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.
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!
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!
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.
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
- 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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