These Healthy Blueberry Muffins are the most fabulously moist and fluffy muffins, made with whole wheat, hearty oats, and as many blueberries as I could squeeze into the batter. They are basically everything a blueberry oatmeal muffin should be, but healthified!
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These healthy blueberry muffins are a reader favorite!
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!
This 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 others—I didn’t have a single blueberry muffin recipe. Travesty!
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.
(Love blueberries but prefer a loaf? Check out this Blueberry Bread!)
5 Star Review
“This recipe was so good that we made them on Tuesday, ate them all by Thursday, then made another batch on Thursday night.”
— Bonnie —
My Tips for Perfect Blueberry Muffins
Since first developing this recipe, I’ve also developed a Buttermilk Blueberry Muffins, but if you’re searching for a lightened up blueberry muffin, this is the one! Here are a few pointers to help you make sure they turn out scrumptious.
- Use Frozen Frozen Blueberries. I use fresh blueberries when they are in their summer prime, but you can absolutely swap in frozen and enjoy these blueberry muffins year-round. Just don’t thaw them first! Adding thawed blueberries to muffin batter will color it greenish-blue.
- Opt for White Whole Wheat Flour for Light, Fluffy Results. Regular whole wheat flour will work in this recipe, but white whole wheat flour has the magical ability to make these blueberry muffins healthy without weighing down the texture.
- Don’t Over-Mix the Batter. This is the golden rule of making muffins. Never mix the batter too vigorously or your muffins won’t rise as much in the oven. You don’t want dense puck-like muffins, you want them light and lofty!
A Few More Healthy Muffin Recipes to Try
- These easy Gluten Free Muffins can be customized with your favorite add-ins.
- When fall rolls around, these Healthy Pumpkin Muffins go on my baking list. They’re a delight!
- Love a muffin that tastes like a dessert? Say hello to my Healthy Chocolate Muffins!
Healthy Blueberry Muffins
Video
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Ingredients
- 1 ½ cups white whole wheat flour plus 1 tablespoon, divided
- ¾ cup old-fashioned rolled oats
- ½ cup lightly packed light brown sugar
- 1 tablespoon baking powder (I prefer aluminum free)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup nonfat milk plus 2 tablespoons
- ¼ 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.
Notes
- 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!
Nutrition
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These came out amazing! I swapped out the butter for 3 tbsp of avocado oil to make them dairy-free and they came out delicious. I will definitely be making these again.
I want to make these but I don’t want to use br. sugar. what can i use instead? Has anyone just left it out?
Hi! While I haven’t tested it myself, other readers have used coconut sugar with great success. Enjoy!
A little late to the review party, but these were not only simple and fun to make, they were absolutely delicious!!!
Just made these using haskap berries I picked this morning. Added some lemon zest and used avocado oil and einkorn flour. They are delicious!
So glad to hear you enjoyed it, thank you Christine!
This recipe makes the best blueberry muffins!! I use frozen wild blueberries and they have such a great flavor. Thanks for creating such a simple and healthy recipe Erin.
Easy and delicious. I slightly reduced sugar and butter (concerns about my wife diet) and it didn’t change the good result I believe :)
Joanne, it’s meant to be! I hope you love the muffins. These are some of my faves :)