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.
Just like my recipes for Pumpkin Muffins, Chocolate Zucchini Muffins, and Peanut Butter Banana Muffins, this recipe for Blueberry muffins has been given a healthy make-over, yet are still bakery soft and perfectly sweet.
what makes these blueberry muffins healthy
- Whole Grain. This recipe for blueberry muffins calls for using whole wheat flour, which is full of whole grains and fiber.
- No Refined Sugar. Instead of using granulated sugar, these muffins are naturally sweetened with maple syrup, which pairs beautifully with the flavor of the blueberries.
- Very Little Oil is Used. Instead of copious amounts of oil or butter, these blueberry muffins only contain a small amount of oil, combined with applesauce to keep the crumb on the muffin tender and delicate, even though they are made with 100% whole wheat flour.
- Bursting with Blueberries. Blueberries are high in antioxidants, fiber, and most importantly, sweet flavor.
Notes on the Healthier Ingredients
- Blueberries: You can use fresh or frozen blueberries in this blueberry muffin recipe.
- Flour: To keep this a Whole Wheat Blueberry Muffin recipe, I have designed this recipe to work with whole wheat flour. That said, I have tested this recipe using whole white wheat flour, all-purpose flour, and even a 1:1 gluten-free flour blend, and all options produce a delicious blueberry muffin.
- 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, as 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 maple syrup if desired.
- Applesauce: 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. Be sure to use unsweetened applesauce, not sweetened applesauce, to keep the muffins free from refined sugars.
Tips for Making Healthy Blueberry Muffins
This recipe for healthy blueberry muffins comes together easily, and you will find detailed instructions in my recipe card. However, I do want to walk you through a few expert tips to ensure your blueberry muffins turn out fluffy, moist, and delicious.
Tip #1: Use silicone muffin tin liners. I love to use silicone muffin liners when making homemade muffins. They are not only reusable, but there the batter does not stick to the liner, as it does if you were to use a paper muffin liner, meaning more muffin for you to enjoy! Feel free to use butter or coconut oil to grease the muffin tin if you don't want to use liners.
Tip #2: Add the blueberries to the dry ingredients. After whisking together the dry ingredients together, add blueberries directly to the flour mixture and toss them in the flour to coat. This helps the blueberries not sink to the bottom of the muffins so that every bite has a burst of blueberry flavor.
Tip #3. Don't overmix the muffin batter. Add the wet ingredients to the dry ingredients and fold the ingredients together using a wooden spoon or spatula until JUST combined and the flour is fully moistened. You don't want to over-mix, as this will activate the gluten and result in dense, tough muffins.
Tip #4: Use an ice cream scoop to keep muffins even in size. You want to fill each muffin cup with about ¼ cup of the blueberry muffin batter. I love using an ice cream scoop to do this as it is a mess-free way to dish out the batter.
Tip#5: Bake until muffins are just set. You want to bake the muffins until the tops of the muffins are puffed up and set. Overbaking the muffins will result in dried-out blueberry muffins.
How to Store Blueberry Muffins
It is important to note that because these whole wheat blueberry muffins are made with whole grains and no preservatives, it is best to refrigerate or freeze them, if not consumed within 2 days, rather than storing the muffins at room temperature.
Before storing, allow the 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.
More Healthy Muffin Recipes
- Healthy Carrot Cake Muffins
- Peanut Butter Banana Muffins
- Whole Wheat Pumpkin Muffins
- Pumpkin Banana Muffins
- Chocolate Zucchini Muffins
- Chocolate Chip Oatmeal Muffins
If you tried this recipe for Healthy Blueberry Muffins, I would love to hear from you! Please leave a comment and review below.
Whole Wheat Blueberry Muffins
Ingredients
- 2 cups whole wheat flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ cups blueberries washed and dried
- 2 large eggs see note for egg-free recipe
- 1 teaspoon pure vanilla extract
- ½ cup melted and cooled coconut oil or canola oil
- ½ cup pure maple syrup or honey
- 1 cup unsweetened applesauce
Instructions
- Heat oven to 350℉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 the muffins on a cooling rack for 10-20 minutes and then remove the muffins from the muffin tin. Serve or cool completely before storing.
Lisa Butts
I love finding healthy baked good recipes! This is a tasty recipe and easy to make too. I was short on applesauce, so I used non-fat Greek yogurt to make up the rest. It worked just fine.
Kristen Chidsey
Thanks for sharing your modification, Lisa! And taking the time to leave a review. I appreciate it!