Treat yourself, guilt free! These healthy blueberry muffins are bursting with juicy berries and naturally sweetened with ripe bananas, applesauce and honey or maple syrup.

Two healthy blueberry muffins stacked with fresh blueberries

Healthy Blueberry Muffins: Bursting with Blueberries

No white sugar and no butter, just a soft, tender muffin you can enjoy any time of day. Coating the berries in a little flour keeps them from sinking, so you get blueberries in every single bite.

Blueberry lovers, you are in the right place! Our Homemade Blueberry Muffins from Scratch are the classic, and our Lemon Blueberry Muffins bring the sunshine.

Why you’ll love these healthy blueberry muffins

No refined sugar
Made with olive oil
Loaded with blueberries
Fresh or frozen berries both work

Healthy blueberry muffins piled in a bowl with fresh blueberries and eggs

Healthy Blueberry Muffins ingredients

Full ingredient amounts are in the recipe card below.

Flour: pastry flour for a light muffin, all purpose for a sturdier one.
Baking powder and baking soda: for lift.
Salt: just a little.
Ripe bananas: two, mashed or blended.
Unsweetened applesauce: keeps the muffins moist.
Honey or maple syrup: natural sweetness.
Olive oil: light olive oil keeps the flavor mild.
Milk: dairy or plant based, you choose!
Egg and vanilla: for structure and flavor.
Blueberries: fresh or frozen, whole or roughly chopped.

Ingredients for healthy blueberry muffins: blueberries, banana, applesauce, maple syrup, flour and eggs

How to make healthy blueberry muffins

Full recipe instructions are in the recipe card below!

Preheat the oven to 400°F and line your muffin pan.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a blender or separate bowl, combine the bananas, applesauce, honey or maple syrup, olive oil, milk, egg and vanilla.
Pour the wet ingredients into the dry ingredients and gently mix, just until combined.
Toss the blueberries in 1 teaspoon of flour and gently fold them in.
Fill the liners to the top and bake at 400°F for 5 minutes, then lower the oven to 350°F and bake 15 to 18 minutes more, until the tops spring back and a toothpick comes out clean.
Remove from the oven, cool, and enjoy!

Healthy blueberry muffin batter in a glass bowl

Flour coated blueberries added to healthy muffin batter

Healthy blueberry muffin batter in a lined muffin tin

How do you know when the muffins are done?

There are a few easy ways to check:

The toothpick test: insert a toothpick into the center. If it comes out clean, they are done!
Check the tops: they should be lightly golden and bounce back when lightly pressed.
Use a thermometer: the center should register between 190 and 200°F.

Healthy blueberry muffin on a white plate with blueberries

Variations and substitutions

Add lemon zest for a bright twist.
Swap half the flour for white whole wheat flour.
Love a bakery style muffin? Try our Jordan Marsh Blueberry Muffins.

Tips for making healthy blueberry muffins

Do not thaw frozen blueberries. Fold them in frozen so the batter stays pretty.
Halve large berries so they spread more evenly.
Tent with foil if the honey makes the tops brown too fast.

Healthy blueberry muffin with a bite taken out showing juicy berries

How to store healthy blueberry muffins

Once cooled, store in an airtight container at room temperature for 2 days, then in the fridge.

How long do healthy blueberry muffins last?

These muffins will keep for up to 4 days.

How to freeze healthy blueberry muffins

Cool completely, wrap individually and freeze for up to 3 months. Warm one up for a quick breakfast!

Healthy Blueberry Muffins FAQs

Can I use frozen blueberries? Yes! Fold them in straight from the freezer.
Are these dairy free? Yes, with a non dairy milk.
Can I use coconut oil? Yes. Melt and cool it first.

More muffins you’ll love

Healthy Blueberry Muffins

Treat yourself to a tasty delight with our Healthy Blueberry Muffins recipe! Packed with the goodness of natural sweeteners and wholesome ingredients, these muffins are a delightful way to satisfy your cravings any time of day.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 22

Servings: 12 servings

Course: Appetizer, Breakfast, Snack

Ingredients Method Notes

Ingredients

2 cups pastry flour or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 tsp salt
2 ripe bananas peeled and mashed or blended
1/2 cup organic unsweetened applesauce
1/2 cup honey or maple syrup
1/4 cup olive oil
1/4 cup milk of your choice
1 egg
2 tsp pure vanilla extract
1 cup frozen or fresh organic blueberries coarsely chopped, halved, or whole
1 tsp pastry flour or all-purpose flour extra for coating blueberries

Method

Preheat your oven to 400°F and line a muffin pan with cupcake liners in preparation for baking.
In a large bowl, sift together 2 cups of flour, 2 teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this dry ingredient mixture aside for later use.
In a medium bowl or blender, combine 2 large mashed banana, ½ cup applesauce, ½ cup honey or maple syrup, ¼ cup olive oil, ¼ cup milk, 1 egg, and 2 teaspoons of vanilla. Whisk or blend these wet ingredients together until well combined.
Pour the wet ingredients mixture into the bowl containing the dry ingredients. Using a beater or whisk, gently mix the wet and dry ingredients together until just combined. Be careful not to overmix the batter.
Before folding blueberries into the batter for our Wholesome Blueberry Muffins, coat them with a tablespoon of flour. This simple step helps prevent the blueberries from sinking to the bottom of the muffins during baking, ensuring an even distribution of fruity goodness throughout every bite.
Gently fold the coated blueberries into the muffin batter until evenly distributed. This ensures each muffin is packed with juicy bursts of blueberry flavor for a deliciously satisfying treat.
Fill muffin liners with batter to the top and bake at 400°F for 5 minutes. Without opening the door, lower the oven to 350°F and bake 15 to 18 minutes more, until the tops are lightly browned and the muffins pass the toothpick test: a toothpick inserted into the center should come out clean. Additionally, the tops should bounce back when lightly pressed, or the internal temperature should register 200 to 205°F.
After baking, allow the muffins to cool on a rack for several minutes before removing them from the pan. Enjoy them fresh from the oven or store them in an airtight container for up to 4 days.

Notes

Pastry flour or all-purpose flour Note: Choose your flour wisely for the perfect muffin texture! Pastry flour yields light and fluffy muffins, while all-purpose flour results in a denser, sturdier texture.

Flour Measuring Tip: To ensure accurate measurements, avoid scooping flour directly from the container. Instead, gently spoon flour into your measuring cup and level it off with the flat side of a knife. This simple technique ensures precise amounts, leading to consistent and delicious muffins every time.

Milk Selection Note: We’ve thoroughly tested this recipe with a variety of milk options, including cow’s milk, almond milk, and coconut milk. Each option yields delicious results, so feel free to use whichever milk you prefer or have on hand.