Get two new free healthy recipes each week. Sign Up

Healthy Blueberry Muffins

5 from 24 votes

Bursting with ripe, sweet, juicy blueberries, these soft and super healthy blueberry muffins are completely delicious!

Easy Vegan Blueberry Muffins

Easy healthy blueberry muffins

Kid Friendly

Whole Grain

Vegan Option

Freezer Friendly

Can Be Oil Free

This secretly healthy blueberry muffin recipe is packed with fresh blueberry flavor and is perfect for a wholesome breakfast, brunch, or anytime snack. The muffins are freezer friendly and great for Sunday meal prep!

Also try these Easy Cinnamon Rolls – just 4 ingredients

Blueberry muffin ingredients

The light and simple recipe calls for just a few basic ingredients, most of which can probably be found in your kitchen pantry.

These low calorie and healthy muffins are naturally egg free and vegan as long as you use a dairy free milk (such as almond milk or oat milk) in the recipe.

Adding white vinegar or apple cider vinegar to the milk essentially turns it into a homemade buttermilk substitute.

Pure vanilla extract adds extra flavor and compliments the sweetness of the blueberries. If your milk is already vanilla flavored, feel free to omit the extract.

The baking powder makes them super fluffy, with no need for eggs or flax eggs.

If you want to make fat free muffins from scratch or run out of oil, you can sub the oil in the recipe for applesauce, yogurt or sour cream, or mashed banana.

I’ve had success using spelt, white, gluten free all purpose flour for gluten free blueberry muffins, or oat flour for old fashioned blueberry oatmeal muffins.

I haven’t tried almond flour, whole wheat flour, or coconut flour in this recipe, but be sure to report back if you try any of those options.

Note: If you’re looking for a healthy muffin recipe made with almond flour and no sugar, try these homemade low carb Keto Muffins.

Trending now:  Oatmeal Muffins

Fresh Blueberries

Can I use frozen blueberries?

Yes, you can use frozen blueberries to make blueberry muffins.

Just be sure to thaw the frozen blueberries first. Pat off excess water and remove any large pieces of ice that may remain after thawing.

Because frozen berries are so delicate, the baked muffins will be more purple thanks to the bursting berries, but they taste just as good!

Girl With Muffins

How to make vegan blueberry muffins

Start by preheating the oven to 350 degrees Fahrenheit.

Add cupcake or muffin liners to a muffin tin. If you don’t have liners, grease the tins all the way up with a little oil.

In a large mixing bowl, combine the wet ingredients, not including the blueberries. Then stir in all remaining ingredients except the berries to form a muffin batter.

Don’t over-stir, to ensure you don’t end up with tough or dense muffins.

If the batter is too dry (which could happen if you pack the flour tightly, especially if using all purpose flour), slowly add more milk of choice, a little at a time.

Finally, stir in the berries. Stir very gently so as not to break the berries and find yourself looking at completely purple blueberry muffins.

Divide the muffin batter into the prepared muffin tin. Bake 21 minutes on the oven center rack.

They should look domed and lightly golden when you remove the pastries from the oven. Allow to cool before removing.

If you let them sit loosely covered overnight, the liners will peel off easily the next day. Store leftover muffins in an airtight container in the refrigerator or freezer.

Healthy Blueberry Muffin Recipe

How to serve the muffins

Crumble into Greek yogurt or on top of oatmeal.

Frost with coconut butter or vegan cream cheese.

Eat plain or topped with butter, peanut butter, or almond butter.

Slice muffins in half and toast in a regular or toaster oven.

Or serve the muffins as a healthy dessert. Tip: try topping each clean eating blueberry muffin with your favorite jam and Coconut Whipped Cream, for a fun twist on traditional strawberry shortcake.

Leftover berries? Try this Blueberry Crisp Recipe

Above – Watch the video how to make healthy blueberry muffins.

How To Make The Best Healthy Blueberry Muffins

The recipe was adapted from my Banana Muffins Recipe and Blueberry Bread Recipe.

Pin it now to save for laterPin Recipe

Healthy Blueberry Muffins

Soft healthy blueberry muffins that are perfect for breakfast or snack.
Cook Time 21 minutes
Total Time 21 minutes
Yield 12 -14 muffins
5 from 24 votes


  • 1 cup milk of choice
  • 4 tsp white or cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 3 tbsp oil or almond butter, or mashed banana, yogurt, or applesauce for fat-free
  • 2 cups spelt, white, oat, or gf all purpose flour (for flourless, make these Keto Blueberry Muffins)
  • 4 tsp baking powder
  • 1/2 tsp cinnamon, and optional pinch cardamom
  • 1/2 tsp plus 1/8 tsp salt
  • sugar of choice (see note below)
  • 1 1/4 cup blueberries, fresh or frozen (165g blueberries)


  • For muffins, you only need 1/2 cup sugar for the entire recipe. For blueberry cupcakes, simply increase sugar to 3/4 cup. Xylitol can be used for sugar-free muffins.
    Preheat oven to 350 F. Grease or line a muffin tin. In a large bowl, combine wet ingredients. Stir in remaining ingredients except blueberries. Pour wet into dry, and stir until just evenly mixed. If batter is dry (which might happen if you pack the flour too much, especially if using white), add just a little more milk. Gently stir in berries only until evenly mixed. It’s important to not over-stir, which could break the berries. Pour into the muffin tins and bake 21 minutes. Muffins should look perfectly domed when you take them out. Allow to sit 10 minutes before removing from the tins. If you let them sit–loosely covered–overnight, the liners peel off easily the next day too.
    View Nutrition Facts


Also be sure to try this healthy Apple Bread.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Breakfast Recipes

The Best Easy Healthy Applesauce Muffins

Applesauce Muffins

Overnight Oats Recipes

Overnight Oats

The Best Soft Homemade Cinnamon Rolls

Vegan Cinnamon Rolls

The Best Almond Flour Banana Bread

Almond Flour Banana Bread

Green Healthy Avocado Smoothie (Vegan, Keto)

Avocado Smoothie

peanut butter banana shake

Peanut Butter Banana Smoothie

Chia Pudding Recipe That Uses Homemade Oat Milk

Chia Pudding Recipes

Healthy Banana Bread Recipe

Healthy Banana Bread

Published on January 17, 2022

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. Muskaan says

    Wow, Katie! You look stunning in that picture! 🙂 I was trying to figure what to do with the GIANT box of blueberries sitting in my fridge… Now, I’m going to make these.

  2. Alison @ Daily Moves and Grooves says

    Mmm I love some good blueberry muffins. They are definitely one of my favorites!
    I don’t go the farmer’s market nearly as much as I’d like, but when I get the chance, I love it! Fresh, local produce? Doesn’t get much better than that 🙂

  3. Anonymous says

    I have that shirt! (the one you are wearing in the picture) Did you get it at Forever 21?? These blueberry muffins look awesome! 🙂

  4. sd says

    Can I sub regular flour for spelt flour? In this and/or any case?
    Also, how about subbing ALL of the oil for applesauce?
    p.s. I asked a while ago if I could use your recipe for black bean brownies for a school project… It was awesome! Nobody could guess what was the “secret ingredient” (I told them after they couldn’t guess) and thought that they were one of the best things they ever had! You are a genius, I love your recipes… yeah. Thanks so much.
    I hope to try a few of your zucchini recipes out, b/c our garden has been giving us so many! (not that I mind)

  5. Lisa says

    This looks amazing! I wish I went to the farmer’s market more often…somehow we always manage to hit one when on vacation, but not when we’re at home! I always love the beautiful, gorgeous, mouth-watering displays of fresh fruit and veggies (and of course the samples everyone is giving away!). Thanks for sharing!

  6. Lily says

    Wow, Katie! You are so beautiful, and those muffins look scrumptious! I haven’t actually ever been to a farmer’s market. I really want to, but I haven’t gotten the chance yet 🙂 I have a quick question, what brand of spelt flour do you use? 🙂

  7. lindsay says

    Fun fact I learned a few weeks ago! I was on a camping trip and we were getting shuttled to the site, and we passed blueberry fields with literally 100s of people picking blueberries on one side of the road, and a robot picking blueberries on the other side of the road. The driver explained to us that in order to go to a farmer’s market, produce must be hand picked, whereas it can be picked by machine to go to the grocery story. That’s why the produce is always so perfect at the farmer’s market, all the bad ones get weeded out! Everyone else probably knew this… but I didn’t.

  8. emily says

    Darn it! I just made a bunch of blueberry muffins this morning… and I doubt they were healthy 🙁 should’ve waited a day!!

  9. Ariana Taylor-Stanley says

    Hi Katie, Thanks for your great recipes! I have become a devotee.

    About farmers markets – as a farmer and farmers market shopper (hmm, every other week?), I wanted to stand up for the fair prices most farmers are able to offer! At least in my region, the average prices at farmers markets are better than those in grocery stores. Here is an interesting assessment from Seattle’s Neighborhood Farmers Market Alliance:

    In any case, thanks for plugging local farms and supporting us with your blueberry dollars!

  10. Olivia@ OmNom Love says

    Who says that farmer’s markets are candy stores for just grown ups? ;P I’m a teenager and I love them, too. My family and I try to go every Saturday. Even if it’s just for the peaches. 😉
    The blueberry muffins looks fantastic. How do you get your muffins to not look all blue/gray-ish? Mine always turn out like that, and although they are still yummy, they don’t look very appetizing.

      • Fran says

        I read in a (vegan, of course 😉 ) cookbook that frozen blueberries stay even more intact than fresh ones in baked goods. But these look pretty, too. And delicious…

    • Sabrina says

      Rinse your frozen blueberries until the water runs light blight blue instead of dark blue then pat them dry with a kitchen towel. Use another kitchen towel if doubling the recipe.

  11. KonaGirl says

    They look great! I feel like I’m playing catch-up with your blog. There are so many recipes on here I can’t wait to try. I should put the newest posts/ideas on the top of my list so that any response to the recipe can be timely, but there are so many older posts I came across when I first found your site that I’ve been waiting to get to,.. For now, I ‘ll just say–can’t wait to try it.

    I love farmer’s markets. Whenever I travel, I love to visit the local FM. I think FM’s reveal a great deal about the character of a community. I also like to attend FM’s during different times of the day and take note of how the crowd changes. In the town where I grew up we had a great FM. There were always two distinct crowds–the early birds who arrived as soon as the market opened, most vying for a chance to purchase coveted portobello mushrooms (they ran out w/n the first hour) and the later crowd that appreciated the social scene, strolling through the market, coffee in hand, and catching up with regulars. I like going to a FM with no plan of what to buy, purchasing what suits my fancy at the moment, and then figuring out what to do with it on the fly. It feels like an adventure.

  12. trajayjay says

    I used to go every Saturday, idk why i stopped. Probably b/c it was expensive. Funny, someone told me that they’re usually cheaper. I like to buy purple potatoes. I love buying produce whose color is different than normal. There was also some mediterranean guy who sold baklava (I’d like to see you make your version of that). I really do like the farmers market.

  13. Hannah Elizabeth says

    Okay…I know this is a dumb question, but I’ve asked so many different people and never understood the answers they gave me, so I thought I’d try again. I’m just not “getting” this hashtag thing. I’ve seen them growing popular, but I still don’t understand what the hashtags actually *mean*. Could someone please try to explain it…or is it one of these things you just have to pick up as you experience it?

    • AnonymousGirl22 says

      Hashtags are used in Twitter as a way of ‘grouping’ -I guess?- different tweets. For example, if you want to know everything about, I don’t know, the Teen Choice Awards, there will probably be a hashtag called “#teenchoiceawards2013″. Here’s what a tweet with that hashtag would look like: ” the #teenchoiceawards2013 were a success! Thank you all for voting!” So… let’s say you wanted to see all the tweets of someone feeling like a #kidinacandystore, 😉 you would just search for that hashtag and all the tweets containing that hashtag would appear right in front of your eyes. It usually only works on twitter, but it’s so fun, people sometimes #getcarriedawaywithhashtags. 😉 😀

  14. Melanie says

    I was seriously craving blueberry muffins, but didn’t realize I was out of spelt flour. I made these using 1 1/4 c oat flour, 3/4 c almond flour and tbsp of coarse flax seed and kept the rest of the recipe the same and they were very fluffy and yummy!

  15. Marissa says

    I was trying to find a healthy blueberry muffin recipe the other day. Then I saw you posted this today! So excited to try it!!!

    P.S. I have a slight obsession with your blog ever since I discovered it about a month ago. Thank you so much for sharing these recipes!

  16. Kate says

    These look so good! I used to go to the farmers market every Saturday when I was in college but since moving home I can’t find one locally. I love going even if I don’t buy anything. I feel like you get to know the farmers and you can meet new people.

  17. Diane says

    I’m curious Katie, if one uses Spelt flour does that mean the recipe would be gluten free? I’m not familiar with Spelt flour and don’t know where to buy it.

    • Krys says

      Spelt flour isn’t gluten free, but it is lower gluten. It’s also far more nutritious than regular wheat flour. 🙂

  18. Lara says

    I go to the farmers’ market every week, usually twice. I get 90% of my food from there. Part of the lifestyle in this country!
    Loooooove your blog. I made your secret peanut butter cookies yesterday.

  19. Trilby Bias says

    How do you think they’d turn out if I substitute whole wheat pastry flour for the spelt flour? Do you think I can get away with using defrosted blueberries rather than fresh blueberries?

  20. Denyse says

    Love your site, already baked and cooked many items.

    does it change the texture if I replace spelt flour by whole wheat flour? in fact, I did, and also almond flour, it was very tasty indeed.

  21. Katy @ Katy's Kitchen says

    I love farmers markets, what a great analogy: “candy stores for grownups”. Love it! I haven’t been able to make it out to many this year, but I would love to just to make these cute little muffins.

  22. Carissa says

    Love that you’re promoting farmer’s markets! I’m actually always astonished by the low prices at the ones near us. I can get a huge box of produce for $15 most of the time! I guess it just depends on what you’re buying and how the market prices it.

  23. Sarah the official CCK Drooler says

    I LOVE farmer’s markets! I’m really blessed that ours is 5 min. away! I think it’s better than our current CSA since we can get what we want and more of it compared to the portions we get in our shares. I’m all for supporting your farmers and just getting back to the good old way of getting food. We now get our eggs from a a local guy, our chicken from down the road, and our milk from a local dairy farm! And we don’t even live in a rural area 🙂 I love it! It’s nice to know where my food comes from. There is nothing more relaxing than taking the weekend (or any day, really) to go downtown to the farmer’s market and chat with the neighborhood folks and meet new people. There’s a beautiful sense of community, even when you do get some weird comments.
    Like last time I went wearing my “She Votes Conservative” shirt. A woman comes up to me and says, ” ummm….are you a…a…a.. Re..Republican?”.
    ” *smile* I’m a conservative, yes.”
    “A Republican? At a farmer’s market? Oh my, oh my.” I had a good laugh and assured her that many of us go to farmer’s markets, which made her feel a lot better, I guess. It is always a fun experience to connect with different people!
    And quickie question: I finished the fresh blueberries, so would I be able to use frozen?

  24. Tami says

    I go to the farmers’ market at least once a week. And I’m a little surprised that your’s is more expensive than the grocery store! The big one near my house is SIGNIFICANTLY (like HALF!!) cheaper than the grocery store! Maybe you should move to Pennsylvania???

  25. Abbie @ Needs Salt says

    SNDFODNSIFONAONDJKN. I love blueberries. 🙂
    At least a couple of times a week, we go down to the local farm store (it’s like 1/2 a mile away; I’m so lucky!) and buy a couple quarts of blueberries at a time.
    I eat them. Just like that. Haha! Although I ADORE blueberry muffins and I have been wanting to make a healthy version of them, sometime. I’ve given up refined sugar and I haven’t been able to bring myself to make blueberry muffins lately. So I just eat them by the quart.
    so. good.
    Your pictures are gorgeous!! I love how bright and shiny the blueberries look! Gorgeous. Pinning this! 😀

  26. Heather Williams says

    Blueberry muffins were always my favorite growing up! My dad used to make me those Martha White blueberry muffins out of the pouch and I just thought that was the greatest thing ever to wake up to. Now I make much healthier versions, but the smell and sight of any blueberry muffin always takes me back:) Thanks for giving me a new great recipe to love and a fond memory too:):)

  27. Catherine @ Chocolate & Vegetables says

    Yum! We have been getting a lot of blackberries here lately, I might give these a try soon (if I can keep myself from just eating straight blackberries for long enough to do anything with them!)

  28. Cheyenne says

    Oh my gosh Katie these blueberry muffins look amazing! I was easily able to adapt these to be gluten free. I used Hodgson’s Mills GF baking mix and used goat’s milk for my milk of choice. Thank you for all of the great recipes you inspire me to create my own healthy versions of everything I eat!

  29. Charlie says

    Those muffins look sooo good! I rarely go to the farmer’s market because it is so far from my apartment but I get a local farm basket every week, which is delivered close by :).

  30. Maria says

    They are amazing. I added 1 Tbsp. of cocoa powder to the batter. And I just ate two of them for breakfast (and one right off the oven yesterday in the afternoon :).
    It’s my first recipe I made from your side – amazing. Made some Larabars (oatmeal-raisin cookie – one batch with walnuts and one with almonds) right after the muffins and OMG – even better. Will do lots more recipes from your side. Love it.

    Kind regards

  31. Harley says

    I made these yesterday and they are lovely! Mine aren’t too sweet as I didn’t have quite enough blueberries to hand — must be better-prepared next time. ^_^ I used frozen berries which worked really well as there was no risk of bursting them when mixing.

  32. We Enjoy Food says

    Your recipes are amazing! I have made the blueberry muffins, the chocolate strawberry muffins, the pumpkin pie, and the blueberry pie, and the results are out out of this world! I’m obsessed! You have changed my life! Thank you!

  33. Sarah the official CCK drooler says

    Random comment- but I was shopping around for some shampoo since I was out of my usual one and wanted to try something new. I like to keep my skin/haircare pretty natural, but its hard to find a product that I can totally love. I remembered that you had mentioned that you use Desert Essence Coconut Shampoo/Conditioner (and you have some freakin’ gorgeous hair), so I ordered some along with the de-frizz spray and coconut curl cream. UM, I LOVE THIS STUFF!!!! SO amazing and it smells ridiculously good. While I’m not excited about a few of the ingredients, I love it too much to care.
    Bottom line: thanks for the awesome tip on the shampoo. it rocks.

  34. Naima says

    Mmm, looks great! Love your muffin recipies, and so does the rest of my family. They’re so incredibly soft. 🙂

    Excited to see that tiramisu recipie soon. Do you perhaps have a Fig Newton or a pecan tart recipe in development?

  35. Nancy says

    I haven’t even finished reading the title of your entry when I started screaming like a little girl. I absolutely love blueberry muffins and now that you’ve shared your healthy recipe, I won’t feel bad for eating a whole batch of them anymore!

  36. Illyria says

    Do you think that these would work with quinoa?
    And if so, just whole quinoa or quinoa flour? Would I have to add xantham gum?

    Sorry hahaha, I love love love blueberries and I have a bunch of quinoa that I should be using, so I thought that maybe I could adapt this recipe to use quinoa instead, but I have no idea if that would even work because I’ve never used quinoa in baking before XD

  37. Martha@ Simple Nourished Living says

    These muffins look delicious. I love berry season. And blueberry muffins are a classic. Love how you made them healthier. I like adding oat flour too. And though I love the farmer’s market I don’t get there nearly often enough. Here in AZ they will gear up again in October.

  38. Davenport says

    Yum, I love blueberry muffins, thank you for sharing the recipe. I go to the farmers market once a month and spend a small fortune! I like to support local farmers and eat fresh produce.

  39. Kaitlin says

    My farmer’s market is actually way cheaper than the grocery! It makes me so happy because I get to save money, help the economy AND the produce is always sooo much better. Anywho, I made these into mini muffins for my boyfriend to enjoy on his way to work. He was struggling with finding fast but healthy breakfast so I cooked these up and they were a hit. Thanks!!

  40. Sarah says

    I just discovered your website and I LOOOOOVE it!!! I tried a few recipies and they turned out fantastically delicious!!

    I tried this blueberry muffin recipie and I’m not sure what I am doing wrong since the amount of liquid just didn’t seem to be enough. I had to add way more to combine everything. The same thing happened with the chocolate chip cookies. Is this normal?

  41. Sandy says

    These are delicious!! They are so moist. Just made them this morning because my daughter wanted cupcakes. Thought this would be better for her 🙂 She loved eating the batter too–figured we could because there are no eggs in the batter. Thanks for sharing.

  42. Vered says

    Hi Katie,
    I made these at home with frozen mixed berries and it came out lovely. Although, in my oven it took about 30-35 minutes, but I think I may have made them bigger (I cut the ingredients in half and got 5 muffins instead of 7).
    A photo of the muffins is attached here:
    Thanks 🙂

  43. Sollie Jones says

    I understand the value of a farmers market is freshness, but wouldn’t it be the same as the store…? –You still don’t know the chemicals which are used on it.

    Its so refreshing to see delicious healthy recipes…. I get tired of seeing those junky temptations.

  44. Ace says

    In the process of making these… A few minutes after putting them in the oven, I realized I forgot to put the oil! I’m curious as to how they’ll be now…

  45. Hillary says

    I made these just now and they turned out horribly wrong. I wanted blueberry muffins, and my boyfriend wanted lemon poppy seed. We compromised and I added almond extract, chia seeds, and blueberries. It did NOT work out.
    Do you have any recommendations on how to substitute chia seeds for poppy seeds? I know they make a gel with liquid, but didn’t alter the measurements. I also used half spelt and half oat flour, so that might also be why it had such a gummy texture. I think even if I hadn’t undercooked them it would’ve had this texture.
    This is the first time I’ve failed at baking. I’m super depressed.

  46. Sofia says

    I’m from Colombia and sometimes I can’t find some of the ingredients can you help me please, I love your blog but I can´t do like the half of the recipes.
    1. spelt flour: can I use oat flour or quinua flour insted of the spelt?
    2. dates: I dont know what to use
    Thank you very much

  47. Hannah says

    How much batter do you fill in each muffin tin? (i.e. do you account for them to rise? I don’t want to under/overpour.)

    Muffins without eggs seem interesting! Are these muffins just as tasty and moist?

    Hoping to make these today or tomorrow. Thank you!

  48. Heather says

    I love spelt flour, and I’m so glad you posted this recipe! I substituted honey for the sugar (1:1) and they turned out great :).

  49. Sara Marie says

    hahahahahahahahaha I just made this recipe! I didn’t read properly and added xanthan gum even though I was using whole wheat four!!! hahahahaha!!!! this thing is so lumpy and weird!!! just came out of the oven, I think it will still taste nice 🙂 but it’s the funniest looking thing I have ever baked 😉 thanks for the recipe

  50. Krystal says

    Hi Katie,
    I was wondering if you knew about how many calories were in each muffin. I work in a medical clinic with a doctor whos diet consists of bread, chocolate, and coffee. Time for a change and these muffins i’m making tonight. The clinic will be happy! Thank you

  51. Corinne says

    Wow, just discovered your and I’m going to bake the healthy blueberry muffins. Looking forward to making these and trying out other recipes here as well. Trying to make better-for-you desserts for my family. : )

    • Kyla says

      You cannot substitute frozen berries- I know that for sure. I tried it, and the muffins came out great, but the blueberries were horrid. I wouldn’t suggest frozen berries- if you don’t have blueberries, then just don’t use any berries at all.

  52. Valerie says

    Upon mixing my ingredients together, I wound up with a shaggy, dry dough more akin to bread dough or pizza crust. I added 1/2 cup water and 1 egg to achieve a batter-like consistency. Anybody else have a similar experience?

  53. carlena kritsin says

    OMG i made these with spelt flower and i baked twelve, I have to say i was not expecting them to be so good. They were in fact so good my family barley had any i was just coming back for more i am definitely making these again.

  54. Kerstin Decker says

    Katie, help, I had the chance of buying the most beautiful blueberries here. I live in Central Florida on the West Coast, close to the Ocean. So today I decided to make your blueberry muffins So I made them the first time and followed the recipe and at the end thought that the dough was very thick so I added a bit more non dairy milk to it and then my berries and baked them the way you said. Well, they did not come out like your picture. They are not bad and I make my husband eat them anyway, but I started over and followed the recipe exactly then baked them the given time , but the muffins are not rounded. What did I do wrong?Help Help , they taste good, but I guess they are not right, thank you, Kerstin Decker

  55. Betty Ann says

    gave my cousin your almond butter oatmeal cookie recipe that I received this week. She made them and brought me a sample. The baking soda takes over the flavour and we both thought they were terrible. I then made them tonight thinking I could do better. I followed recipe 100% and mixed extremely well. Same prevalent baking soda taste.

  56. Anon says

    I made these today with raspberries, 1/4 cup tahini instead of oil, and 1/3 cup maple syrup as the sweetener. They were phenomenal and I love that they contain no egg! Thanks for the recipe Katie!

  57. Kim says

    Hi Katie

    I just lurve your website and your recipes! So simple and delicious. Can I sub frozen blueberries for fresh ones? And if so, should I let them defrost first? Thanks heaps.


  58. Letitia says

    Hi there.

    For the blueberry muffin recipe, you have the serving size in terms of grams. What would that be per muffin? Does more muffin = 53 grams?

  59. B says

    Dear Katie!

    I made these muffins with wholemeal spelt flour.They turned out kinda great,but they are too consistent I think because when i put it out of the oven they were kinda high and then they just fall off so they are not that airy. I mean I know that I can’t expect the same as regular muffins it is just weird a little bit so I wonder where I might went wrong? I used some more than 240 mg milk because it was too sticky.Maybe that was the problem that i should leave them that sticky and try to put in the muffin tins…I don’t know. Please tell me if You know what’s wrong. Anyways i would like to make them again because they are jummy!
    Thanks for the recipe and for all of the others!Great blog! Best wishes! 🙂

    • Unofficial CCK Helper says

      The recipe is good as is and does not need the extra milk you added, which would have contributed to your strange texture. Also see Katie’s Recipe FAQ page at the top of the blog for troubeshooting information on recipes.

  60. Ashley says

    These are AMAZING. I was reading over the comments and looking for someone who had already made them to get a review (as I am a blueberry muffin snob) but it seemed like everyone was just excited about making them. No end result. So I’m here to say this recipe is genius, Katie is absolutely fabulous and the muffins are phenomenal. Moist with just enough weight to them. I added just a pinch of raw turbinado sugar to the tops of each muffin for a little extra sweetness and crunch. I just took them out of the oven and I’ve already eaten three.

  61. ERIN says

    I just made these along with the copy cat Brownie Vita tops. Both are super delicious. This is my second time making the blueberry muffins. The 1st time I made the mini’s. My question is can I freeze them and then defrost as needed? My family is coming into town in a couple weeks and I want to share these with them. Please let me know if I should freeze or refrigerate. They will be here in 2 weeks. Thanks.

  62. Shanan says

    Just tried these today and they worked first time YAY! Yum. Not too sweet, I used raw honey that had gone candied and frozen blueberries. Will add this to my spelt repertoire! I need more spelt recipes to work off the bat!

  63. Devon says

    Just curious… I have a bag of fresh cranberries that I tossed in my freezer because I thought I wasn’t going to use them for a while… if I boiled them in water (like I was going to make cranberry sauce but without the sugar) to soften them up, could I just sub them for the blueberries? Or would that totally not work? Sorry if this is a dumb question!

  64. Sarah Greene says

    Katie, your muffins look absolutely amazing. Last week I found a recipe for banana muffins, and they came out super delicious. This weekend is a blueberry muffins time, thanks for the recipe.

  65. Alanna says

    I made these yesterday and they came out great! I would recommend using frozen wild blueberries from Trader Joe’s. I rinsed them with cold water before I mixed them in and they stayed intact.

  66. Robin says

    I made these today for the first time using white-wheat flour instead of spelt because I currently don’t have spelt on hand. The batter turned out very thick, almost dough-like, which I wasn’t super surprised about because I know spelt flour works a little differently in recipes. I baked them anyway, as is, and they turned out fine. Good flavor. Decent texture. Maybe slightly gummy, but that’s my own fault. I could have mixed in a little all-purpose or oat flour, and I chose not to. Either way, my kids and I enjoyed them very much! Oh, and I also used frozen blueberries (not defrosted) and tossed them with a little flour. Thanks! I will be making these again!

  67. Sally says

    I just made these today. I substituted raw honey for the sugar and just cut back on the milk a little (I used almond milk). They turned out great. I’m glad to have discovered this site as I like making healthy desserts but so many blogs opt for gluten free if they are dairy and sugar free. I prefer to bake with spelt or wholemeal flour as I don’t need to avoid gluten. I’ll be trying more of your recipes!

    • Athena says

      5 stars
      Sally, please be aware that cooking honey changes it from one of the most healthful ingredients to one of the most toxic. (One of the main reasons people seek out “raw” honey. Once it is heated it is no longer raw, in fact it turns into a toxin.) You can add honey to hot things like tea and that is all good, but do not ever cook it. You are on the right track to using better sugar substitutes. You could try maple syrup or coconut sugar. Both are great sweeteners when baking.

  68. Jackie says

    Can you use frozen blueberries?

    And by the way LOVE you Katie and your website, recipes and book!
    So grateful to have you as a resource for healthier recipes for someone who is a huge sweet tooth!

  69. Angie Madunich says

    I really enjoy your newsletter and your cookbook. I have noticed that you use xylitol in most of your recipes. Would erythritol produce the same characteristics in the finished product? I avoid using xylitol because it is so poisonous to dogs.

    • A H says

      Not sure what you mean by “stodgy,” so it’s not clear what might’ve caused a problem. I’ve made these many times, and they always turn out perfectly. Maybe there’s a mis-measurement or ingredient substitution? You may want to check out the FAQ at the top of Katie’s blog for other suggestions.

  70. Chelsea says

    Hi Katie, as I am not a vegan, is it possible to replace the vegetable oil with eggs? If so, how many eggs? Thank you for your amazing recipes!

  71. Maya says

    A little confused. I did the math for these muffins (so delicious btw) and I got 123 calories per muffin using vegetable oil, unsweetened almond milk, coconut sugar, and 1/2 whole wheat 1/2 all purpose flour. Maybe I did my math wrong? Which ingredients did you use for your nutrition facts? Still love these though!

    • Anna says

      If you substitute the oil for applesauce the calorie count will be much lower. May also depend on type of flour to!

  72. Charlie says

    I made a batch of each recipe:
    “Healthy Blueberry Muffins – The Classic Recipe” & “Black Bean Brownie”
    Without mentioning anything about the ingredients, I asked my adult nephews this (via text messages):
    “If anyone eats the chocolate thing I made, what’s it like please? Any feedback on the muffin? ”
    22 year old nephew: “Had muffin and brownie, both were great, muffin was better”.
    25 year old nephew: “So it wasn’t a good brownie. More like a bad chocolate cake but I’d still eat them. But not a good recipe for a brownie”.
    I was bad at hiding the Black Bean Taste ? Oops my bad!? I’m Sorry Katie.

    I can’t eat the Brownie for medical reasons.
    The muffins were popular so I will make them for family & friends ?

  73. Isela says

    Delicious! Fluffy and nice low level of sugar.

    Mine didn’t brown for some reason. I left it in the oven an additional 5 minutes to try to brown, but no luck. Still, very nice recipe! Would make again. I followed measurements exactly.

    I used almond milk, white distilled vinegar, 1/2 cup granulated sugar, and melted butter for the “choice of” items.

  74. Rosanna says

    It was so good! Me and my roomate did these muffins yesterday and we couldn’t stop eating it. The taste was really incredible. Thank you so much for the recipe.

  75. Dawn says

    These are magnificent! I used 1/2 white and 1/2 oat flour and the texture was amazing. Definitely add the pinch of cardamom—it gave them that certain something that put them over the top. We loved them and will make them frequently—thanks Katie!

  76. Kathy says

    I hate being “that” person who wants to change things! But . . . I do not use regular flour at all. I’m Paleo. So I’ve got some almond flour, some coconut flour and some tapioca flour. Would you have ANY idea how much of any of these I might just try in making your recipe?? Thanks for any help you can offer.

    • CCK Media Team says

      Hi! Just make the keto blueberry muffins she has linked in the post. They use almond flour. You can use coconut sugar or a different sweetener other than a keto one 🙂

  77. Vicki Hodge says

    I made these in a square pan to save time. This has to be the best recipe ever! It turned out to be so fluffy and delicious. Thank you for the recipe.

  78. Ladybrinx says

    I just made these this morning, MMMmmm SO GOOD. I used 1 cup all purpose flour and 1 cup whole wheat flour, avocado oil, 1/4 cup granulated sugar and 1/4 monk fruit sugar. They turned out beautiful and delicious, also I used fresh blueberries. Thank you for a great recipe!

  79. Alex says

    5 stars
    Is Organic Cane Sugar a worthwhile substitute for “sugar” in your recipes? When you say “sugar” in your recipes, does it have to be white refined? What’s a good substitute, if any?

  80. Lissy says

    This came out perfect . We used almond milk ,brown sugar – white flour , sour cream and cider vinegar . Came out delicious and 120 a muffin ( 12 muffins )

  81. Alison says

    Made these twice and they are great. Two suggestions. Do not defrost frozen blueberries. Modify the instructions which are confusing to mix wet ingredients in large bowl and then add everything except the blueberries. Pour wet into dry. You need to mention mixing the dry ingredients into a large bowl mixing the wet ingredients separately and then pouring wet into dry.

  82. Janabanana says

    Can you please clarify the amount of baking powder and baking soda in the recipe. The video captions included both but the recipe seems to only include 4 teaspoons baking powder. Thank you!

    • CCK Media Team says

      Hi, we are so sorry for the confusion. It looks like Katie wrote baking soda in the caption by mistake – there is no baking soda in the recipe at all, so just go with the actual written recipe and disregard that specific caption. Thank you for pointing that out!

  83. Larissa Stevenson says

    5 stars
    I made these with fresh picked blueberries me and my friend found. I love muffins and they are a great way to use a bunch of berries before they go bad. They turned out absolutely delicious! I added a little bit of lemon zest, but that’s just because I go crazy for anything lemon! (:

  84. Kate C says

    5 stars
    I made these muffins and I used Bob’s whole wheat pastry flour and they came out fantastic! This will be my new go to muffin recipe.

  85. FB says

    How much sugar exactly? Can’t find it in the ‘notes below’ – or above…unless I’m missing something really obvious…..

  86. Mal-Lee says

    5 stars
    I used spelt instead of wheat flour, unsweetened applesauce instead of oil, and oat milk. Everyone loved them, but next time I will use half wheat flour. My daughter loved the bran-type quality, but I prefer a slightly softer texture. The recipe itself is SO adaptable, which is what vegans want! Thumbs up votes came from two vegans and four omnivores. 💙

  87. Lisa says

    5 stars
    I made these muffins this morning and they are good. I have to confess , I tweak a bit . I just had ap flour , the berries were frozen, and I added a duck egg. The batter was too thick and honestly I’m trying to use up duck eggs. They are very good. My husband loves them. As an aside, for anyone that has to be gluten free , my daughter loves to bake but she has celiac. She uses duck eggs instead of chicken eggs and it makes a big difference. The diagnosis is recent so she’s still working out the kinks but it helps.

  88. lane says

    5 stars
    i used a frozen berry mix and added a spoonful (about two tbsp) of light brown sugar and they turned out great!! definitely recommend!

  89. Rhonda says

    Can these be made with whole wheat flour or would it mask the blueberry taste? I tend to like hearty muffins. Sounds delicious, and I love that it is so healthy!

  90. megan says

    5 stars
    these were yum! I used organic oat flour and 1/2 keto maple syrup 1/2 regular. I also used applesauce for my oil and they were super moist! my kids devoured these! Such an easy recipe and fast too!

  91. Nicole says

    5 stars
    Absolutely amazing!
    I made these using plain flour, coconut sugar, coconut oil and added raspberries and blueberries. Absolutely delicious and so soft of fluffy.
    Some I made larger so I can have them as a quick grab and go breakfast without the high calories.

  92. Slhajec says

    5 stars
    I have buttermilk I need to use up, can I just use the buttermilk as the milk of choice (1 cup) and leave out the 4tsp of vinegar? Can’t wait to try these! Thank you!

  93. Lauren Primavera says

    5 stars
    Just a word of warning: do no use almond flour at all in this recipe. I used half all purpose and half almond flour. The almond flour is too dense and heavy, so the muffins do not rise. They also weren’t cooked all the way through at 25 minutes. I still gave five starts because the flavor is very good, it was my own choice to try almond flour, which I love for cookies and sweet breads.
    I also substituted erithrotol for the sugar, no problem
    Thank you for this very nice recipe; next time I will use all purpose flour.

  94. Lyn says

    5 stars
    I made the vegan blueberry muffins. My question is can I substitute lemon juice for the vinegar. I can taste the vinegar. Otherwise they are great, fluffy muffins are the bomb!

    • CCK Media Team says

      We have not tried but don’t see why that wouldn’t work. However, you should definitely not taste vinegar once it’s baked – did you happen to use something other than apple cider or white vinegar, such as balsamic? Glad the texture turned out well!

  95. JP says

    5 stars
    Hello Katie,
    Is it OK to leave out salt in this recipe? I’m baking for someone on a low sodium diet but don’t want to destroy these muffins either. Thank you!

  96. Amanda says

    5 stars
    These are delicious. I used banana in place of the oil, and coconut & almond milk blend in place of the milk. I combined oat flour with fresh ground wheat flour to equal 2 cups. I’m so thrilled to find a recipe that is low-calorie and tastes yummy, too, and is easy to whip up. Perfect if you don’t have lots of time to devote to baking.

  97. Tim Hansen says

    5 stars
    I’ve made these twice for my wife who has eating limitations. We love the flavor and texture. I use a few more blueberries than the recipe lists. I also bake them about five minutes longer in the oven. I’ll make them again this weekend!

    • CCK Media Team says

      Hi Dina, if you scroll down further into the most recent comments, there are many positive reviews from people who have tried the recipe 🙂

  98. Erin says

    5 stars
    Yummy & Beautiful!
    I used frozen wild blueberries and they turned out a beautiful marbled color. My toddler loved helping and being able to eat a bit of the batter due to the exclusion of eggs.

  99. Jo-Anne says

    5 stars
    Just made these using almond milk, and 1 cup white all purpose flour, and 1 cup whole wheat flour. I also used greek yogurt in place of oil. I don’t know how to explain it, but the texture was “elastic”. I have never in my life experienced this. They tasted good though. Any idea why this would happen?

  100. K says

    5 stars
    Great easy muffin recipe!! Added 1/4 cup of honey instead of sugar and applesauce instead of a fat – they turned out great! If anything I think it could’ve been a little heavier on the applesauce, but I was pleased with the outcome.

Leave A Reply

Recipe Rating

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes