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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!
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.
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.
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.
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.
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
Photos by Moriah Sawtelle and recipe by Erin Antoniak.
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!
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
- Preheat oven to 350F and line muffin tin with cupcake liners. I also spray the cupcake liners so that everything is very nonstick.
- In a medium bowl, mix together flour, oats, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix together eggs, maple syrup, coconut oil, almond milk, and vanilla.
- Add dry ingredients slowly to wet, and whisk together. Eventually move to spatula and fold in the rest of dry ingredients until well combined.
- Fold in 1.5 cups of blueberries.
- Scoop into muffin tins, almost all the way full. Top with remaining blueberries.
- Bake for 24-26 minutes or until toothpick inserted comes out clean. Let cool 10 minutes before eating.
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JackieR says
These are amazing and my gluten-eatimg family loved them too! I didn’t change anything except for cutting the sugar a bit. Like some others, I did find the batter very liquid and the muffins still mush at 24 minutes. At 40 minutes they were perfect.
★★★★★
Erin says
Hi Jackie, so glad you all loved them!!
Deb says
I always love you recipes and flavor of these muffins good. But I think something is off with liquid ingredients. I followed recipe exactly! and batter was very thin. Had to bake much longer and muffin tops flat, texture off. The only thing I can think of is that I melted coconut oil before measuring 1/3cup. Can you clarify what is correct measurement of oil, as solid or liquid? Think it would help others with this recipe.
Erin says
Hi Deb, hmm that is strange. The coconut oil should always be measured melted so that was correct. Not sure what happened.
Theresa says
So delicious and nutritious. Made my oat flour in the blender. Substituted low-fat buttermilk for the almond milk ( I was out). Light olive oil used. These were fabulous. Warm with a bit of butter. Freezing some for breakfast out the door. Very good recipe.
★★★★★
Erin says
Hi Theresa, so happy you loved them and made them your own!!
Sandy says
I made these for my husband who is on a special diet. The mixture turned out to be very liquid and not at all like the usual thicker muffin consistency. I did not use the maple syrup as he is not allowed it. I replaced it with allulose and xylitol so there was less liquid in the recipe. I filled the cases and they rose a little in the oven but then sunk down when out of the oven. In spite of this they are quite light and the one my husband tried he said was good.
★★★★
Erin says
Hi Sandy, so glad he loved them and you made them your own. The subs were probably the reason the mixture and muffins turned out differently.
Tori says
Made these for something quick and easy to have with my yogurt bowl, they were PERFECT for it! I used frozen blueberries for this recipe and it came out great! It was kind of like a granola replacement for my yogurt bowls! Loved them!
★★★★★
Erin says
Hi Tori, so glad you loved them!!
Shannon Donley says
Have you tried this recipe with a different? Wondering what a whole wheat flour would taste like in these!
Erin says
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!
Erin N says
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.
★★★★★
Erin says
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!
Sierra says
These are amazing!
★★★★★
Erin says
Hi Sierra, so happy you loved them!!
Tiffany says
Theyre good. Texture could have been better.
★★★★
Erin says
Hi Tiffany, so glad you liked them!
Kathryn says
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!!
★★★★★
Erin says
Hi Kathryn, so happy you loved them and thanks for the kind words!!
Mary says
Quick question…the coconut oil is solid or liquid? thanks
Erin says
Hi Mary, the oil should be melted/liquid. Let me know how your muffins come out!!
Megan S says
Made them GF with my oatmeal and the blueberries we picked ourselves! They were the perfect treat for our overnight guests!
★★★★★
Erin says
Hi Megan, so glad you enjoyed it!!
Karen says
Really good. I made my own oat flour. This is a keeper.
★★★★★
Erin says
Hi Karen, so happy you loved them and made your own flour! 🙂
Paula says
These blueberry muffins are delicious!..used Avocado Oil and they came out great!…thanks for another great recipe!
★★★★★
Erin says
Hi Paula, so glad you loved them so much and made them your own! 🙂
brittany says
Hey Erin! Would these turn out alright using frozen blueberries instead of fresh? Excited to try these!
Erin says
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!
Molly says
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!
★★★★★
Erin says
Hi Molly, so happy you loved them so much! 🙂
Sarah says
Hi Can I use regular oil instead of coconut oil?
Erin says
Hi Sarah, yep that will be fine! Let me know how they come out!
Kristen says
Amazing recipe! Healthy muffins that truly taste like a bakery muffin with no refined sugar! My toddler approved!
★★★★★
Erin says
Hi Kristen, so gad you all loved them!!
Shelby Davis says
These were amazing! I subbed oat flour with whole wheat flour since that’s what I had on hand and used frozen instead of fresh blueberries, and they are delicious. Perfect meal prep for my toddler since they don’t contain all the sugar, thank you for the best breakfast prep!!
★★★★★
Erin says
Hi Shelby, so happy you all loved them and made them your own! 🙂