by Olena

Healthy Blueberry Muffins

by Olena

4.9 from 12 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 simple blueberry muffin 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 12 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.

82 comments on “Healthy Blueberry Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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.:)

  2. 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!!

  3. 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.

  4. 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.

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

  6. 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!

  7. 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?

  8. 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.:)

The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

This page may contain affiliate links. ifoodreal.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!