by Olena

Healthy Blueberry Muffins

Olena Osipov
5 from 79 votes

Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Easy, kid approved muffin recipe with fantastic reviews!

Kids love muffins, so I highly recommend you double these. 🙂 Other kid favorites are healthy banana muffins, healthy chocolate chip muffins and almond flour banana muffins.

Healthy Blueberry Muffins

Healthy Blueberry Muffin Recipe

These healthy blueberry muffins came out fantastic! And no refined sugar. Just check the comments below for yourself, WOW.

Moist, light and so fluffy, I highly recommend to make a double batch because both kids and husbands love them. I have warned you. 🙂

Usually, I prefer to eat my berries fresh, 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.

Healthy Blueberry Muffins in a silicone muffin tin

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 wheat or spelt flour in 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. 🙂
  • Blueberries – My favourite blueberry muffins are with fresh blueberries but frozen blueberries can be used with great success. Fresh Blueberries in a Colander for Healthy Blueberry Muffins
  • Applesauce and eggs – I use unsweetened applesauce. Also yogurt will work instead.
  • 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.

That’s it!

blueberries, whole wheat flour, olive oil, maple syrup, eggs

How to Make Healthy 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. how to make healthy blueberry muffins step by stephow to make healthy blueberry muffins step by step
  • 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.

how to make healthy blueberry muffins step by stepHealthy Blueberry Muffins batter in red muffin tinHealthy Blueberry Muffins in red silicone tin cooling on the stove

Tips for Best Blueberry Muffins

  • Do not overmix batter – 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.
  • Don’t over 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.
  • 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.

Healthy Blueberry Muffins in red silicone tin cooling on the stove

How to Store Blueberry Muffins

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 Muffins Recipes

Enjoy these healthy blueberry muffins! Would love to know if your kids approved!

healthy blueberry muffins

Healthy Blueberry Muffins {So Fluffy and Easy}

Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Easy, kid approved muffin recipe with fantastic reviews!
4.95 from 79 votes
Print Save Rate
Course: Muffins
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 muffins
Calories: 168kcal
Author: Olena Osipov

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.

        Nutrition

        Serving: 1muffin | Calories: 168kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 194mg | Potassium: 117mg | Fiber: 3g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
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        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        172 comments on “Healthy Blueberry Muffins

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        1. 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.

        2. 5 stars
          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!

        3. 5 stars
          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!

        4. 5 stars
          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!

        5. 5 stars
          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!

        6. 5 stars
          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!

        7. 5 stars
          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. 😋

        8. 5 stars
          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?

        9. 5 stars
          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 .

        10. 5 stars
          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!

        11. 5 stars
          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!

            1. Will you please tell me how much amount of butter should I need for this recipe instead of apple sauce
              ?

              1. 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.

        12. 5 stars
          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!

        13. 5 stars
          Totally delicious, and so simple to make. I do not bake very often and these turned out perfectly!

        14. 5 stars
          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!

        15. 5 stars
          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 ❤️

        16. I plan to make these tomorrow and looked at my baking powder and it doesn’t say aluminum free. How important is this?

        17. 5 stars
          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?

        18. 4 stars
          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!

        19. 5 stars
          Quick, easy and delicious! Fantabulous. Very happy I found this recipe for this Easter Sunday morning! ??

        20. 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.

        21. 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!

            1. 5 stars
              This is my go to blueberry muffins recipe! It’s so good and pretty healthy! Thanks for the great recipe:)

        22. 5 stars
          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.

        23. 5 stars
          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.

        24. 5 stars
          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!

        25. 5 stars
          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.

        26. 4 stars
          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!

        27. 5 stars
          Loved this recipe. I used wildflower honey in them and my kids enjoyed them. Do you prefer honey or maple syrup better?

        28. 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?

        29. 5 stars
          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!

        30. What can I substitute for applesauce? I just don’t have any and really want to make these muffins !

        31. 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!

              1. 5 stars
                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.

        32. 5 stars
          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.

        33. 5 stars
          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!

        34. 4 stars
          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!

          1. 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!

        35. 5 stars
          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!

        36. 5 stars
          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!

        37. 5 stars
          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

        38. 5 stars
          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!!

        39. 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!

        40. 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.:)

        41. 5 stars
          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!!

        42. 5 stars
          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.

        43. 5 stars
          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.

        44. 5 stars
          Delish! Absolutely wonderful! Recipe turned out great. Made them last night and enjoyed them this morning for breakfast!

        45. 5 stars
          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!

        46. 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?

        47. 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!

        48. This sounds terrific! However, it seems that the directions are missing a lot of steps. Will you please clarify?

          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.:)

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