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.
Could I use cranberries instead of blueberries?
Sure, will be a bit more tart though. Some orange zest would be nice too.
Hands down, the best whole grain muffin recipe I’ve found! Many healthier recipes I come across will include refined flour or if the recipe is whole wheat or whole spelt they turn out very dry and dense. These are surprisingly moist and fluffy. I’ve made these at least a half dozen times, usually with yogurt but today with homemade applesauce and they’ve turned out perfect every time. I replace a half cup blueberries with finely minced kale to sneak in some greens and my super picky toddler loves them! Thank you so much for this amazing recipe!
Wow! You made my day Julia. I am so happy you (and your toddler) are enjoying these muffins so much!
Thankyou for this recipe. Love it ..my muffins were delicious. I had only plain flour in pantry and they still turned out great. I will make a double batch next time. 😋
That’s awesome Grace!
I’ve made these several times with both strawberries and blueberries. My grandkids love them! Now they’re asking for chocolate chip muffins. Can I use chocolate chips instead of blueberries?
I am so pleased to hear these muffins are a hit with your grandkids.
I have a chocolate chip muffin recipe you can check out here:
https://ifoodreal.com/healthy-chocolate-chip-muffins/
Made these with spelt flour and egg replacer – amaaaazing ??
SO delicious and it tasted like I was eating a café muffin!!
About to make 2 more batches .
So awesome to hear. Thanks for sharing Nelliette!
Sooo good five stars
These were super tasty and just the perfect amount of sweet! I doubled the recipe and made 72 minis ??
That’s so great Michelle. Did you freeze some of them?
This recipe turned out so great!! I used gluten free flour and did half strawberries and half blueberries (frozen) and both kiddos (3 and 1 year old) approve!
Yay! I am so happy this recipe was kid approved!
I made these for my grandson and they are sooo good! He loved them too!
These came out perfect and so yummy! I made them a second time but replaced the blueberries with two peeled and grated apples and added one extra half teaspoon of cinnamon. Both were delicious and I plan to make it regularly!