Healthy Blueberry Muffins
These Healthy Blueberry Muffins are loaded with rolled oats and whole-grain flour for a muffin that is super healthy and delicious! They are a great snack to pack for traveling and work well as a breakfast on-the-go. Easily made ahead and frozen, too!
I do love a good muffin recipe. But what sets this muffin recipe apart from others? Well, these are the best healthy muffins..for a few reasons!
The combination of rolled oats, whole-grain flour and coconut sugar for muffins that are filled with fibre and have an incredible flavour and texture!
These muffins are also dairy-free and can easily be made gluten-free using a 1-1 gluten-free flour blend. I do my best to make most of my recipes dairy-free and gluten-free, especially when baking. See my Lemon Poppyseed Muffins and Chocolate Chip Zucchini Bread recipes for proof!
Why you’ll love this recipe
- They’re filled with delicious blueberries, so you get that blueberry flavour in every bite.
- The batter is thick so your blueberries won’t sink to the bottom. (Plus, an extra trick to keep them from sinking!)
- The rolled oats give these muffins a hearty chewiness while keeping them light and fluffy.
- All of the ingredients in this recipe make a muffin that is high in fibre, protein and whole grains, so they make a super healthy breakfast!
Is it better to use fresh or frozen blueberries for muffins?
I prefer to use fresh blueberries, but both will work!
Fresh blueberries tend to have a stronger flavour, so they will give you a better tasting muffin with more of that rich blueberry taste. But, if blueberries aren’t in season – go for frozen!
If using frozen blueberries, make sure to add them into the muffins frozen, no need to defrost them! If you do, the blueberries will be too watery and won’t hold together well in the muffins.
How to make healthy blueberry muffins
Mix the dry ingredients together in a bowl, then add the blueberries and toss in the dry mixture.
Mix the wet ingredients together in a bowl, then add the wet ingredients to the dry ingredients and mix until combined.
Spoon the batter into your muffin pan lined with muffin liners so each mould is 3/4 of the way full.
Bake at 400 degrees F for 18-20 minutes .
Tips for making this recipe perfectly
- Use blueberries that are slightly firm. If your blueberries are mushy, they will fall apart in the batter and you’ll end up with blue muffins.
- Make sure to toss the blueberries in with the dry ingredients before adding the wet ingredients! This will coat the blueberries in the flour mixture, and it will help prevent the blueberries from sinking to the bottom.
- If using frozen blueberries, don’t defrost them. Add them right in frozen!
- Rolled oats will give these muffins a delicious texture. You can use quick oats too, but you won’t get the same chewy and rich texture.
- If making a gluten-free version of these muffins, make sure to use a 1-1 gluten-free flour blend that can be equally substituted for Spelt flour.
More blueberry recipes to tryPrint
- 2 cups rolled oats (gluten-free if needed)
- 1 1/2 cups whole-grain spelt flour (can sub 1–1 gluten-free flour)
- 2/3 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 cup blueberries, rinsed and dried
- 1 cup oat milk (can sub any plant-based milk)
- 1/3 cup coconut oil, melted and cooled. (can sub any neutral tasting oil)
- 2 eggs
- Preheat the oven to 400 degrees F and line a muffin pan with muffin liners.
- Mix all the dry ingredients together in a large bowl.
- Mix in the blueberries, coating them with the flour mixture. (This will help prevent them from bursting in the oven and sinking in the muffins.)
- Whisk all the wet ingredients together in a bowl until combined.
- Fold the wet ingredients into the dry just until combined.
- Fill each muffin mold 3/4 of the way full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
Use blueberries that are slightly firm for best results. Mushy blueberries will fall apart in the batter.
Make sure to mix the blueberries in with the dry ingredients before adding the wet ingredients. This will help prevent the blueberries from sinking to the bottom.
If using frozen blueberries, don’t defrost them. Add them in frozen.
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 110mg
- Fat: 7.5g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 3.5
- Protein: 5g
Keywords: healthy blueberry muffins, oatmeal blueberry muffins, whole-grain muffins
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