18 comments already!


Delicious, moist and fluffy muffins made with whole ingredients and are naturally sweetened.


I could say with confidence, these blueberry muffins qualify as bakery style muffins, just half the size. Seriously, who needs to eat that big of a muffin in one sitting?! So, my muffins are as fluffy, moist and delicious as any traditional white flour muffins with bazillion of streusel toppings, just so much healthier! Made with whole wheat flour, sweetened with banana and just a bit of maple syrup, and bursting with blueberries. You get “bleeding” and bursting blueberries with every bite. You could also use frozen blueberries or any other berries like raspberries or blackberries.


I live in a heart of Canada’s blueberry land – Lower Mainland in British Columbia. Pacific North West offers the best blueberries in the world, I’m pretty sure. I stock my freezer, fridge and face with blueberries during these short few weeks in July. So far, this year I have bought six 10 lbs boxes at $20 each. Good deal, if you ask me. Blueberries are full of antioxidants and are considered a superfood. We snack on frozen blueberries during long winter nights.


These tender and moist blueberry muffins are made with whole wheat and coconut flours. I have recently discovered my love for coconut flour while playing around with Zucchini Banana Bread and there is no way back. Delicious, affordable and nutritious, coconut flour is great for making healthy baked goods fluffy. When baking with whole wheat flour, it is important to add other lighter flour in order to avoid tough and dry end results. My answer is coconut flour.


To moisten the muffins I used eggs, applesauce and olive oil. I tested the recipe with coconut oil and found the olive oil version MORE moist and tender. I also tried to develop a protein version of the muffins, which was a big fail. Oh, well. So far, I have made 4 batches and majority is gone and I froze a few. Since I didn’t use any sugar, the muffins should be kept refrigerated, especially during hot summer days.


You can use baking cups or spray the non-stick muffin tin with cooking spray. I had no problem removing the baking cup from the muffin, even without spraying it with cooking spray. That is usually my biggest issue with baking healthier muffins, since I cut down on oil a lot. I also highly recommend to purchase a high quality non-stick muffin tin or BPA-free silicone baking cups. I used to have a cheap one from a Dollar Store, and the food would stick to it all the time. Not fun at all. Enjoy these delicious muffins absolutely guilt free, in moderation!:)

Healthy Blueberry Muffins Recipe

Healthy Blueberry Muffins Recipe


    Wet Ingredients:
  • 1 large overripen banana, mashed (1/2 cup after mashing)
  • 2 eggs, large
  • 3/4 cup almond milk, unsweetened
  • 1/2 cup applesauce, unsweetened
  • 1/4 cup olive oil, extra virgin
  • 3 tbsp maple syrup or honey
  • Dry Ingredients:
  • 2 cup whole wheat/spelt/sorghum flour
  • 3/4 cup coconut flour
  • 2 tsp baking powder, aluminum free
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups blueberries, fresh or frozen


  1. Preheat oven to 375 degrees F and line non-stick 12 muffin tin with baking cups or spray with cooking spray. Set aside.
  2. In a large bowl, whisk together Wet Ingredients.
  3. In a medium bowl, add Dry Ingredients, except blueberries, and thoroughly mix until combined and no lumps appear. Add to a bowl with Wet Ingredients and gently stir until no flour pockets appear. The batter will be thick, thicker than traditional white flour muffins. Gently fold in blueberries into the batter. Using large scoop, fill each opening with batter generously in a prepared muffin tin. These muffins do not rise much, so unbanked they should be almost as tall as once baked. Bake for 25 minutes. Remove from the oven and let cool for 20 minutes.
  4. Storage Instructions: Refrigerate for up to 5 days in an airtight container or freeze for up to 3 months. These muffins do not have much sugar, so they can't be stored on a counter for more than a day.

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 muffin:
Calories: 229.4
Total Fat: 8.3 g
Cholesterol: 35.8 mg
Sodium: 267.9 mg
Total Carbs: 33.9 g
Sugars: 10.7 g
Dietary Fiber: 9.7 g
Protein: 6.5 g
WW Points+: 5

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.


  1. Tom @ Raise Your Garden

    We are going blueberry picking next week near Lake Ontario and usually bring back over 20 pounds. We are always looks for new way to incorporate them. Those muffins are perfect!

  2. Anneli

    Those muffins look really yummy! I know what you mean about eating blueberries right now. We have gone through a lot too!! I haven’t tried coconut flour before, so, I’m going to have to look into that. That’s interesting what you found out about the coconut oil vs olive oil. I’ll have to try baking these before the hot weather is back in full force.

    • Olena

      You have 2 days.:) I know, this proves that baking is much like a science. I was out of coconut oil and used olive oil. Then tried baking with coconut oil and I even could see dry patches of flour, using the same amount. Crazy, huh?! I will be experimenting more with olive oil. Oh, I can’t get enough of coconut flour! Costco sells it so cheap! Do you guys freeze blueberries? I need to go get more before the sweet kind is done.

      • Anneli

        I haven’t frozen blueberries in years or any berries as a matter of fact. When I was young my mom would have me and my sister out picking whatever berry was in season at those u-pick farms and we would freeze them. I need to buy some blueberries this weekend! I just finished working a set of shifts, so, I didn’t get to bake yet!! We have a few blueberry bushes in our backyard, but, they are good for picking for the day and eating. Where do you buy your blueberries? Tomorrow I’m heading to Costco so I’ll check out the coconut flour! Have you gone on your trip yet down the coast?

        • Olena

          Last weeks I bought the best blueberries ever at that red small barn by the Cheeseworks on Abernethy by 224st. I froze about 30 lbs and they were super sweet! I’m gonna stop by this weekend again. To buy some just to eat. The guy said the sweetest kind is almost done, so hurry. I get it, I have Agee bunches of raspberries, that’s good enough for kids picking. No, we are going in a month. Honestly, I have been enjoying our local beaches with my kids a lot and can’t complain. I don’t think I really have to go anywhere but I will. Husband needs a vacation.:) Have fun at Costco. I was just there and spent a good chunk of my paycheck lol. Oh well, it’s food. Have a great weekend!!!

          • Anneli

            Thanks! I’m going to go by there and see if they still have the blueberries. I know what you mean the weather has been great! I’m just enjoying sitting on my patio!

    • Olena

      No. They are totally different flours BUT I have blueberry muffin recipe with whole wheat flour coming out on Mon-Tue next week.



  1.  Best Healthy Gluten Free Breakfast Recipes - Munchyy
  2.  65 Yummy Gluten Free Blueberry Muffins Recipes | Daily Healthy Tips
  3.  1 Lunch + 2 Snacks #37 - Lunching Daily | Lunching Daily
  4.  Clean Eating Blueberry Muffins - iFOODreal | Delicious Clean Eating Recipes

Leave a Comment

  • 1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
  • (will not be published)