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 understand the value of a farmers market is freshness, but wouldn’t it be the same as the store…? –You still don’t know the chemicals which are used on it.
Its so refreshing to see delicious healthy recipes…. I get tired of seeing those junky temptations.
In the process of making these… A few minutes after putting them in the oven, I realized I forgot to put the oil! I’m curious as to how they’ll be now…
I made these just now and they turned out horribly wrong. I wanted blueberry muffins, and my boyfriend wanted lemon poppy seed. We compromised and I added almond extract, chia seeds, and blueberries. It did NOT work out.
Do you have any recommendations on how to substitute chia seeds for poppy seeds? I know they make a gel with liquid, but didn’t alter the measurements. I also used half spelt and half oat flour, so that might also be why it had such a gummy texture. I think even if I hadn’t undercooked them it would’ve had this texture.
This is the first time I’ve failed at baking. I’m super depressed.
Unfortunately I can only vouch for the results if you follow the recipe because it’s the only way I’ve tried it.
Hi!!!
I’m from Colombia and sometimes I can’t find some of the ingredients can you help me please, I love your blog but I can´t do like the half of the recipes.
1. spelt flour: can I use oat flour or quinua flour insted of the spelt?
2. dates: I dont know what to use
Thank you very much
Sofia
How much batter do you fill in each muffin tin? (i.e. do you account for them to rise? I don’t want to under/overpour.)
Muffins without eggs seem interesting! Are these muffins just as tasty and moist?
Hoping to make these today or tomorrow. Thank you!
Do you know the nutrition facts?
Yes, it is listed in the post.
I love spelt flour, and I’m so glad you posted this recipe! I substituted honey for the sugar (1:1) and they turned out great :).
hahahahahahahahaha I just made this recipe! I didn’t read properly and added xanthan gum even though I was using whole wheat four!!! hahahahaha!!!! this thing is so lumpy and weird!!! just came out of the oven, I think it will still taste nice 🙂 but it’s the funniest looking thing I have ever baked 😉 thanks for the recipe
Hi Katie,
I was wondering if you knew about how many calories were in each muffin. I work in a medical clinic with a doctor whos diet consists of bread, chocolate, and coffee. Time for a change and these muffins i’m making tonight. The clinic will be happy! Thank you
Nevermind! Completely missed the nutrition facts~! thanks
Wow, just discovered your and I’m going to bake the healthy blueberry muffins. Looking forward to making these and trying out other recipes here as well. Trying to make better-for-you desserts for my family. : )
1. Are these muffins dry in taste and texture due to the low fat content?
2. Can is substitute frozen berries?
You cannot substitute frozen berries- I know that for sure. I tried it, and the muffins came out great, but the blueberries were horrid. I wouldn’t suggest frozen berries- if you don’t have blueberries, then just don’t use any berries at all.
these are really thick r they aupposes to be(the batter is really thick)
Upon mixing my ingredients together, I wound up with a shaggy, dry dough more akin to bread dough or pizza crust. I added 1/2 cup water and 1 egg to achieve a batter-like consistency. Anybody else have a similar experience?
Nope, it does not look like other commenters ran into that issue, so maybe it was a substitution you made to the recipe? Have you looked through Katie’s troubleshoot FAQ page at the top of her blog? Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
OMG i made these with spelt flower and i baked twelve, I have to say i was not expecting them to be so good. They were in fact so good my family barley had any i was just coming back for more i am definitely making these again.
Katie, help, I had the chance of buying the most beautiful blueberries here. I live in Central Florida on the West Coast, close to the Ocean. So today I decided to make your blueberry muffins So I made them the first time and followed the recipe and at the end thought that the dough was very thick so I added a bit more non dairy milk to it and then my berries and baked them the way you said. Well, they did not come out like your picture. They are not bad and I make my husband eat them anyway, but I started over and followed the recipe exactly then baked them the given time , but the muffins are not rounded. What did I do wrong?Help Help , they taste good, but I guess they are not right, thank you, Kerstin Decker
I’ve made these many times and they always work out perfectly. Did you make a substitution or use a different flour? Have you checked out Katie’s Recipe FAQ page at the top of her blog for troubleshooting? Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E