Blueberry Muffins

We're head over heels for these healthy blueberry muffins. Moist, fluffy, and studded with jammy berries, they're a delicious quick breakfast or snack!

Healthy Blueberry Muffins

This summer, after bringing home pints of blueberries from the farmers market, I set out to make a blueberry muffin recipe I would really love. See, I adore baked fruit in almost any form (see here, here, or here), but most sweet, cake-y blueberry muffins are too rich for me to enjoy for more than a few bites. For me, the ideal blueberry muffins aren’t too sweet, and they’re deeply flavorful and moist. Most importantly, they put bursty, peak-season berries front and center.

Enter: the perfect homemade blueberry muffins. These moist, fluffy little guys are loaded with juicy, jammy berries, and a pinch of cinnamon gives them extra depth of flavor. I love to devour one for breakfast or an afternoon snack, and they’d be perfect for packing into lunchboxes or taking on the go. We’ve had this recipe on repeat around here for the last few weeks. I hope you love it as much as we do!

Blueberry Muffin Recipe ingredients

Healthy Blueberry Muffin Recipe Ingredients

These blueberry muffins are yummy, but they’re secretly healthy too! Here’s what makes them so darn good (and good for you):

  • Whole wheat pastry flour and almond flour. This mix yields an amazing moist texture. Be sure to look for whole wheat pastry flour here – it has more nutrients than all-purpose flour, but unlike regular whole wheat flour, it yields tender, fluffy baked goods that aren’t at all dense.
  • Extra-virgin olive oil. Just 1/4 cup adds the perfect amount of richness.
  • A little cane sugar. Most blueberry muffin recipes call for a cup or more of granulated sugar. I use much less so that my lightly sweet batter really lets the sweetness from the blueberries shine.
  • Vanilla and cinnamon. They add warm depth of flavor.
  • Fresh blueberries, of course! They’re loaded with antioxidants and fiber. Plus, after a few minutes in the oven, they become deliciously bursty and sweet.

To round out these easy blueberry muffins, I use eggs, baking powder, sea salt, and almond milk (regular milk works too!). This combination yields delectable, fluffy muffins, and they’re healthy enough that you can feel good about enjoying one (or two) for breakfast.

Hands whisking wet ingredients together in a mixing bowl

Once you assemble your ingredients, whisk together the wet ingredients in one bowl and the dry ingredients in another.

Hands pouring bowl of dry ingredients into wet ingredients

Pour the dry ingredients into the wet ingredients, and mix until just combined. Then, toss the blueberries with a bit of flour, and gently fold them into the batter.

Hands mixing wet and dry ingredients with a spatula Hands pouring bowl of blueberries into muffin batter

Pour the muffin batter into a greased muffin pan, and bake until the tops spring back to the touch and/or a toothpick inserted comes out clean. I always eat one straight out of the oven, but if you can resist them, their flavor is even better when they’ve cooled to room temperature. Enjoy!

Folding blueberries into muffin batter

Best Blueberry Muffins Tips

  • Toss the blueberries with a pinch of flour. Lightly coating the blueberries in flour before you fold them into the batter helps them stay suspended in the muffins. That way, you get a few blueberries in every bite instead of ending up with a big pile of berries on the bottom.
  • Add lemon oil! These healthy blueberry muffins are still good without it, but a little lemon oil adds a delightful bright flavor. If you don’t have lemon oil, a teaspoon of lemon zest would be great too.
  • Don’t overmix. If you bake often, this goes without saying, but if you’re new to muffin-making, be sure to mix your batter until just combined. Overmixing will make your muffins dense and tough.
  • Make a double batch, and freeze the extras! These muffins freeze perfectly, so make a big batch in one go. Then, keep a stash on hand in the freezer for on-the-go breakfasts and quick snacks! You’ll thank yourself later.

Hand using measuring cup to scoop batter into muffin tins

More Favorite Easy Baked Goods

If you love these healthy blueberry muffins, try one of these easy baking recipes next:

Blueberry muffins

Blueberry Muffins

rate this recipe:
5 from 20 votes
Prep Time: 10 mins
Cook Time: 17 mins
Total Time: 27 mins
Serves 12
These healthy blueberry muffins are perfect for a quick breakfast or snack! I like to freeze extras to have on hand for busy mornings.


  • cups + 2 tablespoons whole wheat pastry flour*
  • an additional 1/2 teaspoon flour to dust the blueberries
  • ½ cup + 2 tablespoons almond flour
  • 1 tablespoon aluminum free baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup unsweetened almond milk
  • ¼ cup extra-virgin olive oil
  • 2 large eggs
  • ½ cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon oil, optional
  • 1 ¼ cups blueberries


  • Preheat the oven to 400°F and grease a 12-cup muffin tin.
  • In a medium bowl, combine the flours, baking powder, cinnamon, and salt.
  • In a large bowl, vigorously whisk together the almond milk, olive oil, eggs, sugar, vanilla, and lemon oil, if using.
  • Dust the blueberries with ½ teaspoon flour and toss to lightly coat them. This will prevent them from sinking to the bottom of the muffin cups.
  • Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Gently fold in the blueberries. Use a 1/3-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 minutes or until the muffin tops spring back to the touch.


*I like to use Bob's Red Mill Whole Wheat Pastry Flour



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Rate this recipe (after making it)

  1. kripa

    hi. what can I use instead of eggs?

  2. Cintia Guterres

    What can I substitute whole wheat flour and almond flour to? Coz my kids are allergy with nut and gluten from whole wheat.

  3. anna

    what is the temperature and time to cook?

    • Jeanine Donofrio

      Hi Anna, it’s at the bottom of the post – 400°F for 17 minutes.

  4. Alicia

    5 stars
    Hello! Thank you for sharing this delicious recipe. Do you know how many calories are in 1 muffin?

  5. grandma wilma

    5 stars
    made with my 4 yo.Is it okay for her to eat batter? it is delicous but why do you make all your food vegan these days?low fat this and high fat that.

    your confused but delicious grandma,
    granny wilma.

    • Jeanine Donofrio

      Hi, she should probably not eat the batter due to the raw eggs and raw flour in the recipe.

      The recipe isn’t vegan, I’m not sure I’m understanding the second part of your question.

  6. Barbara

    5 stars
    As usual, perfectly delicious recipe!

  7. Haylie

    5 stars
    Hi! Just made these and they are amazing! If not freezing, how do I store these and how long will they last? Many thanks!

    • Jeanine Donofrio

      I’m so glad you loved them! I store them on a plate, loosely covered, at room temp for just a few days – they start to dry out which is why I like to freeze them after the first day.

  8. Mary

    Hi Jeanine, I was wondering if you could substitute the wheat flour for plain white flour? If so, are the measurements the same? I wanted to make these for my little sister’s birthday but she doesn’t like the taste of wheat flour.

  9. Teodora

    5 stars
    Yummy, easy to make muffins! I substituted milk for yogurt and 1 cup of almond flour/1 cup of regular flour since that’s what I had available. Turned out delicious! Thank you for sharing your recipes!

  10. Roberta

    Hi ! I am on the Vegan trail these days for food choices and had found your page for a Jackfruit recipe (that I absolutely love!)
    so, I was looking here at your Blue brerry Muffin recipe and was wondering what insight, (if any) you might have re: not using eggs in the recipe ? Thanks a bunch indeed 🙂

    • Barbara

      5 stars
      Hi Roberta. Try Just Egg. 3 tbsp/egg.

  11. Sydney

    Hi! just wondering how you eat these after you freeze them? do you microwave or thaw or? Thanks! Very excited to make these 🙂

    • Jeanine Donofrio

      Hi Sydney, I put them in the microwave for about 20 seconds. You can also thaw them at room temp overnight.

  12. Dee

    5 stars
    What a great recipe.. I substituted coconut sugar for the cane sugar. But these turned out absolutely delicious. My family loved these.. Thank you

    • Jeanine Donofrio

      I’m so glad you loved them as much as we do!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.