Bursting with ripe, sweet, juicy blueberries, this healthy blueberry muffins recipe is delicious for breakfast or snack!
Easy healthy blueberry muffins
If you are looking for a freezer friendly, whole grain muffin recipe that’s packed with blueberry flavor, this is absolutely the one to try.
The healthy muffins make a perfect anytime snack for both kids and adults, with egg free, dairy free, gluten free, oil free, and vegan options included.
Whip up a batch for Sunday meal prep to enjoy all week long!
Also try these Easy Cinnamon Rolls – just 4 ingredients
Ingredients for healthy blueberry muffins
The light, simple recipe calls for just a few basic ingredients, most of which can probably be found in your kitchen pantry.
Blueberries: Fresh, frozen, or wild blueberries all work well. Look for berries that are deep purple or blue in color, with a soft but not mushy texture.
Milk: Go with whatever you have in your refrigerator. I like nondairy almond milk, coconut milk, or oat milk best.
Vinegar: Adding white vinegar or apple cider vinegar to the milk essentially turns it into a low fat homemade buttermilk substitute.
Vanilla: Pure vanilla extract adds extra flavor and compliments the sweetness of the blueberries. If your milk is already vanilla flavored, feel free to omit the extract.
Baking powder: The inclusion of baking powder in the pastries yields super fluffy results, with no eggs or flax eggs.
Oil: Coconut oil and vegetable oil are good options here. If you want to make fat free muffins from scratch or run out of oil, you can sub the oil in the recipe for applesauce, yogurt or sour cream, or mashed banana.
Flour: I’ve had success using spelt, white, gluten free all purpose flour for gluten free blueberry muffins, or oat flour for old fashioned blueberry oatmeal muffins.
If you are looking for a healthy muffin recipe made with almond flour and no sugar, try these homemade low carb Keto Muffins.
I have not tried almond flour, whole wheat flour, or coconut flour in this recipe. Be sure to report back with results if you try any of those options.
Trending now: Oatmeal Muffins
Can I use frozen blueberries?
Yes, you can use frozen blueberries to make blueberry muffins.
Just be sure to thaw the frozen blueberries first. Pat off excess water and remove any large pieces of ice that may remain after thawing.
Because frozen berries are so delicate, the baked muffins will be more purple thanks to the bursting berries, but they taste just as good!
Want a high protein version? Try Blueberry Protein Muffins
How to make vegan blueberry muffins
Step One: Start by preheating the oven to 350 degrees Fahrenheit.
Add cupcake or muffin liners to a muffin tin. If you don’t have liners, grease the tins all the way up with a little oil.
Step Two: In a large mixing bowl, combine the wet ingredients, not including the blueberries. Then stir in all remaining ingredients except the berries to form a basic muffin batter.
Do not over-stir, to ensure you don’t end up with tough or dense muffins.
If the batter is too dry (which could happen if you pack the flour tightly, especially if using all purpose flour), slowly add more milk of choice, a little at a time.
Step Three: Finally, stir in the berries. Stir very gently so as not to break the berries and find yourself looking at completely purple blueberry muffins.
Step Four: Divide the muffin batter into the prepared muffin tin. Bake 21 minutes on the oven center rack.
They should look domed and lightly golden when you remove the pastries from the oven. Allow to cool before removing.
If you let them sit loosely covered overnight, the liners will peel off easily the next day. Store leftover muffins in an airtight container in the refrigerator or freezer.
How to serve low calorie blueberry muffins
Crumble a fresh baked muffin into Greek yogurt or add it on top of oatmeal.
Frost them with Coconut Butter or Vegan Cream Cheese.
Eat the recipe plain or topped with butter, peanut butter, or almond butter.
Slice muffins in half and toast in a regular or toaster oven.
Or serve the muffins as a healthy dessert.
Tip: try topping each clean eating blueberry muffin with your favorite jam and Coconut Whipped Cream, for a fun twist on traditional strawberry shortcake.
Leftover berries? Make this Blueberry Crisp Recipe
Healthy blueberry muffin recipe video
Above – Watch the step by step video.
The recipe was adapted from my Banana Muffins Recipe and Blueberry Bread Recipe.
Healthy Blueberry Muffins
Ingredients
- 1 cup milk or water
- 4 tsp white vinegar or apple cider vinegar
- 1 1/2 tsp pure vanilla extract
- 3 tbsp almond butter or oil (or mashed banana, yogurt, or applesauce for low fat)
- 2 cups flour (for flourless, make these Keto Blueberry Muffins)
- 4 tsp baking powder
- 1/2 tsp cinnamon and optional pinch cardamom
- 1/2 tsp salt
- 1/2 cup sugar or coconut sugar or xylitol
- 1 1/4 cup blueberries (fresh or frozen) (165g)
Instructions
- *The healthy blueberry muffins work well with spelt, white, oat, or gluten free all purpose flour For blueberry cupcakes, simply double the sugar to 1 cup.Preheat the oven to 350 F. Grease or line a muffin tin. In a large bowl, combine wet ingredients. Stir in remaining ingredients except blueberries. Pour wet into dry, and stir until just evenly mixed. If batter is dry (which might happen if you pack the flour too much, especially if using white), add just a little more milk. Gently stir in berries only until evenly mixed. It’s important to not over-stir, which could break the berries. Pour into the muffin tins and bake 21 minutes. Muffins should look perfectly domed when you take them out. Allow to sit 10 minutes before removing from the tins. If you let them sit loosely covered overnight, the liners peel off easily the next day too. View Nutrition Facts
Video
Notes
More Healthy Breakfast Recipes
Or this Blueberry Banana Bread
I LOVE blueberry muffins in general and these look great and healthy!
Wow, Katie! You look stunning in that picture! 🙂 I was trying to figure what to do with the GIANT box of blueberries sitting in my fridge… Now, I’m going to make these.
Thanks 🙂
How do you get the seeds out of blueberries
Are you kidding?
Mmm I love some good blueberry muffins. They are definitely one of my favorites!
I don’t go the farmer’s market nearly as much as I’d like, but when I get the chance, I love it! Fresh, local produce? Doesn’t get much better than that 🙂
So pretty! I love going to farmers markets to get local produce. This weekend I went for a drive in long island and got some fresh pick corn. So tasty!
I have that shirt! (the one you are wearing in the picture) Did you get it at Forever 21?? These blueberry muffins look awesome! 🙂
It’s actually Old Navy. 🙂
Can I sub regular flour for spelt flour? In this and/or any case?
Also, how about subbing ALL of the oil for applesauce?
p.s. I asked a while ago if I could use your recipe for black bean brownies for a school project… It was awesome! Nobody could guess what was the “secret ingredient” (I told them after they couldn’t guess) and thought that they were one of the best things they ever had! You are a genius, I love your recipes… yeah. Thanks so much.
I hope to try a few of your zucchini recipes out, b/c our garden has been giving us so many! (not that I mind)
I had these big, huge plans to go to the Farmer’s Market every weekend this summer. And I haven’t even gone once. Boo. 🙁
I need to make these asap!! My husband has been asking for blueberry muffins for breakfast and I was having a hard time finding healthy ones, thanks!
This is off topic, but where did you get those shorts?! Super cute!!
J. Crew 🙂
This looks amazing! I wish I went to the farmer’s market more often…somehow we always manage to hit one when on vacation, but not when we’re at home! I always love the beautiful, gorgeous, mouth-watering displays of fresh fruit and veggies (and of course the samples everyone is giving away!). Thanks for sharing!
Wow, Katie! You are so beautiful, and those muffins look scrumptious! I haven’t actually ever been to a farmer’s market. I really want to, but I haven’t gotten the chance yet 🙂 I have a quick question, what brand of spelt flour do you use? 🙂
Usually Arrowhead Mills.
Although, if I can find it, I try to buy from the bulk section to save packaging.
Just when I was wishing for a breakfast recipe! <3 <3 <3
I really need to try these! They sound and look so amazing 🙂
Maybe just maybe I’ll add some chocolate to them 😉
Fun fact I learned a few weeks ago! I was on a camping trip and we were getting shuttled to the site, and we passed blueberry fields with literally 100s of people picking blueberries on one side of the road, and a robot picking blueberries on the other side of the road. The driver explained to us that in order to go to a farmer’s market, produce must be hand picked, whereas it can be picked by machine to go to the grocery story. That’s why the produce is always so perfect at the farmer’s market, all the bad ones get weeded out! Everyone else probably knew this… but I didn’t.
Lindsey, i just read your “Fun Fact”. I love this little tidbit, I had no idea either! Thanks for sharing.😊
Darn it! I just made a bunch of blueberry muffins this morning… and I doubt they were healthy 🙁 should’ve waited a day!!
Hi Katie, Thanks for your great recipes! I have become a devotee.
About farmers markets – as a farmer and farmers market shopper (hmm, every other week?), I wanted to stand up for the fair prices most farmers are able to offer! At least in my region, the average prices at farmers markets are better than those in grocery stores. Here is an interesting assessment from Seattle’s Neighborhood Farmers Market Alliance: http://www.seattlefarmersmarkets.org/ripe-n-ready/are-the-farmers-markets-really-more-expensive
In any case, thanks for plugging local farms and supporting us with your blueberry dollars!