Blueberry Muffins

These blueberry muffins are incredibly juicy inside and crispy-golden on top. They are little treats with sweet, purple hidden gems that literally melt in your mouth when still hot. The recipe you’re about to discover is not only very healthy but also extremely easy to follow. With just a few simple ingredients, you’ll be rewarded with a delightful aroma that will fill your kitchen for hours.

Jump to Recipe

As always, I like to give classic recipes a wholesome twist. In this case, these muffins are packed with nutritious ingredients, which fuel your body in the healthiest way. For this, we will use whole wheat flour and rolled oats, both rich in fiber and antioxidants. Additionally, maple syrup substitutes refined sugars, whereas coconut oil serves as the fat source.

Blueberry muffins are a beloved classic sweet treat that represents a blend of American and European culinary traditions. Blueberries are native to North America and have been used in various sweet recipes, such as cakes and cookies. Muffins, on the other hand, originated in Europe particularly in the English bakeries. Today, blueberry muffins are popular worldwide and is very common to find them in many cafés, bakeries and home kitchens.

These pastries are by definition a comfort food to enjoy at home whatever is the moment of the day. At breakfast, they warm you up for the rest of the morning, and in the afternoon they are the perfect sweet booster to enhance your day. Not to mention the post-dinner moment when these baked goods become the perfect reward after a long day.

Ingredients for healthy muffins

• Blueberries: while baking, blueberries relase their juices which add an interesting tart flavor to every bite. Inside the muffins, these little fruits enhance the softness and help prevent the baked goods from being too dry. Nevertheless, the role played by this ingredient isn’t only about the flavor. The burst of color that blueberries give to these little cakes is amazing, making them even more appealing.

• Whole wheat flour: it contains more vitamins, such as B vitamins, and minerals like magnesium and zinc. Additionally, its fiber helps digestion and promotes a sensation of fullness perfect for someone following a balanced diet. In terms of flavor, whole wheat flour adds a nutty touch that perfectly complements the sweetness of blueberries.

• Rolled oats: this amazing cereal grain provides a chewy texture that creates a satisfying contrast with the muffin’s crumb. Rolled oats also have a rustic appearance that will make the baked goods look more wholesome. I incorporate them into the mixture, but you could sprinkle some on top before baking to achieve a golden-brown coating.

• Almond milk: I use the unsweetened type with fewer calories, compared to cow’s milk. Almond milk is an amazing alternative for those looking to reduce their daily calorie intake. In addition, this ingredient is perfect both for a plant-based diet and lactose intolerance or dairy allergies. Furthermore, almond milk mainly contains unsaturated fats, which are better for heart health and cholesterol levels.

• Greek yogurt: thanks to it, the protein content of the blueberry muffins increases, enhancing their nutritional value. Additionally, including yogurt in the recipe helps prevent the muffins from drying out, keeping them soft. Greek yogurt is also a healthier substitute for ingredients like butter or oil, which contain more fat. Moreover, when combined with baking soda or baking powder, this yogurt helps the muffins rise better during baking. Finally, it helps the muffins stay fresh for a longer period.

• Baking soda: this is a powerful leavening agent that helps the muffins rise. In addition, baking soda enhances the golden-brown color of the pastry creating a crispy and golden crust.

• Baking powder: another essential leavening agent for achieving a light and airy texture in the muffins, helping them rise properly.

• Cinnamon: a small amount is enough to add a warm and spicy note that complements the overall flavor. Cinnamon also imparts an inviting and cozy aroma.

• Maple syrup:this natural sweetener is the perfect alternative to refined sugars due to its healthier properties. Maple syrup has a distinct taste, with hints of caramel and vanilla. In addition, liquid ingredients contribute moisture to the muffin batter, helping the blueberry muffins stay tender after baking.

• Coconut oil: this fat source acts as a binding agent, helping to blend all the ingredients into a cohesive batter. This vegetable oil is a healthier alternative to butter or other oils, making the blueberry muffins even more nutritious. Additionally, coconut oil has a high smoke point, that’s why it is less likely to break down at higher temperatures. This helps maintain the quality and characteristics of the muffins throughout the full baking process.

• Egg: eggs add a richness and creaminess to the batter, complementing the sweetness of the blueberries. This ingredient is also important for ensuring that the pastries maintain their shape and don’t crumble apart.

• Vanilla extract: this ingredient has a sweet, warm and floral flavor with notes of caramel and spice.

Find the complete recipe with measurements below

How to prepare the easy blueberry muffins

In a medium bowl, mix the dry ingredients : flour, oats, baking powder, baking soda, cinnamon, salt.

In a larger bowl, whisk the wet ingredients: maple syrup, oil, milk, eggs, vanilla extract (except the blueberries).

Add the dry ingredients to the wet ones, and in the meantime, fold in the blueberries.

Line the muffin cups and fill them with the mixture.

Bake for 5 minutes at 220°C, then reduce the temperature to 180°C and bake for an additional 15-20 minutes.

My tips for easy and wholesome blueberry muffins

• You can make vegan blueberry muffins by replacing the egg with 2 tablespoons of flaxseed meal + 6 tablespoons of water , and substituting Greek yogurt with a soy-based alternative.

• Alternatively, if you prefer not to use Greek yogurt, you can simply add an additional half cup of milk to ensure the muffins have enough liquid and don’t turn out too dry.

• If you use frozen blueberries, incorporate them at the very end of the preparation to prevent them from melting into the mixture. Additionally, you may need to bake the muffins a bit longer.

• I used almond milk, but you can use any plant-based milk you prefer or even substitute it with regular dairy milk.

• To prevent blueberries from “bleeding” and turning the muffin batter blue, you can coat them lightly in flour before folding them into the batter. This helps to minimize color transfer.

• Muffins can be frozen for longer storage. Place them in a freezer-safe bag or container, and they can be reheated in the oven for a few minutes to refresh their texture.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!