If you’re looking for easy tasty healthy blueberry muffin recipes, you’ve come to the right place.
Blueberries are healthy but unfortunately, most blueberry muffins found at the grocery store, coffee shop or bakery are not. They are huge calorie and sugar bombs that are a whole lot more like cupcakes than muffins.
You’re much better off making blueberry muffins at home from scratch so you can control both what ingredients you put in them and how big you make them. You can boost the health and nutrition of your blueberry muffins in lots of different ways – use wholegrain flour instead of white, decrease the sugar and fat, and add more blueberries – for example.
Fresh Blueberry Muffin and Coffee
Here is a great collection of three of my favorite healthy blueberry muffin recipes for you to try including blueberry oat muffins, whole wheat blueberry muffins and blueberry mini muffins.
Healthy Blueberry Oat Muffins
Prep Time: 10 minutes
Baking Time: 18 to 23 minutes
Yield: 12 muffins
Ingredients
1-3/4 cups quick-cooking oats
1 cup whole wheat pastry flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
3/4 cup raw sugar or packed light brown sugar
2 eggs ( or 1 egg and 2 egg whites)
3 tablespoons canola oil
2 teaspoons finely grated lemon zest or orange zest, optional
2 teaspoons vanilla extract
1-1/2 cups buttermilk
1-1/2 cups blueberries
Directions
Position an oven rack in the center of the oven and preheat oven to 400 degrees. Grease a standard 12-cup muffin pan.
In a food processor or blender, pulse the oats until they resemble coarse meal.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda, baking powder and salt until well combined and then set the bowl aside.
In a medium bowl, whisk together the brown sugar, eggs, oil, lemon zest and vanilla until well blended.
Add the sugar/egg mixture to the flour mixture and stir until just blended and then gently stir in the blueberries.
Divide the batter equally among the prepared muffin cups of the muffin pan.
Bake in the preheated oven until the tops are golden and a toothpick inserted in the center comes out clean, about 18 to 23 minutes. When they are done, remove pan from the oven and let muffins cool in the pan on a wire rack for 5 minutes, then transfer them out of the pan and onto a wire rack to cool.
Source: Adapted from 750 Best Muffin Recipes: Everything from breakfast classics to gluten-free, vegan and coffeehouse favorites
Variations
VARIATION 1: Instead of the sugar use 1/2 cup real maple syrup and decrease buttermilk to 3/4 cup.
VARIATION 2: Instead of the buttermilk use stir together 3/4 cup low fat milk and 3/4 cup low-fat plain yogurt
VARIATION 3: Instead of whole wheat flour substitute barley flour or spelt flour
Whole Wheat Blueberry Muffin Recipe
Prep Time: 15 minutes
Bake Time: 30 minutes
Yield: 12 muffins
Ingredients
6 tablespoons butter
3/4 cup sugar
2 large eggs
2 cups whole wheat pastry flour or white wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 to 2 cups (about 1 pint) blueberries, either fresh or frozen
1 tablespoon sugar mixed with 1/2 teaspoon cinnamon for sprinkling on top (optional)
Recipe Instructions
Preheat your oven to 375°F. Grease 12 muffin cups generously; a vegetable oil pan spray works well.
In a large mixing bowl, cream together the butter and sugar until they’re light and fluffy. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the creamed mixture, and beat well. Stir in the milk and vanilla. mixing only until smooth. Quickly stir in the berries. (Note: frozen berries will probably turn your muffins blue, while fresh will keep the cake part golden.)
Evenly distribute the batter among the muffin cups. Sprinkle with the cinnamon sugar mixture, if using.
Bake the muffins until they’re light golden brown and a toothpick inserted comes out clean, 25 to 30 minutes. Remove them from the oven, and place the pan on a rack to cool for 10 minutes. These muffins are very tender, and if they don’t cool long enough, they’ll crumble when you try to remove them from the pan. After 10 minutes, run a knife around the edge of one muffin, and try to lift it out of the pan. If the muffin lifts out of the pan without crumbling, remove all of the muffins and cool them completely on a wire rack. If the muffin sticks or the top peels off, allow them to cool an additional 10 minutes, then try again.
Nutritional estimates per serving (1 muffin): 202 calories, 7.1 grams fat, 4 grams protein, 18 grams complex carbohydrates, 13 grams sugar, 1 gram fiber
Skinny Girl Blueberry Muffins Recipe
Prep Time: 15 minutes
Bake Time: 20 minutes
Yield: 6 to 8 muffins
This great easy healthy recipe for blueberry muffins comes, from Skinny Girl, Bethenny Frankel. It calls for oat flour. You can make oat flour by pulsing rolled oats in a blender or food processor until they are the texture of flour. Oat flour is a great alternative to whole wheat flour because it’s gluten free. This recipe is also egg free so it’s appropriate for vegans. It calls for soy milk but I prefer to use coconut milk or rice milk.
Ingredients
1-1/4 cups oat flour
3/4 cup raw sugar
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soy milk
2 tablespoons canola oil
1 teaspoon vanilla
3/4 cup fresh blueberries
Recipe Instructions
Preheat your oven to 350 degrees F. Line your 6 to 8 of you muffin pan cups with paper liners.
In a bowl combine the flour, sugar, baking powder and salt until well blended. In another bowl, combine the soy milk, oil and vanilla extract.
Add the milk mixture to the flour mixture and mix just until combined. Stir in the blueberries.
Using an ice-cream scoop distribute the batter evenly among 6 to 8 lined muffin cups. Bake for 20 minutes, rotating the pan after 10 minutes so they cook evenly. When done the muffin tops should be firm to the touch. Remove from the oven and let them cool in the pan set on a wire rack for at least 15 minutes. Remove them from the pan and transfer them to a wire rack to cool completely or enjoy them warm.
Mini Healthy Blueberry Muffins Recipe
Prep Time: 15 minutes
Bake Time: 12 minutes
Yield: 12 mini muffins
These little muffins are great for satisfying your muffin cravings without packing on the pounds.
Ingredients
1/4 cup old fashioned oats
1/2 cup orange juice
1 large egg
1 tablespoon canola oil
1/2 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup fresh or frozen blueberries
Recipe Instructions
Preheat your oven to 375 degrees. Line 12 cups of a mini muffin pan with paper liners.
In a small bowl combine the oats, orange juice, egg and oil. In another bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended. Stir the oat mixture into the flour mixture until just combined. Gently stir in the blueberries.
Divide the batter evenly among the prepared mini muffin cups.
Bake until golden and a toothpick inserted in teh center of a muffin comes out clean, 10 to 12 minutes. Remove from the oven and cool in the pan on a wire rack for 3 minutes and then transfer to wire rack to cool completely or serve warm.
Nutritional estimates per serving (1 mini muffin): 55 calories, 2 grams fat, 3 grams sugar
More Healthy Muffin Recipe for Breakfast and Beyond
4 Easy Healthy Bran Muffin Recipes
3 Easy Healthy Banana Muffin Recipes
Healthy Whole Wheat Apple & Applesauce Muffins Recipes
Healthy Pumpkin Muffins
