healthy blueberry-muffins recipes

Blueberry Muffins

healthy blueberry muffins

This simple recipe is for breakfast or dessert. I made so many, we snacked on them all day long.

My family absolutely loves blueberry muffins, so I wanted to spoil them just a bit. Instead of baking regular size muffins, I got out my fun mini-muffin pan and made a load of muffins. It made it so much easier to snack on them throughout the day and we had just enough for breakfast the next morning.


Makes 12 muffins

  • 3/4 cup nondairy milk
  • 1/2 cup natural applesauce
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries

Preheat oven 400ºF degrees. Spray muffin pan with nonstick cooking spray or use a silicone muffin pan.

Blend milk, applesauce, ground flaxseed, and water in a small bowl and set aside.
Stir flours, sugar, baking powder, and salt in a medium bowl. Make a well in the center and pour wet ingredients into the well. Stir with a spoon just until the flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter among muffin cups. Bake until golden brown; regular size muffins bake in 18 to 20 minutes, mini-muffins bake in 10 minutes. Immediately remove from pan.




  • Ben

    Oh yummy! Blueberry and muffins, that is a perfect combination. And when it is easy to make, it’s even better.

  • These look great and I like the fact that they are healthy too!

    • Thanks Jennie!
      Thank you for your kind words. I’m experimenting with healthier recipes that my kids will love and not look at me funny after they take a bite. There’s that look they give me with their bite sitting between their cheek and gum and they say, “Momma, this doesn’t taste like I expected.”

  • Sabrina

    Just made the muffins and they are easy and wonderful. I did not have a small cookie dough scoop but used an ice cream scoop instead. What a great idea! The muffins are all uniform and perfect. Gotta go freeze some before I eat them all!

  • Samantha

    I made this recipe and it was just okay. If I made it again, I think I’d add an additional sweetener. It was a bit bland.

  • I hear ya, Samantha. When we’re accustomed to eating sweet muffins, these do seem bland.
    My little cousin, (he’s eight) who eats the sugary box muffins, ate one and thought they were not good.
    However, my friends that do not eat overly sweet baked foods, found them to be delicious!
    So, it’s all what we’re accustomed to tasting.

  • Adrienne

    I had about a cup of frozen blueberries leftover, and after reading the reviews decided to tweak the recipe a bit for more flavor. For what it’s worth, here are the changes I made:

    added zest of 1 lemon, 1 tsp vanilla, and 1/2 tsp cinnamon
    replaced white sugar with brown sugar
    used 1/2 c ww flour, 1/2 c ap flour, 1/2 c rolled oats, and 1/2 c cornmeal (I love the muffins with texture)

    I just had to bake them 1 minute longer and the flavor is fantastic. Thanks for the idea!

    • Ta

      Thanks for the great idea on the muffins, tried it and loved it. My friends were piling the muffins into cups to take home with them! Is there any way to use wheat bran instead of or in addition to any of the ingredients?

  • Wendy & Marly

    These turned out great! Thanks!!!

    I wanted to use my fresh picked blueberries and had to feed a toddler too. I try to keep her sugar intake low but needed to add some fat! I used whole milk, brown sugar, and 1/4 cup wheat germ in place of 1/4 cup wheat flour. Our whole family gobbled them up with a bit of butter. It’s nice to find a tasty recipe with healthier ingredients. They usually taste pretty nasty! 🙂 Thanks again!

  • I really like reading how you all add your own style & taste to these recipes. It all sounds good to me! 😀

  • My two year old & I just picked 9 pounds of blueberries and this sounds like the perfect recipe to try. She has a very low tolerance to sugar, so I really excited to try this! Thanks 🙂

    • I can’t wait to hear how they turned out, Lynn.

  • Lindsey

    Hi Jill! These look fabulous, and they’re just what I’m looking for! I was curious, how long can you freeze these for?

    • 6 to 12 months in the freezer in an air-tight container.

  • I made these for the second time and they were delicious! I added a mashed up ripe banana and used vanilla soy milk this time as I’m go dairy free for a month. Yum Yum. Next time I will try it with plain soy milk. The previous time added Adrienne suggestion of lemon zest, vanilla abstract, cinnamon and I used brown sugar and they were awesome. The ones I made tonight are

    • Hi Siera!

      Thank you for sharing your version of this recipe. It’s sounds healthier than how I made them.

      While you’re dairy free, where will you get your calcium? Does soy milk contain calcium? I’m completely curious.

  • luz

    I just made these muffins for my husband I love them, he thought they were too salty, but I think that may have been a mistake on my part. I’ll try again…

  • Good morning Luz!

    Please try them again. I’ve never heard from anyone that said these muffins were salty. One teaspoon of salt compared to the quantities of the other ingredients, I can’t imagine it’s noticeable.

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  • Heather

    For some reason my muffins turned really small and not very fluffy? Any advice? I took the advice of one of the other ladies and did partly whole wheat flour, white flour and oatmeal, would that have anything to do with it?

    • Hi Heather!

      My first thing that comes to mind when I think of muffins that are small and not very fluffy, is the batter was over mixed.

      It’s important to have the dry ingredients mixed well in one bowl, and the wet ingredients beaten and stirred in another bowl before combining them.

      Always make a well in the center of the dry ingredients bowl, pour in the wet ingredients and stir just until the flour is moist. Maybe 10 to 15 strokes around the bowl.
      There should be lumps, not huge ones, but the batter should be lumpy.

      Smooth muffin batter always leads to small, dense muffins with pointy tops.

      As for the adding other grains to the flours, such as oatmeal. If I was trying to stay with the 2 cup measurement of flours, I would try a third cup of each and see what type of texture I would get in the end.

      If I just wanted to add more grains in addition to the 2 cups of flours, then I wouldn’t add more than 1/3 cup. Adding more could lead to a drier muffin, making you wish you had an extra glass of milk or juice.

      Some grains, such as old fashion oatmeal, can be soaked in a little water first to soften, then drained before adding the grain to the batter. It helps remove the chewy texture that gets stuck in our molars. Soaking grains also helps to keep the existing moisture in the batter to aid in the fluffy texture of the baked bread. It’s steam that makes those air pockets and creates the tender bite we love in our muffins.

      Soaking dried fruits and nuts in hot water for 5 to 10 minutes before adding them to bread batters is a good thing as well. The fruits and nuts come out tender instead of chewy, and they won’t burn in the baking process if they happen to be on top of the baked good.

    • Karen

      Your baking powder may have gone bad. It should be replaced at least once a year. If you are short on that, you can use baking soda and cream of tartar. The ratio is: 1 teaspoon of baking powder = 3/8 tsp baking soda & 5/8 tsp cream of tartar (of if you are not too particular, then just do half and half of each).

      Happy Baking!

  • Cece

    Just finished baking these delicious muffins. Mine look rather pale in color. Is there a way to make them a bit brown without over baking>

  • An extra minute or two of baking can help without hurting the quality of the muffin.

  • Candice

    Yum! I just made these and they are delicious! Thanks for the recipe.

    • You’re welcome Candice! I’m glad you enjoyed them; they make great afternoon snacks, too!

      Did you follow the recipe or did you add your own flair?

  • Hi Jill!

    I am gluten and dairy free and made these muffins with a very low glycemic gluten-free flour blend and coconut milk. They turned out fabulous! My son (2) is eating one as we speak. I added a bit of pie spice and walnuts and doubled the recipe. Yum! I will be making these again!

    Thank you!

    • Hi Christine,

      Somehow your comment slipped past my radar. I’m sorry I didn’t respond sooner.

      I like your idea of adding pumpkin pie spice and walnuts. I don’t think to use walnuts, because I’m surrounded with Pecan trees.

      I like reading that your son loves the recipe, too. It always feels good to watch our kids eat and ENJOY healthy foods. Don’t you agree?

  • Jennifer

    Great recipe, not too sweet, almost scone like which I loved. My kids loved them too!

  • I just made these! I made a few adjustments like some others suggested- i added rolled oats, rice flour and wheat bran and 2 cups of whole wheat flour ( I doubled the recipe) and i put half brown half white sugar in. I did feel like they may have tasted a bit salty– I used ground sea salt, which is probably why and I felt like the baking powder was a lot…overall I am super happy, they’re too easy to make!! Thank you!

  • Hi Anna!
    What were the exact measurements you used? Others may want to try your version of this recipe. I love how you made it your own. Thanks for the inspiration.

    • I actually was so eager to make it right for a ‘go-to blueberry muffin recipe’ that I just made another batch. Here is what I did:

      Same wet ingredients–organic sugar, and added 1 tsp organic vanilla)

      1 c Whole Wheat Organic Flour
      1 c Rolled Oats
      1 c Blueberries (heaping)
      1/2 c Crushed Walnuts
      1 tsp Cinnamon
      3 tsp Baking Powder
      1 tsp salt (i used table salt this time, where I had used ground sea salt and wasn’t sure if it made them taste a bit too salty.)
      lemon zest

      The batter was even better looking and tasting than my first attempt. I used part Rice flour the first time and it is so fine so i put more oats in.

      They are delicious either way–but it is fun to experiment!! Thanks, Jill!

      • OH ANNA! Your recipe sounds WONDERFUL! Thank you for taking the time to write it all out for us.
        I can’t wait to make these with rolled oats, crushed walnuts and lemon zest. I never tire of lemon.

        I didn’t know there was organic vanilla. I’ve been steeping a few vanilla pods in bourbon since December. I haven’t tried it, yet, but I’ll let you know how it compares to my favorite Madagascar vanilla.

  • Lauren

    Blueberries have been on sale for an extremely good price this week – $1.49 a pint! – so I bought a bunch, and then realized there was no way my kids and I were going to be able to eat them all before they went bad. I remembered you had posted this recipe a while ago so I found it and made a batch yesterday afternoon. They were awesome! They’re already half gone. Thank you for sharing the recipe.

    • You’re welcome, Lauren! I love it when a good recipe comes together. Blueberry muffins are my favorite of all the flavors. Wouldn’t you say?

  • Alayna

    Hi, I was wondering if you had calculated the amount of calories in these muffins? I am counting calories and wanted a good snack to have around the house. This sounds like a really delicious recipe. 🙂

    • Hi Alayna!

      I’m sorry, I don’t have a program, yet, that helps me calculate nutrition data.

      • Alayna

        okay, I will probably just calculate it by each item. I can let you know how much if I find it.

    • I found a program to calculate nutrition information. It was painful to use but I trust the source. Here goes.

      For one regular size muffin.

      Calories: 93
      Calories from fat: 8
      Total Fat: 1g
      Sat Fat: 0g
      Trans fat: 0
      Cholesterol: 17mg
      Sodium: 325mg
      Total Carbohydrates: 20g
      Dietary Fiber: 1g
      Sugars: 11g
      Protein: 2g

      I used’s Recipe Analyzer to calculate this information.

      • Alayna

        WOW! Awesome! Thanks!!! I am going to try this recipe out today! 🙂

  • Shalyn

    I made these muffins for the 5 kids I nanny and they loved them! They usually ‘hate’ the things I make that are healthy so I didn’t tell them these weren’t just sugary snacks. I’m excited to try them with brown sugar and maybe some cinnamon.

    Thanks so much for the recipe!

    • That’s awesome, Shalyn! It always feels good to have a successful recipe under our hat.

      Five kids to nanny, huh? You’re a strong woman. I take my hat off to you.

  • Catherine

    I made these with non fat milk as that was all I had and put them into cake cases but they are stuck in the cases a lot and do not remove easily. Any suggestions? Was it the milk or should I just have used a prepared muffin tin
    They are really yummy tho.

  • Tonya

    Love, love, love the muffins! I made the mini version; they were super easy and taste really yummy. I’m always looking for healthy recipes that both my kids and I will eat. These will be perfect for quick breakfasts, now that school is starting back up. Just hope I don’t eat them all before next week 🙂 Thanks for the recipe!

      I know just what you mean. Making mini-muffins can be harder to resist that regular size muffins. You’re such a good Mom to bake a healthy breakfast for your kiddos. YOU ROCK!

  • Tracy

    Made these tonight! Used 1/2 whole wheat flour and half whole wheat pastry flour. Added a teaspoon of cinnamon, a teaspoon of vanilla, and meyer lemon zest. They were AMAZING. And absolutely sweet enough. In fact, I think next time, I’ll use 1/4 cup sugar instead of a half cup. The vanilla and cinnamon really make up for it. Thank you for my new “go to” recipe!

  • Jen

    These were awesome! I made only a couple small modifications…I upped the milk to a full cup, and I DOUBLED the blueberries…I made full-sized muffins (modifications might not have worked as well with minis), but these were incredible!! Thanks for sharing!

  • Su

    Wow, these were great! My 3-1/2yo and I cannot stop eating them! I made them w/ all whole wheat flour (more because that’s all we had than anything), and a bit of vanilla yogurt since I had to use skim milk instead of lowfat. They are light and such a great texture. THANK YOU!!!

    • Su

      p.s. I did have to bake them for a lot longer than 20 mins. (can’t recall the exact time, maybe 35?)

  • Whitney

    These are DELICIOUS!!! I made my own applesauce, Just 3 apples, cinnamon and cloves! (no sugar) and added that for the applesauce. I used Organic Whole Milk (really all I had) and I loved them! They are completely no sugar added and very moist and tasty! Thanks!

  • Alicia

    I made these muffins and let me tell you my family went crazy!!! After my husband took his first bite he said wow these are so buttery how much is in them I said NONE!! It is a tradition in my husbands family to have a big Sunday dinner about once every few months and my mother in-law always makes the blueberry muffins and before that her mother made them and no one else! She tried these that I made and said she wants me to make the blueberry muffins from now on for the family dinners! I am making them this Sunday! Their incrediable! Thanks!

    • THAT IS AWESOME, ALICIA! It’s always an honor to be in charge of making family favorite recipes. I’m so glad that you chose to try this blueberry muffin recipe over all the rest.
      Tell your family I said, “Hello!” and keep me in touch of other recipe you find here that they love.

  • sarah

    Can I use frozen blueberries for this recipe?

    • You certainly can, Sarah. The recipe will turn out just fine.

  • Lacey Fisher

    I made some modifications but these were delicious. Thank you so much to whoever posted the tip about dried fruits. We always have some dried cranberries around and usually blueberries as well. I soaked both of cranberries and blueberries in boiled water while I mixed up the other ingredients. I have 2 very active toddlers who need the fat so I subbed whole milk for skim and I traded the cup of white flour for 1/2 cup quick oats and another 1/2 cup whole wheat flour. And added 2 TBSP of sugar and 1 tsp of orange zest. Then I added chopped walnuts to a cinnamon sugar mix and sprinkled the tops with it. I feel that your breakfast shouldn’t be packed with sugar and have a hard time with what passes for muffins through supermarkets and restaurants so these were fantastic. Thanks so much for the recipe 🙂

  • Carin


    What a great recipe. I researched recipes for 1/2 hour before choosing this one. I’ve been baking for years, had a bakery at one time and never found such a good blueberry recipe before. I doubled it right away using half margarine and half applesauce, brown sugar, 2 tsp. vanilla and cinnamon. I also added 1 cup wheat bran for fiber to the mix as one of the cups of flour. I packed 3 cups into the recipe for extra antioxidant punch. Only baked them for 15 minutes. All 24 muffins were perfect. Thank you again. Happy eating:)

    • A.j. Leal

      Hi, this is a late reply to your comment. I would like to clarify on the wheat bran–you substituted for the flour? Really want to try with little to no flour. Also, would coconut milk work out?

  • Jill

    Hi, Jill. I have a question about these muffins. I have made them twice now, and both times they have come out with a bitter taste/aftertaste. The first time, I substituted non-sweetened almond milk for the milk, so I thought that might have been the problem. I made them again with actual milk, and the bitter taste was more apparent. I was wondering, do you think it could have something to do with the baking powder? It seemed to me to be a lot of baking powder in relation to the amounts of the other ingredients. Do you have any ideas or suggestions on how to improve the flavor and get rid of the bitterness? I have had so much success with your other recipes, this actually really surprised me. So I wanted to check to make sure I have the amounts right and those are the amounts you meant. Thank you so much for your help!

    • Honestly Jill, I can’t imagine why the recipe would be coming out bitter. The ingredients and measurements are written correctly. And reading back over all the feedback, no one else mentioned a bitterness.

      How sweet are the blueberries you used?

  • Chelsea

    Thanks for the recipe, Jill! I have been looking for healthier muffin recipes that don’t taste yucky and these were it! I made them for my daycare kids and they have all gobbled them up. I also added the zest of 1 lemon to crank up the flavour a bit and they were delicious!

    • AWESOME!! THANK YOU for letting me know how they turned out.

    • Ellen

      123 calories per muffin when following the above recipe to the T which makes 12 muffins.

  • Christina

    Hi! i tried the healthy blueberry muffins and they taste awesome. But i have a little problem when baking with blueberries. i cant help to wonder if i’m doing something wrong. My loafs or muffins come out a little dense. i have dried over baking a little but it hasn’t made a difference for me. Any idea what i’m doing wrong? Also, i am using fresh blueberries. thank you

    • Gosh, Christina, dense muffins could be caused by overstirring the batter, but my first thought is the flour. How do you measure it? and What type are you using?

  • Hi,

    I made these in mini muffin size this afternoon for my family. They were delicious! Perfect midday snack for a hot day! Thanks for sharing with us!

    • THANK YOU, Lisa! Mini-muffins are fun to eat. Thank you for reminding me to get my mini-pan out more often.

    • Awesome, Jessica! Raspberries & blueberries together sounds wonderful.

    • AWESOME!!! Thank you, Helen! I like your idea of using almond milk. I like to pick unsweetened vanilla almond milk when I come across it. Good Stuff!

      Feel free to share any of your favorite recipes with me. I never tire of reading recipes. ;D

  • Jessica

    Just made these last night. Did a double batch to freeze some… They’re so good! I even used less sugar than the recipe called for & was really happy with them. May try them with other fruits!

    • AWESOME! Good idea double the batch, Jessica! I am seriously craving these right now. I’ve got to get more blueberries first.

  • Dana

    This is a great recipe. Used Coconut Milk instead of Dairy, added a tsp of vanilla/tsp cinnamon, followed others advice went with brown sugar, and added 1/2 cup milled flax seed. Perfect!

  • Keysha

    I just made these. They are delicious! Thanks so much for the recipe 🙂

    • AWEsome! Thank you, Keysha! I’m so glad the recipe is a hit.

  • Josephine

    I did a lot of research before I tried this recipe. It is really very good – the muffins don’t taste healthy – they just taste delicious. Thank you so much.

  • Emily

    I made these and subsituted raw sugar for refined. Sensational.

    • That’s a great substitution, Emily. I do that, too, nowadays. Last night, I started playing around with rehydrated raisins. I’m trying to work out how to use them instead of any type of granular sugar in my baking. My first batch of apple muffins turned how very tasty, but I had my flour off. So they came out a little too chewy for my liking. I’m going to try again. I think I’m really onto something.

  • i used honey instead of sugar and frozen blueberries from last spring since there is nothing that is in season. threw in some vanilla and cinnamon because yum

    • I love it! So glad the recipe worked well for you, Deirdre. I use frozen berries most of the time, too. Berries have such a short harvest time, it leaves with a small window to use them fresh.

  • Fidel

    Hi, I started making “Healthy Mini Cupcakes” recently as my toddler love these and I found that those readily available have too much sugar and other ingredients that may be too much for kids, if they eat too many at a time. Since most toddlers with healthy appetites can easily eat at least 2 or 3 mini cupcakes, I started substituting ingredients and these have worked out well. I substitute sugar with Nutella, egg whites instead of whole eggs, reduced the salt by 35 % in most recipes (there is sufficient sodium in many ingredients), used Olive Oil if oil is needed in recipes, reduced the baking powder and added a little baking soda (1/2 teaspoon), etc. Feel free to try these ideas as this reduced the calories, trans fat, sat fat, sodium, carbs, increased the protein, and increased the fiber, and reduced the sugar. Also, I sift the flour/baking powder, baking soda, salt, and dry spices, this helps with texture….Enjoy

  • abby

    these were awesome,I have a huge family so i tripled it! I substituted the fresh blueberries for frozen still so good!!

    • Jill

      AWESOME! I should triple the recipe for my family of four. They REALLY know how to take out a batch of muffins.

  • PhD Mom

    These are kind of bland. I even added a little nutmeg and some vanilla essence, plus my apple sauce was apple cinnamon and they still turned out blah. I don’t recommend these.

  • Bre

    I was wondering how many calories these would be?