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 recipes—Raspberry Muffins; Banana Oatmeal Muffins; Healthy Banana Muffins; Healthy Oatmeal Muffins, among many other healthy muffin recipes—I didn’t have a single blueberry muffins recipe. Travesty! I set out to correct this omission by creating the blueberry muffin of my dreams.
Today’s 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, “Um, just blueberry?”
“Just blueberry,” it turns out, makes the best blueberry muffins of all (as Buttermilk Blueberry Muffins can also attest).
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 simple—oatmeal, whole wheat flour, brown sugar, a little melted butter, and a touch of cinnamon—nor the result more spectacular.
These blueberry muffins are fluffy, moist, and tender. You’ll 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 “healthy” designation, and a handful of oatmeal gives them a more satisfying texture.
The true star of the muffins, however, are the blueberries themselves. They’re 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 frozen—do 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 nonstick spray or line with paper liners, then coat the liners with nonstick 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, discarding 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.
Video
Notes
Nutrition
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Love this recipe. Made it a dozen times. I soak my oats so they are moist. I haven’t noticed a big difference when coating the blueberries in flour so I skip that step.
Hi Christopher! So glad you enjoyed the recipe! Thank you for this kind review!
Can you substitute whole fat Greek yogurt for skim milk? I’m hoping to add more protein with the Greek yogurt!
Hi Julia, You’ll need to add a liquid for a liquid, so a good substitution for the nonfat milk would be whole milk.
I usually replace milk with 1/2 Greek yogurt and half almond milk for whatever the measurement the measurement is. It always works out
These were quick to put together and I made them almost as written, shorted the sugar just a bit and used half melted butter and half canola oil, but otherwise stayed true to the recipe. Oh yes, topped them with very light sPrinkle of Turbinado sugar. This recipe seems fairly forgiving, which is nice. I’ll make these muffins again.
Hi Gayle! So glad you enjoyed the recipe! Thank you for this kind review!
Just made a single batch. Gave a warm muffin to my 19 month old grandson and his almost 3 year old brother. They gobbled them down. Kept asking for more! Wonderful. So moist and buttery is right! I then turned right around and made a double batch!!
I substituted Pamela’s Pancake and Baking Mix (gluten free) 1:1 and used almond milk. This was spectacular!!! Every recipe of yours that I have tried has been superb. I actually love baking again! (at 70!)
I’m so happy that you enjoyed them, Susie! Thank you for sharing this kind review!
I made these blueberry muffins they were very good. I was looking for healthy recipes for my husband . he has heart problems . I will be making them again . I will try others to. Thanks for the healthy recipes. .
I’m so happy that you enjoyed them, Doris! Thank you for sharing this kind review!
looking for another way to eat more blueberries i bought a muffin pan just to try this recipe.
i don’t bake much because to bake means flour and sugar. but wanted to try this healthy version.i don’t add sugar to anything so to make it even more healthier i swapped out the 1/2 cup of brown sugar with a mashed up banana. so no sugar at all other than in the fruit. oh and i did add a little oat bran for added fiber. other than that went pretty much be the recipe. i really liked them; just ate two warm ones.
i do say i have weaned myself off expecting things to taste overly sweet so if you want sweet go with the sugar if you must. but i would make these again. good recipe!
Hi Gary! So glad you enjoyed the recipe! Thank you for this kind review and feedback!
I love these blueberry muffins and they turn out amazing every time even when i substitute sugar with maple syrup
Hi Radostina! So glad you enjoyed the recipe! Thank you for this kind review and feedback about the maple syrup!
Hi there how much maple syrup did you use instead of the sugar . Thank you.
Just a bit less than 1/2 a cup and i added a spoon or two more of flour as the mixture did get a little bit watery.
hi can we substitute almond butter in place of regular butter?
Hi Sum, while I haven’t tried it myself I did Google it and it looks like you can substitute almond butter for regular butter. If you decide to experiment let me know how it goes!
Baked perfectly!
Hi Alice! So glad you enjoyed this recipe! Thank you for this kind review!
Could I use unbleached white flour to make these?
Hi Arlene! It should work!
I made the blueberry muffins with all purpose white flour. They are delicious. Thank you for this recipe
Hi Arlene! So glad you enjoyed the recipe! Thank you for this kind review!
I can’t find white whole wheat flour. Should I sub in same amount all purpose white flour? How do you think this will affect taste? I know will be less fiber
Hi Jane! It shouldn’t affect the flavor much at all. Enjoy!
I am always wanting healthy and delicious so I appreciate that your recipes are frequently oriented this way. I made these muffins as written except I used lowfat milk which I had on hand and I ALWAYS WANT SOME KIND OF NUT IN MY MUFFINS AND QUICK BREADS so I added walnuts and all came out well! With your recipes please continue to offer different substitutions to make them. I liked that one of your commenters had used a banana . Thank you. Jean
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
I made these today and they were great. I swapped out the milk for oat milk and the butter for dairy free and it worked perfectly !
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
Just made these this morning. Since I bake gluten free, I modified the recipe as follows:
I DOUBLED the recipe. I substituted the white whole wheat flour with Pamela’s Pancake and Waffle mix using 2 cups of this and 1 cup of walnut flour. Everything else was the same. They are a deep brown and have a wonderful dense, moistness to them. Next time I would either keep the cinnamon at 1/2 tsp or eliminate it all together as it overpowered the blueberries. ( I used wild Maine blueberries-the best I have found) Will definitely make these again. Taking them to work tomorrow!
Hi Susie! So glad you enjoyed the recipe! Thank you for this kind review and feedback on changes!
One of my favorite muffin recipes. Always comes out great (even at high altitude!). I pop half of them in the freezer to use later on for snacks! Kiddo approved!
Hi Bailey! So glad you enjoyed the recipe! Thank you for this kind review!
I doubled this recipe & ended up with 18 large muffins. Only issue was I didn’t read right and added the extra tblsps of flour into the batter instead of mixing with the berries. So I added extra milk to the last batch after tasting one muffin & it was a bit dry.
What I added to the batter: toasted pecans, mini choc chips & ground flax seed and used my unbleached white flour. Very yummy & filling!
Hi Kathleen! So glad you enjoyed the recipe! Thank you for this kind review! Glad it worked out for you in the end!
Hi! Can you sub olive oil for the butter? TIA!
Hi Susan! I’ve only tested it with butter, if you decide to experiment I’d love to know how it goes!
We’re trying these today with my son. Can’t wait. I’d love to try the lemon, cardamom and hazelnut muffins you originally thought of making. Please post the recipe! Yay.
Hi Demi! I never actually made them, I just pulled those out of my cabinet and considered it. These are the muffins that I ended up making. Enjoy!