Heat oven to 350 degrees F and line a 12 cup muffin tin with muffin liners or grease well.
In a large bowl whisk the flour, salt, baking powder, and baking soda together.
Add the blueberries and toss to coat with flour.
Mix together the eggs, vanilla, oil, maple syrup, and applesauce together until combined.
Make a well in the center of the flour mixture and pour in the wet ingredients and combine. Do not overmix.
Scoop about ¼ cup of the batter into the prepared muffin tray.
Bake for 22 minutes or until batter is set and toothpick comes out clean.
Cool muffins on a cooling rack for 20 minutes and then remove from muffin tin. Serve or cool completely before storing.
Refrigerate cooled muffins for up to 5 days or freeze the muffins for up to 3 months.
Whole white wheat, ivory wheat, and whole wheat flour all work perfectly for these blueberry muffins.
To make Egg Free and Vegan-Friendly Blueberry Muffins replace eggs with flax eggs. For this recipe, you would need to mix together 2 tablespoons ground flaxseed with ⅓ cup water and let sit for 15 minutes.
Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins. It gives these muffins a bakery-quality taste and a slightly nutty flavor.