by Olena

Healthy Blueberry Muffins

by Olena

4.9 from 30 reviews

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

Print

Healthy Blueberry Muffins {So Fluffy and Easy}

4.9 from 30 reviews

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

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: North American
Scale

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

  1. 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).
  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.
  3. Add flour and stir gently to mix. Do not over mix.
  4. Add blueberries and give a few stirs.
  5. Using large ice cream scoop, fill 12 openings with batter.
  6. Bake for 22 minutes or until toothpick inserted in the middle comes out clean.
  7. 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.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

138 comments on “Healthy Blueberry Muffins

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        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.

  1. 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!

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

  3. 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!

  4. 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 ❤️

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

  6. 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?

  7. 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!

  8. Quick, easy and delicious! Fantabulous. Very happy I found this recipe for this Easter Sunday morning! 👍🏼

  9. 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.

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

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. 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!

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

  17. 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?

  18. 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!

  19. 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. 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.

  20. 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.

  21. 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!

  22. 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!

  23. 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!

  24. 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!

  25. 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

  26. 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!!

  27. 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!

  28. 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.:)

  29. 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!!

  30. 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.

  31. 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.

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

  33. 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!

  34. 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?

  35. 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!

    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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