You won't believe these Blueberry Muffins are actually healthy! Made with 100% whole wheat flour and bursting with blueberries, these Whole Wheat Blueberry muffins are tender, moist, and perfectly sweet.
This recipe for Whole Wheat Blueberry Muffins is proof that whole wheat baked goods do not need to be dry or taste like cardboard. Nor does a muffin need to be loaded with refined sugar to actually taste good.
Instead of being made with refined flour, copious amounts of oil, and loaded with added sugar, these blueberry muffins have been given a healthy make-over, yet they are still bakery soft and perfectly sweet.
Thanks to the combination of applesauce and oil, the crumb on the blueberry muffins remain tender and delicate, even though they are made with 100% whole wheat flour. And instead of being loaded with refined sugar, these healthy blueberry muffins are naturally sweetened with maple syrup, which pairs beautifully with the flavor of the blueberries.
More importantly, these Whole Wheat Blueberry Muffins are bursting with plump, juicy blueberries and taste good--REALLY good!
Key Notes on Ingredients
- Blueberries: You can use fresh or frozen blueberries for this blueberry muffin recipe. 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: This is a recipe for Whole Wheat Blueberry Muffins, so obviously, they have been designed to be made with whole wheat flour. However, I have tested this recipe with whole white wheat, ivory wheat, and all-purpose flour and they all work in place of whole wheat flour.
- 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: Pure maple syrup is the perfect natural sweetener, as the flavor compliments the blueberries' natural flavor. Feel free to use honey in place of the maple syrup if desired.
- Applesauce: Be sure to use unsweetened applesauce, not sweetened applesauce, to further control the added sugars. The applesauce 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 it 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 muffins 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 helps the blueberries not sink to the bottom of the muffins so that every bite has a burst of blueberry flavor.
- 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.
- Pour ¼ cup blueberry muffin batter into each muffin liner. A great tip is to use an ice cream scoop or a ¼ 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 consumed 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 to 5 days or freeze for up to 3 months. Defrost in the 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
- Peanut Butter Banana Muffins
- Healthy Pumpkin Muffins
- Healthy Chocolate Zucchini Muffins
- Healthy Chocolate Chip Muffins
If you tried this recipe for Healthy Blueberry Muffins, I would love to hear from you! Please leave a comment and review below.
Healthy Blueberry Muffins
- 2 cups whole wheat flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups blueberries washed and dried
- 2 eggs see note for egg-free recipe
- 1 teaspoon pure vanilla extract
- ½ cup melted and cooled coconut oil or canola oil
- ½ 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.
- In a separate small bowl, whisk 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. Fold the wet and dry ingredients together until the flour is fully moistened, but do not overmix.
- Scoop about ¼ cup of the batter into the prepared muffin tray.
- Bake for 22-25 minutes or until batter is set and toothpick comes out clean.
- Cool muffins on a cooling rack for 20 minutes and then remove them from the muffin tin. Serve or cool completely before storing.