These Healthy Whole Wheat Blueberry Muffins taste like they’re fresh from the bakery! Made with whole wheat flour, dairy free, and sweetened with maple syrup. Top with an oat streusel for a delicious sweetness.
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Why You’ll Love This Recipe:
- Quick and easy blueberry muffins make for the best healthy snack!
- Made with whole grains, no refined sugar, and dairy free.
- Soft, bursting with blueberries and delicious!
- Less sugar thanks to sweet blueberries.
Recipe Ingredients
Blueberry muffin ingredients are pretty straight forward. You don’t need too much, only a handful of healthy baking staples, including:
Blueberry Muffins:
- milk – any non-dairy milk will work, like almond milk, oat milk, coconut milk, or soy milk.
- apple cider vinegar – or lemon juice. We just need some acidity to create the homemade buttermilk.
- blueberries – you can use frozen or fresh blueberries. If using frozen, you need just a touch less milk.
- whole wheat pastry flour – I love whole wheat pastry flour for a lighter muffin but still using unrefined whole grains. You can also use whole wheat white flour (just reduce by 2 tablespoons), or part whole wheat flour and part all-purpose flour. Make them gluten-free with your favorite 1:1 gluten free flour blend, such as Bob’s Red Mill.
- baking powder + baking soda – we’re using both to get the perfect rise in these muffins.
- salt – just a touch to balance the sweetness.
- oil – you can use avocado oil, light olive oil, sunflower oil or melted and cooled coconut oil.
- maple syrup – we’re just using a liquid sweetener for these muffins to keep them extra moist. You can also sub honey.
- egg – eggs bind the batter. To make vegan blueberry muffins, make a flax egg by soaking 2 tablespoons ground flaxseed in 1/3 cup water for 5 minutes, or until thick and gel-like.
- vanilla extract – I always love a hint of vanilla in muffins!
Oat Crumble:
The oat crumble topping is totally optional but it is also what gives these muffins their coffee shop blueberry oatmeal muffin feel! It’s a little extra step that is totally worth it – trust me! For the oat topping, we will need:
- coconut oil – melted and cooled coconut oil provides the right texture and structure for the oat crumble.
- coconut sugar – a delicious natural sweetener, brown sugar can also be used.
- whole wheat white flour – this gives us the perfect crumble texture. Use the same flour you used for the muffin recipe.
- rolled oats – for extra texture. If you only have quick oats, reduce to 2 tablespoons.
- cinnamon – for a nice, subtle background warmth.
Fresh vs Frozen Blueberries
You can use fresh blueberries or frozen in this healthy blueberry muffin recipe. I’ve noticed when using frozen, you can omit 1 tablespoon of milk. The frozen blueberries add extra moisture to the batter.
TIP: If using frozen, do not let them thaw. Simply toss frozen blueberries in some flour first before adding to the batter so the blueberries don’t bleed into the batter as much.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Step-by-Step Instructions
These muffins are simple and quick. You just need one bowl for the dry ingredients, and one bowl for the wet. Once you incorporate the wet and the dry ingredients you gently fold in the blueberries. Simple, quick, and easy!
Make the Homemade Buttermilk
Preheat oven to 425ºF. Grease 12 muffin cups with cooking spray, or use parchment paper liners or silicone liners.
Prepare the “buttermilk” by combining your non-dairy milk with apple cider vinegar or lemon juice in a glass measuring cup. It may look like it will curdle slightly – this is okay! Set that aside while you prepare the muffin batter.
Prepare Blueberries
For fresh blueberries, wash and dry slightly. Toss with 1 tablespoon of flour.
If using frozen blueberries, rinse through a fine mesh strainer until water runs almost clear. Toss with about 1 tablespoon flour.
Mix Dry Ingredients
Combine flour, baking powder, baking soda, and salt in a separate bowl.
Prepare the oat crumble as well by mixing together coconut oil, coconut sugar, whole wheat white flour, rolled oats, and cinnamon in a small bowl.
Mix Wet Ingredients
In a large bowl, whisk together oil with maple syrup. Add eggs and vanilla and whisk until smooth. Pour milk-vinegar mixture and gently stir to combine.
Make Muffin Batter
Add bowl of dry ingredients into large bowl of wet ingredients. Using a large rubber spatula, gently combine until all dry ingredients are almost incorporated. Gently fold in rinsed blueberries. Batter will be somewhat thick. Avoid over-mixing the batter or you’ll end up with tough muffins.
Add to Muffin Pan
Evenly distribute batter into muffin cups with an ice cream scoop, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter, gently pressing into the top of each muffin.
Bake
Bake muffins at 425ºF for 5 minutes (this creates a higher muffin top); reduce oven temperature to 350ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing.
TIP: If greasing muffin pan, I use a butter knife to remove the muffins from the muffin tin.
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Cool
Transfer blueberry muffins to a cooling rack and allow to cool completely before storing.
Serving Suggestions
Blueberry muffins are one of the best make-ahead breakfasts and after-school snacks for the kiddos. I love to pack them in school lunches and enjoy them as a morning or mid-day treat.
Slather them with nut butter or peanut butter, and they are magical.
How to Store
Allow muffins to cool completely on a wire rack before placing in an airtight container. Muffins can be kept at room temperature and are best enjoyed within 2-3 days.
Freeze: Cool completely before storing in a freezer-safe Ziplock bag or airtight container. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Recipe FAQs
What makes these blueberry muffins healthy?
These healthy blueberry muffins are packed with good for you ingredients, including plant-based milk, 100 percent whole wheat flour (for extra fiber and nutrients), real maple syrup and just a touch of coconut sugar, rolled oats, and of course, antioxidant-rich blueberries.
Why are my blueberry muffins soggy?
Soggy muffin bottoms happen when the blueberries sink to the bottom. To prevent this, toss the blueberries in 1 teaspoon flour before mixing in the batter. This keeps the baby blues suspended in the muffin.
How many calories are in a whole wheat blueberry muffin?
One whole wheat blueberry muffin is 184 calories. But remember, it is not always the calories that count, but the ingredients, too. While we all love a bakery-style muffin, there is no butter, no dairy, and no refined sugar here.
Can I make these healthy blueberry muffins vegan?
Yes, replace the eggs with 2 tablespoons ground flaxseed + 1/3 cup water, soaked for 5-10 minutes until a gel forms. I have not tested this recipe with both gluten-free and vegan substitutes, so let me know in the comments if you do!
More Healthy Muffin Recipes You’ll Love:
If you make this Healthy Blueberry Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Whole Wheat Blueberry Muffins
Ingredients
- 1/2 cup non-dairy milk, or your choice of milk
- 1/2 tablespoon apple cider vinegar
- 1 heaping cup blueberries, fresh or frozen
- 2 cups whole wheat pastry flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup avocado oil, or melted/cooled coconut oil
- 1/3 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
oat crumble
- 1.5 tablespoons coconut oil, melted & cooled
- 2 tablespoons coconut sugar
- 2 tablespoons whole wheat pastry flour
- 3 tablespoons rolled oats, or 2 tablespoons quick oats
- 1/8 teaspoon ground cinnamon
Instructions
- Preheat oven to 425ºF. Grease a 12- cup muffin pan well, or use these liners, or silicone cups. Set aside.
- Prepare the "buttermilk": In a glass measuring cup, stir together the milk and apple cider vinegar, set aside for about 5 minutes.
- Prepare blueberries: Rinse frozen blueberries through strainer until water runs almost clear. Toss with about 1 tablespoon flour, set aside.
- Make crumble: Combine crumble ingredients separately in small bowl.
- Combine dry ingredients: In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl whisk together oil with maple syrup. Add in eggs and vanilla and whisk until combined. Pour milk-vinegar mixture and gently stir to combine. Add bowl of dry ingredients into large bowl of wet ingredients. Using large spatula gently combine until all dry ingredients are almost incorporated. Gently fold in rinsed blueberries. Batter will be somewhat thick. Avoid over-mixing the batter or you'll end up with tough muffins.
- Add to muffin pan: Evenly distribute batter into 12-cup muffin pan, filling 2/3 full (about ¼ cup of batter). Sprinkle crumble mixture on top of batter in each cup, gently pressing slightly into batter.
- Bake muffins at 425ºF for 5 minutes; reduce oven temperature to 350ºF and continue baking for an additional 10-12 minutes, or until inserted toothpick in center of muffin comes out clean. Allow muffins to cool in pan for about 10-15 minutes before gently removing. TIP: if greasing muffin pan, I use a butter knife to remove from pan.
- Cool: Transfer blueberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.
Video
Recipe Notes:
Nutrition Information
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