Healthy Blueberry Muffins
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My healthy blueberry muffins are moist, fluffy, and bursting with blueberries in every bite. Made in one bowl, they are naturally sweetened and don’t need any white flour or butter.
I’ve been making these healthy blueberry muffins for over ten years, and even after completing my degree in culinary arts, it’s still my go-to version. My secret trick to reduce the fat is to swap out half the oil with Greek yogurt, which keeps the muffins moist and tender, and also adds some extra protein. Additionally, using white whole-wheat flour adds extra fiber. Winning!
Why I love this healthy blueberry muffin recipe
- Quick and easy. These muffins need just a handful of ingredients and bake in 20 minutes.
- Customizable. I like to keep them as they are, but you can frost them, fold them through fun mix-ins (like white chocolate!), or even make them into mini muffins.
- Best texture. I tested these muffins hundreds of times to achieve the perfect balance of fluffiness and moistness.
Key Ingredients
Find the full printable recipe instructions and ingredient quantities below.
- Whole wheat flour and white whole wheat flour. I like to use a mix of these two flours, which gives the muffins extra fiber and whole grains while keeping them softer in texture. You can use all white whole-wheat flour if you prefer.
- Baking powder. Helps the muffins to rise and makes them fluffy.
- Olive oil. I like using olive oil over butter to make these muffins a little healthier, but feel free to use butter if you prefer. Coconut oil is also a fabulous alternative.
- Greek yogurt. Or plain yogurt. I like using this to cut down on the fat without compromising the muffins’ moistness. I usually use plain Greek yogurt, but if you prefer sweeter muffins, I’ve made these with blueberry-flavored yogurt.
- Maple syrup. I prefer using maple syrup for sweetness instead of sugar. I also tested these muffins with honey and agave nectar, which worked fine.
- Eggs. Room temperature, please.
- Blueberries. Both fresh and frozen blueberries can be used. If you use the latter, don’t worry about thawing them.
How to make healthy blueberry muffins
Step 1- Make the batter. Whisk together all the wet ingredients, then add the dry ingredients.
Step 2– Prep the blueberries. Toss the blueberries in a bit of flour and fold them into the muffin batter.
Step 3- Assemble. Transfer the muffin batter to the 12-count muffin tin.
Step 4- Bake for 20 minutes, then remove from the oven. Cool in the muffin tin for 5 minutes, then transfer to a wire rack.
★★★★★ REVIEW
“I could eat these healthy blueberry muffins all day! Super moist and fluffy.” – Fernanda
Recipe tips and variations
- Do not overmix the batter. This is the #1 reason why muffins turn out gummy versus fluffy. I recommend mixing until there are no visible pockets of flour.
- Don’t skip the flour-coating. Yes, it is an extra step, but tossing the blueberries in some flour before adding them to the muffin batter prevents them from sinking to the bottom.
- Wire rack = your friend. If you are someone who lets muffins cool in the pan completely, stop doing that. Aim for just 5 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
- Add lemon zest. Make healthy lemon blueberry muffins by folding in about a tablespoon of lemon zest.
Storage instructions
To store: Leftovers can be stored in an airtight container for up to 2 days or in the fridge for up to a week.
To freeze: Wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag and store them in the freezer for up to 2 months.
Frequently asked questions
Yes! I tested these muffins using flax eggs and chia eggs, and they both worked well. My only recommendation is to bake the muffins a little longer to compensate.
You can, but only if the gluten-free flour mix contains xanthan gum. The xanthan gum gives the muffins stability, preventing them from sinking in the middle. Please refrain from using coconut flour or almond flour, as they are not suitable substitutes.
Yes, you can. Distribute the batter into a mini muffin tin (mine is a 20-count one) and bake for ten minutes. Check on them, and if they aren’t fully baked yet, continue cooking in one-minute increments until done.
If you tried this Healthy Blueberry Muffin recipe, please leave a star rating and comment. It helps others thinking of making this.
Healthy Blueberry Muffins
Video
Ingredients
- 1 cup whole wheat flour
- 3/4 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 cup Greek yogurt or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
- In a large bowl, whisk together the oil, maple syrup, and eggs until combined. Stir through the yogurt and vanilla extract. Add the whole wheat flour, white flour, baking powder, cinnamon, and salt, and mix until just combined and no flour pockets remain.
- Toss the blueberries with a tablespoon or so of flour. Fold them through the muffin batter.
- Distribute the muffin batter amongst the 12-count muffin tin and bake for 20 minutes or until a toothpick comes out mostly clean from the center.
- Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Leftovers: Leftovers can be stored in an airtight container for up to 2 days or in the fridge for up to a week.
- Dairy-free: Swap out the yogurt for a dairy-free yogurt or coconut-based yogurt.
- Use different fruits: Add other berries to the batter, like raspberries and strawberries. Stone fruits, such as peaches, apples, and pears, are also great options.
So I have been playing around with this recipe for a while and I think I’ve perfected it. And… I’ve got it down to just 117 calories per muffin!!! The major factor in lowering the calories is to make oat flour yourself. For convenience sake of course you can buy Bob’s Red Mill Oat Flour but the serving size on that package is 1/3 cup at 160 calories. So each cup is 480 calories. However if you’re like me, you have a tub of 100% whole grain quick oats and on that package the serving size is 1/2 cup at 150 calories. So a cup of that is just 300 calories. That’s a whole 180 calories less!!!! All you have to do is put a little more than a cups worth of the quick oats in a blender at high for 5-10mins. depending on the speed and power of your blender until it’s a fine powder. It looks, bakes, and tastes exactly like the store bough oat flour.
Ok so I make this recipe 6 muffins at a time starting with a cup of my homemade oat flour (300 cal). Then I use 1/2 C. of Stevia 0 calorie sweetener, 1/2 Tbsp baking powder (0 cal), and a pinch of salt (0 cal). Mix all these dry ingredients into a large mixing bowl. In a separate bowl combine 1/2 Cup unsweetened vanilla almond milk (15 cal), 1 egg (60 cal), 1 tsp. vanilla extract (2 cal), 1 Tbsp. coconut oil melted (120 cal) 1/4 Cup unsweetened apple sauce (25 cal), and then whisk until evenly mixed. Combine this mixture into the dry mixture and stir until batter forms. Now add 1 Tbsp. cinnamon powder (17 cal), and 1 1/2 Tbsp. maple syrup (81 cal) and then stir them in evenly. Toss in 1 Cup blueberrys (81 cal) and stir them in evenly. Pour them into a cupcake pan filling 6 of them evenly and bake at 350 for 50 minutes.
So if you add all those calories together you get 701 calories, or about 117 per muffin! And that’s it. These are amazing muffins and I’ve given them to people not on a diet and they couldn’t believe that they were diet muffins. Minds blown lol! Enjoy.
🙂 Thanks for the descriptive breakdown 🙂 Many readers will appreciate this!
I made these tonight and they weren’t bad. My food processor didn’t get the oatmeal as smooth as flour, but it worked out. Wishing I had vanilla ice-cream to eat them with.
Oooo this with vanilla ice cream sounds perfect 🙂
That first ingredient says “2 cups rolled oats, ground into a flour.” Now is that 2 cups of rolled oats BEFORE being ground? Or is that 2 cups of the flour, after being ground?
Hi Whitney! Apologies for the oversight- It’s 2 cups oat flour total 🙂
Is there a way to make these with the coconut flour but without the eyes? ?.
Hi Leah, I haven’t tried it with those alternatives, sorry!
aloha!
do you have nutrition info on your muffins? Like Carbs, Sugar count etc?
Hi Angela! For sure! If you go to myfitnesspal.com and add the ingredients there, it will provide it for you 🙂 Enjoy!
can you use oat flour? is that considered the same as oats that have been processed??
Hi Sabrina- Absolutely 🙂
Another great recipe…it’s just lacking how long to cook them for. I’m going to make them though!
Gah!!! Sorry for the oversight- Added in 🙂
Your muffins would be good any time of the day! Either version, but you know I prefer coconut flour. 🙂
🙂 You like coconut flour? noooo 🙂