love
• Roasted Garlic Cheddar Muffins by Making Miracles
• Strawberry Fromage Blanc Muffins by Culinary Adventures with Camilla

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Apple Blueberry Rye Muffins

These apple blueberry rye muffins are soft, moist, and perfect for breakfast or tea time.

Be sure to check out the substitutions mentioned above if you don't have all of the ingredients.

Apple Blueberry Rye Muffins

Yield: 12 muffins

Author: Karen Kerr

These apple raisin rye muffins are soft, moist, and perfect for breakfast or tea time.

Ingredients:

• 180 grams (1 1/2 cups) unbleached all purposed flour
• 78 grams (3/4 cup) rye flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1 cup unsweetened applesauce
• 1/2 cup finely chopped canned pears
• 198 grams (1 cup) granulated sugar
• 53 grams (1/4 cup) light brown sugar
• 1 large egg
• 2 tablespoons vegetable oil
• 75 grams (1/2 cup) dried blueberries

Instructions:

1. Heat your oven to 375 degrees F. 
2. Line a 12 cavity muffin tin with muffin liners. 
3. In one bowl, whisk together the flours, baking powder, cinnamon, and baking soda. 
4. In another bowl, whisk together the applesauce, pears, granulated sugar, brown sugar, egg, and vegetable oil. 
5. Add the wet ingredients to the dry ingredients and stir until just blended. 
6. Fold in the blueberries. 
7. Divide the batter among the muffin tins and bake for 20 to 25 minutes, until a toothpick comes out clean. 
8. Cool on a wire rack. 

Calories
216.32

Fat (grams)
2.97

Sat. Fat (grams)
0.34

Carbs (grams)
45.98

Fiber (grams)
1.86

Net carbs
44.13

Sugar (grams)
27.45

Protein (grams)
3.04

Sodium (milligrams)
142.77

Cholesterol (grams)
15.50

https://www.karenskitchenstories.com/2020/05/apple-raisin-rye-muffins.html

Karen's Kitchen Stories

muffins

Breakfast, muffins

American

Did you make this recipe?

Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories

Created using The Recipes Generator

This recipe was adapted from the bag of organic rye flour I purchased from War Eagle Mill.

How to stay up to date with Karen's Kitchen Stories? 

Check out my recipe index for more amazing recipes.

Be sure to follow me on Facebook. Do you like taking photos of the food you make? You can also join my Facebook food photo sharing group (you don't have to be a blogger).

While you’re here please take a minute to follow me on Pinterest. I’m always pinning great recipes from fellow bloggers.

Finally, please follow me on Instagram. It’s a great way to stay up to date on all the latest and greatest blog recipes.