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Home By Dessert Type

Best Healthy Blueberry Muffins

★★★★★ 9 Reviews Recipe Print
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By: Erin5/17/22

This post may contain affiliate links. Please read my disclosure policy.

best healthy blueberry muffins
best healthy blueberry muffins

Enjoy a dessert or breakfast treat that lives up to its name with the Best Healthy Blueberry Muffins. They’re packed with flavor and fresh blueberries in each bite!

blueberry muffins

The most delicious blueberry treats

Muffins are always a good idea, but especially so when they’re healthy. These blueberry muffins are a treat that you can be proud of, made with healthier ingredients like maple syrup, coconut oil, almond milk, and oats!

They supply protein while also kicking sweet tooth cravings to the curb. I love to enjoy these as a healthy dessert or for breakfast when I want a little something sweet with my coffee! Since they stay good and fresh for up to a week, they’re perfect for making on a Sunday and using as a grab-and-go snack for school or work.

blueberry muffins

Ingredients in healthy blueberry muffins

To make these muffins, you will need a handful of baking ingredients like flour, salt, eggs, and more. Many of the items are staples likely already on your baking shelf!

  • Oat flour: First up, you will need 1.5 cups of oat flour.
  • Rolled oats: Next, add 1/2 cup of rolled oats for density, texture, and a little bit of extra protein.
  • Baking powder: To help the muffins bake properly, use 1 tsp of baking powder.
  • Baking soda: Follow the baking powder with 1/2 tsp of baking soda.
  • Cinnamon: 1/2 tsp of cinnamon will add a delicious and subtle flavor!
  • Salt: Throw in 1/4 tsp of salt for good measure. It won’t be noticeable, but its absence will be. Salt is a must!
  • Eggs: 2 eggs will help the dry ingredients bind together and will create a nice and fluffy muffin.
  • Maple syrup: 1/2 cup of maple syrup makes a delicious all-natural sweetener.
  • Coconut oil: For the oil portion of the recipe, use 1/3 cup of coconut oil.
  • Almond milk: Next, throw in 3/4 cup of almond milk.
  • Vanilla: Add 2 tsp of vanilla for flavor.
  • Blueberries: Finish up the recipe by adding 2 cups of delicious, fresh blueberries.
ingredients for blueberry muffins

Tools needed to make this recipe

To create these muffins, there are a few kitchen tools that you’ll need. Grab a muffin tin, cupcake liners, nonstick spray, medium and large-sized mixing bowls, a stirring utensil (like a baking spatula), and a whisk.

For measuring out ingredients, you will need the following sized cups: 1/4 tsp, 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, 3/4 cup, and 1 cup.

blueberry muffins batter

How to make the best healthy blueberry muffins

Blueberry muffins are made similarly to other baked goods. We’ll start by mixing the dry ingredients, and then we’ll combine the wet in a separate bowl. From there, we’ll add the dry and wet together and bake!

To begin, preheat the oven to 350°F and line a muffin tin with cupcake liners. I also spray the cupcake liners so everything is very nonstick.

In a medium mixing bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, and salt.

Then, in a large mixing bowl, mix together the eggs, maple syrup, coconut oil, almond milk, and vanilla.

Add the dry ingredients slowly to the wet, and then whisk everything together. Fold in the rest of the dry ingredients until well combined.

Then, fold in the blueberries.

Then, scoop the batter into the muffin tins until they’re almost all of the way full. Top with the remaining blueberries.

Bake for 24-26 minutes or until a toothpick inserted comes out clean. Let cool for 10 minutes, and then enjoy!

Substitution Tip

Throughout this recipe, there are a few ingredients that lend themselves well to swaps and substitutions. If you find that you’re missing an ingredient, a simple swap may save the day!

  • Rolled oats: Rolled oats can be swapped with equal parts quick oats!
  • Baking soda: If you’re out of baking powder, you can easily substitute it with extra baking soda. For this recipe, you will need 1/3 tsp of extra soda.
  • Maple syrup: Maple syrup can be substituted with honey or molasses. I recommended adding a bit less than 1/2 cup, and adjusting as needed to taste.
  • Coconut oil: You can replace coconut oil with equal parts vegetable or canola oil.
  • Almond milk: Lastly, almond milk can be replaced with dairy, coconut, cashew, or oat milk.
blueberry muffins

How these are healthier

When making this recipe, I used a few healthier swaps to achieve more nutrient-rich muffins. These are the changes I made!

Oat flour
First, I skipped processed white flour and used oat flour in its place. This type of flour provides extra protein and nutrients, and it’s gluten-free too! The texture does well in the muffins and it’s an overall great choice.

Maple syrup
My next big change? Maple syrup! I skipped white sugar and used maple syrup as the sweetener. This is an all-natural change that provides delicious, low-glycemic flavor.

Coconut oil
Coconut oil was used in place of vegetable or canola oil. This is a much healthier option with less preservatives and chemicals.

Almond milk
Last but not least, I used almond milk to sneak in a bit of extra nutrients!

If you liked this recipe, you’ll want to try these!

In the mood for some more muffin recipes? Here are some delicious flavors to try this week!

  • Pumpkin Chocolate Chip Muffins
  • Healthy Chocolate Peanut Butter Muffins
  • Protein Banana Muffins
  • Matcha Blender Muffins

Recipe by Erin Morrissey and Photography by Moriah Sawtelle

stack of blueberry muffins
stack of blueberry muffins
★★★★★ 4.9 from 9 reviews

Best Healthy Blueberry Muffins

Enjoy a dessert or breakfast treat that lives up to its name with the Best Healthy Blueberry Muffins. They’re packed with flavor and fresh blueberries in each bite!

Prep: 10Cook: 30Total: 40 minutes
Yield 12 muffins 1x
Print Pin it Rate

Ingredients

  • 1.5 cups oat flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup maple syrup
  • 1/3 cup coconut oil
  • 3/4 cup almond milk
  • 2 tsp vanilla
  • 2 cup fresh blueberries

Instructions

  1. Preheat oven to 350F and line muffin tin with cupcake liners. I also spray the cupcake liners so that everything is very nonstick.
  2. In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, mix together eggs, maple syrup, coconut oil, almond milk, and vanilla.
  4. Add dry ingredients slowly to wet, and whisk together. Eventually move to spatula and fold in the rest of dry ingredients until well combined.
  5. Fold in 1.5 cups of blueberries.
  6. Scoop into muffin tins, almost all the way full. Top with remaining blueberries.
  7. Bake for 24-26 minutes or until toothpick inserted comes out clean. Let cool 10 minutes before eating.
Author: ErinCategory: breakfast, dessert, snack, dairy-freeMethod: oven
stack of blueberry muffins

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Shannon Donley says

    Posted on 1/23 at 3:24 pm

    Have you tried this recipe with a different? Wondering what a whole wheat flour would taste like in these!

    Reply
    • Erin says

      Posted on 1/25 at 9:37 am

      Hi Shannon, whole wheat is generally drier, so the texture would be slightly different. Feel free to give it a try and let me know how it comes out!

      Reply
  2. Erin N says

    Posted on 1/10 at 8:31 am

    Great flavor!! I did use frozen blueberries so I think they came out a little bit softer because of the extra liquid they produce. When I make them again I may add just a bit more oat flour to the mixture! I tossed them in oat flour before adding them to prevent sinking.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/11 at 1:15 pm

      Hi Erin, so glad you liked the muffins and yes add a little or you could thaw the blueberries first/drain them and that should help too!

      Reply
  3. Sierra says

    Posted on 12/12 at 9:09 pm

    These are amazing!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/13 at 4:03 pm

      Hi Sierra, so happy you loved them!!

      Reply
  4. Tiffany says

    Posted on 10/20 at 9:17 pm

    Theyre good. Texture could have been better.

    ★★★★

    Reply
    • Erin says

      Posted on 10/21 at 6:26 pm

      Hi Tiffany, so glad you liked them!

      Reply
  5. Kathryn says

    Posted on 9/25 at 9:10 pm

    These muffins were so good! Extremely easy to make with ingredients that are generally in anyone’s pantry. They had an amazing crispy exterior and moist interior. I would highly recommend for a quick and healthy meal-prep for the week! Thank you so much Erin!!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:51 am

      Hi Kathryn, so happy you loved them and thanks for the kind words!!

      Reply
  6. Mary says

    Posted on 8/21 at 10:43 am

    Quick question…the coconut oil is solid or liquid? thanks

    Reply
    • Erin says

      Posted on 8/22 at 11:39 am

      Hi Mary, the oil should be melted/liquid. Let me know how your muffins come out!!

      Reply
  7. Megan S says

    Posted on 7/27 at 7:53 pm

    Made them GF with my oatmeal and the blueberries we picked ourselves! They were the perfect treat for our overnight guests!

    ★★★★★

    Reply
    • Erin says

      Posted on 7/29 at 3:28 pm

      Hi Megan, so glad you enjoyed it!!

      Reply
  8. Karen says

    Posted on 7/19 at 12:37 pm

    Really good. I made my own oat flour. This is a keeper.

    ★★★★★

    Reply
    • Erin says

      Posted on 7/19 at 12:43 pm

      Hi Karen, so happy you loved them and made your own flour! 🙂

      Reply
  9. Paula says

    Posted on 6/2 at 2:48 pm

    These blueberry muffins are delicious!..used Avocado Oil and they came out great!…thanks for another great recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 6/2 at 5:16 pm

      Hi Paula, so glad you loved them so much and made them your own! 🙂

      Reply
  10. brittany says

    Posted on 5/23 at 4:09 pm

    Hey Erin! Would these turn out alright using frozen blueberries instead of fresh? Excited to try these!

    Reply
    • Erin says

      Posted on 5/25 at 5:16 pm

      Hi Brittany, yes! They should work great. Sometimes they are a little softer since they will expel more liquid but should still be delicious muffins!

      Reply
  11. Molly says

    Posted on 5/18 at 5:01 pm

    These are incredible! I’ve been searching for a healthy blueberry muffin recipe (that actually tastes good) and I’ve finally found a winner! Thank you, Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 5/19 at 4:21 pm

      Hi Molly, so happy you loved them so much! 🙂

      Reply
  12. Sarah says

    Posted on 5/17 at 3:40 pm

    Hi Can I use regular oil instead of coconut oil?

    Reply
    • Erin says

      Posted on 5/19 at 4:19 pm

      Hi Sarah, yep that will be fine! Let me know how they come out!

      Reply
  13. Kristen says

    Posted on 5/17 at 3:34 pm

    Amazing recipe! Healthy muffins that truly taste like a bakery muffin with no refined sugar! My toddler approved!

    ★★★★★

    Reply
    • Erin says

      Posted on 5/19 at 4:19 pm

      Hi Kristen, so gad you all loved them!!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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