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Two healthy blueberry muffins stacked with fresh blueberries

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.
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Prep Time 10 minutes
Cook Time 22 minutes
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
 

  1. Preheat your oven to 400°F and line a muffin pan with cupcake liners in preparation for baking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.