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 48 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.



4.94 from 48 votes (24 ratings without comment)

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Rate this recipe (after making it)

  1. Indira

    Excellent recipe! I subbed the almond flour for a high end plant based vanilla protein powder and they came out excellent! Hard not to want to eat them all at once!

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.