Healthy 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

As I write this, I’m just finishing up one of these blueberry muffins, and I’m savoring every bite. It’s moist, fluffy, and packed with juicy berries, with warm depth of flavor from vanilla and cinnamon. It’s not overly sweet and cake-y, like some blueberry muffins tend to be. Instead, it’s lightly sweet and satisfying – perfect for breakfast or a healthy snack.

I first shared this healthy blueberry muffin recipe a few years ago, but I thought I’d bring it back this summer. It’s one of my favorites on the blog, and it is blueberry season, after all! If you’re looking for a fun, wholesome way to enjoy fresh berries this summer, I hope you’ll try it. These muffins are soft, puffy, and SO delicious. I think you’re going to love them.

Healthy Blueberry Muffin Recipe ingredients

Healthy Blueberry Muffin Recipe Ingredients

Here’s what you’ll need to make these healthy blueberry muffins:

  • All-purpose flour and whole wheat flour – I often use this mix of flours in healthy baking recipes. The whole wheat flour adds more fiber and nutrients than the all-purpose would on its own, but using part all-purpose helps ensure that the muffins come out light and fluffy, not dense.
  • Almond flour It gives the blueberry muffins a delicious moist texture.
  • Baking powder and eggs – They help the muffins rise.
  • Extra-virgin olive oil – Just 1/4 cup adds the perfect amount of richness.
  • Almond milk – For moisture. If you don’t keep almond milk on hand, swap in whatever kind of milk you do! Cow’s milk, soy milk, and oat milk would all work well here.
  • A little cane sugar – Most blueberry muffin recipes call for a cup or more of granulated sugar. I use much less so that the muffins are only lightly sweet, letting the sweetness from the blueberries shine.
  • Vanilla and cinnamon – They add warm depth of flavor.
  • And blueberries, of course! I like to use fresh blueberries in this recipe, but in a pinch, frozen blueberries will work too. No need to thaw them before you add them to the muffin batter!

Find the complete recipe with measurements below.

Hands whisking wet ingredients together in a mixing bowl

How to Make Healthy Blueberry Muffins

This healthy blueberry muffin recipe is so simple to make! Here’s how it goes:

First, make the batter. 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…

Hands mixing wet and dry ingredients with a spatula

…and mix until just combined. Careful not to overmix! If you do, the muffins will be dense.

Hands pouring bowl of blueberries into muffin batter

Next, add the blueberries. Toss them with a bit of flour, and gently fold them into the batter.

Folding blueberries into muffin batter

Then, bake. Divide the muffin batter into a greased muffin pan, and bake until the tops spring back to the touch and/or a toothpick inserted in the center of a muffin comes out clean.

Finally, enjoy! I always eat one muffin straight out of the oven, but if you can resist them, their flavor is even better when they’ve cooled completely.

These healthy blueberry muffins keep well at room temperature for up to 2 days. If you have any left after that, stash them in the freezer for a breakfast or snack down the road.

Hand using measuring cup to scoop batter into muffin tins

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 blueberry in every bite instead of ending up with a big pile of berries at the bottom of each muffin.
  • 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 the ingredients are just combined. Overmixing will make your muffins dense and tough.
  • Add lemon oil. These healthy blueberry muffins are still good without it, but a little lemon oil adds a delightful bright flavor that really takes them over the top. If you don’t have lemon oil, a teaspoon of lemon zest would be a great addition too.
  • 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. To thaw a muffin, set it out at room temperature for a couple of hours, or pop it the microwave for about 30 seconds.

Blueberry muffins

More Favorite Easy Baked Goods

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

Healthy Blueberry Muffins

rate this recipe:
5 from 24 votes
Prep Time: 10 mins
Cook Time: 17 mins
Total Time: 27 mins
Serves 12
Moist, fluffy, and packed with juicy berries, these healthy blueberry muffins are a delicious breakfast or snack!


  • ¾ cup + 2 tablespoons all-purpose flour, plus more for dusting the blueberries
  • ¾ cup whole wheat flour
  • 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 fresh 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 wet ingredients and stir to combine. Gently fold in the blueberries. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups. Bake for 17 to 20 minutes, or until the muffin tops spring back to the touch.
  • Allow to cool in the pan for 10 minutes, then run a knife around the edges of the muffins. Remove from the pan and transfer to a wire rack to cool completely.



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Rate this recipe (after making it)

  1. Carol

    5 stars
    Yum. I made these this morning and they are delicious. Surprisingly light even with the whole wheat flour. I didn’t have lemon oil so added about a 1/2 TBSP. of fresh lemon juice. Can’t say that I could taste any lemon, so may try a full TBSP next time (or buy lemon oil 😊).

    • Jeanine Donofrio

      Hi Carol, I’m so glad you enjoyed them! Yes, with lemon juice, the flavor tends to bake out. You could try up to 2-3 teaspoons lemon zest next time for more lemon flavor.

  2. Kamala

    Unbelievably, I’ve run out of olive oil. Can I use butter?! Same amount?

  3. Lina

    5 stars
    Just made this and its so delicious! So moist and not too sweet! I did make some adjustments to the receipe by adding some lemon juice and I also didnt hv whole wheat flour so just substitute it with the all purpose flour, turned out great!

    • Jeanine Donofrio

      I’m so glad you enjoyed the muffins!

  4. Laurie L

    1 tablespoon Baking Powder seems to be too much as too much Baking Powder can cause the muffins to deflate instead of rising properly. Are you sure 1 tablespoon is the correct amount?

    • Jeanine Donofrio

      yep, we’re sure. If you use aluminum free baking powder you won’t have an issue.

  5. Terry rosenthal

    Looks great! Can I substitute a whole grain flour for the white flour? Trying to cut out white flour, sugar, rice, etc. Thank you!

    • Jeanine Donofrio

      Hi Terry, we like to use Whole Wheat Pastry Flour (you can use it in place of the white and the wheat flour). It’s whole grain but not heavy and it works perfectly in these muffins. Hope that helps!

  6. Lynette

    One tablespoon of baking powder seems like a lot. Do I use the same amount if I don’t have aluminum-free baking powder?

    • Jeanine Donofrio

      Hi Lynette, this is the amount we like to get them to rise really well. I always recommend aluminum free baking powder – it’s easy to find in most stores these days.

  7. kripa

    hi. what can I use instead of eggs?

  8. 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.

  9. 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.

  10. Alicia

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

  11. 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.

  12. Barbara

    5 stars
    As usual, perfectly delicious recipe!

  13. 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.

  14. 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.

  15. 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!

  16. 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.

  17. 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.

  18. 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.