Healthy Blueberry Muffins are slowly curing me of my uncanny ability to over complicate. This simple blueberry muffins recipe makes moist and fluffy muffins with whole wheat, heart healthy oats, and as many blueberries as I could squeeze into the batter. They are basically everything a blueberry oatmeal muffin should be. No more. No less.
I originally shared this healthy blueberry muffin recipe back in 2015, and it has since become a reader favorite. Adults love that these healthy blueberry muffins are wholesome and made with whole grains. Kids from toddlers to teenagers love that they are tender, buttery, and jam PACKED with blueberries.
Come to think of it, I think adults love that these healthy blueberry muffins are tender, buttery, and jam packed with blueberries too.?
Healthy Blueberry Muffins History
This healthy blueberry muffin recipe came to be when I realized that, while my site contained a wealth of muffin recipesโraspberry muffins;ย banana oatmeal muffins; healthy banana muffins with nuts; healthy maple oatmeal muffins, among many other healthy muffin recipesโI didnโt have a single blueberry muffins recipe. Travesty! I set out to correct this omission by creating the blueberry muffin of my dreams.
Todayโs healthy blueberry muffins are the result. There is absolutely nothing fancy about them, which, as it turns out, is what makes them perfect in every way.
I also almost missed the blueberry muffin recipe completely.
When I started working on this healthy blueberry muffin recipe, the first three ingredients I pulled out of my pantry were not blueberries, oatmeal, or applesauce (way too obvious); they were lemon extract, cardamom, and hazelnuts. Forget simple whole wheat blueberry muffins. These were going to be the Versailles of blueberry muffins. Four spices! Multiple extracts! All manners of fancy glazes and toppings!
Then, kind considerate wife that I am, I asked Ben if there was a particular blueberry muffin flavor he’d prefer. He returned this entirely legitimate question with a blank stare, followed by, โUm, just blueberry?โ
โJust blueberry,โ it turns out, makes the best blueberry muffins of all.
Of course, if blueberry isn’t your jam (or your muffin), you can make Melissa’s Healthy Pumpkin Muffins or Chelsea’s Healthy Apple Muffins with Greek Yogurt. I won’t judge…but I will help myself to your share. Love blueberries but prefer a loaf? Check out this Blueberry Bread!
I think you know where this is going. I obliged Ben’s request, and without a doubt, these healthy blueberry oat muffins turned out to be the finest I ever baked. The batter could not be more simpleโoatmeal, whole wheat flour, brown sugar, a little melted butter, and a touch of cinnamonโnor the result more spectacular.
These blueberry muffins are fluffy, moist, and tender. Youโll find them equally perfect with a cup of black coffee as they are with yogurt for an afternoon snack.
The light amount of butter makes the blueberry muffins rich but not too rich to deserve their โhealthyโ designation, and a handful of oatmeal gives them a more satisfying texture.
The true star of the muffins, however, are the blueberries themselves. Theyโre snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering, their juicy taste. I use fresh blueberries when they are in their summer prime, but you can absolutely swap frozen and enjoy these blueberry muffins year-round.
How to Store and Freeze Blueberry Muffins
- To Store. Store muffins in a paper towel-lined airtight storage container at room temperature for up to 4 days.
- To Freeze. Individually wrap each muffin in plastic, place in a ziptop bag, and freeze for up to 2 months.
- Check out my How to Store Muffins guide for more tips!
Tools Used to Make These Muffins
- Standard Muffin Pan. Great for making any of my healthy muffin recipes.
- Batter Scoop. How to create perfect muffin tops
- Paper Liners. Avoid having your muffins from stick to the pan.
Healthy Blueberry Muffins
Ingredients
- 1 1/2 cups white whole wheat flour plus 1 tablespoon, divided
- 3/4 cup old-fashioned rolled oats
- 1/2 cup lightly packed light brown sugar
- 1 tablespoon baking powder I prefer aluminum free
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 cup nonfat milk plus 2 tablespoons
- 1/4 cup unsalted butter melted and cooled
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup blueberries fresh or frozenโdo not thaw if frozen
Instructions
- Place a rack in the center of your oven and preheat to 400 degrees F. Lightly coat a standard muffin tin with nonstickย spray or line with paper liners, then coat the liners with nonstickย spray. Set aside.
- In a large mixing bowl, stir together 1 1/2 cups white whole wheat flour, rolled oats, brown sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk together the milk, butter, eggs, and vanilla. Make a well in the center of the dry ingredients, add the wet ingredients to the well, then carefully stir with a wooden spoon, just until blended.
- Gently toss the blueberries with the remaining 1 tablespoon flour, then fold them into the batter, discardingย any excess flour that doesn't stick to the blueberries. (This will prevent the blueberries from sinking to the bottom of the muffins.)
- Divide the batter among the prepared muffin cups. Bake for 18 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Remove from oven, and let cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Nutrition
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RegisterAnd just for posterity, here is the original photo from 2015!
This really is an awesome recipe! They turned out perfect! I used regular organic white flour and it worked just fine. It made exactly enough for 12 muffins filled to the very top. I did sprinkle a little bit of sugar on top but to each his own! Thanks for the recipe! Itโs amazing ๐คฉ
So glad you enjoyed it Anna! Thank you for this kind review!
These muffins are absolutely delicious! I made them with some slight changes, but they are still the best muffins I have ever made. My parents and sisters love them too.
P.s, I love all of your recipes, they are fantastic!
That makes me so happy Melodie! Thank you for this kind review!
I made these with whole wheat pastry flour and coconut sugar. They came out light, fluffy and delicious. My husband and I love them. Will definitely be making them again. Erinโs recipes are always perfect.
Hi Christine! So glad you enjoyed the muffins! Thank you for this kind review!
Can I use wild blueberries?
Hi Pam! That should work! Thanks!
Great recipe! Changed the milk to lactose free for my husband. Thank you.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
I prefer full-fat milk and coriander rather than cinnamon. This recipe is a keeper!
Hi Hollis! So glad you enjoyed the recipe! Thank you for this kind review!
Love these! We went blueberry picking and have tons of blueberries, so I want to use as many as I can before I have to freeze them. This recipe looked good, so I thought I’d give it a try. I made a couple of substitutions. First, I did not have white whole wheat flour or rolled oats, so I used regular (“brown”) whole wheat flour and 1/2 cup oat bran instead. It may have changed the texture of the muffins a bit, but I like it. I also used almond milk instead of low fat milk. Everything else was as written – even baking time. Light and delicious!
Hi Dawn! So glad you enjoyed the muffins and the substitutions worked out for you! Thank you for this kind review!
These blueberry muffins are my new go-to breakfast and snack on the go! They turned out so delicious! I will definitely be making them again very soon!
Hi Morgan! So glad you enjoyed the muffins! Thank you for this kind review!
I followed the recipe exactly. So easy to make! Flavorful low calorie muffins and also delicious!
Hi Barb! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! How would you recommend adjusting this recipe for high altitude? Thank you!
Hi Julia! Unfortunately, I donโt have experience with high altitude baking, but an online search might give you some tips!
I need the recipe. I can’t find it.
Hi Nancy! You had to scroll right past it to get to the comment section. It’s right above it. Also there is a “jump to recipe” button at the top of the page to help you get there faster. Hope this helps!
Hi,
What does it mean by non fat milk?
Renee
Hi Renee! It means it’s fat free. Hope this helps!
the amount of baking powder is listed as one TABLESPOON. Could this be accurate? I tried it and the muffins look wonderful but are inedible due to the baking powder. I’ve made alot of muffins in my time and have never, ever, run across a recipe with so much baking powder. I thought , “well, ok, maybe this is not a mis-print” and followed the recipe. How I wish I had trusted my instinct and put in one TEASPOON of baking powder not one TABLESPOON called for. Now I have 12 inedible muffins and no more: butter, eggs or milk in my refrigerator so……….no muffins for breakfast and it’s bitter cold and snowing outside.
Hi Melinda! I’m sorry you had trouble with this recipe, but the amount is correct. It’s hard to know what went wrong without being in the kitchen with you, but I wished these had been a success for you.
Excellent recipe – easy to follow. Healthy and great taste, Thank you so much. Best, from Mary in Brussels
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
This recipe was so good that we made them on Tuesday, ate them all by Thursday, then made another batch on Thursday night. The only tiny thing we did differently was to sprinkle just a touch of granulated sugar to the tops.
I appreciate the exact measurements. Like 2 extra T of milk. It shows how devoted you were to making the perfect muffin.
Hi Bonnie! So glad you enjoyed the recipe! Thank you for this kind review!