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 really enjoy your newsletter and your cookbook. I have noticed that you use xylitol in most of your recipes. Would erythritol produce the same characteristics in the finished product? I avoid using xylitol because it is so poisonous to dogs.
How do you get the seeds out of fresh blueberries
Hi please would work to add 1 egg? Thank you
Did this and it turned out really stodgy. Any suggestions?
Not sure what you mean by “stodgy,” so it’s not clear what might’ve caused a problem. I’ve made these many times, and they always turn out perfectly. Maybe there’s a mis-measurement or ingredient substitution? You may want to check out the FAQ at the top of Katie’s blog for other suggestions.
The muffins were really dense and heavy, and not light and fluffy at all. I’m wondering, did I overmix it? Or put too much milk or something?
What flour did you use?
Spelt flour, the same as the recipe.
Hi Katie, as I am not a vegan, is it possible to replace the vegetable oil with eggs? If so, how many eggs? Thank you for your amazing recipes!
You will have to experiment!
Katie these we’re great!!! Your recipes never let me down!
A little confused. I did the math for these muffins (so delicious btw) and I got 123 calories per muffin using vegetable oil, unsweetened almond milk, coconut sugar, and 1/2 whole wheat 1/2 all purpose flour. Maybe I did my math wrong? Which ingredients did you use for your nutrition facts? Still love these though!
If you substitute the oil for applesauce the calorie count will be much lower. May also depend on type of flour to!
I made a batch of each recipe:
“Healthy Blueberry Muffins – The Classic Recipe” & “Black Bean Brownie”
Without mentioning anything about the ingredients, I asked my adult nephews this (via text messages):
“If anyone eats the chocolate thing I made, what’s it like please? Any feedback on the muffin? ”
Replies:
22 year old nephew: “Had muffin and brownie, both were great, muffin was better”.
25 year old nephew: “So it wasn’t a good brownie. More like a bad chocolate cake but I’d still eat them. But not a good recipe for a brownie”.
I was bad at hiding the Black Bean Taste ? Oops my bad!? I’m Sorry Katie.
I can’t eat the Brownie for medical reasons.
The muffins were popular so I will make them for family & friends ?
Delicious! Fluffy and nice low level of sugar.
Mine didn’t brown for some reason. I left it in the oven an additional 5 minutes to try to brown, but no luck. Still, very nice recipe! Would make again. I followed measurements exactly.
I used almond milk, white distilled vinegar, 1/2 cup granulated sugar, and melted butter for the “choice of” items.
It was so good! Me and my roomate did these muffins yesterday and we couldn’t stop eating it. The taste was really incredible. Thank you so much for the recipe.
Thank you so much for making them!
These are magnificent! I used 1/2 white and 1/2 oat flour and the texture was amazing. Definitely add the pinch of cardamom—it gave them that certain something that put them over the top. We loved them and will make them frequently—thanks Katie!
Thank you so much for making them!
I’m curious to know the calorie content of these muffins?
Calorie counts for Katie’s recipes are always linked under the ingredients 🙂
I hate being “that” person who wants to change things! But . . . I do not use regular flour at all. I’m Paleo. So I’ve got some almond flour, some coconut flour and some tapioca flour. Would you have ANY idea how much of any of these I might just try in making your recipe?? Thanks for any help you can offer.
Hi! Just make the keto blueberry muffins she has linked in the post. They use almond flour. You can use coconut sugar or a different sweetener other than a keto one 🙂
I made these in a square pan to save time. This has to be the best recipe ever! It turned out to be so fluffy and delicious. Thank you for the recipe.
I just made these this morning, MMMmmm SO GOOD. I used 1 cup all purpose flour and 1 cup whole wheat flour, avocado oil, 1/4 cup granulated sugar and 1/4 monk fruit sugar. They turned out beautiful and delicious, also I used fresh blueberries. Thank you for a great recipe!
With my substitutions and making 12 muffins the calorie count came out to 132 a muffin… pretty awesome!
Thank you so much for making them 🙂
Is Organic Cane Sugar a worthwhile substitute for “sugar” in your recipes? When you say “sugar” in your recipes, does it have to be white refined? What’s a good substitute, if any?
Organic cane sugar is fine to use 🙂