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.

5 healthy blueberry muffins on a granite counter next to a scoop of rolled oats and fresh blueberries

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.?

homemade healthy blueberry muffins surrounded by fresh blueberries and rolled oats. One muffin sliced in half, showing the inside.

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 muffinsbanana oatmeal muffins; healthy banana muffins with nuts; healthy maple 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.

muffin pan full of baked blueberry muffins made with rolled oats

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.

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!

6-cup muffin pan of fluffy, healthy blueberry oat muffins

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!

overhead image of 2 healthy blueberry muffins. One cut in half, revealing the inside.

Tools Used to Make These Muffins

5 healthy blueberry muffins on a granite counter next to a scoop of rolled oats and fresh blueberries

Healthy Blueberry Muffins

4.78 from 85 votes
A simple but perfect recipe for the best healthy blueberry muffins, made with oatmeal, whole wheat flour, and cinnamon. Moist, fluffy, and berry PACKED!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 12 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.

Notes

Store leftover healthy blueberry muffins according to my guide for How to Store Muffins, or wrap individually in plastic, place in a ziptop bag, and freeze for up to 2 months.

Nutrition

Serving: 1muffinCalories: 165kcalCarbohydrates: 26gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 38mgPotassium: 199mgFiber: 2gSugar: 11gVitamin A: 206IUVitamin C: 1mgCalcium: 94mgIron: 1mg

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And just for posterity, here is the original photo from 2015!

The best ever blueberry muffins made with oats and cinnamon

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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335 Comments

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  1. I am a sucker for a healthy blueberry muffin. My mom used to make them with whole wheat as a kid. Well, to distract us she would sprinkle raw sugar on top just so we would eat it! Funny though, I prefer whole wheat over regular today! Anyways, these look amazing!! 

  2. Haha Erin I can TOTALLY relate. I have a habit of always trying to add as much flair to recipes as possible, and then surprise myself with how much I LOVE the basics when I go that route. These SIMPLE ;) blueberry muffins look divine!

  3. These look beautiful! Do you think coconut oil would work in place of the butter?

    1. Hi Margaret Ann! Melted and cooled coconut oil would definitely work. Personally, I prefer the touch of butter in the recipe for the flavor (it’s wonderful with the blueberries and oatmeal), but if you prefer to use coconut oil, they’ll bake just fine!

  4. haha I have that problem – I have to over-complicate things and can’t let them be!!! Ah well :) These blueberry muffins sound completely delicious – classic blueberry really is a wonderful thing!

  5. I’m loving these healthy blueberry muffins! I’m totally going to be making them after my next run to the farmers market this weekend! Blueberry muffins are my faaave and you’ve made them even better :)

  6. LOL: “I asked Ben if there were a particular healthy blueberry muffin flavor he’d prefer.”
    And the name of these is perfect ;)

      1. Hi Adriana! I haven’t tried swapping out the sugar with anything else, but other readers have used swaps and enjoyed the results. I hope you enjoy the muffins if you try them!

  7. Embellishing is FUN! That’s how streusel was probably born, and is anyone complaining? These muffins look fabulous :)

  8. im always up for healthier version of blueberry muffins because at work, we have sugar loaded kind (they are good though), i should introduce these. 

  9. Why are blueberry muffins so craveworthy? And isn’t it hard to just do a plain old “anything” instead of trying a new “better” variation?

  10. The Versailles of muffins. I’m dying over here. Seems like Ben compliments you perfectly. I often feel that way with my boyfriend. “So babe, what about white chocolate ginger oatmeal?” “Uhm….” 

  11. These muffins sounds amazing Erin! When I have a craving for something specific I have to make it! Sadly for me it is mostly chocolate or something very unhealthy! 

  12. I made these yesterday and our household has already eaten half of them already.  They turned out great and I love that they are a healthier version because they will be the perfect snack for me to take to law school! Great recipe Erin :)

    They are on the denser side and not as light and fluffy as muffins like you’d buy from the bakery. Just so,ethic to keep in mind.

    1. Kelsey, thanks so much for trying these muffins! May they power you through many a long night in the library.  And yes, they are a bit denser—a trade off for using whole wheat flour, but one I decided is worth it for the health benefits. Hope you enjoy them!

    1. I am so excited to hear this Emily! Thank you for letting me know. Also, I bet these were divine with Ontario berries.

  13. I am assuming that the baking soda is also added with the dry ingredients. I see it on the list but not in the recipe. I tbsp of baking powder sounds like a lot. Just checking that it’s not a typo. I am making this today.

    1. Hi Angie! Baking soda isn’t actually on the ingredient list. Just baking powder, and 1 tablespoon is correct. Can you tell me where on the list you see it? I don’t actually see it listed.

      1. Pedantic! (You’re also confusing bicarbonate of soda) It’s way too much baking powder, tastes like chemical. Go with 1tsp. Maybe it’s weaker in the US?

        1. Hi Steve! This is actually the correct amount for the muffins. I’ve made these dozens of times and don’t have an issue with chemical taste. If you are concerned about an off taste, be sure to buy aluminum free baking powder. If you try the recipe, I hope you enjoy it!

  14. I obviously can’t read either. It’s the powder that I was referring to. I saw it under ingredients but not under directions. I followed the recipe as it. They came out wonderful.  Thanks-I need to get glasses now.

    1. Angie, no worries at all! I am so, so happy that the muffins turned out well. That’s what matters : ) Thanks for trying the recipe and letting me know. I hope you enjoyed every bite!

  15. Wow these came out amazing! I replaced the milk with myoplex EAS vanilla protein shake and used stevia instead of brown sugar.   I also noticed you didn’t put the baking powder in the instructions but in the ingredient list. One question do you know the nutrition facts for these muffins?

    1. Max, I am so happy to hear this, and what a great way to sneak in some extra protein. The baking powder is added with the other dry ingredients  (sorry about any miss there!). I don’t have the nutrition facts, but you can plug the recipe into myfitnesspal.com to calculate them if you like. Thanks for trying the recipe and letting me know how it came out for you!

    1. Great question Amanda! Nutritional info is something that I’ve actually started adding to all of my new recipes, effective January 2016 (you’ll see it in the recipe box at the bottom). Unfortunately, it’s pretty time consuming, so I’m unable to go back and add it to past recipes. If you’d like the nutritional info for any of my older recipes (or really any other recipe or food), you can actually calculate it yourself for free at myfitnesspal.com (this is how I calculate the new recipes on my blog). I’m sorry I can’t give you the information for this exact recipe, but I hope that My Fitness Pal will be a helpful resource for you.

    1. Christine, I don’t usually bake mini muffins, so I can’t say for this particular recipe. Online guides suggest 10-15 minutes, so I’d start there. Be sure to check early, just in case they bake more quickly. I hope you enjoy the recipe!

  16. Funny, yesterday I woke up craving blueberry muffins, and today here they are. Going to make them as soon as the kitchen is free. I live at almost 7000 ft. so I add 1 Tbs. flour for each cup. Don’t usually do anything else. Fresh blueberries from S. America are in the store now, but I have loads of frozen so in they will go. I’ll let you know how they turn out. Can’t wait.

  17. I made these muffins and loved them. All I had was frozen wild blueberries, which turned out great. I would probably add an additional 1/2 cup because they are so small. Making them again today. Yum!

    1. I’m so exited to hear that Joanne! Thanks so much for trying the recipe and stopping back by to leave this kind review.

    1. Lisa, I am so happy to hear this! Thanks for trying the recipe and taking time to let me know how they came out for you.

  18. I have made these blueberry muffins two times. They are a definite winner. I use Non Gluten Flour 2/1 Bob’s, almond milk and bake at 350 degrees for 30 minutes. We love them and my daughter in law took 2 home this last time and loved them too. Followed your instructions for storing and works great.

    1. HOORARY!!!! I’m so happy to hear that Dianne. Thanks for sharing your review and your recipe tweaks too.

  19. I seriously love these muffins! I didn’t have any whole wheat flour but one time I saw Alton Brown put old-fashioned oats in the food mixer to make a fine powder, so I tried it. I used 1/2 Cup all purpose flour and mixed it with 1 Cup old-fashioned oat powder. Other than that followed the recipe exactly and so glad I did! I’m going to freeze some of these to eat once my baby arrives, I heard eating lots of oats and oatmeal can help with breastfeeding. Thank you so much!

    1. Jennifer, I am so excited to hear how much you loved these, and what a great tip about oat flour too. Thank you for taking time to leave this review!

  20. Suddenly I have a *huge* craving for blueberry muffins. ? This recipe is one I absolutely must make soon! I love having wholesome muffins to grab for a snack or to pair with scrambled eggs for a lovely weekday breakfast. Happy Fourth of July weekend to you & yours, Erin! 

  21. Erin, I can’t wait to try these! Maybe tonight if I can get fresh blueberries. I do have white whole wheat flour in my pantry along with the other ingredients, so I’m good to go. Thank you!❤️

  22. Love to see a healthy version of a wonderful recipe. Will have to how this recipe to my mum. She would love to make these (:

  23. Hey Erin:-) I only have one word for this recipe – amazing!! I love the muffins and the fact that it is a healthy version of blueberry muffins.

  24. I wanted to write you to let you know how great I think you are with your blog(I hope that is the right term) and that I appreciate all the great recipes. You were the first person I pinned on Pinterest. I have a small assortment of cookbooks, but the recipes seem old and boring. Through my children I was experiencing new foods, and I wanted to know how to fix some of them myself. So I googled different words, like healthy eating. When I clicked on your name and read how you introduced yourself, I knew I had to check your recipes out. You feel to me like the nice person next door. We visit over the fence, and then you mention a new recipe you created.  I just feel very at ease and relaxed when I am browsing through recipes trying to find something my husband might eat. I am trying to pick up some of these new ingredients as I am able. I want to try the Asian noodle salad with mandarins oranges next. I have been making the peanut butter breakfast bars in all kinds of ways for breakfast. I do feel challenged to modify some recipes I make and sneak in more veggies. Thank you. 

    1. Janet, I cannot express enough how overjoyed this comment makes me! Every thing you said is what I aspire to make my blog (and yes blog is the right word) be about. I hope you love the recipes you try, and I am so grateful to have you as a reader. Thank you!

  25. I baked these muffins this afternoon, and they turned out perfect! I did try a little trick of my own, after hearing about them being a little dense, and turned the whole wheat flour into whole wheat cake flour (by taking out 2 TBSP of flour out for each cup of flour, and replacing those TBSP with cornstarch). I found the final texture very pleasing, and close to what you would get with AP flour. Will be checking out more of your blog. Thanks for the recipe!

    1. Camille, this makes me so happy to hear!!! Thanks for letting me know how these came out for you, and for the tip about the flour too!

  26. What a great, basic muffin recipe. They definitely taste like a bread, not a cake, which is what I was hoping for. My husband is always asking for me to “quit messing with things” and just make simple baked goods – these totally fit the bill!

    For anyone baking at high altitude (I tested these in Denver), I recommend adding 2 extra T of flour, 2 extra T of milk, reducing the baking powder by 3/4 t, and baking at 425 for 15 minutes.

    1. Shannon, I’m so happy that you enjoyed this recipe so much! Thank you for sharing your kind review and the high altitude baking tips too!

  27. I made these and I thought they tasted pretty good. They are small in size and high in fiber but also high in calories.  I calculated the calorie count for your recipe using the most known brand names nutritional info split into 12 muffins and it equals approximately 606 calories per muffin. Pretty high. There’s nothing that can be done about it though they’re as healthy as they can possibly be. I just wouldn’t eat too many.

    1. I rechecked my work and I found two extra zeros (I used the S Health app) at the end of my flour calorie count. So actually divided into 12 muffins the calorie count is approximately 200 calories. What a big difference a computation error makes. I don’t feel so bad eating these now, still in moderation though ;)

  28. Hello from UK :) just made these tonight was exactly what I was after for a guilt free muffin for us and the kids for their lunch boxes. Love the texture of the oats. Thanks :)

    1. Rebecca, I’m so happy that you loved these, and that they made it all the way across the Atlantic. Thanks so much for trying the recipe and taking time to stop back by and leave this kind review.

  29. Boyfriend’s already had about five! :) By the way, I did use 1/4 rye 3/4 white flour instead of your quantity of wholemeal (I didnt have any in the cupboard) and tasted great with that slightly nutty rye flavour. Thanks again for the great recipe I’ll be making them again. x

    1. I’m so sorry to hear this Kat! As you can see from the dozens of positive reviews, many other readers have enjoyed this recipe very much. That said, that doesn’t help the fact that you didn’t like them. Do you think something might have gone wrong with the recipe? Did you follow it exactly? Let me know if you would like help troubleshooting.

  30. These were the best blueberry muffins I have made in a long while!! I am so glad I found your site – great recipes and thoughtful details in all of your descriptions!

    1. YAY Melissa! I’m so glad you found my site too! I’m happy to hear you loved the muffins. Thank you for the kind words and for leaving a review. I truly appreciate it!

  31. I made this recipe last night and my family loved it! I couldn’t find white wheat flour at my store so I mixed whole wheat flour with all purpose flour and it came out great. I will definitely make again! Thanks for posting this! I really liked these muffins because they are so much healthier and lower calorie than store bought muffins, and they still taste great! No guilt :)

    1. Awesome, Kristina! I’m so glad to hear you enjoyed the recipe…and I appreciate that you took the time to leave this nice review!

  32. Omg these are very good I used coconut oil and coconut milk and chia seeds in place of eggs I wanted to use apple sauce for the eggs but didn’t have any on hand I also added some good ole walnuts mmmmmmmmmm they smelled heavenly in the oven!!?

    1. Martha, YAY! I’m so glad you enjoyed the recipe. Thanks so much for taking the time to leave this fabulous review! :)

  33. Made these with my daughter Rain (3.5 years old) today and we both love them! Not sure if there will be any left when my husband gets home lol.
    I did the measuring and she poured in all the ingredients and did all the mixing. They are GREAT!
    One thing we added was strawberries! We added about 1/3 of a cup after I already added the blueberries. My daughter insisted they needed strawberries and they are SO delicious in this recipe! I’ll be making them again later this week for my mother to try when she comes over for a visit. Thanks! I’m keeping this recipe card! 

    1. Hi Zara and Rain! I’m so happy you enjoyed the muffins! And strawberry sounds like a delicious addition. I really appreciate your taking the time to leave this wonderful review!

  34. I made these muffins with my son yesterday. They sounded great and the fact that they were healthy was a big plus. Unfortunately, they weren’t very good. My son rated them a 4 out of 10 and I would say about the same. We ate a few and threw most of them out. My quest for a healthy blueberry muffin continues unfortunately. :(

    1. Hi Danielle, I’m sorry to hear that you didn’t enjoy the muffins. Many have tried them and liked them very much, but everyone’s taste is different. I know it’s disappointing to try a new recipe and not have it turn out, so I truly wish you would have enjoyed these!

  35. Thank you for this recipe! I made these for breakfast and my family absolutely loved them – definitely a keeper!5 stars

  36. Hi there! I honestly never comment on recipes but this one is AMAZING! Just made my second batch :) The second time, I added half of a banana, some chia seeds, and sprinkled a little sea salt on top. Delicious!5 stars

    1. Hi Lauren, I’m so glad that these moved you enough to leave this wonderful comment! :) Thanks for sharing your tweaks!

    1. I’m so happy to hear you enjoyed the muffins, Mitze! Thanks for leaving this wonderful feedback and for sharing your tweaks.

  37. Hi Erin! I really enjoy making things from your blog! Any recommendations (oven temp, length of baking) if I wanted to try baking these in either a 4×4 or 8×8 glass dish instead of a muffin tray? Thank you!

    1. Thank you so much, Cait! I’m so happy to hear you enjoy my recipes! Since you’d be baking in a glass pan, I’d recommend lowering the oven temperature 25 degrees. I would still start checking for doneness at the same time as you would muffins, but it will likely take longer in a pan. I’d love to hear how it goes!

  38. These were great! I wanted to try and healthy recipe and these did not disappoint! Thank you so much.4 stars

    1. Made them once liked them had friends try one said add applesauce n banana so going to try that since I am making for my mood group n we will see how the like them also thanks

  39. Just made these muffins and they are great! I was all set to make sweet potato muffins, but my son asked for blueberry. My typical blueberry muffin is pretty much a cupcake,  and I’m trying to eat more fuel less junk. These hit the mark and I had all the ingredients on hand! Can’t wait to try more! 5 stars

    1. YAY Renee! I’m so glad you found this recipe and that it was a hit. Thank you so much for taking the time to share how it turned out!

  40. I just made these and OH MY GOD. This will forever be my new favorite muffin recipe. This is how I slightly personalized it: I used vanilla almond milk, gluten-free biscuit/baking mix, and added about 1/4 cup of cinnamon applesauce. I’m impatient so my eggs were refrigerated and butter was slightly melted. Used rolling oats and everything else normally. Sooooo delicious.  I filled 1/3 with chocolate chips, 1/3 with blueberries and 1/3 with banana and peanut butter. So far I have just tried the chocolate chip ones but the texture and taste is so wonderful that I imagine it would be good with any filling. Thank you for making my morning! My whole family will be surprised something gluten-free with almond milk can taste so good!5 stars

    1. HOORAY Jessica! I’m thrilled that you love the recipe so much, and I hope you enjoy the rest of the muffins just as much as the chocolate chip ones! Thank you so much for sharing your tweaks and taking the time to leave this awesome review!

  41. These were so easy to make and super delicious! I even used margarine instead of butter and they were still tasty! Another hit! 5 stars

    1. I’m so glad you enjoyed the muffins, Julia! Thanks so much for taking the time to leave this nice review!

  42. I just made those before starting a busy week and they turned out…WONDERFUL!! Can’t believe how something that healthy, packed with whole grains only, can be so fluffy and moist!! Thank’s a looot Erin for sharing the recipe!5 stars

    1. Hasna, I’m so happy to hear you love the muffins! Thank you so much for trying them out and leaving this wonderful review!

  43. Hi,
    Could I just use oat flour or a mixture of oat flour and spelt or buckwheat flour in place if whole wheat?

    1. Hi Deb, I’ve only made this recipe with whole wheat flour, so you’d be experimenting. The liquid level and leavening amounts may need adjusting, and the the texture will probably come out different. If you’ve substituted oat flour or a different flour blend in similar recipes like this and been happy with the results, you could give it a try here too! If you do, I’d love to hear how it goes.

  44. I wanted to make these last night, but only had strawberries. So, I just chopped them up small and went forward. Very tasty, but I bet they would be even better with some summer strawberries (the early berries look prettier than they actually are). One note, though: the strawberries seem to break down a bit faster in baked goods than blueberries, so you may just have to eat them a bit faster:-) Thanks for another winning recipe.4 stars

    1. Strawberries sound like a very tasty addition, Julie! Thanks for sharing that swap and how it worked out for you. I’m so glad you enjoyed the muffins!

    1. Hi Vickie, unfortunately, I think steel-cut oats would stay too crunchy for this recipe. They need to cook for much longer than rolled oats to get soft, so I wouldn’t recommend swapping them.

  45. Wow, that’s a great recipe! I’m totally a muffins lover and never thought of making them this way! I can’t wait to tell my wife. I wonder what is she gonna say about this or rather I will cook them for her and make a big surprise? It looks so tasty I can’t help myself and I have already tried a few of other recipes from your blog!5 stars

    1. Thanks so much, Brian! Whether you make them as a surprise or not, I hope you both love the muffins. :)

  46. Read recipe, thought wow these are Simple, can they be any good? Made them immediately to find out. Happy to say they are delicious! My husband enjoyed them. He even stored them using your paper towel hint so they would be fresh today. Thank you for a great recipe. Was thinking of making next batch with a little lemon zest just because I love blueberries and lemon together.5 stars

    1. Nancy, I’m so excited to hear that you enjoyed the muffins! I think your lemon zest idea sounds delicious. Thanks so much for giving the recipe a try and taking the time to share how it went!

  47. Thanks for the great recipe! My boyfriend is blueberry-obsessed and he loved these.  We are forever in search of delicious blueberry muffins, so these held up to some stiff competition! Used half white/half whole wheat flour. I was using tiny frozen wild blueberries so I increased to 1.5 cups as another reader suggested (going in the oven they looked like a handfuls of blueberries held together by some batter, lol, but it worked!)4 stars

    1. Awesome, Jane! I’m happy to hear the recipe was a hit for you. Thanks for sharing your feedback and tweaks! Mostly berries held together by batter definitely sounds like the muffins had a fantastic level of fruit. :)

  48. These were really good! I did my usual tweaks: double the blueberries, add in the zest of one lemon, and top with a sprinkle of nutmeg and turbinado sugar. I also made them “bakery size” by putting them in at 425 for 5 minutes and then dropping the temp to 350 for the rest of the time. Definitely going in to rotation here…thanks!

    1. Jaime, I’m so glad you enjoyed the muffins! Thanks so much for sharing your tweaks (that topping sounds so delicious) and for leaving this awesome review!

  49. Would the recipe still come out right if I blended the oats a bit? I want to make these for my daughter who loves blueberry muffins but is very picky especially with eating oats. Would love for her to get those added health benefits though. Thanks! 

    1. Hi Kerry! I think you would be OK as long as you don’t pulverize them completely into a flour (a few pulses would be OK). I hope you and your daughter both love them!

  50. Delicious! Love all the blueberries and so simple! I liked the tip about tossing the blueberries in flour as well. I have been enjoying your emails and recipes ? 5 stars

    1. Thank you so much, Lauren—your sweet comment made my day! I’m happy to hear the blueberry tip is a helpful one!

  51. These are SO delicious and make a regular appearance in my kitchen! They are my husband’s favorite healthy muffins that I make!5 stars

    1. Yay Veronica! I’m so glad the recipe is a winner for you! Thanks so much for taking the time to leave this great review.

    1. Hi Wilma, my guess is that they were overbaked. I would suggest checking them a few minutes early next time!

  52. I had an abundance of blueberries and wanted to make a recipe that I could give to my 13 month old as a snack that isn’t too unhealthy (good for my waist line as well). I googled and found these and baked them yesterday morning. They were delicious with just a small hint of sweetness. Thank you!4 stars

    1. Lynn, I’m so glad you found this recipe and that it was a winner! Thank you so much for trying it out and taking the time to share this great review!

  53. I was searching for a healthier blueberry muffin recipe as it’s blueberry season here in IL and came across this one… Just. Awesome. Great texture, rose high and not too sweet!! I used  canola oil in the same amount instead of butter, 1% low fat buttermilk and subbed 1/4 c brown sugar/Splenda blend as I don’t metabolize sugar well. YUM!! I will be making these again and again. Even my 96 year old mother loved them and she’s been baking for more than 80 years!!! Thanks for this great recipe and your great blog. Keep the great healthy recipes coming!!5 stars

    1. YAY Patricia, I’m so happy to hear the recipe is a winner for you! Thank you so much for giving it a try and reporting back, and for sharing all your tweaks!

  54. Unfortunately, when I made these, they came out dry and sort of crumbly on the outside and dense on the inside. I used the exact directions and the muffin tin cups were really piled up. I now wish I had added a cup of applesauce. I tried?!

    1. Hi Sandy, if they seemed dry, they may have been overbaked. It’s also possible that the dry ingredients were overmeasured, depending on your method of scooping flour. It’s hard to know exactly what went wrong without being in the kitchen with you, but I’d love to know what you think if you do decide to experiment with applesauce!

  55. Due to diabetes & high cholesterol for myself and my husband I am searching for recipes that will be healthier than the way I am used to baking. Can  I replace nonfat plain yogurt for the butter, stevia for the sugar and almond flour for whole wheat?

    1. Hi Sherrie, I try to cut out as much fat in the recipes as possible to begin with, so cutting it down more could affect both the flavor and the texture. Greek yogurt substitution is kind of a general policy, not something that I have tried in this specific muffin. I wouldn’t recommend a 100% swap with the butter…maybe 50-50 with yogurt? I don’t have personal experience with stevia in this recipe, but another reader tried it and enjoyed the results! As for the almond flour, it behaves very differently from regular flour, so it isn’t a direct swap. I’ve only tried this recipe with whole wheat flour, so unfortunately I don’t have specific guidance to offer.

  56. Hi Erin, I made these muffins today and they came out great. I tweaked the recipe a little bit by replacing the rolled oats for quick cooking oats because that’s all I had. I also added a 1/4 cup ground flax seed to add a little more fiber. Even my 7 year old daughter thought they were sweet enough and ate two as they came out of the oven.4 stars

    1. Thanks so much for taking the time to leave this awesome review, Nancy! I’m happy to hear you enjoyed the muffins. Thanks for sharing your tweaks too!

  57. I really wanted to make a whole wheat blueberry muffin – the oatmeal in this recipe was a bonus! Loved loved loved them.  Gave some to our neighbors, and they said they were the best they’ve ever had. I will make these again and again. Thank you!5 stars

    1. Robin, I’m so glad to hear you enjoyed these! Thanks so much for taking the time to leave this awesome review!

  58. They looked amazing… I’m eondering if it’s possible de change the milk for greek yogourt. I want to add more protéine in them!

    thanks!

    Marie

    1. Hi Marie, I haven’t tried that substitute, but I think replacing half the milk with yogurt should work! I hope you enjoy the muffins!

  59. Just made these today with toddler! We made mini muffins – they took about 13 minutes to bake. I would probably add more berries next time, but that’s just my preference. He loves them! Thanks!4 stars

    1. Darlene, mini muffins sound so cute! Thanks so much for giving the recipe a try and reporting back—I’m so glad to hear it was a hit.

  60. Could you suggest an alternative to the oats? My partner is not a fan, and I’d love to share these healthy treats! I have hemp protein or a ground flax/chia blend, which gives it a nuttier flavor, but not sure how it would affect the outcome.

    1. Hi Alicia, those both sound like they behave pretty differently than oats, so I would only use them if you’ve had success substituting those for oats in other recipes. Other readers have also ground them up a little before using them if it’s mainly a texture concern!

  61. I’ve made these several times and love them. Easy recipe that freezes well. And most important, they are delicious :) Today I subbed coconut sugar for the brown sugar and that worked well.5 stars

    1. Andrea, I’m so happy to hear you enjoy this recipe! Thanks for taking the time to share your feedback and tweak. :)

  62. Hey. I was just wondering would it work if I replaced the brown sugar with sweetener or maple syrup? I have no problem with sugar, just wondering if it would work. 

    1. Hi Nicole, I haven’t tried swapping out the sugar with anything else, but other readers have used Stevia and coconut sugar and enjoyed the results. I hope you enjoy the muffins!

  63. Just made these muffins this morning. They are delicious! So happy with the recipe. I have been looking for a healthy muffin recipe for some time, that can pass as a normal muffin with my husband and teenagers!!5 stars

  64. My 6 yr old daughter said to say “thank you for helping us make blue berry muffins!” .  These were a huge hit and consumed rapidly by everyone.  I made a batch of mini muffins for lunchboxes as well and only needed to give them 10 mins (5 mins at the higher temp, then 5 minutes at the lower).  Golden brown but deliciously moist.  Thumbs up!5 stars

    1. I am so so happy to hear that Aliya! Thanks so much for taking time to leave this lovely review and for your tip about the mini muffins too. It really means a lot!

  65. This is my first time making blueberry muffins and they are amazing! I ate them all in one day so now I have to make another batch5 stars

  66. Hello, I don’t have white whole wheat flour. I saw in comments that you can use the same amount of white flour. I do have whole wheat—but using just whole wheat might not be a very nice texture, or flavour—could I use half whole wheat and half white flour, if the total amount of flour is the same as in the recipe? That way they will be semi-healthy :)

  67. Made them tonight with my 16 year old son, who loves the nasty old store bought blueberry muffins! We made these with half whole wheat flour, half white flour—same total amount as the recipe calls for. They were good—hardly sweet—maybe I should have packed the brown sugar a little more—also I was a little short on vanilla. But still scrumptious. Will definitely make again! I posted them on Instagram and credited your website. Will share the site with clients too (I’m an RD). Cheers! 4 stars

  68. I’m always looking for a new blueberry muffin recipe, and this one looks great. I plan on making these muffins tomorrow. Do you think I could use whole wheat pastry flour and buttermilk instead of the listed ingredients?

    1. Hi Janet, I think both of these swaps will be just fine! I’d add about 1/8 teaspoon baking soda since you will be using buttermilk. I hope you love the recipe!

  69. I made this recipe on a whim this morning and they were delicious. I discovered that I was a little short on blueberries (so disappointing!) as my husband uses then in his overnight oats. They are still good and even my oldest son who loves sweets thought they were great. I’m going to pick up more blueberries and make some for the week.5 stars

    1. Danielle, I am so happy to hear how much you loved these, and I bet they’ll be even better once your are up to the full amount of blueberries. Thanks for trying the recipe and letting me know how it came out!

  70. Hi Susan, I’m sorry to hear the batter seemed extra wet and the muffins weren’t to your taste! Is it possible that the dry or wet ingredients could have been slightly mismeasured? As you can see from the other reviews, many other readers have had success with the recipe, but I know everyone has different tastes. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved these!

    1. I’m so glad the muffins were a hit! Thanks so much for giving them a try and taking the time to leave this review!

  71. My 3-year-old daughter and I make these muffins on Sundays frequently. I use gluten free flour and add whatever fruit I have laying around. This week it was blueberries, blackberries, and apples. I love having something that I can feel good about feeding her for breakfast all week long. These are not cupcakes under the guise of a muffin, but they are healthy and delicious. Thank you for the excellent recipe!5 stars

    1. Jenni, I’m so happy to hear these muffins are a hit, and your fruit variations sound delicious! Thank you so much for taking the time to leave this wonderful review!

  72. Just made these this morning. Turned out delicious; just what I was looking for (100% whole grain, light on the sugar) These will definitely be in my muffin rotation. I made little personal preference changes like buttermilk, half oil/butter, and just lightly scooped brn sugar (still plenty sweet, so may even try a bit less). Thanks.4 stars

    1. Bernadette, I am so pleased to hear this! Thank you so much for taking time to leave this wonderful review. It means a lot!

  73. Hi Erin,
    I was wondering if I could add milled flax seed to this recipe? If so, how much would you recommend?
    Thanks!

    1. Hi Christian, I have not tried adding ground flaxseed to this recipe myself, but another reader added 1/4 cup and was happy with the results. I hope you enjoy the muffins!

      1. Hi Erin,
        I’m rrying them without the flaxseed for now. They’re almost ready to come out of the oven. Smells incredible!

  74. We started a Wellness Team at work and these blueberry muffins will be perfect for Blueberry month. Can I replace white whole wheat flour with almond flour?

    1. Great question! Unfortunately, I can’t recommend that swap because almond flour acts very differently than wheat flour. If you like, you can check out my almond flour recipes here: https://www.wellplated.com/tag/almond-flour/

    1. Hi Clarita! These are definitely on the less sweet side (especially when compared to the glazed, sugary kind you might find in a bakery case). Next time, you can add a bit more brown sugar, or even try topping the leftovers with honey!

  75. I love me some healthy muffins and these look delicious! The original picture still looks pretty good in my opinion.

  76. Yummy, easy and healthy snack that is a perfect breakfast on-the-go or dessert! Love it with a little bit of yoghurt on the side! Thank you :)4 stars

  77. Absolutely LOVE these, make them almost every week w/fresh berries, unsweetened vanilla almond milk and, I increased the cinnamon to 1 teaspoon, also, sometimes add 1/2 teaspoon nutmeg. My family & friends can’t get enough so I make sure I keep all the ingredients on hand at all times! Thank you so much for a great, healthy recipe! 5 stars

  78. These were delicious – I baked at 375, modified a bit, used half whole wheat and half white flour, more cinnamon  and almond milk as well do not consume dairy  – Thank you! 5 stars

  79. Hi Erin, just wanted to leave a comment because I really, really dig your muffins! I’m an adolescent from The Netherlands with a huge preference for fruit and somewhat sweet breakfasts. Unfortunately, most sweet meals include a lot of sugar and/or otherwise unhealthy stuff – and are nice only for that one day in the month that you decide to treat yourself.

    With these, I can have both my sweet-tooth and my love for fruit satisfied. I will definitely use this recipe in the future to prepare for the week! I’m reading in the comments that I can add other fruits too, so I’m already eager to bake more (even though I just finished breakfast – consisting of my muffins, of course). I usually don’t really leave comments, but I just wanted to say this so you know how glad I am that there are good baking options, haha.

    So with that: thanks and good luck with your future cooking endeavours!5 stars

    1. Thank you so much, Sophie! I’m glad to hear you enjoyed these muffins, and I hope you enjoy other variations too!

  80. These blueberry muffins were great! I have an 8 month old and because of the ingredients list (not too much sugar), I was able to use this recipe. She LOVED them. I swapped almond milk for skim milk and it was no problem. I loved the texture and the flavor was just right-sweet enough to satisfy, but not too sweet. Thank you, I will make these again for sure!5 stars

  81. I really wanted to like these, but found them to be quite blah. They rose very nicely (I actually used 2 t baking soda and they rose great). Flavor just isn’t much. Very disappointed. 

    1. Hi MG, I’m sorry the muffins weren’t to your taste. As you can see from the comments, many other readers have enjoyed them, but everyone has different tastes. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish you would have loved these!

  82. I was looking for a quick, easy, healthier, blank-slate muffin that I could modify for the seasons. This is a winner. I tried this without blueberries and with extra spices for the cold winter weather, leaving the rest of the recipe the same. My 9-year-old said he’d pay for this muffin. LOL5 stars

    1. Hi Erin, almond flour behaves very different than whole wheat flour, so it’s not a straight swap. The milk could be swapped however! I do have a recipe for gluten-free muffins made with almond flour—I’d recommend checking that one out instead! https://www.wellplated.com/gluten-free-muffins/

  83. These are very very yummy. However they’re still quite naughty !  I’ll start by adding less sugar next time and perhaps even cutting down the butter. As it’s stand it cold be called a healthy afternoon cupcake but I wouldn’t say it’s a healthy breakfast muffin :-) 
    Will definitely make again – as a treat ! X4 stars

  84. This is my favorite Blueberry muffin recipe.  I wanted to eat two at breakfast , but refrained!  I might have to have another one later today though.  I didn’t even put raw sugar on top!  Thank you so much for sharing.  5 stars

  85. I can’t wait to bake these amazing muffins. Can I replace the nonfat milk with unsweetened almond milk?

  86. Hi! Umm how much batter would I need to fill each muffin cup? Also can I use regular whole milk instead of low fat milk? This muffins look so good btw

    1. Hi Morgan! The cups will be about 3/4 of the way full. And yes, you can swap whole milk. I hope you love them!

  87. For a “healthy” muffin, I would say these are pretty darn tasty. But they can’t come close to a more traditional muffin – not as much flavor and light texture. I will give bonus points for the oatmeal in them keeping me full through most of the morning!4 stars

  88. These are just coming out of the oven, and smell heavenly! I noticed all the fresh blueberries coming into season at the store and knew I needed these muffins. I love the whole grains so I don’t feel guilty having one of these for breakfast. A winner as always Erin!5 stars

    1. Hooray! Thanks for taking the time to share this review, Melanie. I’m glad you’re enjoying the muffins!

  89. I really loved reading your thoughts, obviously you know what are you talking about! Your site is so easy to use too, I’ve bookmark it in my folder :-D

  90. Probably my favorite blueberry muffin recipe! Not only do these muffins look amazing they taste amazing as well! The oats in the recipe are a great addition!  My boyfriend couldn’t eat just 1 and had to go back for a second! Delicious! 5 stars

  91. You got a really useful blog I have been here reading for about half an hour. I am a newbie and your post is valuable for me.

    1. Hi Adam! I definitely recommend trying them again with the cinnamon. It adds such a nice flavor to the muffins!

    1. Thank you for trying the recipe and for leaving this kind review, Mikhael! I’m so happy you enjoyed the recipe!

  92. After craving blueberry muffins for weeks, I was researching recipe after recipe.  The simplicity of your recipe caught my eye!  These were AMAZING!!!!!  I am a pretty good cook but struggle with baking.  Thank you so much for making easy to follow, healthy recipes!!5 stars

  93. These are amazing muffins. They’re full of fiber and have just the right amount of sweet. This is the first time I’ve used white whole wheat flour – it’s perfect I’ve made this recipe 2x in the past 3 weeks! We just can’t get enough of them.5 stars

    1. YAY! Thank you for taking the time to share this kind review, Naomi! I’m so happy to hear that this recipe is a hit!

  94. Loved these fluffy little muffs! The ingredient list made me feel good about whipping them up for breakfast and the batter came together so quickly. They came out of the oven full of moisture and delightful flavor. I also love your applesauce muffins! Now I have a new favorite. 5 stars

  95. Just made my second batch of these muffins as the first were eaten quickly!   Very yummy! Question on the non fat milk… is it 1 cup plus 2 tablespoons?5 stars

    1. Hi Sandra! If you scroll to the bottom of the blog post, there is a recipe card with the ingredients and instructions for this recipe. You can also select the “Jump to Recipe” button at the top of the page, and it will take you directly there. I hope this helps!

    1. I’m so happy to hear that this recipe was a hit, Becky! Thank you for taking the time to share this kind review!

  96. I have made these countless times and love having some stocked in the freezer. My daughter and I just made a batch today. Thank you for all of your muffin recipes!!5 stars

    1. I’m so happy that these muffins have been a hit for you, Elizabeth! Thank you for sharing this kind review!

  97. Hi! I was just wondering if you could use regular white flour in place of wholewheat flour? These blueberry muffins look amazing!

    1. Hi Emily! I haven’t tried swapping out the sugar with anything else, but other readers have used coconut sugar with success. I hope you enjoy the muffins!

  98. Delightfully simple recipe! I loved not having to run to the store to purchase any ingredients since these are all items I have on hand. Wonderful texture with slightly crunchy, almost caramelized muffin tops and fluffy, slightly nutty insides – and the moist blueberries really shine in this recipe!. Thank you for sharing this!5 stars

    1. I’m so pleased that you enjoyed the recipe, Morgan! Thank you for sharing this kind review!

  99. I love these muffins they are great!  However I’m confused about the fiber amount, is it really 14g of fiber per muffin??!5 stars

    1. Hi Brady! After recalculating the nutrition estimate, it looks like there are about 2 grams of fiber per muffin. Thank you for calling this to my attention, and I’m so happy that you’ve enjoyed them!

  100. Hi,
    Is it possible to use metric or imperial measurements in your recipes?  I have checked to see what the equivalent UK measurements would be but “one cup” seems to vary enormously.

    1. Hi Mary! Unfortunately I am not able to make translations for my recipes due to time constraints. If you need to convert, I recommend looking for gram equivalents (weight) as those tend to be consistent and accurate.

  101. My family and I LOVE this recipe! THANK YOU so mush! We’ve probably made this 50 times already and I’ve recently started making it in cake form to cut down on dishes. It doubles great and is nice with flax seed added sometimes! Thanks again!5 stars

  102. These were a big hit. My kids (4 & 6) wanted seconds and my husband said they were the best blueberry muffins he’s ever had!5 stars

  103. Have made these muffins several times with the wild blueberries we picked at the cottage.  A  huge hit with the family. 5 stars

  104. This was SO good! I made a batch yesterday as I had extra blueberries in the fridge. These are perfect for breakfast and the recipe itself is so easy. 5 stars

  105. Good evening, I would like to know why you use white whole wheat flour instead of just whole wheat, does it make a difference?

    1. Hi Theressa! White whole wheat flour offers the same nutritional benefits as regular whole wheat flour, but is much less dense in texture and strong in flavor. For this reason, I prefer it in dessert-type baked goods, as you can’t taste the stronger “grain” flavor. It’s also a little less dry so it keeps baked goods from drying out. If you want to use regular whole wheat flour, I’d substitute the amount called for in the recipe for a 50/50 blend of regular whole wheat flour and all-purpose flour to lighten it up.

  106. SO GOOD!!! I have tried countless blueberry muffin recipes but will be sticking with this one–light and fluffy, not dry, and rose up nicely too! I doubled the recipe & made a few substitutions. I know people hate that, but if others want to make these even healthier here’s what I did…I reduced the butter by a couple Tbl (so for double recipe used 6 Tbl instead of 8) and added one mashed old banana I had on-hand (still buttery flavor and moist & no banana taste as wasn’t too much). I also subbed about 1/4 cup ground flaxseed for part of the white whole wheat flour and used half buttermilk (for part of milk) becuase I had some leftover. I also just used 1 Tbl baking powder (instead of 2 for double recipe) and added 1 tsp. baking soda to help get a good rise. Thank you and can’t wait to try more of your recipes.5 stars

  107. Help!
    Ive used this recipe once before and they tasted really nice. But I made them today, followed the recipe exactly, and they’ve come out incredibly bitter…to the point where I don’t think I can eat them…am absolutely gutted!
    Any idea why this would’ve happened??4 stars

    1. Hi Hayley, I’m sorry to hear that! It’s so hard to say for certain without being in the kitchen with you, but it sounds like it may have been from the blueberries themselves. I hope your next batch turns out better!

      1. I think the bitterness is coming from the amount of baking powder. My batter was extremely bitter before I added blueberries, so I read up on it. I’m trying to add some lemon juice to counter act!

  108. My new favourite blueberry muffin recipe. I modified the recipe a little, I used frozen blueberries which in my experience add a lot of water to recipes so I reduced the milk to a little over 3/4 cups and these turned out great they baked in time and were still very moist. It’s nice to have a healthy muffin recipe that isn’t too sweet and has the added fibre from the oats. Really enjoyed these muffins and the recipe was super simple to follow. Would definitely recommend. The 12 of these went too quick.5 stars

  109. Quick question – can I substitute cranberries for blueberries? I will try this though looking for healthy cranberry muffin recipe too.
    Thanks

    1. Hi Karen! I’ve only tested the recipe as written, but I think you could try it. You may want to check out my Cranberry Orange Muffins too. I hope this helps!

  110. Made these today and LOVED them! I misread and used all Whole wheat flour and they were still awesome! Personally, I loved the grainy flavor. The subtle sweetness was perfect!5 stars

  111. These were DELICIOUS. Sweet and had that little bite from the flour like a bran muffin. I topped it with a little turbinado sugar. This will be on my regular rotation!!5 stars

  112. Awesome recipe. I absolutely love making these.
    Can be a tad bit dry if wanted add butter put otherwise the most awesomeness of awesome4 stars

  113. Delicious, easy and healthy!! I have my toddler help me make them and then we both eat them hot from the oven!5 stars

    1. Yes Ana. The muffin’s won’t taste right or have the right texture if you do. You might like these which are made with honey: https://www.wellplated.com/banana-oatmeal-muffins/

  114. I really want to try this recipe and am thrilled that the nutritional info is included. However, I am on a fairly strict diet right now and was wondering if there is any way to find out the sodium mg which is not listed in the nutritional info? Thank you for any help you can give me on this.

    1. Hi Mary-Lou! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  115. They came out good! I used coconut oil and coconut sugar instead of butter and brown sugar. I still might add a little extra sugar next time, but that you got sharing regular recipes with regular ingredients.5 stars

    1. I’m so happy that you enjoyed them, Stephanie! Thank you for sharing this kind review!

  116. These were delicious and easy to make for a quick breakfast. I used coconut sugar and whole wheat pastry flour. Will definitely be making again soon. Thank you for another great recipe.5 stars

  117. 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! It’s amazing 🤩5 stars

  118. 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!5 stars

  119. 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. Erin’s recipes are always perfect.5 stars

  120. 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!5 stars

    1. Hi Dawn! So glad you enjoyed the muffins and the substitutions worked out for you! Thank you for this kind review!

  121. 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!5 stars

    1. Hi Julia! Unfortunately, I don’t have experience with high altitude baking, but an online search might give you some tips!