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.
- 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.
Nutrition
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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.