Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Easy, kid approved muffin recipe with fantastic reviews!
Kids love muffins, so I highly recommend you double these. ? Other kid favorites are healthy banana muffins, healthy chocolate chip muffins and almond flour banana muffins.
Healthy Blueberry Muffin Recipe
These healthy blueberry muffins came out fantastic! And no refined sugar. Just check the comments below for yourself, WOW.
Moist, light and so fluffy, I highly recommend to make a double batch because both kids and husbands love them. I have warned you. ?
Usually, I prefer to eat my berries fresh, 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.
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 wheat or spelt flour in 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. ?
- 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. Also yogurt will work instead.
- 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.
That’s it!
How to Make Healthy 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.
- 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 Blueberry Muffins
- Do not overmix batter – 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.
- Don’t over 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.
- 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.
How to Store Blueberry Muffins
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 Muffins Recipes
- Healthy carrot muffins
- Morning glory muffins
- Healthy pumpkin muffins
- Healthy zucchini muffins
- 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}
Healthy Blueberry Muffins are extremely fluffy, moist and absolutely delicious with fresh or frozen blueberries. Easy, kid approved muffin recipe with fantastic reviews! Course: MuffinsCuisine: North American Prep Time: 5 minutesCook Time: 22 minutesTotal Time: 27 minutes Servings: 12 muffins Calories: 168kcal
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.
Nutrition
Serving: 1muffin | Calories: 168kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 194mg | Potassium: 117mg | Fiber: 3g | Sugar: 12g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
