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Home Recipes Course Breakfast Healthy Blueberry Muffins
GF Gluten-Free DF Dairy Free VG Vegetarian

Healthy Blueberry Muffins

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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.

blueberry muffin with oat crumble on top, in liner on small white plate, blueberry bowl in background

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!
top view of blueberry muffins on wire cooling rack

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.
ingredients in bowls and spoons on board; text labeled: whole grain flour, non dairy milk + lemon juice, blueberries, egg, oil, maple syrup, fine sea salt, baking soda, baking powder

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.

ingredients in bowls and spoons on board; text labeled: coconut oil, cinnamon, coconut sugar, rolled oats, whole grain flour

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.

whisk in bowl of wet ingredients next to bowl of blueberries, flour, glass jar, egg and empty bowl
blueberries and flour mixed into wet ingredients of glass bowl, next to egg, whisk, flour bowl and empty small bowl

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.

blueberry muffin batter in glass bowl with spoon in corner of bowl

Bake

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. 

oat crumble topping in bowl
blueberry muffin batter with crumble sprinkled in each muffin cup

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.

overhead image of blueberry muffins next to bowl of blueberries, teaspoon and milk glass in corner

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

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

blueberry muffin with oat crumble on top, in liner on small white plate, blueberry bowl in background
Print Recipe

★★★★★

4.9 from 7 reviews

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!

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Units Scale
  • 1/2 cup non-dairy milk (or your choice of milk)
  • 1/2 tablespoon apple cider vinegar
  • 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 maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 heaping cup blueberries (fresh or frozen)

oat crumble

Instructions

  1. Preheat oven to 425ºF. Grease 12 muffin cups or use silicone liners. Set aside.
  2. 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.
  3. Prepare blueberries: Rinse frozen blueberries through strainer until water runs almost clear. Toss with about 1 tablespoon flour, set aside.
  4. Make crumble: Combine crumble ingredients separately in small bowl.
  5. Combine dry ingredients: In a medium bowl whisk together flour, baking powder, baking soda, and salt. Set aside.
  6. 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.
  7. 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.
  8. 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.
  9. Cool: Transfer blueberry muffins to wire rack and allow to cool completely before storing. Muffins are best enjoyed fresh within 3 days.

Equipment

Notes

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.

Nutrition

  • 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

Keywords: healthy blueberry muffin recipe, blueberry streusel muffins, how to make blueberry muffins, easy blueberry muffins

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About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  2. Liz @ pumpkin & peanut butter says

    Blueberry muffins are my JAM! Totally in love with this oat crumble too. And I can definitely relate to the “lame” brain. Sometimes I sit down to write a post and literally NOTHING comes out. We can only do the best we can!

    Reply

    • Ashley says

      Exactly! It can be challenging when you feel like you’re constantly writing and probably talking about the same things. Some days are better than others!

      Reply

  3. Emily says

    I always wonder how my professional blogger friends do it all. You amaze me with all the photo shooting, recipe development, and all the food you produce. 🙂 And blueberry muffins are my FAVORITE. 🙂

    Reply

      • Chantelle says

        Honey will work in place of maple syrup, and they’re delicious.
        But seriously, do not over mix…
        I’ve made this recipe 4 or 5 times now and over mixed it once. It was heavy…

        ★★★★★

        Reply

        • Ashley says

          Thanks so much for your feedback and comment, Chantelle! I appreciate you taking the time to leave a review 🙂 And trying not to over-mix is definitely challenge I still struggle with sometimes if I am not being careful!

          Reply

    • Ashley says

      Hi Chelsea! Thanks so much for your comment! If subbing an egg usually I sub a chia seed or flaxseed “egg”. You’ll just mix 1 TBS chia seed or flaxseed with 3 TBS water – let sit for 5 minutes to gel up and incorporate as the steps specify. Hope that helps! Let me know what you try!

      Reply

  7. Tia says

    I’ve made these at least 20 times already, they are amazing!!!!! I make them vegan by using a flax egg. My family and I love them!!! ❤️

    Reply

    • Ashley says

      That is amazing! Thanks so much for sharing with me, Tia! It’s funny because I actually just made a version of these today myself 😀 And I love that you were able to use a flaxseed egg for a vegan version. Thanks again for commenting! Reviews like these help make the recipe more credible 😀 <3

      Reply

  8. Mary Kate says

    I make these all the time! I make them gluten free by using 1:1 Bobs Red Mill GF flour. I usually don’t make the crumble for the top, but they are delicious anyway!

    Reply

  9. Jocelyn Uibo says

    Just a query 5 hours of prep should be 5 mins?? 20 hours cooking time should that be 20mins? As stated on the front of the recipe??

    Reply

    • Ashley says

      Ah yes sorry for the confusion there! Something must have gone wrong while entering in the info in the fields. I’ll be sure to update – thanks for letting me know!

      Reply

  10. Michele says

    Hi,

    This looks yummy. I’m just wondering how much vanilla should we add to it? You mentioned on the directions but on the ingredients list.

    ★★★★★

    Reply