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 farmers markets, what a great analogy: “candy stores for grownups”. Love it! I haven’t been able to make it out to many this year, but I would love to just to make these cute little muffins.
Hi katie, got my girlfriend making these for me tonight. I like your outfit by the way :O)
Thanks! And thank you (or her) for making them :).
Yes, I love the combo! Mind spilling where the cute top and shorts are from?
The shirt is from Old Navy and the shorts are j.crew.
To answer your other question, frozen would be fine as long as you thaw them well. 🙂
Awesome! thank you 🙂
Love that you’re promoting farmer’s markets! I’m actually always astonished by the low prices at the ones near us. I can get a huge box of produce for $15 most of the time! I guess it just depends on what you’re buying and how the market prices it.
Are these reg sized muffins or mini muffins?
Regular sized muffins 🙂
I LOVE farmer’s markets! I’m really blessed that ours is 5 min. away! I think it’s better than our current CSA since we can get what we want and more of it compared to the portions we get in our shares. I’m all for supporting your farmers and just getting back to the good old way of getting food. We now get our eggs from a a local guy, our chicken from down the road, and our milk from a local dairy farm! And we don’t even live in a rural area 🙂 I love it! It’s nice to know where my food comes from. There is nothing more relaxing than taking the weekend (or any day, really) to go downtown to the farmer’s market and chat with the neighborhood folks and meet new people. There’s a beautiful sense of community, even when you do get some weird comments.
Like last time I went wearing my “She Votes Conservative” shirt. A woman comes up to me and says, ” ummm….are you a…a…a.. Re..Republican?”.
” *smile* I’m a conservative, yes.”
“A Republican? At a farmer’s market? Oh my, oh my.” I had a good laugh and assured her that many of us go to farmer’s markets, which made her feel a lot better, I guess. It is always a fun experience to connect with different people!
And quickie question: I finished the fresh blueberries, so would I be able to use frozen?
I go to the farmers’ market at least once a week. And I’m a little surprised that your’s is more expensive than the grocery store! The big one near my house is SIGNIFICANTLY (like HALF!!) cheaper than the grocery store! Maybe you should move to Pennsylvania???
That would be awesome. I lived in PA many years ago and loved it :).
SNDFODNSIFONAONDJKN. I love blueberries. 🙂
At least a couple of times a week, we go down to the local farm store (it’s like 1/2 a mile away; I’m so lucky!) and buy a couple quarts of blueberries at a time.
I eat them. Just like that. Haha! Although I ADORE blueberry muffins and I have been wanting to make a healthy version of them, sometime. I’ve given up refined sugar and I haven’t been able to bring myself to make blueberry muffins lately. So I just eat them by the quart.
so. good.
Your pictures are gorgeous!! I love how bright and shiny the blueberries look! Gorgeous. Pinning this! 😀
Blueberry muffins were always my favorite growing up! My dad used to make me those Martha White blueberry muffins out of the pouch and I just thought that was the greatest thing ever to wake up to. Now I make much healthier versions, but the smell and sight of any blueberry muffin always takes me back:) Thanks for giving me a new great recipe to love and a fond memory too:):)
My family lives on a farm so we go 5 times a week to sell our fresh local produce!
Yum! We have been getting a lot of blackberries here lately, I might give these a try soon (if I can keep myself from just eating straight blackberries for long enough to do anything with them!)
Made these this morning. They were a big hit with my kids! Yum!
Also, I completely jealous of your gorgeous hair!
Thanks! And thank you for trying them! 🙂
Oh my gosh Katie these blueberry muffins look amazing! I was easily able to adapt these to be gluten free. I used Hodgson’s Mills GF baking mix and used goat’s milk for my milk of choice. Thank you for all of the great recipes you inspire me to create my own healthy versions of everything I eat!
Those muffins look sooo good! I rarely go to the farmer’s market because it is so far from my apartment but I get a local farm basket every week, which is delivered close by :).
They are amazing. I added 1 Tbsp. of cocoa powder to the batter. And I just ate two of them for breakfast (and one right off the oven yesterday in the afternoon :).
It’s my first recipe I made from your side – amazing. Made some Larabars (oatmeal-raisin cookie – one batch with walnuts and one with almonds) right after the muffins and OMG – even better. Will do lots more recipes from your side. Love it.
Kind regards
Maria
I made these yesterday and they are lovely! Mine aren’t too sweet as I didn’t have quite enough blueberries to hand — must be better-prepared next time. ^_^ I used frozen berries which worked really well as there was no risk of bursting them when mixing.
I love blueberry muffins. Now you telling me I can have healthy ones too, mmmm. Off to the market I go.