Bursting with ripe, sweet, juicy blueberries, these soft and super healthy blueberry muffins are completely delicious!
Easy healthy blueberry muffins
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
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!
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.
How to serve the muffins
Crumble into Greek yogurt or on top of oatmeal.
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.
Healthy Blueberry Muffins
- 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
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