Bursting with ripe, sweet, juicy blueberries, these soft and super healthy blueberry muffins are completely delicious!
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 meal prep!
Also Try These Oatmeal Muffins
Can I use frozen blueberries?
Yes, just thaw them first. Because frozen berries are so delicate, the muffins will be more purple thanks to the bursting berries, but they taste just as good!
How do I make vegan blueberry muffins?
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. The baking powder makes them super fluffy – no need for flax eggs!
Blueberry muffin ingredients
The simple recipe calls for just a few basic ingredients, most of which can probably be found in your pantry. If you want to make fat free muffins, you can sub the oil for applesauce, yogurt, or mashed banana. I’ve had success using spelt, oat, white (all purpose), or gluten free all purpose flour for gluten free blueberry muffins. I haven’t tried almond or coconut flour in this recipe, but be sure to report back if you try.
(If you’re looking for a healthy muffin recipe with almond flour and no sugar, try these Keto Muffins.)
Trending Now: Easy Cinnamon Rolls – Just 4 Ingredients
How do you serve the muffins?
Eat them plain
Frost with coconut butter or vegan cream cheese
Crumble them into Greek yogurt or on top of oatmeal
Or serve as a healthy dessert – try topping each clean eating blueberry muffin with your favorite jam and coconut whipped cream, for a fun twist on strawberry shortcake!
Leftover Berries? Try This Blueberry Crisp Recipe
Above – Watch the video how to make healthy blueberry muffins!
Recipe adapted from my Banana Muffins Recipe and Blueberry Bread Recipe.
Healthy Blueberry Muffins
Ingredients
- 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)
Instructions
- 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
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Breakfast Recipes
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!
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.
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.
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!
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!
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!
J
Unofficial CCK Helper says
You can! I did!
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.
Dearl Lingle says
How do you get the seeds out of fresh blueberries
Luci says
Hi please would work to add 1 egg? Thank you
5/5
5/5
Belsante says
Did this and it turned out really stodgy. Any suggestions?
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.
Belsante says
The muffins were really dense and heavy, and not light and fluffy at all. I’m wondering, did I overmix it? Or put too much milk or something?
Julie Dove says
What flour did you use?
Belsante says
Spelt flour, the same as the recipe.
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!
Jason Sanford says
You will have to experiment!
Jessica Miller says
Katie these we’re great!!! Your recipes never let me down!
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!
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? ”
Replies:
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 ?
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.
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.
Chocolate Covered Katie says
Thank you so much for making them!