These are truly the best muffins on the planet, and that is saying a lot. I've made so many batches of these healthy blueberry muffins and will never get sick of them. They're moist, airy, and made with all the healthy ingredients you can think of. Grab some blueberries and dive right in.
This muffin recipe is perfect for breakfast, brunch, or a sweet snack, all year round!
All of muffins influence one another, but these, along with my blueberry streusel muffins (LINK RECIPE) and my lemon blueberry muffins (LINK RECIPE) all helped to inspire each other, because of the sweetest common ingredient, blueberries.
What ingredients do I need to make these muffins?
Making these muffins does require a few swaps in typical ingredients, unless you are used to make healthier baked goods. We'll be using coconut sugar, avocado oil, and gluten free flour, which make these recipes a bit healthier. Here's the breakdown of what you need:
- Gluten Free Flour: You can use a 1:1 flour like Bob's Red Mill (LINK), or my favorite is the Paleo Baking Blend, also from Bob's Red Mill
- Baking Soda
- Baking powder
- Vanilla extract
- Coconut sugar: Coconut sugar is less sugary and gives the muffin a beautiful golden color when it bakes. Also, it is less glycemic than cane sugar.
- Avocado oil
- Maple syrup
See the recipe card below for the full breakdown of quantities.
How do I make healthy blueberry muffins?
For these muffins, the instructions are pretty straightforward, so here's what you'll do:
You'll begin by preheating the oven to 375º, then line and grease a muffin tin. In a large bowl, whisk together the eggs, sugar, oil, maple syrup, and vanilla extract using a hand whisk.
To the same bowl, pour in the flour, baking soda, baking powder, and the blueberries. Using a spatula, fold in the blueberries by moving the spatula around the bowl and mixing the berries into the batter gently. Do not overmix! Using a cookie scoop, scoop the batter into the muffin ⅔ of the way and divide the batter evenly. Place the tin into the oven, the bake for 22-23 minutes.
HINT: Coat the blueberries into some of the flour before folding them into the batter. This will help prevent them from sinking to the bottom of the tin.
Muffin Swaps and Substitutions
Here's a few ideas for some ingredient swaps and substitutions to fit your needs, or if you're baking these blueberry muffins for someone else:
- Gluten - you can swap out the gluten free flour for traditional all-purpose flour if you don't have to worry about gluten issues.
- Sugar - swap out the coconut sugar if you don't prefer it, and you can use about ½ cup (100g) of cane sugar.
With either of these swaps and substitutions, be sure to read the importance of using a scale below to ensure you get the best tasting muffins each and every time.
While this recipe was tested making standard size muffins, you can vary how you create this recipe, and how you serve it:
- Make 'em mini - if you have a mini muffin tin, it's fun to make them bite size, like the classic muffin bites we loved when we were kids.
- Loaves - you can make this muffin recipe into a loaf (or mini loaves) form.
- Serving - these muffins are excellent for a brunch board, on a platter for a family breakfast, or a grab-and-go breakfast treat on the commute to work. Easy, delicious, and perfect for a busy morning.
Kitchen Tools and Equipment
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you do not use a scale, use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
Other important kitchen tools include:
- Muffin tin
- Measuring spoons and cups
- Mixing bowls
- Cooking scoop
- Muffin liners: I get mine on Amazon. They are made from silicone and they're amazing!
How do I store these muffins? Can I freeze them?
These muffins will keep on the counter for up to five days in a secured tupperware container.
The best part about these muffins is that they are completely freezer friendly. I made a double batch when I was pregnant with my son and defrosted them within 30 minutes on the counter while I fed him. The BEST idea I ever had.
Top the muffins with a dusting of Demerara sugar, for an added crunch on top. They'll give bakery vibes, but they're made at home.
Hungry for more?
Looking for other recipes like this? Try these:
Healthy Blueberry Muffins
- 1 Scale
- 1 Cookie scoop
- 1 Muffin tin
- 12 Muffin liners
- mixing bowls
- measuring cups and spoons
- 1 whisk
- 1 spatula
- 2 large eggs
- 100 grams coconut sugar
- 4 oz avocado oil
- 110 grams maple syrup
- 1 cup blueberries
- 250 grams gluten free flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- Preheat the oven to 375º, then line and grease a muffin tin.
- In a large bowl, whisk together the eggs, sugar, oil, maple syrup, and vanilla extract using a hand whisk.
- To the same bowl, pour in the flour, baking soda, baking powder, and the blueberries.
- Using a spatula, fold in the blueberries by moving the spatula around the bowl and mixing the berries into the batter gently. Do not overmix!
- Using a cookie scoop, scoop the batter into the muffin ⅔ of the way and divide the batter evenly. Place the tin into the oven, the bake for 22-23 minutes.
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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