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
Who says that farmer’s markets are candy stores for just grown ups? ;P I’m a teenager and I love them, too. My family and I try to go every Saturday. Even if it’s just for the peaches. 😉
The blueberry muffins looks fantastic. How do you get your muffins to not look all blue/gray-ish? Mine always turn out like that, and although they are still yummy, they don’t look very appetizing.
The last step in the recipe about putting them in at the very end and stirring gently is very important for that exact reason :). My first attempt at blueberry muffins turned out all purple as well!
I actually LIKE the look of purplish blueberry muffins! To me they look yummy and very blueberryish. Am I just weird like that?
I read in a (vegan, of course 😉 ) cookbook that frozen blueberries stay even more intact than fresh ones in baked goods. But these look pretty, too. And delicious…
Rinse your frozen blueberries until the water runs light blight blue instead of dark blue then pat them dry with a kitchen towel. Use another kitchen towel if doubling the recipe.
yum! a healthy muffin? count me in!
They look great! I feel like I’m playing catch-up with your blog. There are so many recipes on here I can’t wait to try. I should put the newest posts/ideas on the top of my list so that any response to the recipe can be timely, but there are so many older posts I came across when I first found your site that I’ve been waiting to get to,.. For now, I ‘ll just say–can’t wait to try it.
I love farmer’s markets. Whenever I travel, I love to visit the local FM. I think FM’s reveal a great deal about the character of a community. I also like to attend FM’s during different times of the day and take note of how the crowd changes. In the town where I grew up we had a great FM. There were always two distinct crowds–the early birds who arrived as soon as the market opened, most vying for a chance to purchase coveted portobello mushrooms (they ran out w/n the first hour) and the later crowd that appreciated the social scene, strolling through the market, coffee in hand, and catching up with regulars. I like going to a FM with no plan of what to buy, purchasing what suits my fancy at the moment, and then figuring out what to do with it on the fly. It feels like an adventure.
I used to go every Saturday, idk why i stopped. Probably b/c it was expensive. Funny, someone told me that they’re usually cheaper. I like to buy purple potatoes. I love buying produce whose color is different than normal. There was also some mediterranean guy who sold baklava (I’d like to see you make your version of that). I really do like the farmers market.
Okay…I know this is a dumb question, but I’ve asked so many different people and never understood the answers they gave me, so I thought I’d try again. I’m just not “getting” this hashtag thing. I’ve seen them growing popular, but I still don’t understand what the hashtags actually *mean*. Could someone please try to explain it…or is it one of these things you just have to pick up as you experience it?
Hashtags are used in Twitter as a way of ‘grouping’ -I guess?- different tweets. For example, if you want to know everything about, I don’t know, the Teen Choice Awards, there will probably be a hashtag called “#teenchoiceawards2013″. Here’s what a tweet with that hashtag would look like: ” the #teenchoiceawards2013 were a success! Thank you all for voting!” So… let’s say you wanted to see all the tweets of someone feeling like a #kidinacandystore, 😉 you would just search for that hashtag and all the tweets containing that hashtag would appear right in front of your eyes. It usually only works on twitter, but it’s so fun, people sometimes #getcarriedawaywithhashtags. 😉 😀
Ah, I see…thanks so much!!! That makes a lot more sense; I think I begin to understand! 😉
I was seriously craving blueberry muffins, but didn’t realize I was out of spelt flour. I made these using 1 1/4 c oat flour, 3/4 c almond flour and tbsp of coarse flax seed and kept the rest of the recipe the same and they were very fluffy and yummy!
Thanks for trying them! I’m glad to know they work with oat flour too 🙂
Thanks for posting your substitutions. My daughter can’t have wheat or spelt flour, so it’s great that I can make these with oat and almond flour.
I was trying to find a healthy blueberry muffin recipe the other day. Then I saw you posted this today! So excited to try it!!!
P.S. I have a slight obsession with your blog ever since I discovered it about a month ago. Thank you so much for sharing these recipes!
Aw thanks 🙂
These look so good! I used to go to the farmers market every Saturday when I was in college but since moving home I can’t find one locally. I love going even if I don’t buy anything. I feel like you get to know the farmers and you can meet new people.
I’m curious Katie, if one uses Spelt flour does that mean the recipe would be gluten free? I’m not familiar with Spelt flour and don’t know where to buy it.
Spelt flour isn’t gluten free, but it is lower gluten. It’s also far more nutritious than regular wheat flour. 🙂
I go to the farmers’ market every week, usually twice. I get 90% of my food from there. Part of the lifestyle in this country!
Loooooove your blog. I made your secret peanut butter cookies yesterday.
I LOVE your website. Seriously.
Thank you!
How do you think they’d turn out if I substitute whole wheat pastry flour for the spelt flour? Do you think I can get away with using defrosted blueberries rather than fresh blueberries?
It will work. I’d recommend using a food scale, as I’ve found some brands of ww pastry flour to weigh less per cup.
Do you think I can get away with using defrosted blueberries rather than fresh blueberries?
I read somewhere that you can use frozen berries and add a couple of minutes to the baking time, rather than defrosting, which would make the batter a grey-purple color.
I love, love, love, that you list your ingredients in grams–that’s how I measure my ingredients, too! Thank you, thank you, thank you! 🙂
Would I be able to use oat flour and frozen blueberries? These sound soo good! 🙂
I wouldn’t have thought so… and I haven’t tried it… but another reader said she DID have success with oat flour.
I used 2 cups oat flour but had to add extra oat flour as the batter turned out way too runny. Mustn’t be an equal 1 for 1 substitute for conventional flour.
Love your site, already baked and cooked many items.
does it change the texture if I replace spelt flour by whole wheat flour? in fact, I did, and also almond flour, it was very tasty indeed.
tks
Thanks for trying it! Glad to know it worked with the other flours :).
Blueberries are the BOMB! These muffs look awesome; ill eat the top if you want the bottom! 😉