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
Do you use whole grain spelt flour or is it white spelt?
Thanks!
Either works!
gave my cousin your almond butter oatmeal cookie recipe that I received this week. She made them and brought me a sample. The baking soda takes over the flavour and we both thought they were terrible. I then made them tonight thinking I could do better. I followed recipe 100% and mixed extremely well. Same prevalent baking soda taste.
I’m sorry you feel this way, as many others have made the cookies with success. Why not just cut back a little on the baking soda next time? Problem solved! 🙂
Great recipes! Can I use almond or coconut flour in your recipes instead of spelt flour?
Or oat flour?
I made these today with raspberries, 1/4 cup tahini instead of oil, and 1/3 cup maple syrup as the sweetener. They were phenomenal and I love that they contain no egg! Thanks for the recipe Katie!
Hi Katie
I just lurve your website and your recipes! So simple and delicious. Can I sub frozen blueberries for fresh ones? And if so, should I let them defrost first? Thanks heaps.
Kim
Yes, defrost.
Hi there.
For the blueberry muffin recipe, you have the serving size in terms of grams. What would that be per muffin? Does more muffin = 53 grams?
That should say ‘one’ muffin.
Dear Katie!
I made these muffins with wholemeal spelt flour.They turned out kinda great,but they are too consistent I think because when i put it out of the oven they were kinda high and then they just fall off so they are not that airy. I mean I know that I can’t expect the same as regular muffins it is just weird a little bit so I wonder where I might went wrong? I used some more than 240 mg milk because it was too sticky.Maybe that was the problem that i should leave them that sticky and try to put in the muffin tins…I don’t know. Please tell me if You know what’s wrong. Anyways i would like to make them again because they are jummy!
Thanks for the recipe and for all of the others!Great blog! Best wishes! 🙂
The recipe is good as is and does not need the extra milk you added, which would have contributed to your strange texture. Also see Katie’s Recipe FAQ page at the top of the blog for troubeshooting information on recipes.
These are AMAZING. I was reading over the comments and looking for someone who had already made them to get a review (as I am a blueberry muffin snob) but it seemed like everyone was just excited about making them. No end result. So I’m here to say this recipe is genius, Katie is absolutely fabulous and the muffins are phenomenal. Moist with just enough weight to them. I added just a pinch of raw turbinado sugar to the tops of each muffin for a little extra sweetness and crunch. I just took them out of the oven and I’ve already eaten three.
I just made these along with the copy cat Brownie Vita tops. Both are super delicious. This is my second time making the blueberry muffins. The 1st time I made the mini’s. My question is can I freeze them and then defrost as needed? My family is coming into town in a couple weeks and I want to share these with them. Please let me know if I should freeze or refrigerate. They will be here in 2 weeks. Thanks.
They freeze well!
Just tried these today and they worked first time YAY! Yum. Not too sweet, I used raw honey that had gone candied and frozen blueberries. Will add this to my spelt repertoire! I need more spelt recipes to work off the bat!
Just curious… I have a bag of fresh cranberries that I tossed in my freezer because I thought I wasn’t going to use them for a while… if I boiled them in water (like I was going to make cranberry sauce but without the sugar) to soften them up, could I just sub them for the blueberries? Or would that totally not work? Sorry if this is a dumb question!
Katie, your muffins look absolutely amazing. Last week I found a recipe for banana muffins, and they came out super delicious. This weekend is a blueberry muffins time, thanks for the recipe.
I made these yesterday and they came out great! I would recommend using frozen wild blueberries from Trader Joe’s. I rinsed them with cold water before I mixed them in and they stayed intact.
I made these today for the first time using white-wheat flour instead of spelt because I currently don’t have spelt on hand. The batter turned out very thick, almost dough-like, which I wasn’t super surprised about because I know spelt flour works a little differently in recipes. I baked them anyway, as is, and they turned out fine. Good flavor. Decent texture. Maybe slightly gummy, but that’s my own fault. I could have mixed in a little all-purpose or oat flour, and I chose not to. Either way, my kids and I enjoyed them very much! Oh, and I also used frozen blueberries (not defrosted) and tossed them with a little flour. Thanks! I will be making these again!
I just made these today. I substituted raw honey for the sugar and just cut back on the milk a little (I used almond milk). They turned out great. I’m glad to have discovered this site as I like making healthy desserts but so many blogs opt for gluten free if they are dairy and sugar free. I prefer to bake with spelt or wholemeal flour as I don’t need to avoid gluten. I’ll be trying more of your recipes!
Sally, please be aware that cooking honey changes it from one of the most healthful ingredients to one of the most toxic. (One of the main reasons people seek out “raw” honey. Once it is heated it is no longer raw, in fact it turns into a toxin.) You can add honey to hot things like tea and that is all good, but do not ever cook it. You are on the right track to using better sugar substitutes. You could try maple syrup or coconut sugar. Both are great sweeteners when baking.
Can you use frozen blueberries?
And by the way LOVE you Katie and your website, recipes and book!
So grateful to have you as a resource for healthier recipes for someone who is a huge sweet tooth!
J
You can! I did!