Healthy Blueberry Muffins 
This simple recipe is for breakfast or dessert. I made so many, we snacked on them all day long.
This past week, I picked up a 1/2 pint of organic blueberries from my local CO-OP just to bake muffins. 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 through out the day and we had just enough for breakfast the next morning.
HERE'S ALL YOU NEED
to make 12 muffins.
- 3/4 cups low fat milk
- 1/2 cup natural applesauce
- 1/4 cup healthy egg substitute or 1 egg
- 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 high heat cooking spray.
Blend milk, applesauce, egg substitute 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.
HANDY TIP
Use a small cookie dough scoop to portion out the batter. It really does make it easy and they're fun to use.
Try these breakfast treats out on your family and come back to let me know what they thought.
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.”
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!
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.
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!
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.
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.
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.
Hi, ur blog is really nice & informative, while reading ur blog I truly like ur recipe & definitely try at my home. I just wanna suggest that u should go for blog advertising & marketing there is a site which is offering very unique features at affordable prices there are expert advertising team who will promote ur blog & affiliate ads through all over the networks which will definitely boost ur traffic. Finally I have bookmarked ur blog & also shared this blog to my friends.. i think my friend might too like it hope u have a wonderful day & !!happy blogging!!.
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.
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.
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?