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!

Ingredients

  • 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

Instructions

  • 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.

 

65 comments

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Rate this recipe (after making it)




  1. Glynda
    08.04.2020

    These muffins were great! We have a severe nut allergy in our family so I substituted oat flour for almond flour. I also substituted unsweetened coconut milk for the almond milk. I used a mini muffin tin and baked for about 11 minutes. Perfection. Thank you for the tip on how to keep the blueberries from sinking to the bottom of the tin. Genius! 🙂

  2. Megan
    05.09.2020

    Made these last night and I ate two this morning. So incredible! They also feel light and are energizing me for my morning run. I didn’t have lemon oil, but I had Almond oil so I though “why not” and it actually turned out pretty darn good. Thank you for another great recipe!

    • Jeanine Donofrio
      05.15.2020

      Hi Megan, I’m so glad you loved them!

  3. Jeanine Donofrio
    03.18.2020

    Hi Rose, (sorry I typed your name wrong the first time!) I hope you enjoy them next time with the lemon oil.

  4. Jeanine Donofrio
    01.05.2020

    I’m so glad you loved the muffins!

  5. Ashley
    10.20.2019

    5 stars
    These are fantastic, healthy and so easy to make! I had all ingredients on hand already, and will make again for sure.

    • Jeanine Donofrio
      10.23.2019

      Hi Ashley, I’m so glad you loved the muffins!

  6. Jana
    10.14.2019

    5 stars
    I have made these twice already (once subbing chocolate chips for 1/2 the batter) and they are hands-down the best muffins I’ve made. The texture is perfect! I love that they are whole grain but not too dense! Thank you for this!

    • Jeanine Donofrio
      10.18.2019

      Hi Jana, I’m so glad you’ve been loving them!

  7. OMLY
    10.09.2019

    WOW!! I love this post. Thank you for sharing .

  8. Linda
    10.08.2019

    I was wondering if instead of cane sugar you had ever used honey or maple syrup. If so, what did you think compared to using cane sugar.

    • Jeanine Donofrio
      10.08.2019

      Hi Linda, they can’t be exchanged in this recipe since it would affect the ratio of liquid to dry. If you’re looking for an alternative, coconut sugar would work. I hope that helps!

  9. Erin
    09.29.2019

    Can I substitute all-purpose flour if I don’t have the other flours on hand?

  10. Elizabeth
    09.28.2019

    When you say lemon oil, are you referring to an essential oil? These look amazing. Can’t wait to make them!

    • Jeanine Donofrio
      09.29.2019

      Hi Elizabeth, no that would be too potent, I get this one which you can find in the baking aisle next to the vanilla extracts: https://amzn.to/2mNPu4n

  11. Isha
    09.28.2019

    These look amazing! Can I use a mini muffin pan? Will it effect bake time at all? Thanks!

  12. Isha
    09.28.2019

    5 stars
    These look amazing! Can I use a mini muffin pan as well? Will it effect baking time at all?

    • Jeanine Donofrio
      09.28.2019

      You can, you’ll definitely need to bake them for less time – I’d check them starting around 10 minutes.

  13. Oh these sound so absolutely delicious! I will have to give this recipe a try ♥

    • Jeanine Donofrio
      09.23.2019

      I hope you enjoy!

  14. Tera
    09.21.2019

    I’m Gluten free. Can I use quinoa or almond flour?

    • Jeanine Donofrio
      09.21.2019

      Hi Tera, I would replace the regular flour with a GF all-purpose blend – I really like Pamela’s GF flour, others like Bob’s Red Mill’s GF blend. I wouldn’t use only almond or quinoa flours or they probably won’t rise right. Hope that helps!

  15. Kat
    09.21.2019

    Could bananas or a flax egg be substituted for eggs? This recipe looks terrific!

    • Jeanine Donofrio
      09.21.2019

      Hi Kat, I think 2 flax eggs should work, but I haven’t tested it myself. I plan to, so I can let you know when I do if that helps?

      • Kat
        09.21.2019

        Wonderful! I will also give it a try myself! Thank you:)

      • Heather
        02.25.2020

        Hi! Did you ever end up trying these with flax eggs instead of eggs? I’d love to try them, but I’m hoping to make them vegan. Thanks!

  16. I was just looking for a new blueberry muffin recipe, so good timing! I’ll give this a tru with our fresh Maine blueberries. They’re tiny but they pack a punch!

  17. Natalie from lilcookie.com
    09.20.2019

    5 stars
    I love blueberry muffins! These look so delicious and perfect for weekend brunch!

  18. Susan
    09.19.2019

    Can honey or maple syrup substitute for cane sugar?
    I have your first cookbook & have given it as gifts. And, I recommended a friend carry it in her home accessory store. It was well received with one customer buying several copies for gifts!!!

    • Jeanine Donofrio
      09.21.2019

      Hi Susan, thanks so much for your support!

      Maple or honey can’t be subbed here, it would change the dry/liquid ratio. I use natural cane sugar, but coconut sugar would also work.

    • Erin
      09.29.2019

      Can I substitute all-purpose flour if I don’t have the other flours on hand?

  19. mary beth barlow
    09.19.2019

    Can’t wait to try these, I don’t have a good healthy blueberry muffin recipe. I really love your recipes and own all your cookbooks. Thank you for your beautiful blog! Mary Beth

    • Jeanine Donofrio
      09.21.2019

      Thank you, Mary Beth, I hope you love the muffins!

  20. Rotem
    09.19.2019

    They sounds delicious!!!
    I recently froze some fresh blueberries – do you think it will work with those too?

    • Amber H
      09.19.2019

      In my experience, frozen (from fresh) blueberries work great! I use them in my recipe.

    • Jeanine Donofrio
      09.21.2019

      Hi Rotem, frozen blueberries will work! (the packaged frozen kind will change the color of the muffins)

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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.