Healthy Blueberry Muffins

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.

Jump to:

• What ingredients do I need to make these muffins?
• How do I make healthy blueberry muffins?
• Muffin Swaps and Substitutions
• Muffin Variations
• How do I store these muffins? Can I freeze them?
• PRO TIP:
• Hungry for more?
• Healthy Blueberry Muffins

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
• Salt
• Eggs
• 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
• Blueberries

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:

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.

Muffin Variations

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.

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.

Hungry for more?

Looking for other recipes like this? Try these: