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
Your recipes are amazing! I have made the blueberry muffins, the chocolate strawberry muffins, the pumpkin pie, and the blueberry pie, and the results are out out of this world! I’m obsessed! You have changed my life! Thank you!
Random comment- but I was shopping around for some shampoo since I was out of my usual one and wanted to try something new. I like to keep my skin/haircare pretty natural, but its hard to find a product that I can totally love. I remembered that you had mentioned that you use Desert Essence Coconut Shampoo/Conditioner (and you have some freakin’ gorgeous hair), so I ordered some along with the de-frizz spray and coconut curl cream. UM, I LOVE THIS STUFF!!!! SO amazing and it smells ridiculously good. While I’m not excited about a few of the ingredients, I love it too much to care.
Bottom line: thanks for the awesome tip on the shampoo. it rocks.
Mmm, looks great! Love your muffin recipies, and so does the rest of my family. They’re so incredibly soft. 🙂
Excited to see that tiramisu recipie soon. Do you perhaps have a Fig Newton or a pecan tart recipe in development?
I don’t… but mii pecan tarts (tassies) have been on my to-try list for a long time 🙂
I haven’t even finished reading the title of your entry when I started screaming like a little girl. I absolutely love blueberry muffins and now that you’ve shared your healthy recipe, I won’t feel bad for eating a whole batch of them anymore!
This is perfect because I just went to a town fair this weekend and bought about a pound of blueberries!
Do you think that these would work with quinoa?
And if so, just whole quinoa or quinoa flour? Would I have to add xantham gum?
Sorry hahaha, I love love love blueberries and I have a bunch of quinoa that I should be using, so I thought that maybe I could adapt this recipe to use quinoa instead, but I have no idea if that would even work because I’ve never used quinoa in baking before XD
I made these today and they are wonderful!!
These muffins look delicious. I love berry season. And blueberry muffins are a classic. Love how you made them healthier. I like adding oat flour too. And though I love the farmer’s market I don’t get there nearly often enough. Here in AZ they will gear up again in October.
Yum, I love blueberry muffins, thank you for sharing the recipe. I go to the farmers market once a month and spend a small fortune! I like to support local farmers and eat fresh produce.
I don’t go to the farmer’s market all that often. I haven’t been too impressed by the one closest to me. Muffins, on the other hand, are always impressive. 😉
Thank you for sharing exactly the recipe I was looking for 😀
My farmer’s market is actually way cheaper than the grocery! It makes me so happy because I get to save money, help the economy AND the produce is always sooo much better. Anywho, I made these into mini muffins for my boyfriend to enjoy on his way to work. He was struggling with finding fast but healthy breakfast so I cooked these up and they were a hit. Thanks!!
I just discovered your website and I LOOOOOVE it!!! I tried a few recipies and they turned out fantastically delicious!!
I tried this blueberry muffin recipie and I’m not sure what I am doing wrong since the amount of liquid just didn’t seem to be enough. I had to add way more to combine everything. The same thing happened with the chocolate chip cookies. Is this normal?
Thanks!
You may want to check out the troubleshoot section in Katie’s FAQ segment. Here’s the link for it:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
thanks! I checked the trouble shooting page, and I still don’t understand why.
I tried it again and this time I had no problems. They are sooooooo delicious!!!
Do you know how it might turn out if I used oat flour instead of spelt? Will it still ”fluff”?
These are delicious!! They are so moist. Just made them this morning because my daughter wanted cupcakes. Thought this would be better for her 🙂 She loved eating the batter too–figured we could because there are no eggs in the batter. Thanks for sharing.
Hi Katie,
I made these at home with frozen mixed berries and it came out lovely. Although, in my oven it took about 30-35 minutes, but I think I may have made them bigger (I cut the ingredients in half and got 5 muffins instead of 7).
A photo of the muffins is attached here: http://ge.tt/3lMLyyq/v/0?c
Thanks 🙂
They are gorgeous! 🙂
Thanks! 🙂