These healthy blueberry muffins they are moist, fluffy and bursting with blueberry flavor. Make them in 20 minutes with simple ingredients; They are full of whole grains, natural sweetness, and no butter!
Bagels can be unhealthy with all that white flour and sugar. So, I tried this healthier version. And I’m HOOKED!
If you’ve tried and loved our version with bananas, you’ll love these Blueberry Only Muffins, just as delicious as the classic version but healthier!
table of Contents
- Why You’ll Love These Healthy Blueberry Muffins
- Ingredients needed
- How to make healthy blueberry muffins?
- Tips to make the best recipe.
- storage instructions
- Recommended tools to make this recipe.
- Healthiest Muffins to Try
- Frequent questions
- Healthy Blueberry Muffins
Why You’ll Love These Healthy Blueberry Muffins
- Healthy. Made with whole wheat flour, Greek yogurt, and natural sweetener, it’s a wholesome, guilt-free treat.
- Easy to do. Like the blueberry bread, this recipe uses just a few simple ingredients and 20 minutes of baking.
- Versatile. Enjoy it neat or topped with your favorite toppings, like powdered sugar, granola, or a dollop of yogurt. It’s easy to customize.
- Kid friendly. Similar to a blueberry pound cake, it’s made with wholesome ingredients; No refined sugar and unhealthy fats. Therefore, a great option for children.
If you love blueberry baked goods, also try our Blueberry Cookies or Blueberry Galette.
These healthy blueberry muffins use very simple ingredients. Here is everything you will need.
- Whole wheat flour. Contains some additional nutrients and whole grains, compared to standard white flour.
- White whole wheat flour. Enjoy the lightness provided by white flour but with added fiber.
- Baking powder. It helps muffins rise and makes them fluffy.
- Cinnamon. Add flavor and warmth to muffins.
- Salt. Just a pinch to balance the sweetness.
- Olive oil. A healthier alternative to butter and helps keep muffins moist.
- Maple syrup. To sweeten the muffins. You can change it for honey or agave nectar.
- Eggs. Room temperature.
- Natural yogurt. It makes rolls soft and tender and helps reduce oil.
- Vanilla extract. A must for any good muffin.
- blueberries. Both fresh and frozen blueberries can be used.
How to make healthy blueberry muffins?
- Homework. Preheat oven to 180C or 350F. Grease a 12-unit muffin tin and reserve.
- Make the dough. Add all the dry ingredients to a large bowl and mix well. In a separate bowl, whisk together all the wet ingredients: oil, maple syrup, and eggs. Add the yogurt and vanilla extract and stir well.
- Combine. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the blueberries.
- Bake. Transfer muffin batter to 12 count muffin pan and bake for 20-22 minutes or until toothpick inserted in center of muffin comes out clean.
Tips to make the best recipe.
- Do not over mix the batter. Mixing too much makes the muffins tough, so always mix everything until just incorporated.
- Fold in the blueberries gently. This will help prevent them from breaking down and turning the batter purple.
- Don’t overbake the muffins. Bake the muffins until golden brown and a toothpick comes out almost clean. Remember, bagels continue to bake as they cool.
- Use fresh blueberries. While frozen blueberries work, fresh ones are always better and will produce the most perfectly textured muffins every time.
Store. Leftovers can be stored in an airtight container for up to 2 days or in the fridge for up to a week.
Freeze. Wrap each bun in plastic wrap. Place wrapped muffins in a freezer bag and freeze up to 2 months.
- Mixing bowls. To mix the ingredients and make the muffin batter.
- muffin tins. How do you make muffins without this magical baking tool?
- Whisk. To mix the ingredients quickly and make a smooth dough.
Healthiest Muffins to Try
Yes, you can use other fruits. Strawberries, bananas, peaches, and raspberries are all great options.
Chopped walnuts, Greek yogurt, honey, and maple syrup are healthy ingredients for these muffins.
Yeah! Swap out the eggs for a prepared flax egg or chia egg.
Yeah! Swap the flour for any gluten-free baking flour that contains xanthan gum.
Prevent your screen from going dark
Preheat oven to 180C/350F. Grease a 12-unit muffin tin and reserve.
In a large bowl, add the whole wheat flour, white flour, baking powder, cinnamon, and salt, and mix well.
In a separate bowl, whisk together the oil, maple syrup, and eggs until blended. Stir in the yogurt and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the blueberries.
Distribute muffin batter into the 12-count muffin pan and bake for 20-22 minutes, or until a toothpick comes out clean from the center.
Allow muffins to cool in pan for 5 minutes before carefully transferring to wire rack to cool completely.
Service: 1muffinCalories: 181kcalCarbohydrates: 25gramProtein: 4gramFat: 8gramSodium: 142milligramsPotassium: 128milligramsFiber: 2gramSugar: 10gramVitamin A: 73UIVitamin C: 1milligramsCalcium: 93milligramsIron: 1milligramsNET CARBS: 23gram
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