Healthy Blueberry Muffins
These healthy blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Honestly, they taste like a blueberry pancake! Vegan, gluten-free, naturally sweetened, and ready in 30 minutes. Perfect for breakfast or a healthy snack!
A Quick Look At The Recipe
- Ready In: 30 minutes
- Servings: 6 muffins
- Calories: ~222 per muffin
- Key Ingredients: Oat flour, almond flour, maple syrup, blueberries
- Dietary Info: Vegan, gluten-free, refined sugar-free, oil-free, naturally sweetened, no eggs, no dairy
- Why You’ll Love It: Ultra-soft blueberry muffins made with wholesome ingredients and taste like a blueberry pancake!
The first time I took a bite of these blueberry muffins, I knew the flavor was familiar… I just couldn’t place it. And then it hit me: blueberry pancakes.
They’re soft, fluffy, and come together in one bowl in just 10 minutes. Made with just 8 simple ingredients, no eggs, no dairy, and no refined sugar. They’re naturally sweetened with maple syrup and just so happen to be vegan and gluten-free, too!
Honestly, this might be the easiest blueberry muffin recipe ever. If you love all things blueberry like I do (think my blueberry muffin overnight oats, blueberry crisp, or even my blueberry crisp stuffed dates), you’re going to love these.
Table of Contents
Why You’ll Love This Recipe
- Soft, fluffy texture: Tender crumb made with wholesome ingredients
- Naturally sweetened: No refined sugar. Just maple syrup and blueberries
- Vegan + gluten-free: No eggs, no dairy, and made with oat flour
- Easy to make: One bowl, 10 minutes of prep
- Freezer-friendly + perfect for meal prep: Make a batch at the start of the week (or double it) and enjoy them all week long
- Small batch recipe: Only makes 6 muffins, but you can easily double it
Ingredients You’ll Need
You only need a few wholesome ingredients to make these vegan blueberry muffins:
- Oat Flour: Gives these muffins a soft, tender crumb while keeping them gluten-free. It’s the same flour I use in my healthy banana muffins and banana bars.
- Almond Flour: Adds moisture and a slightly nutty richness, which helps keep these muffins soft and not dry. Same reason I use it in my peanut butter cookies.
- Maple Syrup: For natural sweetness.
- Non-Dairy Milk: Oat, soy, or almond milk all work.
- Vanilla Extract: Enhances all the flavors.
- Baking Powder: Helps the muffins rise.
- Cinnamon: Adds a hint of cozy flavor.
- Frozen Blueberries: The secret to the best blueberry muffins! Frozen blueberries release their juices as they bake, creating a soft texture. Plus, they often retain more nutrients than fresh blueberries.
💡 Tip: If using frozen blueberries, don’t thaw them. This helps prevent the batter from turning purple.
Substitutions & Variations
- No oat flour? Blend rolled oats into a fine flour
- Swap blueberries: Try frozen raspberries
- Maple syrup: Agave is a good substitute. Just don’t swap in granulated sugar, you need the liquid.
- Add-ins: Add 1 teaspoon lemon zest, 1/4 cup walnuts, or 1/4 cup chocolate chips
- Flour: Unfortunately, I don’t recommend substituting the oat flour or almond flour since they give these muffins their soft and fluffy texture
- Mini muffins: Fill a mini muffin tin (this recipe should make 12 mini muffins) and bake at 350°F for 10–12 minutes
How to Make Healthy Blueberry Muffins (Step-by-Step)
- Step 1: In a large bowl, whisk together the oat flour, almond flour, baking powder, cinnamon, nutmeg, and salt.
- Step 2: Stir in the maple syrup, non-dairy milk, and vanilla extract until just combined. Gently fold in the blueberries.
- Step 3: Bake: Evenly distribute the batter into the prepared muffin pan. Bake at 350°F for 23-25 minutes, until golden.
- Step 4: Let the muffins cool for 10-15 minutes in the pan, then transfer to a wire rack. Enjoy!
Megan’s Tips
- For the best texture, use store-bought oat flour: Since store-bought oat flour professionally milled, it gives the muffins the perfect fluffy texture
- Use frozen blueberries: I tested this recipe with fresh blueberries and it wasn’t the same
- Fill the muffin pan almost to the top: For that bakery-style dome
- Let them cool completely: They set as they cool (hardest part, I know)
How to Store
- Room temperature: 2–3 days in an airtight container
- Fridge: Up to 1 week
- Freezer: Up to 2 months (perfect for meal prep!)
Frequently Asked Questions
Yes! Just reduce the baking time slightly and keep an eye on them.
I recommend using frozen blueberries for the best texture and flavor. Just add them straight from the freezer—don’t thaw.
More Healthy Muffin Recipes You’ll Love
If you loved these blueberry muffins, try these healthy muffin recipes next:
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Healthy Blueberry Muffins
Ingredients
dry ingredients
- 1 cup oat flour
- ¾ cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
wet ingredients
- ½ cup non-dairy milk
- ⅓ cup maple syrup
- 1 ½ teaspoons vanilla extract
- ½ cup frozen blueberries
Instructions
- Preheat the oven to 350°F and grease 6 cavities of a muffin pan. I usually use melted refined coconut oil for this.
- Mix the dry ingredients: In a large bowl, whisk together the oat flour, almond flour, baking powder, cinnamon, and salt.
- Add the wet ingredients: Stir in the maple syrup, non-dairy milk, and vanilla extract until just combined.
- Fold in the blueberries: Gently fold in the blueberries.
- Bake: Evenly distribute the batter into the prepared muffin pan. Bake for 23-25 minutes, until golden.
- Let cool: Remove from the oven and let the muffins cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely. Enjoy!
Notes
- For the best texture, use store-bought oat flour: Since store-bought oat flour professionally milled, it gives the muffins the perfect fluffy texture
- Use frozen blueberries: I tested this recipe with fresh blueberries and it wasn’t the same
- Fill the muffin pan almost to the top: For that bakery-style dome
- Let them cool completely: They set as they cool (hardest part, I know)
These look delicious but there is an almond allergy in my family. Is there any other flour you have tried in substitution for the almond flour?
Hi Jessica! I haven’t tried it myself, but you could try swapping the almond flour for 1/2 cup oat flour. The almond flour helps give the muffins that soft, tender texture, so the texture might be a little different, but hopefully it still works! Let me know if you give it a try 😊
These are amazing 😍 but could you give the nutritional info kcals etc?
Hi Debbie, I’m so happy you like them! I just updated the nutritional information, but please note that it’s automatically calculated, so should only be used as an approximation. Enjoy!