You won’t believe these Blueberry Muffins are actually healthy! Packed with whole grains and bursting with fresh blueberries, these Whole Wheat Blueberry muffins are tender, moist, and perfectly sweet.
This recipe for Blueberry Muffins is proof that whole wheat baked goods do not need to be dry or taste like cardboard. Without being packed with added sugars or copious amounts of oil, these muffins bake up soft and fluffy and are full of blueberry flavor. They make a perfect afternoon treat or wholesome addition to any breakfast.
Blueberry Muffins are one of my absolute favorite muffins ever.
However, most blueberry muffins are loaded with refined sugars–many have as much, if not more than a piece of cake!!! This recipe for blueberry muffins is actually good for you–but don’t worry, it still tastes decadent.
Instead of being loaded with refined sugar, these muffins are naturally sweetened. They are also made with 100% whole wheat flour, which adds fiber and nutrients. But bottom line, these muffins are GOOD—really good!
They are moist, have a tender crumb, and are bursting with plump, juicy blueberries.
Key Notes on Ingredients
- Blueberries: You can use fresh or frozen blueberries. The frozen berries should be added into the batter still FROZEN, but note that they will bleed into the batter more, creating a “blue” tinge to the muffins.
- Flour: Whole white wheat, ivory wheat, and whole wheat flour all work perfectly for these blueberry muffins. Of course, all-purpose flour was as well, but it does offer the same nutrients as the whole grain varieties.
- Coconut Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins. It gives these muffins a bakery-quality taste and a slightly nutty flavor.
- Maple Syrup: The maple syrup is the perfect natural sweetener for these muffins. You can use honey if desired, but maple syrup lends the best flavor to the muffins.
- Applesauce: I use unsweetened applesauce in this muffin batter for 2 reasons. It cuts down on the amount of oil that is needed to be added to the batter and helps to naturally sweeten the muffins.
How to Make Blueberry Muffins
- Prepare a muffin tin by lining with muffin liners or greasing well. I love to use silicone muffin tin liners. There is NO sticky of the batter to a paper liner–meaning more muffin to enjoy!
- Mix together dry ingredients in a large mixing bowl. Be sure to whisk or sift the dry ingredients well to get rid of any clumps of baking soda or baking powder. No one wants to bite into that!
- Add blueberries to dry ingredients and toss to coat blueberries in flour mixture. This PRO TIP helps the blueberries to not sink to the bottom of the muffins.
- In a separate small mixing bowl, whisk together the eggs, applesauce, vanilla extract and oil.
- Add the wet ingredients to the dry ingredients and mix until JUST combined. Do not over mix, or your muffins may become dense and tough. The batter should be about the consistency of thicker pancake batter, so a bit looser than traditional muffin batter.
- Pour 1/4 cup blueberry muffin batter into each muffin liner. A great tip is to use an ice cream scoop or a 1/4 cup measuring cup to keep all the muffins the same size.
- Top each muffin with a few additional blueberries if desired.
- Bake until muffins are just set.
- Remove from oven and let cool in muffin tin for 10 minutes.
- Remove from muffin tin and allow to cool completely.
How to Store Blueberry Muffins
It is important to note that because these muffins are made with whole grains and no preservatives, it is best to refrigerate or freeze them, if not consuming within 2 days.
Before storing, allow muffins to cool completely. Transfer to an airtight container or freezer-safe bag. Store in the refrigerator for up 5 days or freeze up to 3 months. Defrost in fridge overnight, or warm in the microwave for 1-2 minutes to heat before serving.
My family devours these muffins quickly, so I rarely have leftovers to freeze unless I make a double batch. Which is a great thing to note–it is ALWAYS a good idea to double this recipe to have muffins to enjoy whenever the craving strikes.
More Healthy Muffin Recipes
- Healthy Carrot Cake Muffins
- Whole Wheat Cheesy Cornbread Muffins
- Healthy Pumpkin Muffins
- Healthy Chocolate Zucchini Muffins
Healthy Blueberry Muffins
- 2 cups whole wheat flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups blueberries washed and dried
- 2 eggs see note for egg-free recipe
- 1 teaspoon pure vanilla extract
- ¼ cup coconut oil melted
- 1/3 cup maple syrup or honey
- 1 cup unsweetened applesauce
- Heat oven to 350 degrees F and line a 12 cup muffin tin with muffin liners or grease well.
- In a large bowl whisk the flour, salt, baking powder, and baking soda together.
- Add the blueberries and toss to coat with flour.
- Mix together the eggs, vanilla, oil, maple syrup, and applesauce together until combined.
- Make a well in the center of the flour mixture and pour in the wet ingredients and combine. Do not overmix.
- Scoop about 1/4 cup of the batter into the prepared muffin tray.
- Bake for 22 minutes or until batter is set and toothpick comes out clean.
- Cool muffins on a cooling rack for 20 minutes and then remove from muffin tin. Serve or cool completely before storing.
- Refrigerate cooled muffins for up to 5 days or freeze the muffins for up to 3 months.
- Whole white wheat, ivory wheat, and whole wheat flour all work perfectly for these blueberry muffins.
- To make Egg Free and Vegan-Friendly Blueberry Muffins replace eggs with flax eggs. For this recipe, you would need to mix together 2 tablespoons ground flaxseed with 1/3 cup water and let sit for 15 minutes.
- Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins. It gives these muffins a bakery-quality taste and a slightly nutty flavor.