Step 1

Get ready: Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan or use muffin tin liners.

Step 2

Whisk the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Step 3

Whisk the wet ingredients: In a medium bowl, whisk together the honey, apple sauce, olive oil, milk, egg, and vanilla extract until fully combined.

Step 4

Fold together: Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. Do not overmix. It’s okay if there are a few lumps.

Step 5

Add the blueberries: Stir in the blueberries with the spatula to distribute through the batter.

Step 6

Divide the batter: Scoop or pour the batter into the prepared muffin pan, dividing them evenly among the wells. Fill each well to about 3/4 full.

Step 7

Bake the muffins: Bake for 22 minutes, or until a toothpick inserted into the center of one of the muffins come out clean.

Step 8

Cool the muffins: Let the muffins cool in the pan for 10 minutes, then turn them out onto a wire rack to cool completely. Run a butter knife around the edge of each muffin to free them from the pan if necessary.

Step 9

Serve: Serve warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 4 days.