healthy blueberry muffins

A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist, fluffy, and berry PACKED!

Healthy Blueberry Muffins

white whole wheat flour

oats

brown sugar

baking powder

cinnamon

salt

milk (plus 2 tablespoons)

unsalted butter

eggs (at room temperature)

vanilla extract

blueberries (fresh or frozen—do not thaw if frozen)

Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstick spray or line with paper liners, then coat the liners with nonstick spray. Set aside.

In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.

Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discarding any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)

Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

https://content.jwplatform.com/videos/uXTWxkGy.mp4

This simple, delicious Healthy Blueberry Banana Muffins recipe is sure to create the best blueberry muffins you've ever had! Made with whole wheat flour, cinnamon, and fresh blueberries, these treats are moist, healthy, and perfectly fluffy. 

Healthy Blueberry Banana Muffins

wheat flour

tsp baking powder

tsp baking soda

tsp salt

overripe bananas

eggs (room temperature)

coconut oil (cooled)

honey

vanilla

blueberries

whole wheat flour

Preheat oven to 375F and prepare muffin tin with spray or liners.

In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, and vanilla until combined.

Mix blueberries with flour, then gently fold into batter. 

Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.

Bake for 18-20 minutes or until toothpick comes out clean.

These were fun to make with my two year old and we both enjoyed eating them too!

I have been making these over and over again every time I run out, so good!

These turned out great! I used a 4 oz cup of Activia Light Blueberry Yogurt instead of Greek Yogurt, Canola Oil instead of Coconut, and All Purpose Flour instead of whole wheat flour. I used a 1/4 measuring cup to fill each muffin liner and it yielded 17 muffins.

These were so quick and easy to make. So delicious!

About once a month I introduce my sugar addict boyfriend to a new Erin Lives Whole healthy dessert alternative. He always loves your recipes but these muffins are his current favorite! We’ve already made two batches this week! So so moist and fluffy, and the perfect amount of sweetness without being overly sweet.

The best healthy blueberry muffins you&#039;ll ever make! These blueberry oatmeal muffins are naturally sweetened, dairy free and made with a mix of almond flour and oat flour to keep them gluten free. A nutritious, kid-friendly breakfast or snack!

The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

+ 2 tablespoons gluten free oat flour

almond flour

baking soda

eggs, slightly beaten

maple syrup

almond milk (or any dairy free milk of choice)

olive oil (any neutral oil will work)

apple cider vinegar (or fresh lemon juice)

Preheat oven to 350 degrees F. Line 9 muffin cups with liners and spray the inside of the liners with nonstick cooking spray (this is important so that they do not stick!).

In a large bowl, whisk together 1 cup oat flour (reserving the 2 tablespoons for later), almond flour, salt and baking soda.

In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil and apple cider vinegar until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.

In a small bowl toss blueberries and oat flour together, then gently fold them into the batter.&nbsp;

Divide batter evenly between 9 muffin cups, filling 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted come out clean or with just a few crumbs attached. 

Transfer pan to a wire rack to cool for 10 minutes then remove muffins from pan and place on wire rack to cool completely. Makes 9 medium muffins (or 12 small muffins).

These healthy blueberry muffins are high in protein and low in sugar. They are gluten-free, and sweetened naturally with a touch of honey and some applesauce. 

Cup Oat Flour (or ground up oats)

Tsp baking powder

cinnamon (optional)

C Applesauce (Sub: Neutral oil

C Greek Yogurt (Sub: More Applesauce,

C Honey (Add more for sweeter muffins)

Eggs (Sub: Vegan Flax Eggs)

cinnamon, honey

Preheat oven to 400 and line/grease a 12-muffin...

Preheat oven to 400 and line/grease a 12-muffin tin.

In a large bowl, combine all the wet...

In a large bowl, combine all the wet ingredients. Then, fold in the dry ingredients, except the blueberries.

Meanwhile, make your jam topping:In the microwave: microwave...

Meanwhile, make your jam topping:In the microwave: microwave the blueberries in a bowl for ~30 seconds. Add a dash of cinnamon and salt. Gently bash with the back of your fork.-Or-On the stove: Warm the blueberries over low-medium heat for ~10 minutes until berries start to melt and blister. Add a dash of honey (~1tsp) and some cinnamon and bring off the heat to cool.-Or-Use your favorite storebought blueberry jam.

Lastly, gently fold the blueberries into the muffin...

Lastly, gently fold the blueberries into the muffin mix until just combined. Scoop into muffin liners. Top each muffin with a spoonful of the jam.  Use your fork to spread it in a swirl, if you want.

Bake for 15 – 17 minutes. Let cool...

Bake for 15 – 17 minutes. Let cool and enjoy your healthy blueberry muffins!  Store in fridge for 4 – 5 days, or freezer for up to a month.

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

1-Bowl Gluten-Free Blueberry Muffins (Vegan)

Tbsp flaxseed meal

water ((to make flax eggs*))

plain unsweetened dairy-free milk ((we used almond))

lemon juice

sugar

vegan butter ((we like Miyoko’s or Earth Balance))

½ tsp vanilla extract

potato starch ((NOT potato flour))

brown rice flour

tsp sea salt

blueberries ((DIVIDED))

Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with paper baking cups. (We find the unbleached, brown paper liners work best — they don’t stick to the muffins when peeled away).

In a medium mixing bowl, prepare the flax eggs by combining flaxseed meal and water, and set aside to gel for 5 minutes. Measure out your dairy-free milk, and add the lemon juice to it. Gently stir and set aside to curdle.

Add the sugar to the flax eggs and use a hand mixer to beat briefly to combine. Then add the melted butter and vanilla and mix again. Add the milk/lemon mixture and mix once more to combine.

Add the almond flour to the liquid ingredients and mix again using the hand mixer, then add all remaining ingredients except the blueberries, and mix one final time. The mixture should be thick yet fluffy. Before adding the blueberries, place a small amount of plain batter in the bottom of each muffin tin (~2 tsp) and spread it out. This will help prevent the blueberries from sinking to the bottom and making your muffins soggy!

Once all your muffin tins have batter on the bottom, add 1 cup (160 g) of the blueberries to the remaining batter, setting 1/4 cup (40 g) of blueberries aside for the tops of the muffins. Gently fold and mix the batter to evenly distribute the blueberries.

Evenly divide the remaining batter between the muffin tins, and then top the muffins with the remaining 1/4 cup (40 g) of blueberries, pressing them into the top of each muffin so they don’t stick out. Optionally, sprinkle the tops of the muffins with cane or turbinado sugar for a sweet and sparkly topping!

Bake for 28-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean, or with very few crumbs, and the tops are lightly golden brown. Remove from oven and let cool in the tin for 5 minutes. Then remove from the tin and let cool completely on a cooling rack. The wrappers peel away more easily and the muffin texture is best when completely cooled.

Once cooled, muffins will keep in an airtight container at room temperature for 1-2 days, in the refrigerator for 4-5 days, or in the freezer for 1 month.

https://www.youtube.com/watch?v=rarkTEI6XKw

Undetectably gluten-free and vegan blueberry muffins made with simple ingredients and just 1 bowl! Fluffy, moist, blueberry-full perfection!

Full Recipe: https://minimalistbaker.com/1-bowl-gluten-free-vegan-blueberry-muffins/
 
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1-Bowl Gluten-Free Blueberry Muffins (Vegan) | Minimalist Baker Recipes

These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!

Skinny Blueberry Muffins

all-purpose flour

salt,

Silk Unsweetened Cashewmilk*

canola or vegetable oil**

plain Greek yogurt***

blueberries flour

Preheat oven to 425F. Spray the cavities of a Non-Stick...

Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don’t prefer the cosmetic look of muffin liners.)

To a large bowl, add all the flour,...

To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.

To a separate large bowl, add the egg,...

To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.

Add the wet ingredients to the dry ingredients,...

Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.

Add the blueberries and fold gently to incorporate....

Add the blueberries and fold gently to incorporate. I haven’t tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they’ll run and bleed less than if thawed, adjust baking time accordingly if necessary.

Using a large cookie scoop or 1/4-cup measure, evenly distribute the...

Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip – Add a couple blueberries to the top of each muffin for a nice pop of color.

Bake for 5 minutes at 425F. The short...

Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.

Lower the temp to 375F and bake for...

Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.

Allow muffins to cool in pan on top of a...

Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.

These light and fluffy Lemon Blueberry Muffins are the perfect balance of tart and sweet. A delicious springtime recipe! Oil-free &amp; Refined Sugar-Free.

Lemon Blueberry Muffins

(200 g) oat flour,* gluten-free if necessary

(90 g) blanched almond flour

(32 g) arrowroot powder, divided

sea salt

(135 g) unsweetened applesauce

(120 ml) non-dairy milk (homemade

(115 g) coconut sugar

(60 ml) freshly squeezed lemon juice

lemon

(340 g) fresh or frozen* blueberries

Prep

Preheat the oven to 350F and grease or line a 12-muffin tin.

Dry Ingredients

add the oat flour, almond flour, 3 tablespoons of arrowroot powder, baking powder, baking soda, and salt to a large bowl. Whisk until evenly combined, then set aside.

Wet Ingredients

in a smaller, separate bowl, mix the applesauce, coconut sugar, non-dairy milk, lemon juice, lemon zest, and vanilla together until evenly combined. In another small bowl, mix the fresh or frozen blueberries and remaining tablespoon of arrowroot powder together, until the berries are evenly coated &#8211; this prevents the berries from falling to the bottom of the batter. Add the wet ingredients to the dry ingredients; Once they are evenly combined, fold in the blueberries.

Bake

Moving quickly, evenly divide the muffin batter between the muffin tins; they should be almost filled to the top. Place the muffin tin in the middle rack of the oven and bake for 22 to 25 minutes, until the tops of the muffins are golden brown.

Cool

Remove the muffins from the oven and let sit on the counter for 3 minutes, then use a butter knife to carefully transfer each muffin to a baking rack to cool completely. Serve as desired; leftovers will last covered at room temperature for up to 5 days, or can be frozen for up to 2 months.

Hi Caitlin. These are so good and light. My 10 year likes then and I really enjoy them with a cup of coffee or tea. Nice and light. Thanks!!

Made these for the second time today.   They are delicious.  Thank you

A simple, perfect recipe for the best healthy blueberry muffins, with oatmeal, whole wheat flour, and cinnamon. Moist and fluffy!

baking powder ((I prefer aluminum free))

Preheat

Stir

Toss

https://mediavine-res.cloudinary.com/video/upload/t_original/v1492805899/knrbnjdynoggvlyftxm0.mp4

These healthy blueberry muffins are made with whole wheat flour and oatmeal for added nutrition, but they still taste as good as the original version!

cooking spray

whole wheat flour (I prefer white whole wheat flour)

all purpose flour

oatmeal (quick

milk

canola oil

blueberries (fresh

Preheat oven to 400 degrees.

Spray muffin tin with cooking spray.

Combine the whole wheat flour, all purpose flour, oatmeal, sugar, salt and baking powder in a large bowl.

In a separate bowl whisk together the milk, egg, oil and vanilla.

Add the wet ingredients to the dry ingredients. Stir just until all of the ingredients are combined.

Gently fold in the blueberries.

Divide the batter evenly between the 12 muffin cups.

Sprinkle the tops of the muffins with the coarse sugar if using.

Bake for approximately 20 minutes until muffins are lightly browned and a toothpick comes out clean.

https://content.jwplatform.com/videos/RjIE4bwT.mp4

These healthy blueberry muffins are made with whole wheat flour and oatmeal for a lighter take on the classic recipe.

Healthy Breakfast Blueberry Oatmeal Muffins! These healthy blueberry breakfast muffins are flourless, refined sugar-free and super delicious. They&#x27;re a great meal prep breakfast to have on the go, they&#x27;re not too sweet, but can also go as a dessert when you crave one! Store in the fridge to keep them fresh longer.

Healthy Breakfast Blueberry Oatmeal Muffins

eggs

Tbsp yogurt

Tbsp coconut oil

Tbsp honey

tbsp baking powder

These healthy, whole-grain, blueberry banana muffins are oil-free and filled with juicy blueberries. Easy to make and fantastic for breakfast!

Healthy Vegan Blueberry Banana Muffins

white whole wheat flour (See Notes.)

fine sea salt

overripe banana (about 2 large bananas)

non-dairy milk

almond butter butter

apple cider vinegar

Locate a standard non-stick muffin pan. Arrange oven rack so that the muffins will be in the center of the oven. Preheat oven to 375 degrees F (190 C). 

In a large mixing bowl whisk together the dry ingredients. In a smaller bowl mash the bananas and make sure you have 1 cup. Add the remaining wet ingredients to the bananas and mix very well.

Pour wet ingredients into dry, and stir until just combined, careful not overmix. The batter will be very thick. Fold in the blueberries.

Divide the batter evenly among the muffin cups, only filling them about 2/3 full. If desired, lightly press 2 or 3 extra blueberries onto the top of each muffin. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.

Allow muffins to cool in the pan for 10 minutes, then transfer to a cooling rack.

I love blueberry muffins! This recipe was delicious, very easy to make, and ridiculously low in fat!

Easy healthy blueberry muffins studded with juicy blueberries made with oatmeal and bananas are the perfect make-ahead breakfast or wholesome snack.

Top 13 healthy blueberry muffins recipes from across the web

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Top 13 healthy blueberry muffins recipes from across the web

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Healthy Blueberry Muffins

Healthy Blueberry Banana Muffins

The Best Healthy Blueberry Oatmeal ...

Healthy Blueberry Muffins

1-Bowl Gluten-Free Blueberry Muffin...

Skinny Blueberry Muffins

Lemon Blueberry Muffins

Healthy Blueberry Muffins

Healthy Blueberry Muffins

Healthy Breakfast Blueberry Oatmeal...

Healthy Vegan Blueberry Banana Muff...

Easy healthy blueberry muffins

Greek Yogurt Blueberry Muffins Reci...

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