Healthy Blueberry Muffins

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(2 votes, 5.00 out of 5)

Healthy Blueberry Muffins with applesauce, spelt or whole wheat flour, honey or maple syrup, coconut or avocado oil, and fresh or frozen blueberries. A recipe with fantastic reviews. |

These healthy blueberry muffins with applesauce, spelt or whole wheat flour, and fresh blueberries came out fantastic! Just check the comments below for yourself, wow. Moist and light, I highly recommend to make a double batch because both kids and husbands love these. I have warned you.

Usually, I prefer to eat my berries fresh, however these muffins deserve even the priciest supermarket January blueberries.

If you are looking for more quick breads with berries, check out my almond muffins with blueberries and cherries, whole wheat coffee cake with blueberries, and blueberry oatmeal crumble bars. Frozen or fresh berries/fruit can be used in any of these recipes.



Healthy Blueberry Muffins with applesauce, spelt or whole wheat flour, honey or maple syrup, coconut or avocado oil, and fresh or frozen blueberries. A recipe with fantastic reviews. |

Healthy Blueberry Muffins with applesauce, spelt or whole wheat flour, honey or maple syrup, coconut or avocado oil, and fresh or frozen blueberries. A recipe with fantastic reviews. |


Healthy Blueberry Muffins

Healthy Blueberry Muffins

Yield: 12 muffins



  1. Preheat oven to 350 degrees F and line muffin tin with liners or use silicone muffin tin (I used both and didn't spray anything).
  2. In a large mixing bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt. Whisk well to combine, making sure baking powder and soda have dissolved. Add flour and stir gently to mix. Do not over mix. Add blueberries and give a few stirs.
  3. Using large ice cream scoop, fill 12 openings with batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.
  4. Storage Instructions: Store in a glass airtight container in a cool dry place for up to 3 - 4 days, in a fridge for up to a week or in a freezer for up to 3 months.

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44 comments on “Healthy Blueberry Muffins

    1. Hi Ashley.I just double checked and nothing is missing. You must have gotten confused at “add eggs through salt”. Just add all ingredients starting from eggs and ending with salt. Follow the recipe further.:)

  1. Olena, I feel the same as you do about feeling bad for baking fresh berries -but with figs! They are so hard to get where I live that when I do find some, all I want to do is enjoy them raw! Alas, perhaps I will never make fig baked goods. 🙂

    1. Hi Kate. Right?! Where do you live? Ironically I have this fig tree in my tiny backyard that grows like crazy. We have so many figs each summer that I don’t know what to do with. I give away to friends and neighbours. I freeze and put into smoothies. I am yet to hook my kids onto them but I feel like this summer might be it. I do not post recipes with figs because I figured very few of you guys have an abundance like I do. They are best fresh anyways! I think all fruit is best that way!

  2. Can a different berry be used besides blueberries? My daughter doesn’t like blueberries sadly. Looks delicious and how long will the muffins be good for after baking? 3 days or so?

  3. I just had to tell you how good these muffins are! I used frozen mixed berries because that’s all I had on hand and they taste great. The consistency of the muffins is so fluffy, yet filling. I don’t think anyone would even guess they’re healthy!

  4. Delish! Absolutely wonderful! Recipe turned out great. Made them last night and enjoyed them this morning for breakfast!

  5. I didn’t have any whole wheat flour, so I used oat flour. This is a deadly recipe. The muffins did not last long. Will be making more. Thank you for a great recipe.

  6. This is an amazing muffin recipe! We have a lot of blueberries right now and can’t keep up with eating them. I wanted a healthy recipe for my family. I followed the recipe exactly as is and the texture and flavor are perfect.

  7. This recipe is fantastic! I did not have anymore spelt flour so I used a little of coconut flour & added brown rice flour & buckwheat flour. Husband is diabetic so I used agave nectar. They are DELICIOUS. THANK YOU!!

  8. Hi Linda! I was recently diagnosed as diabetic so I’m very much in the learning stages. I noticed that your husband is diabetic so you used agave nectar. Can you give me more details on its use? Is it a one to one ratio substitute? Does it change the flavor of foods? Etc…

    1. I will add my 5 cents re: taste and substitute because I used to use agave a lot.:) You can sub it in any recipe that calls for honey or maple syrup 1:1. It will barely change the taste. It is pretty mild tasting. Hope this helps a bit.:)

  9. I just found this recipe through an affiliate and am eager to try it. BUT – and this is a good thing- they listed the nutritional information. I read through all the comments and priced that people were asking for that info, so here it is:
    Tempted to grab a pastry at the café? Satisfy your sweet tooth by making your own batch of baked goods. Bursting with blueberries, these fluffy muffins are healthy and low in sugar. Recipe makes 12 servings at 1 muffin each.

    Nutrition (per serving): Calories: 159; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 31mg; Sodium: 136mg; Carbohydrate: 24g; Dietary Fiber: 3g; Sugar: 6g; Protein: 4g
    Hope this helps!

  10. LOVE THESE SO MUCH!! I’m making them now for the 2nd time, and I no longer feel guilty making yummy muffins for my family! They loved them! and I’m so glad I finally found an easy/clean/delish recipe!! Thank you thank you!!

  11. I made these tonight, using fresh blueberries & raspberries. I too ate one hot out of the oven. They are excellent. My 4 & 2 year old will love these. Thank you. ~Amy

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