Healthy Blueberry Muffins Recipe (2024)

By Kelly Published in Food

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I love muffins.

I used to love muffins A WHOLE BUNCH but then thiscalled “calorie/fat gram content” decided to rain all over my parade.

So then I decided to fight back and make my own “darn” muffins, so they would not have the caloric count of a large meal. I tried for YEARS to make them from scratch and they always had some “funky” flavor to them. The flavor was so funky to me that I couldn’t eat them and ended up throwing them away.

Then I realized the culprit…baking powder with aluminum.

Luckily, there was an easy fix, purchasing aluminum free baking powder.(So if you also suffer from “funky muffin taste”, now you have a way to solve it and can embrace your inner Muffin Man from Drury Lane.

I love this healthy blueberry muffins recipebecause it is quick, takes few ingredients and you can substitute whatever fruit or yum-yum you have on hand. (I love to thrown in chocolate chips.) Also, this recipe onlymakes six muffins, so it is perfect to whip up as a complement to dinner or as an after school snack.

This HealthyBlueberry Muffins Recipe is a breeze to make because it only takes 8-ingredients and most of them you already have on hand. Whip them up in under 20 minutes for a great afternoon snack or compliment to dinner.

Recipe Yields: 6 muffins

Primary Ingredients

1 cup All-Purpose Flour (you can also substitute whole wheat flour)
1/2 cup Sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1 egg (room temp)
1/2 cup milk or half-half (room temp)
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup blueberries (or you favorite fruit, nut, or chocolate)

Instructions

1.Take out eggs, measuremilk andlet sit on counter to become room temp.

If you try to put melted butter with cold milk or eggs, the butter will harden to small pieces and make for an uneven mixture. In order for a uniform muffin, make sure to let milk and eggs get to room temp.

2.Preheat oven to 400 degrees. Line muffin panwith paper cups or usecooking spray.

3. Melt butter in microwave in glass container. Set aside and let cool slightly.

4. Combine flour, sugar, baking powder and salt in large bowl with whisk.

5. Combine eggs, milk, butter and vanilla in a medium bowl with same whisk.

6. Stir wet ingredients into dry ingredients with whisk.

7. If using berries, do not mix them into the batter. Instead, fill each muffin cup 1/3 of the way with batter (I love using these cookie scoops) and then place 5 – 8 berries on top of batter. Fill muffin cup up to top with remaining batter.

These muffins will bake “up” so there is no need to leave room at the top of the muffin cup.

3.Bake for 15 minutes or until sides are golden brown.

I’m a FIRM believer that the righttoolsmake all the difference in the world in the kitchen. Here are three I CAN NOT live without when I’m making my muffins.

Wilton Muffin Pans
No Pro Paper Muffin Cup Liners
Baker’s Secret Cookie Scoop (awesome for making sure each muffin has the same amount of batter.)

And here are some of my other quick bread recipes.

Greek Yogurt Banana Bread

Honey Wheat Sandwich Bread (The BEST Sandwich Bread You Will Ever Make)

Want more recipes like this? Follow my Breads Board on Pinterest.

Follow Kelly Snyder’s board Breads on Pinterest.

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Reader Interactions

Comments

Jill says
August 10, 2014 at 1:26 pm
What makes these healthy?
Reply
Misty says
September 3, 2014 at 2:17 pm
Do you have the calorie and fat content for these muffins?
Reply
- Kelly says
  September 3, 2014 at 3:44 pm
  I don’t.
  Reply
karen says
September 5, 2014 at 7:34 am
The thing that makes this recipe “healthy” is that all the ingredients are natural, real foods. There’s no junk or artificial stuff listed. I made them last night and they turned out great. My only complaint is that the recipe does not yield 12 muffins. Oh well. I will just have to keep making more!
Reply
- Kelly says
  September 6, 2014 at 10:29 am
  Karen…that’s the way I feel too. I know every single ingredient…that, in my mind makes them healthier than some mix off the store shelf. (PS: Just double the recipe for 12 muffins. When I need to make a bigger batch, that’s what I do.) 🙂
  Reply
  - Elizabeth says
    May 29, 2015 at 12:35 pm
    I have these muffins in the oven now. I doubled the recipe and there are 12 muffins in the oven now and I still have almost half the batter left. I also added a small banana and some cinnamon.
    Reply
    See Also
    European Family Recipes Cranberry Nut Bread Recipe Apple Cobbler (Old Fashioned Recipe) - Miss in the Kitchen Caramelized Onion and Poppy Seed Hamantaschen Recipe
Julie says
September 26, 2014 at 12:24 am
These look wonderful! Do you think frozen blueberries would work alright? I worry that they could turn the batter watery? Your thoughts?
Reply
- Kelly says
  September 26, 2014 at 9:15 am
  Julie – if you thaw them beforehand and let the water drain out (maybe put them in a colander overnight), you should be okay.
  Reply
Jaime says
October 4, 2014 at 6:53 pm
Why cant you stir the blueberries in?
Reply
- Kelly says
  October 5, 2014 at 4:58 pm
  You can, you’ll just end up with blue-tinged muffins. 🙂
  Reply
Kiara says
November 9, 2014 at 12:02 pm
I made these and I loved them! I would’ve loved to know the nutrition information, though, but that’s not too hard to figure out on my own. To those wondering how to make these yummy muffins even “healthier”, you could substitute the egg for an egg white(s) or even substitute the sugar for something live Stevia.
Thanks for the recipe! I’ve made these twice already and my little one adores them.
Reply
- Kelly says
  November 10, 2014 at 7:18 am
  YEAH!!! I’m so glad they were popular. We love them in my house too and they are SO easy.
  Reply
  - Lisa says
    August 11, 2015 at 10:20 pm
    These are not “healthy”- I think this is deceptive. Just because you recognize the ingredients doesn’t make them good for you. Rename them or do your research before you post something like this for an uninformed audience that might take it too literally and scarf way too many of these.
    Reply
Corinne says
January 11, 2015 at 5:15 pm
I made these tonight for dinner and doubled the recipe. I used Almond flavoring because I was out of vanilla! YUMMY! <3 I also used semi frozen blueberries…(they didn't weep that way) and gave them about 5 extra minutes of baking time, and came out to PERFECTION! Sooo delicious! I will never make a boxed mix again! What I liked about them was how light and not too sugary they were. Simply divine! <3
I may try adding wheat germ to the mix next time to pump up the healthy factor.
Reply
- Kelly says
  January 12, 2015 at 8:12 am
  We love these little muffins. So easy and SO SO SO good.
  Reply
kat says
February 1, 2015 at 3:16 am
Could substitute coconut oil for the butter to make it even healthier
Reply
Maurica says
February 18, 2015 at 6:03 pm
Just wanted you to know that I make these every week for my boyfriend and he goes nuts over them. The only thing I did different was make my batter layers thinner and push more blueberries in.
After I take them out of the oven, after 5 minutes I pop them out of their tins and place them right into sandwich bags (he takes two to work in the morning), and pop them in the refrigerator. The condensation from the muffins being warm in the bag makes them super moist and DELICIOUS. When I left them to cool for an hour instead of putting them in the bags right away they got a little bit dry.
Anyway: VERY good recipe and I love it!
Reply
- Kelly says
  February 19, 2015 at 7:50 am
  I’m so glad you and your boyfriend love them. I usually only make them six at a time, so they are always GONE before we have to worry about being dry. But that is an awesome tip about the baggies and the fridge! Love this recipe because it is so easy and SO GOOD.
  Reply
  - Stephany Valdez says
    March 11, 2015 at 7:01 pm
    When you make 6 at a time do you just half the recipe?
    Reply
    - Kelly says
      March 12, 2015 at 7:19 am
      See Also
      Cassava Flour Buttermilk Biscuits Easy to Cook Recipe
      No, as the recipe stands, it will make 6 muffins. Double it for 12. 🙂
      Reply
Roxana says
February 23, 2015 at 5:38 am
Hello,
I tried these muffins last evening and despite the fact that I respected the recipe the batter came out very liquid..
And with this liquid batter I made 14 muffins.. The last 2 were better as I have put more flour but they also didn’t cook well.. The taste was amazing but they didn’t cook good .. My oven is also at only 250 degrees.. Don’t have more..
Can you please give me some advices ? I love the taste and I really want to make them good..
Thanks!!
Reply
Alesia says
April 15, 2015 at 8:00 am
I LOVE this recipe! I make them every other week and double the recipe each time. Thank you for sharing!
Reply
- Kelly says
  April 15, 2015 at 9:58 am
  YEAH…it’s so easy, isn’t it? And so GOOD…I can’t believe I bought box mixes for so long!!
  Reply
MaryBeth says
May 20, 2015 at 10:44 pm
These were fabulous! Delicious & easy! Thank you!
MB
Reply
- Kelly says
  May 21, 2015 at 7:35 am
  Oh, I’m so glad you loved them MaryBeth. They are a favorite in our house!
  Reply
megan says
June 10, 2015 at 6:39 am
Sadly these did not work in any way. I followed recipe to a t and they looked and tasted horrible. They did not “bake up” and made a mess everywhere. They took almost twice as long and the insides never baked. Outsides turned dark and burnt and insides were still runny.
Reply
Malesa says
June 28, 2015 at 1:11 pm
I wouldn’t necessarily call these healthy. Knowing the ingredients to something doesn’t make it healthy. I know all the ingredients when I make fried chicken but it’s not healthy. The title is very misleading especially when someone is looking for an actual healthy recipe. With that said maybe call them quick easy pantry muffins because that’s what they are. My 4 year old really likes these so we’ve made them twice already using chocolate chips.
Reply
Rebecca says
July 10, 2015 at 5:39 am
I have made these twice now and my family loves them. The batter is more the consistency of pancake batter and they tend to “bubble up” batter from the inside of the muffin during baking. I expect it now and just put a pan underneath it to catch any rogue batter lol. I adjust the cooking time to roughly 2 minutes longer to make sure the centers are done. Very quick and tasty recipe!
Reply
Sara says
July 12, 2015 at 8:21 pm
I just made these and they were delicious! My only problem was that they did not bake “up” as was said in the recipe but spread out flat on top. Any suggestions as to why?
Reply
Stacey says
August 16, 2015 at 1:36 pm
Wow… super disappointed. The only healthy ingredient in these are the blueberries. The first two ingredients are flour and sugar. Not healthy at all. I feel like you are being incredibly deceptive by putting healthy into the title. I see you think that they are healthy just because
they are homemade… why not put homemade in the title instead? Just because you make something yourself does NOT make it healthy. Not cool.
Reply
Louise says
August 19, 2015 at 1:23 pm
Wanted to share that I used a 100% Silicone muffin pan and your cookie scoop and was able to spread the recipe out to fill 12 cups, using 8 blueberries for each muffin. They are Delicious! Thank you for this recipe!
Reply
- Kelly says
  August 19, 2015 at 2:06 pm
  AWESOME!! Thanks for the tips, Louise. And so glad you enjoyed the muffins. They are SO GOOD.
  Reply
Louise says
August 19, 2015 at 1:27 pm
P.s. Forgot to mention I used Unbleached flour and Raw Stevia as sweeter…Delicious!
Reply
Nancy says
September 10, 2015 at 8:27 am
Your recipe yields 6 muffins, but when I follow your link to Amazon, it shows the 12 muffin tin. I like the idea of larger muffins. Which tin do you use for this recipe? Thanks……
Reply
- Kelly says
  September 10, 2015 at 12:58 pm
  I just use a standard muffin tin. I will either use the one that I linked to and just make 6 muffins. It’s okay to have extra spaces. 🙂
  Reply
Stacy says
October 22, 2015 at 2:23 pm
These were so good! And I was tickled to find a smaller recipe because we only have a toaster oven right now. I used frozen wild blueberries and they worked perfectly!
Reply
Debra-Kay says
November 20, 2015 at 9:43 am
I found this recipe on pinterest and have made a double batch twice in two days. The family is devouring them! The tips you shared on filling it to the brim, keeping the blueberries separate and having the liquids at close to temps are spot on. Thanks! I did use frozen blueberries and tossed them in flower … not sure if this helped but I hear it keeps them from bleeding into the batter. Thanks again! A raving fan
Reply
Melissa says
November 22, 2015 at 12:32 pm
We are loving these muffins! My 10 year old has been making these in the afternoon as a snack for herself and her brothers. I just made a batch for breakfast. We are using 3/4 cup whole wheat flour, organic cane sugar, and wild bluberries-delicious! I think this recipe is a wonderful healthier alternative to many recipes and especially store mix or bought with multiple additives. Thanks for posting
Reply
Linda says
January 10, 2016 at 1:00 pm
Made these gluten free and with brown sugar! They were better than any I have tasted- almost cake like. We didn’t have regular sugar so I had to improvise. I will probably always make them that way! I did have enough batter to prob make 8 muffins, so they were extra tall! Thank you for this recipe!
Reply
- Kelly says
  January 11, 2016 at 9:41 am
  YEAH! I’m glad you love them as much as our family!!
  Reply
julie ehrhardt says
May 27, 2016 at 9:33 am
I love mini muffins and this batch made 40. I baked them 11 min and they came out perfect : )
Reply
- Kelly says
  May 31, 2016 at 7:14 am
  Great to know. Thanks Julie!
  Reply
Andrea says
July 28, 2016 at 10:26 pm
Nutrition Facts
Serving Size 93 g
Amount Per Serving
Calories 224Calories from Fat 65
% Daily Value*
Total Fat 7.2g11%
Saturated Fat 4.2g21%
Cholesterol 44mg15%
Sodium 159mg7%
Potassium 187mg5%
Total Carbohydrates 36.9g12%
Dietary Fiber 1.0g4%
Sugars 19.6g
Protein 3.9g
Vitamin A 4% • Vitamin C 5%
Calcium 9% • Iron 8%
Nutrition Grade C-
Reply
- Andrea says
  July 28, 2016 at 10:27 pm
  Though they sound delicious, they aren’t healthy at all.
  Reply
Mary says
September 21, 2017 at 8:13 am
It was the first time I made blueberry muffins and these are AMAZING. I added a bit of flour and sugar to make the mixture less liquid but mine rose very nicely and taste awesome. Thank you!
Reply

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[…] Healthy Blueberry Muffins | Redefined Mom […]
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[…] Yesterday, I posted a pic on my Instagram and Facebook of a blueberry muffin I made from scratch at home. I was craving blueberry muffin for awhile, but didn’t want to eat something with 6738642 calories, so I looked up some recipes online and found this great one from http://www.redefinedmom.com. […]
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[…] J’ai déjà tester quelques recettes de Muffins, cakes et autres dans 50 000 livres et autres sources sur internet (que je note jamais et que je ne retrouve donc pas non plus ..) jusqu’au jour ou je suis tombée sur une recette très simple et rapide sur un site américain (redifined mom). […]
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[…] I want to share with you this easy blueberry muffins recipe that I found on Redefined Mom’s website. It’s a recipe that I’ve loved making these past few months;it only requires 9 […]
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FAQs

How healthy is a blueberry muffin? ›

The average coffee shop blueberry muffin is hardly what you'd call a health food: It's got almost 470 calories—nearly double what you'd get from a chocolate frosted donut—and most of those calories come from refined carbohydrates, primarily white flour and sugar.

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What makes a muffin healthy or unhealthy? ›

Signs of a healthy muffin recipe are whole-food ingredients like fruit, veggies, nuts, seeds, eggs, and low-fat milk and yogurt (or a dairy-free alternative). Fats from plant-based oils or moderate amounts of butter can be incorporated into a muffin recipe — remember, you are making 12 servings.

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What is the blueberry muffin theory? ›

The other was the blueberry muffin model, which posited that electrons were randomly distributed throughout the atom like blueberries in a muffin. The analogies helped those scientists ground their theories, and they help high school students today understand the basics of atomic structure.

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How many calories in a homemade blueberry muffin? ›

Muffins, blueberry, homemade (1 medium - approx 2 3/4" to 3" diameter) contains 49.7g total carbs, 48g net carbs, 12.5g fat, 6.8g protein, and 337 calories.

Is it okay to eat blueberry muffin everyday? ›

Now muffins aren't all bad. These things are only unhealthy if eaten on a regular basis. If every so often you want a muffin for breakfast or a snack, that's no big deal. When you grab a bakery muffin for breakfast daily, that's when you increase your risk for unwanted weight gain and other health issues.

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Are muffins better for you than bread? ›

Is an English muffin better for you than bread? A. English muffins are slightly healthier than bread because they include fewer calories, carbohydrates, fats, and sugar than bread. However, both have a high carbohydrate content, which can offer energy throughout the day, and many nutrients.

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What is the healthiest type of muffin? ›

Best: Flax 4 Life No Sugar Added

Flax 4 Life's No Sugar Added muffins are made with a blend of ground flaxseed, plant fibers, and egg whites, which contribute to the high protein and fiber count. We love that these are low in added sugars and are a good source of protein and fiber.

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Is butter or oil better for muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

What is the best flour for muffins? ›

Cake Flour: The flour with the lowest protein content (5 to 8 percent). The relative lack of gluten-forming proteins makes cake flour ideal for tender baked goods, such as cakes (of course), but also biscuits, muffins and scones.

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What is Minnesota's muffin? ›

The blueberry muffin is adopted as the official muffin of the state of Minnesota.

What state is known for muffins? ›

List of U.S. state foods

State	Food type	Year & citation
Massachusetts	State muffin	1986
	State bean	1993
	State berry	1994
	State dessert	1996

125 more rows

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Is a blueberry muffin healthier than a donut? ›

When it comes to calories, carbs, and sugar, there's a clear winner: doughnuts. The fried rings have 155 fewer calories, half the carbs, and 21 fewer grams of sugar than muffins. Muffins don't lose out completely, though: They have 1 g more protein than doughnuts—and half the saturated fat.

Do Blueberry Muffins have a lot of sugar? ›

There is a huge variation in the sugar content, from Costa Blueberry Muffin with a staggering equivalent to 10 teaspoons per muffin² (more than in a can of full sugar cola)³, followed by McDonalds Blueberry Muffin with 8 teaspoons⁴ and Pret A Manger Double Berry Muffin with 8 teaspoons⁵ – compared to 3 teaspoons each ...

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Why is a blueberry muffin healthy? ›

Rich in anthocyanins, compounds that provide antioxidant activity that can help relax smooth muscle and dilate arteries to improve blood flow, blueberries can help lower blood pressure and LDL cholesterol, decreasing the risk of having a heart attack.

Is a bagel or blueberry muffin healthier? ›

A muffin made of whole grain, low sugar and real fruit also can be healthy. But store bought bagel tend to have added sugar and are mostly made of refined grains. Store muffins are even worse loaded with fats and sugar. So if you make them homemade, change up what you eat each day.

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Are muffins healthier than cupcakes? ›

Cupcake recipes generally contain much higher levels of sugar and fat. This makes cupcakes sweeter, and juicier with finer crumbs. Muffins usually have fruit, nuts, and other ingredients mixed into the batter to compensate. Because of this, muffins are usually considered healthier than cupcakes.

Healthy Blueberry Muffins Recipe (2024)

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How healthy is a blueberry muffin? ›

What state is known for muffins? ›