How to make non fat blueberry muffins

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 97

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You can add a ray of sunshine to any morning with a Lemon Blueberry Muffin in hand! With a crunchy, sugar-crusted topping, and a fluffy interior bounding with citrusy lemon flavor and fresh blueberries, this is a bakery-quality muffin you can easily make at home!

So, grab yourself a steamy beverage and kick off the day with your new favorite breakfast treat in hand…or not. Cause these muffins are make-ahead and handheld, meaning they’re perfect for getting you out of the door before that weekday chaos has a chance to set in!

Oh, yes: Lemon Blueberry Muffins are indeed a mother’s best friend. They stay fresh for days and they’re mucho freezer-friendly. Plus, it’s a breakfast the whole family can get down with. A complaint free morning…maybe that’s actually a mother’s best friend.

Want more make-ahead blueberry treats in your life? Try these easy Blueberry Crumble Bars next!

HOW TO MAKE LEMON BLUEBERRY MUFFINS

1. Prep — Wash and dry the blueberries, add them to a bowl and toss them with a tablespoon of flour. Prepare the muffin tin by adding the liners and spraying the pan (and the liners) with nonstick cooking spray. Also, have a rack placed in the center of the oven and make sure it is preheating to 375°F before you begin mixing the batter.
2. Whisk Dry Ingredients – Whisk together the flour, baking powder, and salt in a medium-sized mixing bowl.
3. Whisk Wet Ingredients – Whisk together the sugar, egg, lemon juice, and vanilla in a large mixing bowl.
4. Combine and Add Buttermilk – Add the dry ingredients to the wet ingredients, alternating with the buttermilk. This means the dry ingredients will be added in three separate additions and the buttermilk in two. Don’t overmix! Stop as soon as no more flour is showing.
5. Fold – Very gently, fold in the blueberries, preferably using a silicone spatula. Take extra care not to break up the blueberries if you can!
6. Bake – Add the Lemon Blueberry Muffin batter to the prepared tin, filling it about three-quarters of the way full. Sprinkle the tops with granulated sugar and bake for 28-30 minutes, just until golden and springy to the touch!

WHAT YOU’LL NEED:

To make a stellar batch of muffins from scratch, you’ll need to have a few standard kitchen items handy. No need to pull out any heavy machinery, you can leave the stand mixers and even the handheld mixers behind. A whisk and a light hand will go far when it comes to baking up tender, pillowy soft interior!

Here’s what you’ll need to whip up these Lemon Blueberry Muffins!

• Muffin Tin
• Muffin Liners
• Cooking Spray
• Small, Medium, and Large Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Silicone Spatula

INGREDIENTS

• Fresh Blueberries
• All-Purpose Flour
• Granulated Sugar
• Baking Powder
• Unsalted Butter
• Salt
• Egg
• Lemon Zest and Juice
• Pure Vanilla Extract
• Buttermilk

CAN I USE FROZEN BLUEBERRIES?

If you can’t get your hands on fresh blueberries or just happen to have a stash of frozen ones in the freezer, you can absolutely use them in this recipe. Just take note, frozen berries will have a higher water content, which will likely affect the batter slightly.

Because of the extra water in the batter, you may find you need to bake Lemon Blueberry Muffins made with frozen blueberries for just a couple minutes longer.

HOW TO STORE LEMON BLUEBERRY MUFFINS

You can leave the muffins out at room temperature, but eat them up within 3 days for peak freshness. If you’d like to preserve them beyond this time period, freeze them! They are great for on-the-go kind of mornings and the perfect make-ahead breakfast for little ones and grown-ups alike!

To freeze Lemon Blueberry Muffins, allow them to cool to room temperature, then place them in a freezer-safe gallon-sized ziplock bag. Remove as much air as possible, seal, and freeze. Eat within 3 months for best quality.

THEY’RE GREAT FOR OVERNIGHT COMPANY!

I also love having a batch of muffins stashed in the freezer when we have overnight company staying with us. Just before bed, I’ll pull the muffins from the freezer and place them inside of a covered cake stand. The muffins will thaw at room temperature overnight, and no matter who wakes up first, a breakfast treat is there, ready for the taking! You can do this with any muffin recipe!

Home » Breakfast » Butter blueberry muffins

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Breakfast favorite! Delicious easy homemade butter blueberry muffins that are ready in 35 minutes!

A bit crunchy on the outside and moist inside, yum! Family favorite, classic blueberry muffin recipe will not leave you disappointed.

The recipe is easy and very rewarding. My kids were helping me mixing all the ingredients, picking some blueberries and eating them ! So funny!

The blueberry season is not here yet , but last year i picked enough blueberries at the local u pick farm. I froze them in big batches and still have plenty for my baking!

Frozen blueberries fit perfectly here.

Homemade blueberry muffins are the best!

You cant compate store bought muffins to homemade blueberry muffins. They are so soft, moist and so easy to make!

Love muffins? Try these recipes

Use them as a breakfast treat( perfect with coffee!), kids lunchbox snack, add some whipped cream cheese on top and make them cupcakes! Any more ideas? Let me know in the comment section!

As you can see, making your own easy butter blueberry muffins is easy and even kids can make it( or help you wash dishes:). Try this recipe, it will take you just a little bit over 30 minutes!

Sharing is caring!

These delicious blueberry muffins are packed with fresh blueberries and baked to perfection. Enjoy this with a cup of coffee or a glass of milk for the ultimate breakfast meal.

I wanted to share a blueberry muffin recipe that didn’t include a crumble or coarse sugar topping. This recipe works and tastes great because the muffins rise nicely, are super moist, and perfectly sweetened. You can make 6 jumbo muffins or 12 regular sized muffins.

Ingredients

• All-Purpose Flour
• Blueberries – I used fresh but feel free to use frozen. If using frozen blueberries, do not thaw. That will cause the blueberries to bleed throughout the batter.
• Granulated Sugar
• Sour Cream
• Vegetable Oil
• Eggs – Please use room temperature eggs, it makes such a difference.
• Vanilla Extract
• Baking Powder
• Salt

How to Make

Start by lining a muffin pan with some cupcake liners and preheating your oven to 400 degrees F. Cream the sugar and eggs for about 4 minutes or until pale in color. Add the sour cream, vanilla extract, and vegetable oil. Mix until well incorporated. Coat the blueberries with 1 tbsp of flour and then add the baking powder and salt to the remaining flour. Add the flour mixture to the sugar mixture and mix for about 15 seconds. Do not overmix the batter. Fold in the blueberries and then using an ice cream scoop or spoon, fill the cupcake liners 3/4’s of the way with the muffin batter. Bake for 20-22 minutes until golden brown or until a toothpick inserted in the center comes out clean.

Can I Use Other Fruits Instead of Blueberries?

Yes, you may use any type of berry for this recipe, just make sure to coat the berries in flour so they don’t sink to the bottom of the batter.

Should I Eat These Cold or Hot?

You can enjoy these warm with some butter or at room temperature. They’re delicious either way.

Storage

Let the muffins cool completely before storing in a container. Not letting them cool enough, will cause the tops to become soggy and sticky. Place the muffins in an airtight container for up to 3-4 days. Freeze for up to 3 months.

If you enjoyed these buttery muffins then you will also enjoy these banana muffins and ham and cheese corn muffins! You can also find other delicious recipes and cooking tutorial videos on Youtube and Facebook.

You only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. We’ve been making these muffins for years and are always happy that we did. Jump to the Easy Blueberry Muffin Recipe or watch our quick recipe video to see how we make them.

Watch How We Make Blueberry Muffins

How to Make The Best Blueberry Muffins

These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown top. They are extra easy to make, too. For another spin on these muffins, try our lemon blueberry muffins recipe.

Blueberry Muffin Ingredients

Fresh or frozen blueberries work in this recipe. It’s tricky to find sweet fresh blueberries all year round. Thankfully, this doesn’t prevent us from getting our blueberry muffin fix! When using frozen blueberries, add them when they are still frozen.

We use all-purpose flour, but you can use 100% whole wheat flour or a combination of whole wheat and all-purpose flour. A gluten-free flour blend also works. Just keep in mind that changing the flour from all-purpose will affect the texture of the muffins slightly.

Granulated sugar helps to make the blueberry muffins flavorful and tender. You can swap for other sugars (brown sugar or coconut sugar, for example), but the texture of the bread will change slightly. I also love adding a sprinkle of sugar to the muffin tops just before baking, which turns into a crackly top.

Oil is my favorite fat to use when making these blueberry muffins. I usually use butter when baking since I love the flavor, but after testing these muffins with both oil and butter, we found that the oil made more tender muffins.

Milk is my go-to liquid for baking muffins, but if you are dairy-free, try homemade oat milk, unsweetened almond milk or coconut milk.

Egg provides structure and stability to the muffins. We use one egg. If you do not eat eggs, you can try using a flax egg instead.

Baking powder is our go-to leavener for these blueberry muffins.

Salt and vanilla extract add flavor to the bread and make them taste amazing.

How to Make Blueberry Muffins in Three Easy Steps

When you realize how easy these muffins are to make, you’ll want to make them over and over again.

1. Whisk flour, sugar, baking powder, and a little salt in a large bowl.
2. Add oil, an egg, milk, and vanilla extract then stir with a fork until blended.
3. Mix in the blueberries, divide the batter between muffin cups and bake.

How To Make Mini Blueberry Muffins

Our recipe can be used to make a variety of muffin sizes. Use our recipe to make the following:

• Eight big-topped, bakery size muffins
• Ten standard-size blueberry muffins
• Twenty to twenty-two mini blueberry muffins

This blueberry muffins recipe can be used to make 12 standard-size muffins or 22 to 24 mini muffins!

What Our Readers Are Saying

If you don’t believe that our recipe helps you achieve the best blueberry muffins from scratch, take a look at what our readers are saying about the recipe! More reviews are in the comments section below.

“These are amazing! So simple and delicious.” – Mary

“These are the best blueberry muffins ever! Perfect crusty top, moist and delicious. Easy to make and simple ingredients.” – Trish

“Bakery quality! Best blueberry muffins I’ve ever made!” – Andrea

More Muffin Recipes

Since sharing this recipe and learning just how much you love them (see all the reviews below!). We have shared a few more recipes for muffins that use a very similar batter. Take a look at these:

• For a slightly healthier take on these muffins, try our Healthy Banana Blueberry Muffins. We add whole grains, ripe bananas and reduce the sugar. Most importantly though, they taste great!
• Fresh Strawberry Muffins with a little spice from cinnamon and black pepper — the black pepper may seem odd, but it is delicious with fresh strawberries. The batter is very similar to this recipe!
• Try our Classic Chocolate Chip Muffins with brown sugar, sour cream, a vanilla-scented batter and lots of chocolate chips. There’s a little sour cream added to the batter to make it extra delicious, and you can even add blueberries or strawberries for a fruit-chocolate combination.
• Try our Ginger Oatmeal Blueberry Muffins made with fresh ginger, fresh or frozen blueberries and oats. Plus a spoonful of vanilla-scented glaze to make everything that much better.
• And while it isn’t technically a muffin, this Easy Homemade Banana Bread Recipe with ripe bananas, flour, butter, eggs, and spices is a reader favorite! It has lots of helpful reader reviews. We also have a healthier take on banana bread here.

Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

These diabetic blueberry muffins will remind you why these are your favorite muffins. Sometimes we want to be adventurous with our muffin choices, but we know that blueberry muffins are always a safe bet! You won’t have to guess if your family or friends will love these delicious easy blueberry muffins.

I love surprising my friends and family with a “hotel style breakfast.” I cut up assortments of fruit, and fill a huge bowl with ice to place yogurt in. It looks really neat on the table and everyone loves the variety!

Servings: 12= 1 muffin each

1/4 cup margarine
1/2 cup sugar substitute
2 egg whites
1/2 cup skim milk
1/2 cup plain yogurt (non fat)
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 tsp salt
1 cup blueberries unsweetened.

1. Cream the first two ingredients together.

2. Beat into that: the egg whites, non fat yogurt, and milk.

3. In a small mixing bowl, mix the flour, baking powder, and salt. All of your dry ingredients.

4. Now, mix your wet and dry ingredients with a beater. Beat for 4 minutes until the mixture is well mixed.

5. Fold the blueberries into the mixture.

6. Fill muffin cups 2/3 full

7. preheat oven to 375 degrees and bake for 20 minutes.

Nutritional Facts: 125 Calories, 31 Calories from Fat, 3g Fat, 1g Saturated Fat, 0mg Cholesterol, 249mg Sodium, 24g Carbohydrate, 1g Fiber, 11g Sugar, 3g Protein

Here’s our secret ingredient for more intensely blueberry-flavored blueberry muffins—plus, a few tips for making your best batch yet.

There’s an ongoing argument in my house this summer—which summer berries are the best summer berries. I flounder on spots two and three, weighing the juicy merits of raspberries vs. blackberries vs. strawberries, but the number one spot in my ranking remains the same. The berry to rule all berries is undoubtedly, consistently, unwaveringly blueberries.

Plump, precious blueberries.

Great cooking comes down to confidence

I feel much the same when it comes to muffins. The only muffin that matters in my mind is a blueberry muffin. Keep your banana nuts and morning glories; it’s blueberry muffins or bust, as far as I’m concerned.

Sure, it may be a limited view, but it’s mine. And it’s what’s driven me ever onwards in my quest to build a better blueberry muffin. There are great blueberry muffin recipes out there, but with most, I find myself wanting for more blueberry essence.

I was thinking about this recently when it came to me… a possible way to achieve more blue flavor (without packing in more fresh berries). After a few rounds of testing, I landed at the recipe for Bluer Blueberry Muffins below.

A recipe on its own is fine and well, but I also want to point out a few details about this blueberry muffin recipe that may help make your own muffin baking journey all the more successful. With that, here are some muffin matters to make notes of.

The Secret Ingredient

I guess it’s not all that secret considering I’m publishing it on the internet, but all the same, let’s talk about freeze-dried blueberries. These happen to be my trick for imparting a deeper blueberry flavor into the muffin itself. Just like those strange, crispy strawberries we all wish there were more of in Special K Red Berries Cereal, freeze-dried blueberries are formerly fresh berries preserved by removing their water content. You can find them at a variety of stores, including Target and Whole Foods. (And you can, of course, purchase them online.)

For this recipe, you’ll take these intensely flavored blueberry morsels and pulverize them into a powder, which you’ll then mix into your other dry ingredients. In developing the recipe, I used a miniature food processor to grind the berries; however, you could also crush them by placing them into a plastic zip-top bag and going at it with a heavy object, such as a mallet. Once you have your pulverized berries, be sure to whisk them thoroughly into your flour mixture, as the berry powder has a proclivity for sticking to itself.

Please Respect the Sour Cream

Many people will tell you to go ahead and substitute Greek yogurt for the sour cream in a recipe such as this—do not listen to those people. Unless you like rubber muffins, that is. There are times when you can substitute yogurt and there are times when yogurt is even preferable, but it’s not every time. And it’s definitely not this time. Because of the difference in protein and fat content, Greek yogurt is not going to do for these muffins what sour cream will. Sour cream’s tang beautifully complements the blueberries, yes, but this high-fat dairy product also provides incredible body and gifts lasting moisture and richness to the batter. The baked result is a wonderfully tender muffin. If you were to swap in Greek yogurt, your baked result would be a disappointingly springy muffin. And who wants that?

Use a Gentle Touch

You’ll see the word “gently” used three times in the method of this recipe, and honestly, it should be caps locked and bolded for all three appearances. The importance of using a delicate hand and avoiding overmixing can not be overstated when it comes to preparing muffins and quick breads. (Again, unless you actually enjoy tough, rubbery muffins.) Try to keep this in mind when you’re hustling towards the finish line of getting these muffins into the oven.

Published: May 19, 2020 · Modified: Jul 28, 2020 by Kelly Rodrigue · This blog earns income from affiliate links and sponsored content

These Gluten Free Blueberry Muffins are pure muffin perfection!

They are light, fluffy, soft and just ridiculously good! Blueberries bursting in every bite topped with a delicious streusel topping. No one will know these are gluten free.

The smell coming from the oven was enough to convince me that these were going to be a home run. The true test is when the taste testers come into the kitchen.

My kids and husband lined up, they did the proverbial smell test and then took a bite. A smile, a thumbs up and “Oh these taste like the ones from the bakery!” and that is when I did the dance. The one when a recipe turns “blog worthy”. It a slight hinny shake with a twist. I will spare you the rest of the details. 🙂 Haha!

Just know these Gluten Free Blueberry muffins are absolutely hands down delicious and you will want to make them for an easy breakfast or a special holiday.

I have fabulous ideas and recipe links below on how to throw a perfect brunch. I hope you check it out!

Another great option? You can use either fresh or frozen blueberries which is great! Check out my Tips for Success if you don’t have fresh blueberries.

Need a DAIRY FREE Option? Check out my Tips for Success section on how to make these beautiful dairy free blueberry muffins.

This truly is such a simple muffin recipe with easy ingredients.

Alright let’s get to cooking our Gluten Free Blueberry Muffins.

Step by step instructions

• First add your dry ingredients to a bowl (gluten free 1:1 ratio flour, sugar, salt, and baking powder)

• In another bowl, add milk (regular, almond, oat milk, etc), oil, and egg and mix together.

• Pour the wet ingredients into our dry ingredients and stir until you have a nice thick and sticky batter.

• Next fold your blueberries into your muffin batter.

• Scoop your batter into your muffin pan and set aside while we make the super simple streusel topping.
• In different bowl, add sugar, cinnamon and gluten free 1:1 ratio flour and melted butter together. Top your muffins with the streusel.

• Place your gluten free blueberry muffins into the oven at 400 degrees for 20 minutes. Your fluffy, soft, tender, and bursting with fresh blueberry goodness will be ready to eat!

Tips for success

• Do you need a fabulous gluten free, dairy free muffin? I got you covered. Bob Red Mill or King Arthur make a great 1:1 gluten free flour. Instead of butter use ghee or your preferred non dairy “butter” option. That is it, quite simple!
• Can’t find fresh blueberries? No problem! Just add frozen blueberries to your batter. Make sure they are frozen or your batter will turn purple. 🙂
• Do you have non gluten free friends? The best traditional blueberry muffin is made by my dear friend Amy over at Little Spoon Farm. Her traditional blueberry muffins will knock your socks off. Go check her out!
• We all know I love less mess in the kitchen. My 2 favorite options when baking are my silicone molds or paper cups for muffin making. The presentation on the muffin cups is so pretty! Perfect for those special occasions like Muffins with Mom, Bridal Brunches, Easter and Christmas morning. Home Goods also has a great variety in their baking section.
• If you use the silicone molds, let them cool slightly before removing them from the pan.
• I prefer avocado oil in my baking. It has no flavor and actually has some health benefits. If you are tired here is a great article to read on the benefits of avocado oil. Or you can just trust me! Ha!

What to serve at a brunch

I love any excuse to host a brunch. All you need are a few sweet treats, a main protein dish, and some fresh fruit.

Serve along side a coffee bar of mimosa station and you will have a Pinterest worthy party.

These Gluten Free Blueberry Muffins, Cinnamon Roll or French Toast Casserole would be the perfect sweet treat.

A Gluten Free Quiche or Egg Sausage Casserole would be prefect for your main dish.

How to store and reheat leftovers

Store leftovers covered in the fridge for up to 4 days.

(I feel like the fridge just keep baked goods fresh and doesn’t dry them out.)

REHEATING INSTRUCTIONS

Microwave: Place muffins on a microwave safe plate. Heat for 10-20 seconds or until nice and warm all the way through.

Oven: Preheat oven to 350 degrees. Place muffins on a baking sheet and reheat for 3-5 minutes or until nice and warm all the way through.

I hope you have enjoyed my version of Gluten Free Blueberry Muffins. If you have tried this recipe please leave me a comment or review.

Check out some of my other breakfast recipes:

These homemade blueberry muffins are moist, loaded with berries, and so easy to make from scratch that I’ll never make the boxed kind again.

There are several recipes for my favorite baked goods that I am perennially trying to find the PERFECT recipe for. My top three recipe-seeking baking obsessions are: the best chocolate chip cookies—CHECK! and with chocolate chip with oatmeal—CHECK!, the best brownies—CHECK!, and the best blueberry muffins—now it’s CHECK CHECK CHECK!

I made these easy blueberry muffins as I always do for Christmas morning, and then I made them again a week later, and then I made them again just a few days ago. After referring to this post that many times, I wanted to give it a refresh. So here we are, all shiny and new.

A few years ago when I purchased my copy of the multi-faceted-actress-singer-Goop-creator-now media mogul Gwyneth Paltrow’s My Father’s Daughter cookbook, and discovered her mother’s recipe for blueberry muffins, my heart skipped a beat.

The photography plus my girl crush on Gwyneth back then made me pick up the book. But it was that blueberry muffin recipe that sold it. And why I’m sharing it again today.

What’s in Blueberry Muffins?

These moist blueberry muffins start with basic muffin ingredients that make a perfect crumb muffin. But, unlike a lot of muffin recipes, there’s no oil in this blueberry muffin recipe.

Here are the blueberry muffin ingredients you’ll need to make this recipe:

• Fresh blueberries (I look for the biggest berries I can find)
• All-purpose flour
• Sugar
• Baking powder
• Eggs (organic pasture raised are best)
• Melted butter (I use salted, but unsalted works too)
• Milk (I use non-fat but you can use whole or even buttermilk if you like)
• Kosher salt

How to Make Blueberry Muffins from Scratch

This blueberry muffin recipe couldn’t get any easier. You just whisk together the wet ingredients in one bowl, and the dry in another. Combine the two, then carefully fold the fresh blueberries into the batter.

Divide the batter between 12 muffin cups and bake until a toothpick inserted in the center comes out clean. You can eat these babies warm with a pat of butter (my daughter’s favorite), or enjoy them at room temperature.

Can You Freeze Muffins?

Freezing blueberry muffins is a great way to enjoy the flavor of fresh blueberries year-round. To freeze these muffins, let them cool to room temperature before storing them in a freezer-safe bag. When you’re ready to eat them, set them on the counter to thaw.

Should I Use Fresh or Frozen Blueberries?

I prefer fresh blueberries for this easy muffin recipe. I look for the biggest, juiciest berries I can find at the store (although farmers market berries are the best!).

Tips for the Best Blueberry Muffins

After making these so many times, I have a few guidelines to make them a success every time.

When mixing the batter, be sure the melted butter has cooled to room temperature and your eggs are room temperature too. If you don’t, the mixture of the two with the milk will seize and clump, so that they don’t even distribute in the batter.

Another thing I like about this recipe is you can quickly mix it by hand in a bowl. No electric devices and extra dish washing required.

The recipe produces a much thicker batter than the runny, Betty Crocker boxed mix that my sister and I were charged with making on Christmas mornings. Because the batter is thicker, the blueberries won’t sink in the batter like they might if it were thinner. Thick is good. Thick in this recipe is great.

I used to use muffin liners for these babies, but I’ve given them up. Instead, I save the wrapper from my stick of butter and use the residue and maybe a touch more to swipe the inside of the muffin cups. I learned this trick from my mom when she makes her BEST FUDGE EVER.

I use a cookie scoop to evenly distribute the batter to the muffin tins. And I’ll usually stick a couple of blueberries right on top so the muffins really burst with blueberry goodness.

Fill the tins to the top with batter for the perfect muffin top rise, then pop a few extra berries on top to pretty them up as they bake. The result is a super tasty, cakey texture with plenty of freshly baked blueberries that burst with each bite.

Eat ’em hot. Eat ’em cold. They’re the perfectly portable morning breakfast situation (or snack!) any time of the day.

More Blueberry Recipes to Make Now

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats

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Blueberry Oatmeal Muffins are a delicious healthy breakfast that is so easy to make. They’re bursting with blueberries and will be a hit with your whole family!

I love making muffins because they’re a quick and easy breakfast for our busy mornings. I just take them out of the refrigerator, reheat and we have a complete nutritious breakfast ready for us.

My toddler is especially a fan of these and would gobble up the entire batch if I let her! I’m always experimenting with different fruits in our muffins and this has been the recipe we keep going back to.

This post contains affiliate links. Click here for our disclosure.

🍽 Equipment

🥘 Ingredients

• 1 3/4 cups old fashioned oats
• 1 tsp pumpkin pie spice or cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup unsweetened vanilla almond milk (or milk of your choice)
• 3/4 cup unsweetened applesauce
• 4 tbsp maple syrup
• 1 cup frozen or fresh blueberries

🔪 Instructions

1. Preheat oven to 375 degrees. Line a muffin tin with muffin liners or spray with non stick cooking spray.
2. In a medium bowl, combine the old fashioned oats, pumpkin pie spice (or cinnamon), baking powder and salt
3. In a separate bowl, mix together the unsweetened vanilla almond milk, unsweetened applesauce and maple syrup.
4. Slowly pour the almond milk mixture into the oat mix, and stir until combined. Fold in the walnuts.
5. Pour the batter evenly into 12 cupcake tins.
6. Bake for 20-25 minutes, or until a toothpick can come out clean. Wait 5 minutes before serving

📖Recipe Tips and Variations

• Swap out the blueberries for chocolate chips to make this a sweet healthy dessert.
• Blueberry Oatmeal Muffins are a great snack for little kids and toddlers. I like to make them snack size by making them in a mini muffin form so they’re easy for little hands to grab. To make mini muffins, I prepare the recipe the same and bake for only 13-15 minutes.

📖How to Store Leftover Blueberry Oatmeal Muffins

Leftover muffins should be stored in an airtight container in the refrigerator for up to 5 days.

To freeze muffins, wrap in saran wrap and then place in a freezer bag and freeze for up to 6 months. To defrost, take out 24 hours before serving and defrost in the refrigerator.

To reheat, place in microwave in 30 second increments until the muffin reaches the desired temperature.

These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here.

Type blueberry muffins into a search engine and within seconds, you’re gifted with millions of results, including my favorite blueberry muffins! Does the world really need 1 more recipe? When the results taste this good, my answer is HECK YES! The entire batch was gone in 48 hours and it wasn’t long until I made them again. 🙂

Hearty Texture. Not Flat. Not Squishy.

These blueberry oatmeal muffins have a hearty, wholesome texture because they’re made with oatmeal. Oats in muffins and oatmeal muffins are two completely different things. Oats are a dry ingredient; oatmeal is a wet ingredient. Today we’re making OATMEAL muffins.

These oatmeal muffins are:

• satisfying
• simple to make
• warm + buttery
• made with oats
• sweetened with honey
• bursting with blueberries

Testing this recipe was massively interesting. If you look at this next photo, you can see the difference. The squat muffin on the left was wet and spongey. The tall muffin on the right was hearty, delicious, all the glorious thing I listed above. What’s fascinating is that there is only 1 small difference between the two and that difference is 20 minutes of time!

How to Make Oatmeal Muffins

There are only 2 main steps before baking the muffins.

1. Soak the oats in milk for 20 minutes: By doing so, the oats will soak up a lot of the milk. This creates a thicker and creamier muffin batter. The soaked oats won’t actually be the consistency of oatmeal because we aren’t cooking the two together. Rather, the oats will rise to the top of the bowl.
2. Mix the batter together: Mix the dry ingredients in 1 bowl and the wet ingredients in another bowl. Mix together, then add the soaked oats & milk. That’s it, you’re done.

Then it’s time to bake the blueberry oatmeal muffins!

Ingredients for Blueberry Oatmeal Muffins

Nothing but basics here! Besides oats and milk, you’ll need flour, butter, honey, egg, and a little cinnamon and vanilla extract for flavor. I encourage you to use melted butter instead of oil or a lower fat ingredient. The muffins lost a lot of flavor without butter and when I tested them with applesauce, they tasted rubbery and dry.

If you’re more of a muffins-should-have-chocolate person, go ahead and replace the berries with a cup of chocolate chips. Consider this recipe your oatmeal + honey master muffin recipe and play around with different flavors and add-ins!

Did you know? The thicker the muffin batter, the taller and puffier the muffin will be. A thick batter combined with my initial high temperature trick in the recipe below guarantees tall muffin tops.

More Muffin Recipes

They couldn’t be easier and I would love to know if you try them!

Published: Aug 29, 2019 · Modified: May 25, 2020 by Rosa · This post may contain affiliate links, meaning if you click through and make a purchase, I may earn a small commission, at no additional cost to you.

Delicious and loaded with fresh fruit, these healthy lemon blueberry muffins will not disappoint. Guaranteed bursts of blueberries in every single bite!

What makes these lemon blueberry muffins healthy?

• These muffins are oil free, using applesauce instead of oil.
• Rather than using refined white flour, these are made with wholesome oat flour. As an added bonus, making them gluten free.
• Being free from eggs, dairy (and oil) keeps these muffins very low in saturated fat. Plus, the elimination of dairy and eggs has the added benefit of making these vegan friendly too!
• They’re naturally sweetened with blueberries and small amount of unrefined sugar.
• And finally, if you skip the optional glaze, they’re completely refined sugar free, if you’re avoiding refined sugars.

How to make vegan lemon blueberry muffins

There are substitutes to almost anything, and the trick is finding the right combination of the healthier options that will give the same or similar results.

So for these muffins I’m using:

• soy milk + apple cider vinegar. Letting this mixture sit for 5-10 minutes enhances the dairy flavour, without actually using dairy! Plus it interacts with the baking soda, and will result in a fluffier muffin once baked.
• oat flour, great alternative for a gluten free option
• unrefined coconut sugar. Yes, it’s still sugar, but some studies say it’s a better alternative to white sugar, so hey, I can get on board with that.
• apple sauce, instead of oil
• pure vanilla (not the artificial flavouring)
• lemon zest
• and blueberries of course

To prepare your muffins, first mix together the soy milk and vinegar and set aside while you prepare the rest of the batter. Combine all the dry ingredients in a large bowl and mix well.

Then add the wet ingredients, plus your now curdled milk and combine.

You don’t want to over mix this batter, just until incorporated. A few lumps are perfectly fine and then finally, fold in the blueberries.

Divide the batter among your 12 muffin cups, which will be almost full, and then bake.

The muffins are ready when a toothpick comes out clean, which will take approx 18-22 minutes. (If you prick through a blueberry, try again. :))

While your muffins are cooling, you can prepare the glaze, if using.

I tried these muffins both with, and without the glaze, and they are truly phenomenal either way.

The glaze adds an extra oomph of lemony flavour which I did love, but to avoid the extra sugar, you can definitely skip it with great results.

How long do they keep?

These lemon blueberry muffins will keep at room temperature, covered or in an airtight container for 2-3 days. Or refrigerate to keep longer.

You may also freeze a batch of muffins before glazing, and if you wish to glaze, thaw the muffins and glaze before serving.

If you enjoy these lemon blueberry muffins, you might also like these:

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

These vegan blueberry muffins are moist, fluffy, and packed with fresh blueberries. They are so good, no one will ever know they are healthy unless you tell them. And even then, they won’t believe you!

There are no fancy ingredients in this healthy muffin recipe, just basic ingredients that you likely already have in your kitchen.

I love these healthy vegan breakfast muffins because they’re…

• Perfectly sweet
• Fluffy & moist
• Great for breakfast, brunch, or afternoon snack
• Full of flavor
• Wholesome
• Kid-friendly
• Absolutely delicious!

How to make vegan blueberry muffins

These homemade muffins are so easy to make, anyone can bake them!

First, preheat your oven to 350 degrees, and then get the ingredients and measuring cups ready to go.

In a large bowl, whisk together all of the dry ingredients–whole wheat flour, baking soda, baking powder, salt, and less-refined dry sugar (if using).

If you plan to make these with date paste or maple syrup, save those for the wet ingredients in the next step.

This post may contain affiliate links. Read my full disclosure here.

A full list of ingredients, measurements, instructions, and a print button can be found in the recipe card at the bottom of the page.

In a medium-sized bowl, combine all of the wet ingredients–applesauce, plant milk, vanilla, vinegar, and date paste or maple syrup (if subbing out for the dry sweetener).

Pour the well-blended wet ingredients into the large bowl with the dry ingredients and stir well. Then fold the blueberries into the batter as shown in the video demo below.

For scooping the batter into a muffin pan, I have found that a trigger-lever ice cream scoop is perfect. It allows you to do this effortlessly without needing to use a spoon or your finger to scrape the spoon with each dollop.

As you can see in the photo below, I like to use my non-stick silicone muffin pan that allows me to bake without a drop of oil or cooking spray. Simply plop the muffin batter into the cups, place on a baking sheet for support, and they’re ready to bake.

Place muffin pan in the oven to bake at 350 degrees for approximately 25 minutes. Test for doneness by pushing a toothpick into the center of one of the muffins. When it comes out clean, the muffins are ready.

Allow to cool and serve these for a healthy vegan breakfast that the whole family will love!

Tips for making this muffin recipe

Don’t skimp on the large bowl size. I love having enough room to combine the dry and wet ingredients with plenty of stirring room.

These muffins are not gluten-free, but this link to the Minimalist Baker will help adjust it for those that want to give it a try.

I highly recommend the non-stick silicone muffin pans. Using paper muffin cups is not advised because the paper tends to stick to the muffins after baked since they are not oily like traditional muffins. Remember to place on a baking sheet to support.

Test the doneness of the muffins after 20-25 minutes with a toothpick inserted to the middle of one. When the toothpick comes out clean, they are ready.

If you decide to use a muffin pan for mini muffins, reduce the cooking time to about 15 minutes.

Leftover muffins can be stored in an airtight container in the refrigerator for up to a week.

This muffin is the one to go to for a well-behaved, consistent recipe. It does very well with any kind of berry. The batter will also keep, once mixed, for up to a week in the refrigerator. It’s nice to wake up, turn on the oven, make your morning coffee, scoop two muffins, pop them in to cook, and by the time you’ve fetched the paper and let the dog back in, you’re ready to settle down for a wonderful, warm, fresh-baked treat.

Ingredients

• 2 1/4 cups (269g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 to 3/8 teaspoon salt, to taste
• 4 tablespoons (57g) unsalted butter, at room temperature
• 3/4 cup to 7/8 cup (149g to 174g) granulated sugar*
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup (113g) sour cream or plain yogurt (full-fat will yield the most tender muffins)
• 1 1/2 cups (213g) blueberries, fresh or frozen
• coarse white sparkling sugar, for garnish, optional

Instructions

Preheat the oven to 375°F. Line a muffin pan with papers, and grease the papers.

Measure the flour by gently spooning it into a cup, then sweeping off any excess. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.

In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.

Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.

Add the vanilla and sour cream or yogurt, and mix until incorporated.

Add the dry ingredients and mix on low speed just until the batter is smooth. The batter will be very thick, almost like cookie dough.

Fold in the berries by hand. If you use frozen berries, the batter will become even stiffer; don’t worry about it, it’s fine.

Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Again, the batter will be thick and stiff; don’t expect it to settle. Sprinkle with regular granulated or coarse white sugar, if desired.

Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Tips from our Bakers

You can use any kind of fresh berry, dried fruit, diced peaches, bananas, or nectarines in this recipe. Canned blueberries are fine, but drain them well first and make sure you have 1 3/4 cups (273g) of berries.

For a more tender crumb, you may substitute 1/4 cup (50g) vegetable oil for the 1/4 cup (57g) butter in the recipe.

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 102.8

• Total Fat: 0.9 g
• Cholesterol: 0.0 mg
• Sodium: 183.0 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.6 g
• Protein: 3.1 g

Introduction

Ingredients

1 cup flour
1 c oats(old fashioned)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened applesauce
2 egg whites
1/2 cup sugar
1/2 cup water
1 c blueberries, frozen

Directions

Spray a 12 cup muffin tin and preheat oven to 350. Mix flour, oats, soda, cinnamon and salt together. Add applesauce, sugar egg whites and water, mix until just blended. Add in blueberries. Bake at 350 for 20-25 minutes or until tops have lightly browned.

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Member Ratings For This Recipe

My kids devoured this muffins in a matter of hours! I substitued blueberry applesauce and it only enhance the deliciousness in each bite. I also added a 1/4 cup of ground flaxseed to enhance the fibre content. Happy Baking! – 3/3/11

Very good! Used one whole egg instead of two egg whites and put a light sprinkle of cinnamon sugar on top before baking. Yum! – 7/25/11

I used fresh blueberries but kept everything else the same and they are GREAT! – 7/8/10

Used 1 whole egg and 1.5 C. blueberries – more dense, but still delicious! Directions had two temps listed, I chose 400 degrees for 20 min. Thanks for great sweet tooth satisfaction! – 1/31/14

They were super easy to make. Hardly any mess to clean – just one bowl (I used muffin cups). I substituted fresh blueberries, whole wheat flour, and one whole egg. – 7/6/10

Paleo blueberry muffins are a sweet and cozy way to start your morning. They’re moist, fluffy, and have a burst of fresh blueberries with every bite. All you need to do is whisk everything together and the rest comes together easily!

Blueberry muffins are a classic recipe. And while this version is gluten-free, grain-free and dairy-free, you won’t be disappointed.

In fact, if you’ve made my paleo lemon blueberry cake before, this muffin recipe should look familiar. It’s a simplified version of the cake, minus the lemon.

These muffins are light, fluffy, perfectly sweet, and studded with fresh, juicy blueberries. Enjoy them as a healthy breakfast option or a sweet afternoon snack. Now, let’s get baking.

Paleo Blueberry Muffin Ingredients

For this recipe, you’ll need a few simple baking ingredients you might already have in your pantry.

Dry Ingredients

• Almond flour, tapioca flour, and coconut flour
• Baking Soda
• Salt
• Blueberries

Wet Ingredients

• Eggs
• Non-Dairy Milk
• Maple Syrup
• Coconut Oil
• Apple Cider Vinegar
• Vanilla Extract

How To Make Paleo Blueberry Muffins

Like many of my muffin, cake and quick bread recipes, you’ll mix the dry and wet ingredients separately then whisk them together. It ensures the muffins stay light and fluffy!

1. Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with baking cups.
2. Add all the dry ingredients to a mixing bowl and whisk together.
3. Add all the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter.
4. Fold the blueberries into the batter. You can always reserve a few blueberries to add to the top of the muffins before baking.
5. Evenly divide the batter between 12 baking cups. They should be about 85-90% full.
6. Bake the blueberry muffins for 28-33 minutes, or until they’re lightly golden on the top and a toothpick comes out clean.
7. Let them cool and enjoy!

Tips For The Perfect Muffins

• Don’t overmix the batter. You want to quickly blend the batter and immediately pour it into the muffin pan. That will help make the muffins nice and fluffy.
• Fresh vs frozen blueberries. Fresh is ideal for this recipe. But if you only have a pack of frozen blueberries on hand, that works too. Just note that you do not need to thaw them prior, otherwise you’ll be left with soggy muffins. Just fold the frozen blueberries into the batter directly.
• Freeze an extra batch. Because these are freezer friendly, it might be a good idea to keep a stash on hand. You never know when you can use them for a quick breakfast or snack on-the-go!

Best Way To Store Muffins

Although these muffins taste the best the day they are baked, leftovers keep well at room temperature for about 3 days. After that, you can store them in the fridge for about one week.

And if you want to freeze them, just store in a freezer-safe container for up to 2 months. When you want to enjoy, you can thaw them in the fridge or on the counter. Once thawed, you can also warm them up in the microwave if you want to cut them in half and add a pat of butter.

More Paleo Baked Goods

In the mood to bake up a storm? Here’s some of my all time paleo bread and baking recipes to try this week.

Moist blueberry muffins made with fresh blueberries and buttermilk are easy to make from scratch. Perfect for a weekday morning or brunch!

Making delicious and moist blueberry muffins from scratch is pretty easy. In fact, muffins are one of the first recipes I use when teaching kids how to bake. There is a little bit of a trick so that all of your blueberries don’t end up at the bottom of the muffins. But other than that, you’ll love these.

If you love muffins, Orange Cranberry Muffins are amazingly delicious. If you need to make gluten free muffins, these Lemon Gluten Free Muffins are delicious. They are good even if you aren’t gluten free! If you want to just make something really fun check out Homemade From Scratch Monkey Bread Muffins.

How to Make Moist Blueberry Muffins

Preheat oven to 425 degrees. Line a 12 cup muffin pan with standard muffin cups and lightly spray with non-stick cooking spray.

In a medium size bowl, whisk together flour, baking powder, and salt. Set aside.

In a large mixing bowl or stand mixer, cream the butter and sugar until light and fluffy, beating for about 2 minutes. Don’t skimp out on the time here. One of the biggest mistakes you can make when baking is to not allow enough time for the butter and sugar to get nice and creamy. Go for the full 2 minutes and even a little longer if it needs it.

Add the eggs one at a time to the butter and beat until blended. Add vanilla and mix in.

Slowing add flour mixture in ½ cup increments to the wet ingredients alternating with the buttermilk. Mix in flour and then buttermilk. Mix only until just combined.

Toss the blueberries lightly in some flour. You just want to coat them. This will help them from sinking to the bottom of the muffin. Gently stir them in using a wooden spoon.

Use a cookie scoop or ice cream scoop to evenly divide the muffin batter among the muffin cups in the prepared pan.

Bake at 425 degrees for 5 minutes. Lower the oven temperature to 375 degrees and bake for an additional 12 to 15 minutes or until a toothpick inserted comes out with moist crumbs.

Moist blueberry muffins made with fresh blueberries and buttermilk are easy to make from scratch. Perfect for a weekday morning or brunch!

These vegan blueberry muffins will have even the most dairy-lovin’ person asking for more. They’re moist, fluffy and perfectly sweet, so you won’t miss a thing! Here’s how to make them and convert other recipes to delicious vegan ones.

© Jennifer Schwarzkopf for Taste of Home

What are the best vegan substitutes?

This is a tested, tried-and-true recipe for vegan blueberry muffins. We can guarantee it’s delicious. However, if you are making a vegan version of one of your other favorite recipes, here are some helpful hints.

Milk Alternatives

Milk adds density and a pleasing mouthfeel to baked goods. While you need to eliminate cow’s milk to go vegan, make sure you replace the creaminess of the dairy. Soy, coconut, cashew and almond milk are just a few alternatives to try out. In this recipe, we used unsweetened almond milk with a touch of lemon juice to curdle and thicken the liquid—a vegan buttermilk, if you will. The resulting muffins are full of moisture, have a great crumb and are light yet filling.

Butter Substitutes

Fat also helps develop a rich flavor and mouthfeel. When cutting out animal products, you need to incorporate some fat back into the recipe if you want it to hold together. Try to substitute shortening, vegetable oil or refined coconut oil for butter in your favorite recipes. And remember, this is not the time to skimp on fat! Doing so will result in the vegan treats of yore, lacking cohesion or rich flavor. Baked goods are supposed to be comforting and a bit decadent, so go for the fat. You won’t be sorry.

Egg Replacements

What can you replace eggs with? It turns out there are a lot of options. You can use mashed bananas (half a banana for every 1 egg; make sure it is nice and ripe, if not almost brown) or soy, rice or coconut yogurt (1/4 cup of yogurt for every egg). There are also some packaged egg replacements on the market, but the reviews are mixed. In the vein of experimentation, check ’em out and make the call for yourself.

Check Your Sugar, Too

Non-vegans, did you know that traditional sugars are often produced with animal products? It’s true. Some companies add an ingredient called bone char to whiten the product. So how can you ensure that your sweet ingredients are vegan-friendly? Look for the terms “coconut,” “beet,” “unrefined” and “USDA organic and raw” in the name of your sugar selection to ensure it’s vegan, or check out this handy list. If the recipe you’re looking to make requires a liquid sugar (like honey), try substituting agave, maple syrup or golden syrup to be sure it’s vegan.

Whew! that was a lot of info. Let’s get baking!

How to Make Vegan Blueberry Muffins

Turning traditional recipes into vegan versions can be tricky. After all, baking is a science. But fear not: We’ll keep this simple because you’ll want to eat these now, we promise!

Ingredients

For the Muffins:

• 1 cup unsweetened almond milk
• 1 Tbsp. lemon juice
• 2 cups flour
• 2-1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1/2 cup + 2 Tbsp. sugar
• 1/4 cup + 2 Tbsp. refined coconut oil, melted
• 1 tsp. vanilla extract (try making your own!)
• 1 Tbsp. lemon zest
• 2 cups fresh blueberries, washed and patted dry

For the Glaze (optional):

• 1-1/2 cups confectioners’ sugar
• 2 Tbsp. lemon juice
• 1 tsp. coconut oil, melted
• 1/4 tsp. vanilla extract

Step 1: Preheat and Prep

Preheat your oven to 375ºF. Line a large muffin baking tin with liners and lightly spray with non-stick cooking spray. (Out of liners? They are quick and easy to make with parchment paper. Just cut the paper into squares and mold them around a can or jar that’s roughly the same size as your muffin tin opening.) Find more genius ways to use parchment paper here.

Step 2: Get Mixing

In a small bowl, combine almond milk and lemon juice. Stir and set aside. You’re trying to “curdle” the milk so it takes on the same consistency as buttermilk. Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, cream together the sugar, oil, vanilla extract and lemon zest. Once combined, add in the milk/lemon juice mixture and stir.

Step 3: Bring It All Together

Add the dry ingredients to the wet ingredients until just combined. Do not overmix! Lumps are expected. Gently fold in the blueberries until fully incorporated, being careful to not smash the delicate fruit.

Step 4: Let’s Get Baking

Evenly distribute the batter into the top of each muffin cup. Bake for approximately 25-30 minutes, or until a toothpick comes out clean from the center of each muffin.

© Jennifer Schwarzkopf for Taste of Home

Step 5: Glaze and Enjoy!

Cool muffins in the pan. And if you’d like to take them to the next level, whisk together all of the glaze ingredients and drizzle over the top. Serve and devour!

If you love this recipe as much as we do, check out some more of our vegan recipes or experiment with making our other muffin recipes vegan too!

[This post may contain affiliate links | This site is an Amazon Associate site

Start your morning off with some Sugar Free Blueberry Muffins.
Muffins just out of the oven can make a lot of people happy.

Sugar Free Blueberry Muffins

I really should have named this recipe “low or no sugar added” blueberry muffins.
Here is the bad news. Fresh blueberries contain about 15 grams of sugar per cup. Thus, making a truly 100% sugar free blueberry muffin is nearly impossible unless you can find a sugar free blueberry somewhere. When you do, please alert me as I would love to try one.

However, if you are following a diabetic diet, you probably know that blueberries have a diabetic exchange of 3/4 cup.
You also know that the sugar in blueberries is a natural sugar. Thus, we will use it modestly in this recipe to keep the sugar added as low as possible. We got this- right?

This is a pretty classic muffin recipe.

By “classic” I mean that the other ingredients that we will add are pretty standard for a muffin recipe.
We will be using a sugar alternative. A granular alternative, such as Splenda works best. You can use the alternative of your choice as long as the amount that you use is the equivalent in amount to what is stated in the recipe.

You can make this low(er) carb.
One cup of blueberries has a net carb count of about 17 grams. Divide this between a dozen muffins and you will only be adding an additional carb per muffin. You will also need to use a low carb flour such as Carbalose. Alternatively, you can make this gluten free by using a gluten free all purpose flour. I like options 🙂 .

By the way, I also have other great sugar free muffin recipes.
Check out my sugar free cornbread muffin recipe. I also have a sugar free pumpkin spice muffin recipe and a chocolate chip banana muffin recipe as well.

Sugar Free Blueberry Muffins

The recipe for Sugar Free Blueberry Muffins

Here is what you will need to make this recipe.

• Butter- 1 stick softened.
• Sugar Alternative- 1 cup equivalent to sugar, granular works best.
• Eggs- 2.
• Flour All Purpose (see post for low carb or gluten free alternatives)- 2 cups.
• Salt- 1/2 teaspoon.
• Baking powder- 2 teaspoons.
• Vanilla Extract- 1 1/2 teaspoon.
• Unsweetened almond milk- 1/2 cup (can use Greek Yogurt or if you must keep it strict sugar free, water- not recommended for taste).
• Blueberries- 1 cup fresh.
• Additional granular sugar alternative if desired for topping.

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The perfect grab-and-go breakfast or snack! These blueberry protein muffins are packed with protein, use whole wheat flour, and no oil.

I’m a muffin wo(man), for sure. They just make me happy! So, when I was working on this recipe I knew it had to be perfect and I ended up testing it about 5 times! The result? Delicious, soft, nutrient packed perfection!

Why Blueberry Protein Muffins Instead Of Regular?

I don’t discriminate when it comes to my muffins, or any food, really. My no food rules philosophy of food says no foods are good or bad. All foods are fab and all foods fit into a healthy diet. And while I love me a regular, delicious muffin straight from the bakery we have on the corner of our street I gotta be honest.. On the day to day, I usually FEEL better when I have a little protein punch in my morning- or snack- whatever! So, I created this recipe to get the best of both worlds. The delicious muffin-goodness AND that protein punch. Bonus points that this recipe gives you whole grains, too!

Ingredients In High Protein Blueberry Muffins

The ingredients are pretty simple for this protein muffin recipe.

• White Flour: I personally like to still use white flour in my baking to prevent whatever I am baking from getting too “grain-y” tasting.
• Wheat Flour: Subbing half of the flour a recipe calls for whole wheat is a super easy way to pump up the nutrition! Only doing half keeps it from tasting “healthy”, you know what I mean!
• Protein Powder: I tested this recipe with multiple different protein powders. I also did different flavors! Honestly, you can use whatever you have on hand! Vanilla works best, but even chocolate or cookies and cream can work!
• Baking powder: Staple baking ingredient
• Egg: I used a real egg for this recipe, however you could try an egg replacer if you’re looking for a totally plant-based recipe
• Plain Greek Yogurt: Greek yogurt is the key to creaminess and extra protein! You can find plant based greek yogurt alternatives pretty widely available now. I like to use full fat yogurt to add some fats to keep you full.
• Sugar: This recipe doesn’t use too much sugar. I find that the protein powders and applesauce add enough!
• Applesauce: Now, you can totally sub oil here, no worries. I like to use applesauce in my baking if I’m going for a more “nutritious” item and keep it with regular oil when I’m going for decadence!
• Vanilla: You could always try almond extract for a fun flavor change!
• Blueberries: You can use fresh or frozen for this recipe. If using frozen, be sure they’re all the way thawed and pat dry with a paper towel.

How To Make Blueberry Protein Powder Muffins

Preheat the oven to 400 degrees and either spray a muffin tin with non-stick spray or use high quality with muffin liners AND spray them lightly (this is key to them not sticking!) I’d recommend not using any liners, in all honesty.

First, in a large bowl mix together the flours, protein powder, salt, and baking powder. Set aside.

Next, whisk together the egg, greek yogurt, sugar, applesauce and vanilla in a medium sized bowl.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be sure there are no lumps!

Take you blueberries and place them in a small bowl. Coat them with

1 tbsp of flour (this can be whole wheat or white flour!)

Gently fold the flour coated blueberries into the batter.

Fill each muffin tin just nearly full. The batter should make

7 larger muffins.

Bake the muffins for 18-20 minutes. They are done when the tops are golden brown and a toothpick comes out clean when inserted.

Allow to cool and enjoy! Store in an air tight container for up to one week. If storing longer, freeze!

High Protein Blueberry Muffins FAQ

Can I Use Any Protein Powder?

You can use whatever protein powder you have on hand! Even if it’s flavored, like chocolate/cookies & cream/etc. It’ll still work! I used a cinnamon one and it was actually really good! My protein powders are whey, but plant based should work just fine.

Can I Use Something Other Than Blueberries?

Yes! Get creative! I’ve made these with chocolate chips and cherries, too!

Can I Use Different Flours?

You can totally use all white flour or all whole wheat. Obviously, those will change the flavor/texture slightly. If you’re using alternative flours, like almond or coconut, I’d recommend checking out this flour substitution chart.

Can I Freeze This Protein Muffin Recipe?

Totally! Cook them as usual and allow them to cool fully. Then, place them in a freezer bag and freeze! They can be kept in the freezer for up to 2 months.

Give these blueberry protein muffins a try and I think you’ll love them just as much as I do! They’ve totally become a meal prep staple in our house!

Makes 12 muffins.

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Ingredients

1. • 1 1/2 cups wheat bran
   • 1 cup skim milk
   • 1/3 cup baby food applesauce
   • 1 egg or 2 egg whites
   • 2/3 cup brown sugar
   • 1/2 teaspoon vanilla extract
   • 1/2 tsp cinnamon
   • 1 cup all-purpose flour (sub 1/2 whole wheat flour if you have it)
   • 1 teaspoon baking soda
   • scant 2 teaspoon baking powder
   • 1/2 teaspoon salt
   • 1 heaping cup blueberries
   • 1/2 tsp lemon zest

Preparation

1. 1. Preheat oven to 375 degrees F. Spray non-stick cooking spray on muffin tin. Mix together wheat bran and milk, and let stand for at least 10 minutes. In a large bowl, mix together applesauce, egg, brown sugar, cinnamon, and vanilla. Over pie pan, sift together flour, baking soda, baking powder, and salt. Add bran mixture to sugar mixture, blend well. Add flour mixture, stir gently until just blended. Fold in blueberries and lemon zest. Scoop into muffin tin. Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

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This post featuring my vegan + gluten-free blueberry muffins is sponsored by Silk®. Please see my disclosures.

Earlier this month I shared my gluten-free blueberry-yogurt recipe, and today, I want to continue the blueberry love-fest by sharing another blueberry-themed recipe with you.

These gluten-free blueberry muffins are allergy-friendly, made without eggs, dairy or gluten. That said, just because they’re allergy-free, it doesn’t mean they are taste-free. They are every bit as delicious as any blueberry muffin you’ve ever had.

How to Make Blueberry Muffins Allergy-Friendly

You might be wondering how in the world I made these gluten-free blueberry muffins so allergy-friendly? Let me explain.

Making It Gluten-Free

As a gluten-free blogger and long-time gluten-free eater, I know how to make most any recipe gluten-free.

The main trick is to use a 1:1 gluten-free flour blend. A 1:1 gluten-free flour blend measures cup for cup with wheat flour, making it easy to get the measurements right.

A good 1:1 flour blend will contain a combination a variety of flours (rice, brown rice, sorghum, etc.) and starches (tapioca, corn, potato, etc.) that, in combination, effectively mimic the texture of gluten in flour.

Most 1:1 gluten-free flour blends already contain xanthan gum, which serves as a binder in recipes without gluten. If your flour blend doesn’t have it, simply add a half teaspoon of xanthan gum to your mix so your muffins hold together well.

Making It Dairy-Free

Making this recipe dairy-free is easy to do thanks to the wonderful world of plant-based milk alternatives. One milk alternative I like to use is Silk® Organic Soymilk.

Silk® Soymilk mimics the taste and texture of regular milk, all without sacrificing essential nutrients.

In fact, Silk® Soymilk is a good source of calcium and protein. Every serving contains 300 milligrams of calcium, which is equivalent to a glass of milk, and seven grams of protein vs. eight grams of protein found in a glass of dairy milk.

You could use soymilk or any other milk alternative – such as Silk® almondmilk or cashewmilk – as well.

Making It Egg-Free

There are many ways to make a muffin recipe egg-free. One method I like to use in cake and muffin recipes is the combination of apple cider vinegar and baking soda.

When apple cider vinegar reacts with baking soda, it causes a chemical reaction that helps to leaven the muffins in lieu of eggs.

I’m not expert in science, and hardly paid attention to the subject in school, so I can’t offer much more explanation than what I wrote here. Just know this trick works regardless if you understand the science behind it.

Ready to Get Baking?

Making this recipe is so easy to do. You’ll first combine all your wet ingredients in one bowl, and all your dry ingredients in another. Then you’ll combine it all together to make your creamy gluten-free blueberry muffin batter.

Next, fold in your blueberries. I have a few tricks to help keep the blueberries in good shape throughout the baking process and to prevent your batter from turning purple.

First, be sure to gently fold in the blueberries by hand. Do not mix them in with your mixer as the force will break them and surely turn your batter purple!

Second, coat the blueberries with a little bit of your gluten-free flour before adding them to your batter. Some experts say the flour will deter the blueberries from bleeding and sinking to the bottom of the muffin.

I’ve forgotten this step many times over and have enjoyed the muffins just the same, but it couldn’t hurt to try this, especially if you want your muffins to avoid having a purple tint.

Also, be sure to use fresh blueberries vs. frozen blueberries. Fresh berries bleed less while frozen blueberries bleed a lot. If you must use frozen blueberries, rinse them well before adding them to your batter. And, when you add them to your batter, only mix them in enough to incorporate them evenly throughout. Overmixing will result in purple streaks.

Once the batter is ready and the blueberries are folded in, evenly distribute the batter into each cavity of a 12-cavity muffin tin.

Finally, bake the vegan, gluten-free blueberry muffins until cooked through. When they’re ready, remove them from the oven and allow them five minutes to cool inside the muffin pan before placing them on a wire rack to fully cool.

These muffins can get soggy, particularly if the blueberries have popped, so it’s best to cool them on a wire rack to allow plenty of air flow and deter soggy bottoms.

These gluten-free blueberry muffins are gorgeous! It’s hard to believe they’re gluten-free, dairy-free and egg-free, right.

Now let’s cut into these muffins to see those beautiful, juicy blueberries up close. I’m drooling just looking at them. They popped when I cut them so you’ll see some “bleeding.”

Where to Shop

You can get all the ingredients, including the Silk® Soymilk, you need to make these vegan, gluten-free blueberry muffins at Sprouts.

Silk® Soymilk is free from dairy, gluten, carrageenan, cholesterol, and artificial colors and flavors. It is Non-GMO Project Verified, too. Silk parent company, Danone North America, is a Certified B Corporation®.

Protein muffins will help you start your day right! Moist, fluffy blueberry protein muffins are bursting with fresh blueberries, a bit of lime, and protein powder. and they’re loaded with great flavor. They’re perfect for a breakfast on the go or a healthier afternoon snack.

Last week, I gave you some information about Rapadura, an organic, raw sugar that I’ve started using instead of refined sugar. Click here to read important health facts about it, as well as my opinions on why I think it’s a healthier alternative than white granulated sugar.

Today, I’m sharing a side by side comparison of RAPADURA and WHITE SUGAR, baked into healthy blueberry protein muffins.

I started with my easy recipe for raspberry chocolate chip muffins, but I switched out the fruit, left out the chocolate, and tweaked the flavor by adding some lime to this recipe. The main components of sugar, flour, and fats are the same. I wanted to be able to compare the taste and texture of Rapadura to refined sugar without adding low carb baking mix or egg replacements into the formula.

Results of Sweetener Side-by-Side Baking Test

To assure that my baking test was fair, I used the same baking environment for both batches of muffins . I even baked them in the same muffin pan, and at the same time.

VISIBLE DIFFERENCES – The photo below shows both batters in the pan.

• The Rapadura batter is darker in color and a tiny bit thicker than the batter made with refined sugar.
• The muffins looked quite different after baking. The muffins made with refined sugar were smoother in appearance on the outside. The Rapadura muffins were darker and the exterior texture was more pronounced.
• On the inside, the texture of both muffins was similar, and they were both moist.

AROMA – The Rapadura batter had a light aroma of molasses.

TASTE – I thought I’d taste more molasses in the Rapadura batter, but surprisingly, there was absolutely no difference. Both muffins were equally sweet and yummi!

NUTRITION – Both muffins contain the same amount of sugar, so they have the same caloric value. However, as I explained in last week’s article, there are some important minerals and nutrients in Rapadura that are processed out of refined sugar.

Therefore, my choice was to make blueberry protein muffins using [amazon_textlink asin=’B000OSSV8G’ text=’Rapadura’ template=’ProductLink’ store=’chebecskit-20′ marketplace=’US’ link_id=’6494dcf7-8159-11e8-83b8-a1383ecfa1de’] rather than refined sugar.

Blueberry Protein Muffins Recipe Notes:

1. When you bake the blueberry protein muffins, bear in mind that the recipe below yields 12 muffins made with Rapadura. If you use white refined/granulated sugar, use the same amount shown for the Rapadura called for in the recipe. All of the other ingredients will be the same.
2. Because the test was designed to compare the taste and texture difference between the two sugars, I cut back on how many blueberries I added. I used 3/4 cup of berries instead of the full cup called for in the recipe. In other words, your muffins will be more full of fruit than you see in these photos. More fruit is a good thing 🙂

> CLICK HERE TO SEE ALL OF MY MUFFIN RECIPES Moist, tender vanilla muffins are loaded with protein, fresh blueberries, and a tangy kick of lime in this blueberry lime protein muffins recipe.

These easy blueberry muffins have a delightfully jammy centre and crunchy crumble topping – a tasty treat for teatime or packed lunch

Nutrition and extra info

Nutrition: per muffin

Ingredients

Butter

Butter is a dairy product made from separating whole milk or cream into fat and…

One of the most widely used ingredients, milk is often referred to as a ‘complete’ food…

Baking powder

Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

Bicarbonate of soda

Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

Blueberry

Blueberries are one of the few edibles native to North America and credited with being…

For the topping

• 3 tbsp demerara sugar
• ¼ tsp ground cinnamon
• 3 tbsp flaked almonds, roughly chopped
• 2 tbsp ground almonds
• 3 tbsp plain flour
• 1 tbsp cold butter diced
• 12 tsp wild blueberry conserve (I used Felix wild blueberry jam, available from ocado.com)

Method

Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Put all the topping ingredients, apart from the jam, in a bowl and rub together.

Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, extracts and milk. Combine the flour, baking powder and bicarb in a bowl with 1/4 tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases. Top each muffin with 1 tsp blueberry jam, then scatter over the crumble mixture.

Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted in comes out with just jam on it – no wet cake mixture.

Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container – after a day or two, pop them in the microwave for 10-15 secs on High to freshen up.

A simple discard recipe for sourdough blueberry muffins, with a sweet streusel topping and plenty of blueberries. Made in one bowl, these can easily be made dairy free.

We have one sourdough discard muffin recipe already in the books – our sourdough morning glory muffins – but these one-bowl blueberry coffee cake muffins are sweeter, more delicate, and perfect for afternoon tea or coffee.

It’s blueberry season right now, but these can be made with either fresh or frozen blueberries, so they can be enjoyed year round. So if you have too much extra sourdough starter lying around, put your discard to use in some muffins!

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

• Milk (or non-dairy milk)
• Sourdough starter discard
• Sunflower or other vegetable oil (see substitutions)
• Eggs
• Vanilla extract
• All-purpose flour
• Sugar
• Baking powder
• Cinnamon
• Sea salt
• Fresh or frozen blueberries
• Butter or coconut oil (for streusel)

Method

Start by making the streusel topping. Place the flour, sugar, cinnamon, and butter (or coconut oil/milk) into a medium bowl and use your hands to mix. It should be crumbly, with some larger pieces, when it’s ready. Set aside.

Preheat the oven and line (or grease) a 12-cup muffin tin.

Whisk the milk, discard, oil, eggs, and vanilla together in a large bowl. Add the flour, sugar, baking powder, cinnamon, and salt, and mix until just combined. There shouldn’t be any streaks of flour visible, but try not to over mix.

Add the blueberries to the muffin batter and carefully fold them in with a wooden spoon or spatula.

Spoon the batter evenly into each muffin cup, then top with the streusel topping. It might seem like a lot, but as the muffins rise you want enough streusel for each one!

Bake the muffins for about 22 minutes. Do the toothpick test to make sure they’re done before taking them out of the oven, then let them rest in the muffin tin for a few minutes before cooling fully on a rack.

Tips and Notes

If using frozen berries, use them directly from the freezer to reduce the purple colour leaching into the muffin batter too much. This batter is thick enough that the berries won’t sink to the bottom, so there’s no need to coat in flour beforehand.

The muffins are on the sweet side with the addition of streusel, so if you prefer a less-sweet muffin, you may want to leave the topping off. Or, if making the streusel seems like a bit much, you can also sprinkle the tops of each muffin with a little sugar instead.

We prefer using muffin liners for fruit muffins because added fruit can sometimes burn when it’s in direct contact with the muffin tin.

Substitutions

As mentioned above, both fresh and frozen berries work well. We recommend wild blueberries for their small size (more blueberries in each bite) but it doesn’t matter. Raspberries and blackberries also work well.

Sunflower oil is great here for its neutral taste, but avocado oil, organic canola oil, and grape seed can all be used instead. Melted butter will likely be fine but we haven’t tested these with it.

The recipe card provides instructions for making the streusel dairy free, and the muffins can be made with dairy-free milk (like oat or almond) if you prefer. Don’t like cinnamon? We recommend using half the amount cardamom instead.

If you want a slightly more wholesome muffin, whole wheat pastry flour can be used instead of all-purpose.

More Sourdough Discard Recipes

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

This Blueberry Muffin Recipe has a crunchy muffin top that glistens and adds incredible texture. Butter and oil make these easy blueberry muffins an incredibly moist breakfast or snack. Soft bakery style blueberry muffins – without the effort!

The girls and I enjoy baking together. We tend to spend Saturdays and Sunday mornings making breakfast. We frequently make muffins because they’re so easy and everyone in the family enjoys them. They make a delicious breakfast, are the prettiest addition to brunch and also a great snack!

A single batch can be enjoyed for breakfast, brunch or snack. They’re also perfect to share with family and friends for Easter or Mother’s Day brunch.

This easy Blueberry Muffin recipe takes just 10 minutes hands on time and they take just 18 to bake. Enjoy fresh, warm muffins in less than 30 minutes.

It’s one of my favorite sweet bread recipes! These muffins are foolproof and come out perfect every time.

You can serve them alone or with a little bit of butter or even better, a little sugar butter!

Secrets to Making the Best Blueberry Muffins

Cornstarch softens the proteins in flour making the muffins soft, too. I use both oil and butter in this muffin recipe because the vegetable oil adds fluffiness while the butter adds flavor. Of course sugar on top never hurts, either. The granulated sugar adds a little crunch that glistens and makes these muffins bakery beautiful!

Buttermilk also helps make muffins moist and tender, breaking down the gluten. It also prevents the muffin from acquiring the blue tinge from the blueberries, making them so pretty!

If you don’t have buttermilk, don’t fret. You can make it in just a second with just 2 ingredients. Learn how to make buttermilk here!

How to Make Easy Blueberry Muffins from Scratch

It’s so easy! Skip the mix! Chances are, you have all the ingredients you need in your kitchen. Blueberry Muffins are made with staple ingredients. Butter, oil, sugar, eggs, vanilla and buttermilk blended with flour, corn starch, baking powder and salt with fresh blueberries!

If you prefer, use frozen blueberries. Swirl them into the batter direct from the freezer to avoid purple muffins.

This Blueberry Muffin Recipe couldn’t be simpler.

1. Preheat oven.
2. Combine wet ingredients in a mixing bowl and dry ingredients in a separate mixing bowl.
3. Gradually fold dry ingredients into wet and swirl in blueberries.
4. Line muffin tins with paper liners or use cooking spray if you prefer. Fill the muffin cups with muffin batter using a measuring cup to easily fill. Sprinkle with sugar.
5. Bake to perfection. A toothpick inserted will ensure they are cooked through, but 18 minutes is generally perfect in my oven.
6. You can even make these into miniature muffins!

These muffins are amazing as is, especially with the crunchy muffin tops, but you can also drizzle, dip or drench them in this lemon glaze!

PS Find my favorite muffin pan in the shop or a less expensive option right here!

How to Store Muffins

You can enjoy these muffins for days, weeks and months to come! They keep incredibly well using the tips below.

• allow them to cool in the tin for a few minutes and transfer to a wire rack
• enjoy at room temperature
• store in an airtight container or ziplock bag on a paper towel to absorb any excess moisture
• to freeze, wrap muffins in seran wrap and place them in a freezer bag to store up to 3 months
  • to thaw, bring to room temperature (about 3-4 hours)
  • to warm, preheat oven to 350 degrees and bake 3 minutes

What Readers Are Saying

• Ella says: “I think I’ll love this one because of the crunchy muffin. I just love the fact that it doesn’t take a long time to prepare and the directions are so easy to follow.”
• Samantha on Pinterest says: “This is my new go-to recipe for blueberry muffins. A family fave!”
• Robert asks: “How long do I cook these as a mini muffin?” Robert, I would set your time at 12 minutes and check from there. Often it depends on how high the batter fills the cups! Enjoy!

For more amazing Quick Breads, check out my guide – it’s filled with breads and muffins you can make with pantry staples.

More Muffin Recipes You’ll Love

I’d love to hear what you think! If you try this recipe or put your own twist on it, let me know in the comments below! We can’t get enough of this no fuss recipe. Sometimes simple is simply the best!

See just how easy this recipe is by watching the video in the recipe card!