Healthy Blueberry Muffins are fluffy, moist, and pack as many blueberries as possible! Make ahead or eat fresh out of the oven for a nutritious breakfast or snack.
We also love these healthy lemon blueberry muffins and healthy blueberry banana muffins.
These healthy blueberry muffins come out fantastic every time! With no refined sugar and nutrient dense ingredients, I can feel good about feeding these to my family for healthy breakfast or snack.
Moist, light and so fluffy, both kids and adults love these healthy muffins and you will love them too!
Why You’ll Love This Recipe
- Whole grain flour: By using 100% whole wheat or spelt flour these muffins are full of nutrients plus fiber.
- Naturally sweetened: Skip the refined white sugar, this recipe uses maple syrup or honey which means less sugar than your giant coffee shop muffins.
- Low oil: Unsweetened applesauce not only keeps them moist, it lowers the use of heavy oils for lighter, better for you blueberry muffin!
- Delicious: Usually, I prefer to eat my berries fresh, however these muffins deserve even the priciest supermarket January blueberries!
Ingredients for Healthy Blueberry Muffins
- Flour: You can use whole wheat flour or spelt flour.
- Blueberries: I made these muffins with fresh blueberries but frozen blueberries can be used with great success.
- Applesauce: I use unsweetened applesauce but if sweetened is all you can find, that works. Your muffins will be sweeter. Here is a great Instant Pot applesauce recipe.
- Eggs: Provide lift and binding.
- Any oil: Healthy widely available options are avocado oil, melted coconut oil, grapeseed oil or extra virgin olive oil.
- Liquid sweetener: Maple syrup or honey. Please do not use any dry sweetener. It will throw off batter consistency and recipe will not work.
- Vanilla extract: Use pure vanilla extract and not artificial for the best flavor.
- Cinnamon: Adds a warm taste and light spice to the muffins.
- Baking staples: Baking powder and baking soda for texture, and salt to bring out flavors of all other ingredients.
How to Make Healthy Blueberry Muffins
Easy to make in one bowl, here is a quick overview how to make this healthy blueberry muffin recipe.
- Combine wet ingredients and leavening agents: In a large bowl, add eggs, applesauce, maple syrup, oil, vanilla, cinnamon, baking powder, baking soda, and salt and whisk well. Ensure the baking powder and soda have completely dissolved.
- Add dry ingredients: Add flour and stir gently just until mixed, don’t overdo it. You can also let batter sit for 3 minutes to absorb the moisture, then give 1-2 final stirs.
- Add berries: Add blueberries and stir a few times just enough to incorporate them into the muffin batter.
- Bake: Using large ice cream scoop, fill muffin tin with muffin batter. Bake for 22 minutes or until toothpick inserted in the middle comes out clean. Cool in the muffin pan for 30 minutes before transferring onto a cooling rack to cool more.
Tips for Best Results
- Mix batter only until combined: Do not over mix your batter as additional gluten will develop and result in dense muffins. A few patches of flour are OK and better than perfectly smooth batter.
- Keep an eye on muffins while they bake: All ovens vary and I recommend to check your muffins 3 minutes to the end. If toothpick comes out clean, time to remove the muffins. They keep cooking with residual heat in a muffin tin.
- Let them cool completely: These muffins are delicate, light, and fluffy. 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 blueberry muffins and bake for 11-13 minutes. Do a toothpick test.
How to Store and Freeze
To store: Muffins won’t last more than 2 days because they are so good! Store them in an airtight container placed in a cool dry place for 3-4 days.
To 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.
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.
Storage Tip
Don’t miss my detailed posts how to store muffins and how to freeze muffins to make sure your leftover muffins stay fresh longer.
FAQs
In this recipe, you cannot use any other flour except for whole wheat flour or spelt flour. Whole wheat pastry flour or white whole wheat flour may work. If you try, please let me know. Using all-purpose flour or gluten free flour will need adjustment of the recipe. Baking is a science and it’s best to follow the recipe.
Yes, to make these muffins egg-free and also vegan, you can use an equivalent amount of flax eggs or chia seed eggs and be sure to use maple syrup.
Yes, while you can use an equal amount of plain regular yogurt or Greek yogurt instead of applesauce, be prepared for less sweet muffins. You can try to add a few more tablespoons of sweetener with hopes this won’t offset the batter consistency. I recommend to use applesauce though.
Yes, no need to thaw the frozen blueberries. If you are worried about them turning your batter blue, rinse them a few times under cold water, then gently pat dry. Fold them gently into your muffin batter and give a few stirs. Once you notice some blueberry streaks, stop stirring to prevent further bleeding.
More Blueberry Recipes You’ll Love
- Almond flour blueberry muffins
- Lemon blueberry muffins
- Healthy blueberry bread
- Healthy lemon blueberry bread
- Blueberry oatmeal crumble bars
- Healthy blueberry breakfast cake
- Healthy blueberry pancakes
- Gluten free blueberry pie
- Blueberry Greek yogurt scones
More Healthy Muffin Recipes
- Raspberry muffins
- Healthy strawberry muffins
- Almond muffins with berries
- Healthy morning glory muffins
- Blackberry muffins
Healthy Blueberry Muffins
Ingredients
- 2 large eggs
- 1 cup applesauce unsweetened
- 1/2 cup maple syrup or honey
- 1/3 cup avocado oil or coconut oil melted
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/3 cups spelt flour or whole wheat flour plus 1 tablespoon for dusting
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 425 degrees F and line muffin tin with parchment paper muffin liners or use silicone muffin pan (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.
- In a small bowl, toss blueberries with 1 tablespoon flour, add to the batter and give a few stirs.
- Using large ice cream scoop, fill 12 openings of a muffin pan with batter. Bake for 10 minutes, reduce oven temperature to 375 degrees F, and bake for another 10 minutes or until toothpick inserted in the middle comes out clean.
- Remove from the oven and let muffins cool for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.
Video
Notes
- Store: Store in an airtight container in a cool dry place for up to 3 – 4 days.
- Freeze: Bake and cool muffins completely. Arrange in a single layer in a resealable plastic bag or any container with a lid. Freeze for up to 3 months.
- Do not overmix batter: Stir a few times, let batter sit and stir again. A few dry flour patches are fine.
Delicious! Kid approved! Followed the recipe exactly- used frozen blueberries and made mini muffins. Mine took a bit longer to cook through but I suspect my oven runs low. I ordered an oven thermometer to check it for future use. Thank you so much!
This recipe is a keeper! Just made these exactly as written except I added a little lemon zest to brighten the blueberry flavor. I used frozen “wild” blueberries because they are small and I used the batter to make both full size and mini muffins. I frosted the minis with cream cheese frosting for my son’s preschool birthday party. The school requests “healthy” treats and these will work perfect. And the big muffins I’ll have for breakfast. Definitely will make these again. Yum!
Nice and light. Very flavourful.
Fantastic! Glad you enjoyed the recipe!
I made these this morning for my grand kids. They did not like them due to not being sweet enough I am sure. I LOVED THEM! So yummy, not overly sweet. Just natural sweetness from the blueberries, they were perfect texture for soft muffins! Will definitely be keeping this recipe handy.
Awesome! That’s fantastic!
Super yummy. I followed recipe exactly using your sub suggestion. I was running low on blueberries, adding only 1 cup and so I added 1 small smashed banana. I had low fat yogurt instead of applesauce. My muffins came out perfect! Thank you for that substitute suggestion.
So happy to read this! My pleasure.
I have the worst luck at baking, but these were so easy and turned out delicious! Now I have a bunch stocked in my freezer for healthy snacks during the week. Thanks so much!!
That is so amazing to hear! Glad you enjoyed my recipe!
Great at yummy muffins,I used fresh blueberries and cranberries and it came out really yummy and fluffy, Thanks for sharing
You are very welcome Lorna 🙂
I used white spelt (was short of wholemeal), puréed pumpkin instead of applesauce (can’t buy unsweetened applesauce in Highlands and I couldn’t find my homemade in freezer. Saw the pumpkin purée in freezer so used instead), sunflower oil, and caster sugar (was out of maple syrup and honey). I used frozen berries- foraged Wild Scottish blaeberries mixed with shop ones. Muffins came out fab!
The consistency of batter was quite thick, but it plopped into muffin liners fine. Recipe made 13. Muffins are full of fat blueberries and quite yummy. Not like a shop muffin, but so much less sugar and I love the quantity of berries to bread.
Thank you for this recipe. I will try it again using the given ingredients (well maybe not applesauce unless I can locate the wayward bag in the bottom of my chest freezer) and report again. Will also check out your other muffin recipes, thank you 😊
Made these for the first time today!!! I can not had 1/4 honey but they were still plenty sweet for me!!! Thanks for sharing!
You are very welcome Julie!
I made these muffins this morning for something different for breakfast. The only substitute I used was haskap berries instead of blueberries. When they were slightly cooled, I dipped the tops in melted butter and then a little bit of cinnamon and sugar. They turned out fluffy and oh so good! I have tried so many recipes with only spelt and none of them have turned out like this one did. Thank you for the excellent recipe!
Love hearing how well these muffins turned out for you Ashley!