Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Made with whole wheat or spelt flour, maple syrup and applesauce, this kid approved muffin recipe is perfect for breakfast or a snack. Make ahead or eat fresh out of the oven!
Kids love muffins, so I highly recommend you double these. One for now and one for the freezer! Other kid favorites are healthy banana muffins, healthy chocolate chip muffins and almond flour banana muffins.
Table of contents
Healthy Blueberry Muffins
These healthy blueberry muffins come out fantastic every time I make them. And I make them over and over again, as they have no refined sugar and are made with whole grains which means they are an easy breakfast and snack that I can feel good about feeding to my family, just like lemon zucchini bread. Just check the comments below for yourself, WOW – so many readers agree and are also doubling this blueberry muffin recipe to always have some on hand for their own family.
Moist, light and so fluffy – both kids and husbands love them. They are perfect right out of the oven and if you are lucky to have leftovers are the perfect muffin for healthy snacking. I have warned you. 🙂
Usually, I prefer to eat my berries fresh, like on this almond flour cake, however these blueberry muffins deserve even the priciest supermarket January blueberries! I recommend to buy organic whenever you can because berries are on a Dirty Dozen list. And if you can’t find fresh, frozen work just as great, same as blueberry breakfast cake or crumble bars!
Why This Healthy Blueberry Muffin Recipe Works?
- Easy: one bowl batter, less mess and fewer dishes to clean!
- Healthy: whole grain flour, antioxidant rich blueberries, no refined sugar, what’s not to love?
- Fresh or frozen blueberries: enjoy these muffins year round.
- Freezer friendly: double the recipe so you always have some on hand!
Ingredients for Healthy Blueberry Muffins
My healthy blueberry muffins recipe contains simple ingredients:
- Whole wheat or spelt flour – Baking is a science and it’s best to use whole grain flour. Whole wheat blueberry muffins or spelt flour muffins for this recipe. Using white and gluten free flour will need adjusting the recipe and I haven’t tried. If you do – please let me know. 🙂
If you avoid gluten, try these hint of lemon gluten free muffins or blueberry muffins both made with almond flour. - Blueberries – My favourite blueberry muffins are with fresh blueberries but frozen blueberries can be used with great success.
- Applesauce and eggs – I use unsweetened applesauce, but if sweetened is all you can find that works too – your muffin will just be sweeter. Yogurt will also work. Eggs provide lift and binding, if need egg free try flax eggs or chia eggs.
- Any oil – Healthy widely available options: extra virgin olive oil, avocado oil, coconut oil (melted first).
- Liquid sweetener – Maple syrup, honey, agave etc. Please do not use any dry sweetener. It will throw off batter consistency and recipe will not work.
- Vanilla extract – pure, not imitation.
- Baking soda/powder and salt – standard baking ingredients.
That’s it!
How to Make Whole Wheat Blueberry Muffins
Below you will find detailed recipe card.
- Prep: Line muffin tin with parchment paper liners or I love to use silicone baking tin.
- One bowl batter: Combine liquids and leavening agents first by whisking well in a large bowl. Then add flour and stir gently to mix. Do not over mix the whole wheat blueberry muffins batter.
- Blueberries: Add blueberries and give a few stirs. Using large ice cream scoop, fill 12 openings with batter.
- Bake: Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Cool in the tin for 30 minutes before transferring onto a cooling rack to cool more or enjoying.
Tips for Best Muffin Results
- Mix batter only until combined – Stir a few times and let batter sit for a few seconds to let flour absorb the moisture. Stir again. A few flour patches here and there are fine.
- Keep an eye on muffins while they bake – All ovens vary and I recommend to check your muffins 5 minutes to the end. If toothpick comes out clean – remove muffins. They keep cooking with residual heat in a tin.
For the lightest, fluffiest results: do not over mix or over bake healthy blueberry muffins!
- Let muffins cool – These blueberry muffins are light and fluffy. Which also means if you don’t let them cool patiently for 30 minutes, they will deform and fall apart a bit.
- Mini muffins – You can make mini muffins and bake for 11-13 minutes. Do toothpick test.
- “Sinking” blueberries – I did not find blueberries sinking to the bottom of muffins. If you do, next time toss them in a flour before adding to batter.
Be patient: muffins need to cool completely (or at least 30 minutes) for best results.
FAQs
These are – they are made with no refined sugar, whole wheat flour and low oil. But if you are purchasing a bakery blueberry muffin or buying a prepackaged mix from the baking aisle – buyer beware. Those are loaded with sugar, higher fat content and will often lead to a sugar/carb crash from the white flour. Prepackaged mixes are usually loaded with preservatives and artificial colors/flavors.
While this question will vary from one to another, as well as if a person has allergies, the best way to answer this is a healthy muffin is one you make yourself! On iFOODreal I provide many healthy muffin and quick bread recipes that are lower in sugar, calories and fat. Many are even made with almond flour and are gluten free friendly.
In this recipe, you cannot substitute any other flour except for those listed (whole wheat and spelt). Try these gluten free muffins or almond flour blueberry breakfast coffee cake for allergy friendly options.
When made with whole food ingredients, they can certainly be considered a healthy snack! Also, check out our list of 65 healthy snacks for a variety of options.
I have not tested the recipe this way, but this usually will work in baked goods such as muffins or quick breads. I like the combination of a small amount of oil with applesauce as I think it gives the best results.
Serving Recommendations
Assorted muffin basket or tray: Your kids eyes will certainly get big if you make an assortment of muffins such as banana, chocolate chip, pumpkin and morning glory.
Brunch spread: Serve these muffins with Instant Pot steel cut oats, quinoa breakfast bake, breakfast potatoes and breakfast egg bites for a mid morning breakfast/lunch.
Blueberry themed: Make blueberry quinoa salad, kale blueberry salad, and almond flour cake topped with fresh blueberries, this works especially well in summer when berries are fresh from the farm or market.
Making Low Sugar Blueberry Muffins in Advance
In any case, I highly recommend to double this low sugar blueberry muffins recipe.
Room temperature: These won’t last more than 2 days because they are so good! I store muffins on a large plate with a glass cake cover. Or line glass or plastic airtight container with double folded paper towel to help absorb moisture.
Freeze muffins: Bake and cool muffins completely. Then arrange them in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
To reheat: Thaw on a counter for a few hours. Warm up in the oven at 350 F or microwave for 30 seconds for that freshly baked experience.
More Healthy Recipes
- Healthy carrot muffins
- Morning glory muffins
- Healthy pumpkin muffins
- Healthy zucchini muffins
- Gluten free blueberry pie
- Browse all healthy baking recipes.
Enjoy these healthy blueberry muffins! Would love to know if your kids approved!
Healthy Blueberry Muffins {So Fluffy and Easy}
Ingredients
- 2 eggs lightly whisked
- 1 cup applesauce unsweetened
- 1/3 cup maple syrup or honey
- 1/4 cup avocado oil or coconut oil melted
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 2 tsp baking powder aluminum free if possible
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups spelt or whole wheat flour
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 350 degrees F and line muffin tin with unbleached muffin liners or use silicone muffin tin (I used both and didn’t spray anything).
- 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.
- 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 more or enjoy.
- I highly recommend to double this recipe.
Store: Store in an 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.
Freeze: Bake and cool muffins completely. Then arrange them in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
Reheat: Thaw on a counter for a few hours. Warm up in the oven at 350 F or microwave for 30 seconds for that freshly baked experience.
Notes
- Do not overmix batter – Stir a few times, let batter sit and stir again. A few dry flour patches are fine.
- Don’t over bake – All ovens vary and I recommend to check your muffins 5 minutes to the end. Do toothpick test. Keep in mind, muffins keep cooking with residual heat in a tin.
- Let muffins cool – These blueberry muffins are light and fluffy and delicate. If you don’t let them cool patiently for 30 minutes, they will deform in your hands a bit.
- Mini muffins – You can make mini muffins and bake for 11-13 minutes. Follow toothpick test again.
- “Sinking” blueberries – I did not find my blueberries sinking to the bottom of muffins. If you do, next time toss them in a flour before adding to batter.
- Applesauce – You can use unsweetened (this is what I used) or sweetened. Using sweetened applesauce will result in a sweeter muffin.
- Egg free: Try a flax or chia egg.
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
Amazing muffins. All your recipes to date have been great. I put in frozen raspberries and blueberries and were great Thanks! Thanks for this and look forward to more of your recipes.
So glad you are enjoying the muffins!
Made your blueberry muffins and enjoyed them. I didn’t have applesauce so I finely chopped 2 apples. I used all the other ingredients. The muffins didn’t come out as fluffy as I was expecting but they held together and the flavors were wonderful. I think using all fresh fruit didn’t give it as much moisture as needed. So yummy
Glad you could use what you had on hand and enjoyed them!
I have tried several recipes from you, and I love them all!! I love that food can be so delicious and incredibly healthy at the same time. Thank you for publishing all these healthy recipes! Me and my family will continue to use you!
So glad to hear this Heidi and yes agreed food can be healthy and delicious, thanks for being here!
Will you please recommend which silicone baking tin you’ve purchased and enjoy using? I’d prefer your recommendation over custom reviews. Also, I would like 100% sillacone if possible.
We enjoy making a variety of your muffin recipes each week.
So great to hear on the muffin making! If you head over to our iFOODreal shop on Amazon, you can find a link to the pan we use 🙂
Delicious! Kid approved! Followed the recipe exactly- used frozen blueberries and made mini muffins. Mine took a bit longer to cook through but I suspect my oven runs low. I ordered an oven thermometer to check it for future use. Thank you so much!
This recipe is a keeper! Just made these exactly as written except I added a little lemon zest to brighten the blueberry flavor. I used frozen “wild” blueberries because they are small and I used the batter to make both full size and mini muffins. I frosted the minis with cream cheese frosting for my son’s preschool birthday party. The school requests “healthy” treats and these will work perfect. And the big muffins I’ll have for breakfast. Definitely will make these again. Yum!
Nice and light. Very flavourful.
Fantastic! Glad you enjoyed the recipe!
I made these this morning for my grand kids. They did not like them due to not being sweet enough I am sure. I LOVED THEM! So yummy, not overly sweet. Just natural sweetness from the blueberries, they were perfect texture for soft muffins! Will definitely be keeping this recipe handy.
Awesome! That’s fantastic!
Super yummy. I followed recipe exactly using your sub suggestion. I was running low on blueberries, adding only 1 cup and so I added 1 small smashed banana. I had low fat yogurt instead of applesauce. My muffins came out perfect! Thank you for that substitute suggestion.
So happy to read this! My pleasure.
I have the worst luck at baking, but these were so easy and turned out delicious! Now I have a bunch stocked in my freezer for healthy snacks during the week. Thanks so much!!
That is so amazing to hear! Glad you enjoyed my recipe!
Great at yummy muffins,I used fresh blueberries and cranberries and it came out really yummy and fluffy, Thanks for sharing
You are very welcome Lorna 🙂
I used white spelt (was short of wholemeal), puréed pumpkin instead of applesauce (can’t buy unsweetened applesauce in Highlands and I couldn’t find my homemade in freezer. Saw the pumpkin purée in freezer so used instead), sunflower oil, and caster sugar (was out of maple syrup and honey). I used frozen berries- foraged Wild Scottish blaeberries mixed with shop ones. Muffins came out fab!
The consistency of batter was quite thick, but it plopped into muffin liners fine. Recipe made 13. Muffins are full of fat blueberries and quite yummy. Not like a shop muffin, but so much less sugar and I love the quantity of berries to bread.
Thank you for this recipe. I will try it again using the given ingredients (well maybe not applesauce unless I can locate the wayward bag in the bottom of my chest freezer) and report again. Will also check out your other muffin recipes, thank you 😊
Made these for the first time today!!! I can not had 1/4 honey but they were still plenty sweet for me!!! Thanks for sharing!
You are very welcome Julie!
I made these muffins this morning for something different for breakfast. The only substitute I used was haskap berries instead of blueberries. When they were slightly cooled, I dipped the tops in melted butter and then a little bit of cinnamon and sugar. They turned out fluffy and oh so good! I have tried so many recipes with only spelt and none of them have turned out like this one did. Thank you for the excellent recipe!
Love hearing how well these muffins turned out for you Ashley!
Could I use banana instead of the applesauce?
I have never substituted the applesauce with banana, so I can’t say how that would work. I have tried yogurt before with success.
I made these. They are surprisingly very good. I used what I had here at home. So I may have changed some of the healthy Goodness of it.
I used Mrs butter worth lite syrup, my applesauce was classic with some sugar in it and the flour was regular white all purpose flour. Fresh blueberries.
After I had it in the oven I find the honey .
But considering no white sugar added these are pretty good.
Thank you ! I will have to try more of your recipes. I’m trying for my diabetic mother and a friend. For myself I need to get healthy as well.
Happy you enjoyed the muffins Rhonda.
I made the recipe as written, but mine were not fluffy. The consistency of the dough was like Play-Doh. Not sure if it was my wheat flour.
What wheat flour did you use? Any other changes? Possible you overmixed it and gluten developed and made dough rubbery and gooey.
I made these and they turned out great!! Definitely a must if you’re thinking about making these
Thanks so much for sharing your feedback Madison! So appreciated.
I just made these tasty muffins for my family, and I’m super happy that I made a double batch! Thank you so much for this recipe!
Yay! Great to hear this Kristie!
This recipe is delicious! I highly recommend baking them! They are light and fluffy. 2nd time I baked them, I made a double batch….yes, they are that good! And they are healthy! Can’t wait to try with other berries! So many possibilities!
I am delighted to hear this Maria! And yes, so many variations with other berries!
Thank for sharing your healthy recipes
Can I replace the eggs with another ingredient? These look delicious but I have egg allergy 😳
I think you can use flax eggs. Muffins’ colour will be slightly darker but oh well.
I made these gluten free (with King Arthur gluten free flour plus 1/2 tsp. of xanthum gum) and used maple syrup and coconut oil – and they are so delicious!
I was searching for a muffin recipe that didn’t use white sugar and these are perfectly sweet, the cinnamon is a nice touch, and they have a wonderful muffin flavor.
They are slightly dense, but it might have been my over mixing or simply the gluten free flour, but it doesn’t detract from the taste.
Thanks so much for this recipe!
Thanks for sharing Erica!
Hi Can I use white whole wheat flour?
I have not tried. It is not something widely available in Canada. I suspect you will need to make adjustments.
No you use it the same as regular whole wheat flour. Gives you a lighter more refined texture
Love all your baking ideas, my daughter has been making them and enjoying them for the past few months
Love hearing that your daughter is baking and loves my recipes!
Brilliant healthy muffin recipe! Texture and flavor is perfect.
I used Lactose free vanilla yogurt in place of applesauce, honey for my sweetener, coconut oil and unbleached AP flour…they turned out perfect!
I’m going to use maple syrup next time just to see if the flavor changes any….blueberries love maple!
Could I use cranberries instead of blueberries?
Sure, will be a bit more tart though. Some orange zest would be nice too.
Hands down, the best whole grain muffin recipe I’ve found! Many healthier recipes I come across will include refined flour or if the recipe is whole wheat or whole spelt they turn out very dry and dense. These are surprisingly moist and fluffy. I’ve made these at least a half dozen times, usually with yogurt but today with homemade applesauce and they’ve turned out perfect every time. I replace a half cup blueberries with finely minced kale to sneak in some greens and my super picky toddler loves them! Thank you so much for this amazing recipe!
Wow! You made my day Julia. I am so happy you (and your toddler) are enjoying these muffins so much!
Thankyou for this recipe. Love it ..my muffins were delicious. I had only plain flour in pantry and they still turned out great. I will make a double batch next time. 😋
That’s awesome Grace!
I’ve made these several times with both strawberries and blueberries. My grandkids love them! Now they’re asking for chocolate chip muffins. Can I use chocolate chips instead of blueberries?
I am so pleased to hear these muffins are a hit with your grandkids.
I have a chocolate chip muffin recipe you can check out here:
https://ifoodreal.com/healthy-chocolate-chip-muffins/
Made these with spelt flour and egg replacer – amaaaazing ??
SO delicious and it tasted like I was eating a café muffin!!
About to make 2 more batches .
So awesome to hear. Thanks for sharing Nelliette!
Sooo good five stars
These were super tasty and just the perfect amount of sweet! I doubled the recipe and made 72 minis ??
That’s so great Michelle. Did you freeze some of them?
This recipe turned out so great!! I used gluten free flour and did half strawberries and half blueberries (frozen) and both kiddos (3 and 1 year old) approve!
Yay! I am so happy this recipe was kid approved!
I made these for my grandson and they are sooo good! He loved them too!
These came out perfect and so yummy! I made them a second time but replaced the blueberries with two peeled and grated apples and added one extra half teaspoon of cinnamon. Both were delicious and I plan to make it regularly!
We loved it. Will definitely make again.
Can I use butter instead of apple sauce?
Hmm 1 cup might be too much. But technically I think recipe will work.
Will you please tell me how much amount of butter should I need for this recipe instead of apple sauce
?
Baking is a science and unfortunately you can’t offset liquid:dry ingredients ratio as recipe will not turn out. I have not tested muffins with butter. 1 cup seems a lot but you can try. 1/2 cup will throw off batter consistency. I would use applesauce or yogurt instead of it.
Loved this recipe!I had a good supply of huckleberries so I used those instead. Also, one egg and one egg beater. Very tasty, thank you!
You are so welcome Lani!
Yummylicious!
Wonderful result . ?
Totally delicious, and so simple to make. I do not bake very often and these turned out perfectly!
Awesome Susan!
These were great! I substituted the 1/4 cup oil for 1/3 cup yogurt, and I substituted one of the cups of flour for a cup of oats.
Recipe made 16 muffins for me.
Approved by the toddler AND husband!
That’s fantastic Melinda!
So yummy! I used agave syrup instead and it turned out perfectly! My daughter was shocked that there wasn’t any sugar. This recipe is a keeper ❤️
Yay! Sounds like this recipe is a win for you and your daughter 🙂
I plan to make these tomorrow and looked at my baking powder and it doesn’t say aluminum free. How important is this?
The recipe will still work out great. I find the aluminum free improves the taste! Happy baking.
How do you “reheat” them from the freezer?
Hi Erin. You can just take them out of the freezer and let them thaw out on the counter.
Can you use oat flour ?
H Setareh. I have not tried to bake these muffins with oat flour. The ratios would change.
Loved these! And so did my kids! I followed the recipe exactly and the 12 muffins didn’t last a whole day before they were all devoured. They came out really light and fluffy. Will definitely make again! I wonder why you recommend to let them cool for 30 minutes in the muffin pan before removing?
Glad to hear. Because muffins are delicate and light, it is best to leave them in a tin to prevent from deforming.
I love these! I got this recipe from a friend and I absolutely love them! Is there a way to make these gluten free? My husband is and he would like to be able to try them! Thanks!
Unfortunately gluten free flour will not work. I suggest you make my almond flour banana muffins and add blueberries. 🙂 Or zucchini muffins and add blueberries. Enjoy!
Thank you so much!
Quick, easy and delicious! Fantabulous. Very happy I found this recipe for this Easter Sunday morning! ??
So happy to hear this Stephanie! Happy easter!
Hi Olena.
Can’t wait to make these healthy blueberry muffins. However, I was wondering if I could substitute fat free Greek yogurt for the applesauce which I dont have.
You can yes. I would add a few tbsp of oil as well.
You mean add a few tbls of oil in addition to the 1/4 th cup of oil that is listed in the recipe.
Yes.
Hi I’m also from Vancouver island!
I made these but I had no apple sauce so I substituted 3 Little pods of vanilla yoghurt. I used frozen blueberries/blueberries/raspberries … I used honey instead of maple syrup and I used coconut nut oil, whole wheat flour. Their in the oven they smell fantastic!
Hi Larissa! Let me know how the muffins turn out!
I just made this recipe. I have tried many and this one is very good
Sherry, happy you enjoy this recipe!
This is my go to blueberry muffins recipe! It’s so good and pretty healthy! Thanks for the great recipe:)
These are amazing.
These are delightful! A great way to grab a quick, healthy meal. (or snack)
Muffins (healthy ones) are a great snack! Glad you enjoyed the recipe.
Wow, what a great recipe! I love it! I followed the recipe exactly. I had 2 muffins in a row because they were so delicious and healthy too! This recipe is definitely a keeper. Thank-you.
I’m so glad you enjoyed it, Nadia! Thank you for the wonderful review!
Could these be made in the instant pot with the egg bite silicone forms? Thanks! I can’t wait to try this recipe
I think so. Just don’t overfill each opening more than 2/3 full.
The muffins were delicious! The only change I made was half a cup of applesauce and a half a cup of Greek yogurt. I only bake with maple syrup or honey. I had fresh blueberries that were starting to ripen. & found your recipe . Only question I have is there a way to treat the blueberries so they don’t sink to the bottom when they’re baked ?
Thank you for sharing.
Awesome!!! Happy to hear, Maria. Yes, you can toss blueberries in some flour before adding to the batter. 🙂
What can i sub for the oil? Can I use Greek yogurt instead in equal portion?
Hi Jac! For substitutions, please refer to the extensive recipe post and recipe card notes. If you don’t see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested.
Can you use gluten free flour in place of wheat flour?
No.
Excellent taste! I found 1 1/2 cups frozen blueberries was a lot of blueberries it turned the whole batter blue, would recommend using 1 cup for frozen blueberries!
That is so amazing to hear! Glad you enjoyed my recipe, Christina. Frozen blueberries do that.
Great muffins and I love that there is no sugar in this recipe!
This is definitely a keeper- thanks for sharing this blueberry muffin recipe.
I’m so glad you enjoyed it, Cindy! Thank you for the wonderful review!
Deliciously moist and packed with flavor!
I’m so glad you enjoyed it! Thank you for the wonderful review!
I baked these for my boyfriend today, his favourite muffins are blueberry so I was so excited to make these! I’m not the best at baking but I had a small panic when I saw the batter fairly thick. I added some almond milk and a bit more avocado oil, even though the batter still seemed thicker than the picture it still came out fine and it was delicious!
Loved this recipe. I used wildflower honey in them and my kids enjoyed them. Do you prefer honey or maple syrup better?
I like both taste wise but I always end up using maple syrup because it’s liquidy and my honey is hard.
Really want to make these but only have white flour. Does anyone know how much white flour to use in place of the whole wheat or spelt?
Never ried. White flour doesn’t work the same as whole wheat.
I used the same amount of unbleached all purpose flour and they turned out great!
Would I use white or whole spelt flour?
Whole.
These are very good and very easy to make. The hardest part is letting them cool for 30 min. before eating.
So happy to hear, Marilyn! Let them cool just a bit, like 10 mins.
Love these muffins. Like that there is no added sugar. Definitely a keeper.
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe, Karen.
Very healthy and delicious, and so so easy! I made mine with coconut oil. Perfect!
Perfect recipe! My daughter has been eating them all week for a morning snack and keeps asking for more. They are a really good treat!
Is there a calorie count pet muffin? On a calorie restricted plan.
Inside the recipe. Give it a second to load.
What can I substitute for applesauce? I just don’t have any and really want to make these muffins !
Maybe full fat yogurt or pureed apples. I haven’t tried though…
Can you use all unbleached white flour or 1/2 white 1/2 spelt?
Not all unbleached. 50/50 should be ok.
Thanks! I have a kid with food texture issues ?
Oh man, those kids!!! Try my almond flour banana muffins and add blueberries in there. He/she should like the soft texture of those.
These are soo yummy! Thanks for a great recipe 🙂
While searching for a recipe this morning, I found this one. I had to use what I had so I experimented (before comments I realize I am not commenting on thos exact recipe but my findings might help someone else). I am also trying to decrease my flour by mixing in almond flour a bit. I was so pleased with the end result, I just want to share. I substituted 1/4 egg for the eggs. Substituted 1 cup flour, 1/4 c oatmeal, and 3/4 c almond flour for 2 c wheat flour. Realized I had no blueberries in the freezer, I mashed a ripe banana and 1 cup of raisins. I let it sit in the bowl for 15 min and then baked as directed. Prepared for a flop, they were fabulous, my hubby (who usually frowns when I try to make healthy baked goods, usually with poor results) ate 3 with his lunch. Rose nicely, fluffy and light. Looking forward to blueberry ones in the near future. Too bad I only made 12!! I have pics!
Should have said 1/4 c egg whites
Forgot to rate it.
I added a little lemon zest because I love the lemon/blueberry combo.
The first time I made one batch to test and they were gone before they even cooled!
Needless to say I always double or triple the recipe now when I make them so that I can freeze some for a quick snack later.
Making a double (or triple) batch is a great idea Michelle!
Thank you for sharing your findings.:) Happy these brave modifications worked out for you.:)
My wife and I made this recipe on 04-06-19. We used almond oil as recommended. They were great. I ate 3 right out of the oven and my wife had two, each with a little butter. The enjoyment grew with each bite. I hope any of you that try them like them as much as we did.
Thank you for your review, Tom. You mean avocado oil I think.:) Enjoy!
My kids and I just made these, and we LOVE them! I just substituted gluten free flour and it was terrific. I made a double batch and froze most of them so I can take out a few to thaw whenever we need a healthy snack. Thanks!
So happy to hear your very brave substitute worked out with my healthy blueberry muffins.:)
For a healthy blueberry muffin, these were great! For our family just starting on this journey, the wheat flour was a bit heavy for us when we are used to a half white, half wheat consistency in our baked goods. I also used homemade, chunky applesauce and that might have changed the consistency as well. It was lightly sweetened with honey which was perfect, and they rose beautifully. They are also surprisingly filling and made a nice snack, but I’m sure they would be lovely as a breakfast, too!
Yes. When you switch from white to whole wheat flour it does feel heavy at first. You get used to it or not lol. We are so used to it now. I have a friend who will never convert but she is Italian so… Try spelt flour. It is lighter than whole wheat and same healthy. Good luck! You can do it!
Hi Olena, Just tried these muffins for the first time and I absolutely love it!!! Even though I used 2 bananas instead of applesauce, small grapes instead of blueberries, agave syrup instead of maple syrop :))))) …. and grapeseed oil, it turned out to be very delicuious. Thanks a lot for the recipe!
Those are very smart 1:1 subs.:) My pleasure.
Yum!
These were delicious!
My kids really-really enjoyed these blueberry muffins! They were gone in a day.
Hi! I’m new to your website and I love it! I’ve made these muffins twice now, once with frozen blueberries and once with fresh. They were both delicious! The perfect treat without feeling guilty. I liked the ones with the frozen blueberries better, but my hubby liked them better with the fresh blueberries, so I guess it’s personal taste.
Thanks for sharing such a great/easy recipe!
Hi Rosa. Welcome! Yes, I guess it’s a matter of personal preference. I like with fresh ones.:)
Any idea how many calories are in each muffin? Any other nutritional information?
Thanks!
Sorry, no.
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
You are welcome.
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!!
🙂 you are welcome.
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:
5. CLEAN EATING BLUEBERRY MUFFINS
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!
Can you use coconut flour?
Unfortunately not. Coconut flour is very “thirsty” and has no gluten to rise.
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…
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.:)
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!!
Can I used melted butter instead of coconut oil?
Yes.
My husband is vegan. Is there a way to do this without eggs?
You can use flax eggs. Muffins’ colour will be slightly darker but oh well.
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.
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.
Really? They were good with oat flour? I would have never thought that in a million of years. Okeeeeey. 🙂
These look great. Do you have a nutritional breakdown?
No sorry. Just eat a muffin or two.:)
Just made these as well (I made the turkey meatballs earlier) and omg these are GREAT! Love them!
Yay!:)
Delish! Absolutely wonderful! Recipe turned out great. Made them last night and enjoyed them this morning for breakfast!
These were awesome!! My daughter came in the kitchen and took 4 of them lol, thank you for a great recipe:)
I can totally see that. Sometimes all 12 muffins are gone in one day between all of us. Glad these were a success.:)
Loved these – thank you!!!
You are welcome, Erin.
One of my favorite muffin recipes. So easy, healthy and tasty!
Just made these and I FINALLY found a clean blueberry muffin recipe that I like! They are delicious. Thank you!
You are welcome. 🙂
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!
Glad to hear, Noelle. Frozen blueberries is the way to go in muffins – they get cooked anyways.
ummm….trying not to have a second because I made them for my kids for breakfast…very tasty!
Just made them, eating one hot out of the oven (with margarine) – it’s delicious. Thank you for sharing your recipe.
Oh, hi there. Glad to hear that! You are very welcome! One thing – please consider switching from margarine. Eat butter, coconut oil or vegan buttery spread but not margarine. It is not good for you http://therealfoodguide.com/what-is-margarine-and-why-is-it-bad-for-you/
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?
Yes, any kind of berries or small fruit like cherries. 3-4 days.
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. 🙂
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!
Do you have Nutrition Facts listed somewhere?
Sorry, not for this recipe.
This sounds terrific! However, it seems that the directions are missing a lot of steps. Will you please clarify?
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.:)