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:

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Healthy Blueberry Muffins

rate this recipe:
4.94 from 47 votes
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
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. Anony

    5 stars
    Whole family enjoyed (including teens)! Most recipes with wheat are too overpowering in flavor, but these have the right balance. Adjustments I made: 1/4 tsp salt, milk 2%, canola oil in place of olive, 1.5 cups blueberries (and will try 1 3/4 cups next time). Nutrition based on my adj: calories 202, fat 9.1g, carbs 25.1mg, fiber 2.2g, sugar 10.5g, protein 4.9g.

  2. Julia

    5 stars
    Yum! These turned out great and I loved how they weren’t too sweet. I didn’t have the other types of flour suggested, but I used all purpose and didn’t have a problem. Used olive oil and didn’t include the lemon oil because I don’t have any. A great treat!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Julia, I’m so glad you enjoyed the muffins!

  3. Deb

    What is the nutrition information on the blueberry muffins please

  4. Brittany

    2 stars
    Hi! The measurement of 1 Tablespoon of baking powder is incorrect. I made these last night and they were inedible due to the overwhelming taste of baking powder. I believe the baking powder measurement should be 1 teaspoon instead. With that change, these muffins would be delicious!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Brittany, the baking powder measurement is correct here—we’ve made them many times with 1T baking powder. I’m so sorry that you found it affected the flavor. If you don’t mind my asking, what brand of baking powder did you use, and did you check to make sure that it wasn’t expired?

  5. louis

    5 stars
    i added raspberries and sourdough discard to the recipe, they are so light and fluffy and great flavour

  6. Carolyn

    Jeanine, I have a family member allergic to nuts. Is there another flour that I could substitute for the Almond Flour?

    • Jeanine Donofrio

      Hi Carolyn, it should work to just use more all-purpose flour in it’s place.

  7. Diana

    5 stars
    These are wonderful! How much sugar is in them? I can’t use stevia, can I? I try not to eat too much sugar. Thanks

    • Jeanine Donofrio

      Hi Diana, I don’t recommend stevia as a substitute in baking, however, I know Truvia makes a baking blend would work fine here.

  8. Fatima

    Thanks for this recipe. Going to try it for my kids’ lunch boxes. The school is strictly nut free however. Is there any substitution I can make for almond flour or can I just leave it out entirely? Thanks!

  9. Luv

    I see in comments that someone did share a few nutritional numbers but do you happen to have a breakdown per serving? The recipe sounds good. However, you post it as “healthy” without providing the nutritional numbers. My husband is on a very strict medical diet and I rely on those numbers when making decisions on recipes. I am still learning to calculate those numbers myself as well. Thank you.

  10. Natasha

    Hi there! I just made these muffins tonight and I love them! Incredible flavor. 😊 What are some suggestions for storing the muffins? I’m not sure if I should refrigerate them. Thanks!

  11. Ang

    5 stars
    L&L never disappoints. These muffins are delicious! I had lemon zest on hand so I did use that instead of lemon oil. They are perfectly moist and tasty. I will absolutely be making these on repeat.

    • Jeanine Donofrio

      I’m so happy you loved them!

  12. Lindley

    5 stars
    1 Muffin. 185 calories (22.4g carbs/ 8.7g fat/ 4.6g protein) … Needed a recipe to go with my farmer’s market blueberries! Really enjoyed these muffins and plan to try making the zucchini ones next. For anyone interested, I entered my exact ingredients into myfitnesspal to get these macros. That being said.. these were my exact ingredients down to the brand and I eyeballed and spooned the batter into the muffin tins. I didn’t weigh it out exactly or use the 1/3 cup because I couldn’t find mine. So again, just an approximation, but if you don’t feel like calculating it yourself it should be a very close estimate unless you substituted ingredients.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Lindley, Thanks for sharing this! So glad you enjoyed the muffins.

  13. Ian

    5 stars
    My family and I loved them! I cannot eat egg so I whisked 2 TBL ground flax and 6 TBL water together until it became the consistentcy of egg to replace it. Worked like a charm. Rose just fine with the other ingredients. I also used unflavored coconut oil instead of olive oil. Also worked perfectly.

    • Jeanine Donofrio

      I’m so glad these were a hit!

  14. Liz C.

    I’d love to try this recipe for my daughter who has celiac. I always just replace wheat flour with a good 1:1, like King Arthur or Bob’s red mill. Do you think I’d also still have to add the almond flour then? Or just increase the 1:1? Can’t wait to try some of your recipes!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Liz, we haven’t tried this, so I’m not 100% sure, but I think it might work either way. For what it’s worth, we love how moist the almond flour makes these muffins!

  15. Destiny Stewart

    5 stars
    Omg these recipes are delicious! I made them for my mom and her friends and they were so good!!

    • Phoebe Moore (L&L Recipe Developer)

      Aww so glad they were a hit!

  16. Mary

    Can you substitute lemon extract for lemon oil?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mary, yes! Lemon extract should work fine.

      • Mary

        Thank you for such a quick reply! I had already made the muffins without the added lemon. They are wonderful! I’ll try the lemon extract next time. Love your site and recipes!

        • Phoebe Moore (L&L Recipe Developer)

          I’m so glad you loved the muffins!

  17. Kelly

    I would like to make these with whole wheat flour. My husband can’t have regular flour. Have you made these with whole wheat flour?


    • Jeanine Donofrio

      Hi Kelly, I would try to finf Whole Wheat Pastry Flour or White/Whole Wheat Flour (Bob’s Red Mill and King Arther Flour make them). They are whole grain flours that won’t make the muffins as dense as regular whole wheat flour will. Whole grain spelt flour would be a nice alternative as well. I hope that helps!

      • Kelly

        Thank you for the suggestions. I will try these and get back to you.
        Thanks again!

  18. Kie

    5 stars
    These muffins are sooooo yummy! I used lemon zest because I didn’t have lemon oil and the lemon flavor was just right. This recipe is a keeper.

    • Jeanine Donofrio

      I’m so glad you loved them!

    • Liv

      Me and My mom did the exact same thing thing with the lemon zest and it indeed was just the perfect lemon flavour. these muffins are amazing!

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.