These healthy blueberry muffins taste like they’re fresh from the bakery! Made with whole wheat flour, dairy free, and sweetened with maple syrup. Easy to make, vegan friendly and gluten free friendly.
Why You’ll Love These
- Quick and easy blueberry muffins make for the best snack!
- Made with whole grains, lightly sweetened with maple syrup and dairy free thanks to using oil (instead of butter). Plus the blueberries naturally add some sweetness
- The oat streusel topping take this recipe to the next level, making these homemade blueberry muffins taste like they’re fresh from the bakery.
- Soft, bursting with blueberries and delicious!
What’s In Healthy Blueberry Muffins
Blueberry muffin ingredients are pretty straight forward. You don’t need too much – just mostly healthy pantry and fridge staples!
- 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, or part whole wheat and part all-purpose. See recipe card below for more notes.
- 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. You can also sub honey.
- egg – These muffins work well with a flax egg too!
- vanilla extract – I always love a hint of vanilla in muffins!
- blueberries – Use you can use frozen or fresh blueberries. If using frozen you need just a touch less milk.
The Oat Crumble
The oat crumble topping is totally optional but it is also what gives these muffins their bakery style blueberry muffin feel! It’s a little extra step that is totally worth it – trust me!
Here’s what you need for the oat topping:
Coconut oil, coconut sugar (or brown sugar), cinnamon, flour and rolled oats.
How to make Healthy Blueberry Muffins
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 and quick!
Make the Homemade Buttermilk
Prepare the “buttermilk” by combining your non-dairy milk with apple cider vinegar or lemon juice. It may look like it will curdle slightly – this is okay! Set that aside while you prepare the batter.
Mix Dry Ingredients
Combine dry ingredients in a separate bowl and prepare the oat crumble as well. Set those aside.
Mix Wet Ingredients & Combine
Begin mixing the wet ingredients together – oil, maple syrup, egg vanilla and homemade “buttermilk”. Then incorporate the dry ingredients and fold in the blueberries.
Distribute batter into a 12-cup muffin pan, filling about 2/3 way full. Top with crumble and bake for 425ºF for 5 minutes. This creates a higher muffin top! Then continue baking the muffins for about another 10-12 minutes.
Fresh vs Frozen Blueberries
You can use fresh or frozen blueberries in this 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. You can actually toss frozen blueberries in some flour first before adding to the batter so the blueberries don’t bleed into the batter as much.
How to Store
Allow muffins to cool completely on wire rack before placing in a container. Muffins can be kept at room temperature and are best enjoyed within a few days.
To freeze, allow muffins to cool completely before storing in an airtight container and place in the freezer, up to 3 months.
Allow muffins to thaw at room temperature.
These blueberry muffins are the best! They are definitely an FMK staple around here. Let me know if you make them!
More Healthy Muffin Recipes
- Easy & Healthy Banana Muffins
- Healthy Chocolate Chip Muffins
- Cinnamon Apple Muffins
- The Best Carrot Cake Muffins
If you make these healthy blueberry muffins, be sure to leave a comment and review here on the blog! I love hearing from you and this helps others find the recipe too!Print
The Best Healthy Blueberry Muffins
These healthy blueberry muffins are a whole grain take on your favorite bakery classic. Made with whole wheat flour, dairy-free, and sweetened with maple syrup. Vegan friendly and gluten free friendly using 1:1 gluten free baking flour. Top with an oat streusel for a delicious sweetness. You will love these easy blueberry muffins!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: bake
- Cuisine: American
- Diet: Vegetarian
- 1/2 cup non-dairy milk (or your choice of milk)
- 1/2 Tbsp apple cider vinegar
- 2 cups whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup avocado oil (or melted/cooled coconut oil)
- 1/3 cup maple syrup
- 2 large eggs
- 1 heaping cup blueberries, fresh or frozen
- Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
- Prepare the “buttermilk”: In a glass measuring cup add ½ cup of milk + ½ TBS of 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.
FLOUR – You can sub half whole wheat flour + half all-purpose flour. If using all whole wheat white flour, remove 2 tablespoons. You can also sub a 1:1 all-purpose gluten-free flour. I’ve had success with Bob’s Red Mill.
OIL – If using coconut oil, make sure it is cooled after melted and egg is room temperature. You can let egg sit in hot water for about 3 minutes to speed things up.
VEGAN SUB – use 2 tablespoons milled flaxseed + 1/3 cup water in small bowl and let sit for 5 minutes until gel forms. Incorporate into batter as directed for egg.
- Serving Size: 1 muffin
- Calories: 184
- Sugar: 9
- Sodium: 202
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 3
- Cholesterol: 16
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