Cooking and Serving: 35 minutes | 12 muffins
Ingredients
Why you’ll love these muffins | What you’ll need | How to make healthy blueberry muffins
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 12 muffins
Ingredients
Why you’ll love these muffins
What you’ll need
How to make healthy blueberry muffins
Expert tips
Ingredient substitutions
Healthy Blueberry Muffins Recipe
Instructions
HOW TO MAKE HEALTHY BLUEBERRY MUFFINS
Prep the oven and pan. Preheat to 375°F. Line a 12-cup muffin tin with liners.
Blend oats and sugar. Grind the oats into flour, add the coconut sugar, and.
blend again until fine.
Mix dry ingredients. In a large bowl, whisk together the oat flour, baking.
powder, baking soda, and salt.
Add wet ingredients. Add applesauce, yogurt, eggs, and vanilla. Mix just.
Toss blueberries in starch. Coat blueberries with cornstarch, then gently.
fold into the batter.
large round metal mixing bowl with light brown powder with large wire whisk.
round metal mixing bowl with light brown powder with large wire whisk.
same bowl with white Greek yogurt, yellow beaten eggs, brown vanilla extract.
liquids on top of dry ingredients.
bowl with white Greek yogurt, yellow beaten eggs, brown vanilla extract liquids.
on top of dry ingredients.
Same mixing bowl with soft light brown raw batter with fresh blueberries on top.
covered in white cornstarch with a black silicone spatula.
mixing bowl with soft light brown raw batter with fresh blueberries on top.
covered in white cornstarch with a black silicone spatula.
Fill and top. Divide the thick batter evenly among the muffin cups. Add a few.
extra berries on top if you’d like.
Bake. Bake at 375°F for 5 minutes, then reduce to 325°F and bake 13–15.
Cool. Let cool in the tin for 10 minutes, then transfer to a rack.
Gray Circulon brand standard 12-cup muffin tin with brown liners in each well.
filled with light brown raw muffin batter with visible blueberries.
Circulon brand standard 12-cup muffin tin with brown liners in each well filled.
with light brown raw muffin batter with visible blueberries.
same Circulon muffin tin with baked muffins in a haphazard pile on top, with.
some muffins still in the wells they were baked in.
Circulon muffin tin with baked muffins in a haphazard pile on top, with some.
muffins still in the wells they were baked in.
EXPERT TIPS
Use room temperature ingredients. Cold applesauce or yogurt can cause the batter.
to clump. Let them sit out first for even mixing.
Don’t defrost frozen blueberries. Use them straight from the freezer to avoid.
bleeding color into the batter.
Toss berries in starch. A light coating of cornstarch helps keep them from.
sinking to the bottom of the muffins.
Grease the muffin liners. Lowfat muffins tend to stick—spray liners lightly for.
Avoid overmixing. Oat flour can get tough when overworked. Mix just until.
Want a softer crumb? Swap 25g of the oat flour for cornstarch for fluffier.
Raw batter for healthy blueberry muffins in a bowl.
batter for healthy blueberry muffins in a bowl.
INGREDIENT SUBSTITUTIONS
Dairy-free: Use a nondairy Greek-style yogurt or dairy-free sour cream. If using.
regular nondairy yogurt, strain it first so it’s thick like Greek yogurt.
Egg-free: Replace each egg with a chia egg (1 tbsp ground white chia + 1 tbsp.
warm water, mixed and gelled). Flax eggs will work but may add more flavor.
No applesauce: For a different flavor, try my gluten free English muffins.
and banana oatmeal muffins.
is key here for moisture and structure.
Oat-free: Sub quinoa flakes (delicate, but still work well.
No blueberries: Use chopped strawberries, raspberries, or small frozen mixed.
berries—just don’t defrost them first.
No coconut sugar: Use light brown sugar instead. A brown sugar replacement like.
Truvia or Splenda brown sugar also works.
pile of light brown muffins with blueberries in a dark gray round dish with.
fluted edges with some fresh whole blueberries around the muffins, and one.
muffin with a bite taken revealing baked bright berries inside.
of light brown muffins with blueberries in a dark gray round dish with fluted.
edges with some fresh whole blueberries around the muffins, and one muffin with.
a bite taken revealing baked bright berries inside.
HEALTHY BLUEBERRY MUFFINS RECIPE
Prep Time: 15 minutes mins.
Cook Time: 20 minutes mins.
Resting time: 5 minutes mins.
Total Time: 40 minutes mins.
closeup image of healthy blueberry muffin with one bite taken still sitting.
loosely in brown muffin liner on top of other muffins.
image of healthy blueberry muffin with one bite taken still sitting loosely in.
brown muffin liner on top of other muffins.
Healthy blueberry muffins that are soft, naturally sweet, and full of juicy.
berries. Made with oat flour, yogurt, and applesauce—no refined sugar, butter,.
EQUIPMENT
Blender or food processor.
INGREDIENTS
2 ¼ cups (225 g) old fashioned rolled oats, (gluten free if necessary) (or.
225 grams store-bought oat flour).
½ cup (80 g) granulated coconut palm sugar, (or light brown sugar).
1 ½ teaspoons baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
1 cup (240 g) smooth applesauce, at room temperature.
½ cup (114 g) plain Greek-style yogurt, (preferably 2% or whole milk) at.
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten.
1 teaspoon pure vanilla extract.
6 ounces fresh or frozen blueberries, plus more for on top (optional).
2 teaspoons (6 g) cornstarch, for tossing with blueberries.
Preheat oven to 375°F. Line a 12-cup muffin tin with liners and spray lightly.
In a blender or food processor, grind oats into a fine flour. Add coconut.
sugar and blend again.
In a large bowl, whisk together oat flour, sugar, baking powder, baking soda,.
Add applesauce, yogurt, eggs, and vanilla. Stir just until combined.
Toss blueberries with cornstarch, then fold into the batter gently.
Let the batter sit briefly to thicken. Divide evenly among muffin cups and.
top with extra berries, if desired.
Bake at 375°F for 5 minutes, then reduce to 325°F and bake 13–15 minutes.
more. The muffins are done when the tops are nicely domed, and they spring.
back when pressed gently with a finger.
Cool in the pan for 10 minutes, then transfer to a wire rack.
INGREDIENTS
2 ¼ cups (225 g) old fashioned rolled oats, (gluten free if necessary) (or.
225 grams store-bought oat flour).
½ cup (80 g) granulated coconut palm sugar, (or light brown sugar).
1 ½ teaspoons baking powder.
½ teaspoon baking soda.
¼ teaspoon kosher salt.
1 cup (240 g) smooth applesauce, at room temperature.
½ cup (114 g) plain Greek-style yogurt, (preferably 2% or whole milk) at.
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten.
1 teaspoon pure vanilla extract.
6 ounces fresh or frozen blueberries, plus more for on top (optional).
2 teaspoons (6 g) cornstarch, for tossing with blueberries.
Preheat oven to 375°F. Line a 12-cup muffin tin with liners and spray lightly.
In a blender or food processor, grind oats into a fine flour. Add coconut.
sugar and blend again.
In a large bowl, whisk together oat flour, sugar, baking powder, baking soda,.
Add applesauce, yogurt, eggs, and vanilla. Stir just until combined.
Toss blueberries with cornstarch, then fold into the batter gently.
Let the batter sit briefly to thicken. Divide evenly among muffin cups and.
top with extra berries, if desired.
Bake at 375°F for 5 minutes, then reduce to 325°F and bake 13–15 minutes.
more. The muffins are done when the tops are nicely domed, and they spring.
back when pressed gently with a finger.
Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
Nutrition information.
The approximate nutrition information does not include any (optional) additional
blueberries beyond the 6 ounces specifically called for in the recipe.
Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 176mg | Potassium: 92mg | Fiber:
2g | Sugar: 8g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Store muffins at room temperature in an airtight container or wrapped
individually. They stay fresh for about 2 days. Avoid the refrigerator, which
dries out baked goods.
Place cooled muffins in a single layer on a baking sheet to freeze. Once solid,
transfer to a zip-top bag. Freeze for up to 2 months.
To defrost and refresh:
Let thaw at room temperature for 30 minutes, or microwave for 25 seconds. For a
warm muffin with a soft top, sprinkle lightly with water and heat in a toaster
oven at 300°F for 5 minutes.
Can I use store-bought oat flour?
Can I make mini muffins?
Yes! Use mini muffin liners, grease them, and bake at 375°F for 3 minutes, then
325°F for about 10 minutes more.
Can I use frozen blueberries?
Definitely. Don’t defrost them first—they’ll hold their shape better and won’t
discolor the batter as much.
Can I double the recipe?
Yes—click “2X” in the recipe card or double the ingredients manually. Bake in
two muffin tins as directed.
Can I skip the yogurt?
Use an equal amount of sour cream, dairy or nondairy. If using plain yogurt,
strain it first until thick like Greek yogurt.
A close up of a healthy blueberry muffin broken in half
close up of a healthy blueberry muffin broken in half
Image of a muffin tin with healthy blueberry muffins.
of a muffin tin with healthy blueberry muffins.
Healthy blueberry muffin ingredients, batter raw in muffin tin, baked in tin and
blueberry muffin ingredients, batter raw in muffin tin, baked in tin and baked
Closeup image of broken blueberry muffin and overhead image of broken blueberry
muffin with more blueberries
image of broken blueberry muffin and overhead image of broken blueberry muffin
with more blueberries