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
This came out perfect . We used almond milk ,brown sugar – white flour , sour cream and cider vinegar . Came out delicious and 120 a muffin ( 12 muffins )
Made these twice and they are great. Two suggestions. Do not defrost frozen blueberries. Modify the instructions which are confusing to mix wet ingredients in large bowl and then add everything except the blueberries. Pour wet into dry. You need to mention mixing the dry ingredients into a large bowl mixing the wet ingredients separately and then pouring wet into dry.
These are literally the best blueberry muffins I have ever put in my mouth!
Can you please clarify the amount of baking powder and baking soda in the recipe. The video captions included both but the recipe seems to only include 4 teaspoons baking powder. Thank you!
Hi, we are so sorry for the confusion. It looks like Katie wrote baking soda in the caption by mistake – there is no baking soda in the recipe at all, so just go with the actual written recipe and disregard that specific caption. Thank you for pointing that out!
I made these with fresh picked blueberries me and my friend found. I love muffins and they are a great way to use a bunch of berries before they go bad. They turned out absolutely delicious! I added a little bit of lemon zest, but that’s just because I go crazy for anything lemon! (:
❤❤
Healthy blueberry muffins? You would never know these are healthy! They taste so good like a bakery!
Hi,
I made these muffins and I used Bob’s whole wheat pastry flour and they came out fantastic! This will be my new go to muffin recipe.
So glad to know they worked with ww pastry flour, thank you for trying them!
How much sugar exactly? Can’t find it in the ‘notes below’ – or above…unless I’m missing something really obvious…..
I am trying to find the amount of sugar to use also?
Oops..found it…first line of instructions: For muffins, you only need 1/2 cup sugar for the entire recipe.
Soft and buttery, just like regular blueberry muffins. These were great!
I used spelt instead of wheat flour, unsweetened applesauce instead of oil, and oat milk. Everyone loved them, but next time I will use half wheat flour. My daughter loved the bran-type quality, but I prefer a slightly softer texture. The recipe itself is SO adaptable, which is what vegans want! Thumbs up votes came from two vegans and four omnivores. 💙
This makes us so happy, thank you for trying them!
I made these muffins this morning and they are good. I have to confess , I tweak a bit . I just had ap flour , the berries were frozen, and I added a duck egg. The batter was too thick and honestly I’m trying to use up duck eggs. They are very good. My husband loves them. As an aside, for anyone that has to be gluten free , my daughter loves to bake but she has celiac. She uses duck eggs instead of chicken eggs and it makes a big difference. The diagnosis is recent so she’s still working out the kinks but it helps.
i used a frozen berry mix and added a spoonful (about two tbsp) of light brown sugar and they turned out great!! definitely recommend!
This makes us so happy, thank you!
Can these be made with whole wheat flour or would it mask the blueberry taste? I tend to like hearty muffins. Sounds delicious, and I love that it is so healthy!
these were yum! I used organic oat flour and 1/2 keto maple syrup 1/2 regular. I also used applesauce for my oil and they were super moist! my kids devoured these! Such an easy recipe and fast too!
Absolutely amazing!
I made these using plain flour, coconut sugar, coconut oil and added raspberries and blueberries. Absolutely delicious and so soft of fluffy.
Some I made larger so I can have them as a quick grab and go breakfast without the high calories.
Thank you for trying them!