Healthy Blueberry Muffins

by admin baking

These healthy blueberry muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack! Plus they freeze well!

*Originally published June 2014. Photos and post updated June 2018*

Hi Friends!

It’s hard to believe it’s been almost exactly 4 years since I shared these Healthy Blueberry Muffins with you guys. They’re still a favorite around here and I recently tested a dairy-free version so I wanted to bring them back into the spotlight again! Something you may not know about me… I spent my summers in high school and college working for a woman who owned her own landscaping company. The hours were long – we worked from 6AM to 4PM, but the pay was great and I got to work with all my closest friends. My boss was, in a word, wild. In a few other words – eccentric, unconventional and a little kooky. But she had a good heart.

From Scratch Blueberry Muffins

 

She would leave frozen Gatorade for the trash men every week when then temperatures climbed above 100 degrees, she started everyone who worked for her at $12/hr and gave us all a $1/hr raise for every summer we came back, and if we were working on a particularly hard job, she’d give us her credit card and send us to the local grocery store to cool down and buy freshly baked muffins. And they had blueberry muffins to die for! Muffin days were the best days. 

Thus, the reason for this post. I’ve made a lot of blueberry muffins in my day and these that I’m about to share with you might be the best batch yet.

Streusel For Blueberry Muffins

Let’s talk about them. They’re big & fluffy, packed with blueberries and not overly sweet. In these blueberry muffins yoghurt (yogurt) is used to keep the blueberry muffins moist. And I always add a sprinkle of sugar on top because it’s a quick and easy way to add a little sweetness in every bite. However, you could also add a streusel topping. It’s a little bit more work but mixing some cold butter, brown sugar and oats together and sprinkling on top would be delightful!

Frozen Blueberries in Muffins

If you don’t have fresh blueberries, you can use frozen. A good trick is to toss them in about a tablespoon of flour before mixing into the batter. If you pick blueberries in the summer, or even when you see them on sale at the store, stock up and freeze them. They’re great for baking!

Here’s the recipe:

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Healthy Blueberry Muffins

Print Recipe

★★★★★

4.9 from 14 reviews

These Blueberry Muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack!

  • Author: Lindsay
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: Makes 8 muffins 1x

Ingredients

Scale

  • 2 Tablespoons melted butter (or oil)
  • 1 egg
  • 2/3 cup plain yogurt (or non-dairy milk)
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 3/4 cup white whole wheat flour
  • 3/4 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2/3 cup fresh blueberries
  • Sugar for sprinkling (optional)

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix together butter,  egg, yogurt, vanilla and sugar until well combined.
  3. Add flour, oats, baking powder, baking soda and cinnamon and stir until just combined.
  4. Gently mix in berries.
  5. Scoop in greased or lined muffin tins. Fill the tins most of the way full – you should get 7-8 muffins.
  6. Press a few berries into the top of each muffin (if desired) and sprinkle lightly with sugar.
  7. Bake for 25 minutes or until a toothpick inserted into the center comes out clean

Notes

Feel free to use frozen blueberries instead – just toss in a little flour before mixing them in!

Use oil and non-dairy milk to make them dairy-free.

Did you make this recipe?

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3.2.2708

Saving a few blueberries to press into the top of each one makes them look extra fancy…and sprinkling with just a pinch of sugar on top is crucial, in my opinion!

This recipe makes 7-8 large muffins. They’re very moist, so I store them loosely covered instead of sealing them in an airtight container. If you aren’t going to eat them within a couple of days, I’d recommend storing them in the fridge. But let’s be honest…they’re probably not going to last that long!

 

A few other notes:

  • If you’re looking specifically for cornbread muffins with blueberries, you can use my Cranberry Corn Muffins and swap blueberries and bam! Corn muffins with blueberries!
  • If you want paleo blueberry muffins, try these Almond Flour Blueberry Muffins from my friend Ashley at Fit Mitten Kitchen.
  • Want vegan blueberry muffins? Try The Best Vegan Blueberry Muffins from Jessica in the Kitchen or these Vegan Blueberry Muffins from Eating Bird Food.

Enjoy!
–Lindsay–

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