by Olena

Healthy Blueberry Muffins

by Olena

4.9 from 19 reviews

Healthy Blueberry Muffins with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved recipe with fantastic reviews!

Mine and most kids absolutely love muffins. Healthy banana muffins, healthy chocolate chip muffins and almond flour banana muffins top their list.

Healthy Blueberry Muffins on a board with blueberries and a sprinkle of flour

These healthy blueberry muffins with applesauce, spelt or whole wheat flour, and fresh blueberries came out fantastic! And no sugar. No refined sugar.

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 easy healthy 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

What Are the Ingredients?

My healthy blueberry muffins recipe contains simple ingredients:

  • Whole wheat or spelt flour
  • Applesauce
  • Maple syrup or honey
  • Any oil (healthy widely available options: extra virgin olive oil, avocado oil, coconut oil)
  • Eggs
  • A few handfuls of blueberries
  • Baking soda + powder, pure vanilla extract and salt.

That’s it!

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

Can I Use Frozen Blueberries?

My favourite blueberry muffins are with fresh blueberries but not a big deal. Frozen blueberries can be used too.

1 1/2 cups of fresh or frozen blueberries is good enough.

Fresh Blueberries in a Colander for Healthy Blueberry Muffins

How to Make Healthy Blueberry Muffins

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.

healthy blueberry muffins batter

Add whole wheat or spelt flour and stir gently to mix. Do not over mix.

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.

spelt blueberry muffins

Add blueberries and give a few stirs.

low sugar blueberry muffins

Using large ice cream scoop, fill 12 openings with batter.

Healthy Blueberry Muffins Recipe with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved recipe with fantastic reviews!

Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Remove from the oven and let good for you muffins cool in the tin for at least 30 minutes before transferring onto a cooling rack to cool off completely.

Healthy Blueberry Muffins Recipe with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved recipe with fantastic reviews!

Can I Freeze Blueberry Muffins?

Absolutely. Bake, cool and freeze these low sugar blueberry muffins in Ziploc bag containers. Don’t forget to let out as mcu hair as possible.

Thaw on a counter for a few hours. Warm up in the oven or microwave for that freshly baked experience.

More Healthy Muffins Recipes

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

Print

Healthy Blueberry Muffins

4.9 from 19 reviews

Healthy Blueberry Muffins with applesauce, whole wheat flour, no sugar, and fresh or frozen blueberries. Super easy kid approved 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
  • 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. 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.

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.

 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.

104 comments on “Healthy Blueberry Muffins

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  1. 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!

  2. 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.

  3. 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.

  4. 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!

  5. 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.

  6. 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!

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

  8. 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?

  9. 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!

  10. 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!

  11. 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.

  12. 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!

  13. 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!

  14. 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!

  15. 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!

  16. 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

  17. 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!!

  18. 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!

  19. 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.:)

  20. 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!!

  21. 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.

  22. 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.

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

  24. 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!

  25. 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?

  26. 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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