Healthy Blueberry Muffins made with whole wheat flour, maple syrup and applesauce are fluffy, moist, and absolutely delicious! Make ahead or eat fresh out of the oven for a nutritious breakfast or snack.
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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.
Usually, I prefer to eat my berries fresh, like on this healthy french toast casserole or served with Ukrainian sweet lazy pierogi. However, these blueberry muffins deserve even the priciest supermarket January blueberries!
What Makes These Blueberry Muffins Healthy?
- 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, these muffins use maple syrup or honey which means less sugar overall than your giant coffee shop muffins.
- Low oil: Unsweetened applesauce not only keeps these muffins moist, it lowers the use of heavy oils for lighter, better for you blueberry muffin!
Ingredients You Will Need
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 only for this recipe. Using all purpose or gluten free flour will need adjusting the recipe and I haven’t tried. Whole wheat pastry flour or white whole wheat may work, if you try, please let me know.
- Blueberries: My favorite homemade blueberry muffins are 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 muffin will just be sweeter. Here is a great Instant Pot applesauce recipe as well.
- Eggs: Provide lift and binding, see recipe notes for egg free.
- Any oil: Healthy widely available options extra virgin olive oil, avocado oil, coconut oil (melted first).
- 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: Pure, not imitation for best taste.
- Cinnamon: Adds a warm taste and light spice to the muffins.
- Baking staples: Baking powder, baking soda, and salt.
How to Make Healthy Blueberry Muffins
Easy to make in one bowl, you may want to double this healthy blueberry muffin recipe to always have a wholesome healthy breakfast idea on hand for your own family!
Combine liquids and leavening agents first by whisking them well in a large mixing bowl. Ensure your baking powder and soda have completely dissolved.
Then add flour and stir gently to mix. 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. You can also let it sit for 3 minutes or so to absorb moisture. Then give 1-2 final stirs.
Add blueberries and give a few stirs just enough to incorporate into the muffin batter.
Fill muffin tin using large ice cream scoop with your muffin batter. 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 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 3 minutes to the end. If toothpick comes out clean, time to remove muffins. They keep cooking with residual heat in a tin.
- Let muffins cool completely. These blueberry 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 muffins and bake for 11-13 minutes. Do toothpick test. You might also love to make these healthy blueberry pancakes!
Can I Use Frozen Blueberries?
Yes. Frozen berries are a great way to make healthy blueberry muffins during cooler months. No need to thaw the frozen blueberries.
However, 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.
In this recipe, you cannot substitute any other flour except for whole wheat flour and spelt flour. Try these almond flour blueberry muffins or healthy blueberry breakfast cake for gluten-free options.
I did not find blueberries sinking to the bottom of muffins. If you do, next time toss them with 1 tbsp of flour in a separate bowl before adding to batter.
What Can I Serve These Muffins With?
Make healthy fruit salad while waiting for your muffins to cool off. It goes great with fresh baked muffins!
Or spread some peanut butter or cream cheese on top.
How to Store and Freeze
To store: These won’t last more than 2 days because they are so good! Store muffins in an airtight container placed in a cool dry place for 3-4 days or in the fridge up to a week.
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.
Enjoy these healthy blueberry muffins! Would love to know if your kids approved!
More Healthy Muffin Recipes
- Healthy banana muffins
- Almond muffins with berries
- Healthy morning glory muffins
- Healthy chocolate chip muffins
- Healthy cranberry orange muffins
And if you love a good healthy pie, check out this gluten free blueberry pie.
Healthy Blueberry Muffins
- Preheat oven to 425 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.
- In a small bowl, toss blueberries with 1 tbsp flour, add to the batter and give a few stirs.
- Using large ice cream scoop, fill 12 openings 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 in the tin for at least 30 minutes before transferring onto a cooling rack to cool more or enjoy.
- Store: Store in an airtight container in a cool dry place for up to 3 – 4 days or in a fridge for up to a week.
- Freeze: Bake and cool muffins completely. Arrange in a single layer in resealable plastic bag or any container with a lid. Freeze for up to 3 months.
- Yogurt: You can use equal amount of plain regular or Greek yogurt.
- Gluten-free? Unfortunately only flours that will work in this recipe are the ones listed.
- Do not overmix batter: Stir a few times, let batter sit and stir again. A few dry flour patches are fine.
- Egg free: Learn how to make a flax egg or chia seed egg.
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