Healthy Blueberry Muffins are soft, fluffy and moist. They are slightly golden on the outside and bursting full of sweet blueberry flavor on the inside.
It's blueberry season here in Northwestern Ontario, Canada and the wild blueberries are plentiful this year! We have been out picking loads of juicy blueberries.
Wild blueberries are so much sweeter than any store bought varieties and they are well worth the irritation of the deer flies buzzing at your head while you are picking. This Healthy Blueberry Muffin recipe is perfect if you are looking for ways to use up some extra blueberries. Healthy Blueberry Muffins are made with no butter, oil or refined sugar. They are a great snack when you are on the go or if you are looking for a healthy sweet treat.
If you are looking for another recipe with blueberries, try my Gluten Free Blueberry Oatmeal Breakfast Bars.
Ingredients
- Milk - I used skim milk for this recipe.
- Lemon Juice - Mixed with the milk to create a buttermilk.
- All-purpose Flour - I used all-purpose flour for this recipe.
- Baking Soda - Helps the muffins to rise.
- Baking Powder - Gives the muffins that cake like texture.
- Salt - Brings out the flavor of the other ingredients.
- Maple Syrup - Adds some sweetness to the muffins.
- Greek Yogurt - I used plain 0%, no sugar added.
- Eggs - Helps to bind the ingredients together.
- Vanilla - Adds some flavor.
- Blueberries - Because you can't have blueberry muffins without the blueberries!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease muffin pan with cooking spray.
In a small bowl or measuring cup, mix together milk and lemon juice to create a buttermilk.
In a medium size bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
In a large bowl, add maple syrup, Greek yogurt, eggs, vanilla and buttermilk mixture.
Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
Add blueberries.
Use a spatula to fold in the blueberries.
Using a cookie scoop, divide batter evenly into prepared muffin pan.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes before transferring muffins to a wire rack to cool completely. Makes 12 muffins.
Hint: Do not overmix the batter. Overmixing the batter will cause the muffins to be dense.
Substitutions
- Skim Milk - I used skim milk in this recipe. You can substitute the skim milk for any other type of milk.
- Blueberries- I used fresh blueberries for this recipe. You can substitute frozen blueberries but you will need to add two extra minutes to the cooking time.
- Maple Syrup- Liquid honey can be substituted for the maple syrup.
- Greek Yogurt - I used plain 0%, no sugar added Greek yogurt. You can substitute with 2% or higher or varieties with added sugar. Keep in mind the muffins will be sweeter if you choose a Greek yogurt with added sugars.
Equipment
Silicone Muffin Pan - I used a silicone muffin pan for this recipe because it makes it super easy to pop the muffins out of the pan. You can use a metal non-stick muffin pan but be sure to grease it liberally as the muffins tend to stick.
Cookie Scoop - I used a cookie scoop to divide the batter into the muffin pan. If you do not have a cookie scoop, feel free to use a large spoon.
Storage
Healthy Blueberry Muffins can be stored at room temperature in an airtight container or bag for up to three days.
Healthy Blueberry Muffins freeze well. Place muffins in a freezer safe container or bag and freeze up to three months. Thaw muffins at room temperature when ready to eat.
Top tip
Do not use muffin liners in the pan! This recipe has very little fat in it so the muffins will easily stick to the liners. I have tried greasing the liners but I find it easier to just grease the pan with some olive oil cooking spray.
FAQ
You have overbaked the muffins. Do not overbake the muffins or they will be dry. Healthy Blueberry Muffins only need to be baked until a toothpick inserted into the center of a muffin comes out clean. As oven temperatures vary, I recommend checking the muffins at 18 minutes.
Yes! Each muffin only contains 111 calories and 1 gram of fat. They are much healthier than any store bought variety.
Related
Looking for other recipes like this? Try these:
Recipe
Healthy Blueberry Muffins
Ingredients
- ½ cup milk skim
- 1 teaspoon lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup maple syrup
- ⅓ cup Greek yogurt plain 0%, no sugar added
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup blueberries
Instructions
- Preheat oven to 350F. Grease muffin pan with cooking spray.
- In a small bowl or measuring cup, mix together milk and lemon juice to create a buttermilk.
- In a medium size bowl, add flour, baking soda, baking powder and salt. Whisk to combine.
- In a large bowl, add maple syrup, Greek yogurt, eggs, vanilla and buttermilk mixture.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold dry ingredients into wet ingredients. Fold until the flour mixture is incorporated and there are no lumps in the batter.
- Add blueberries.
- Use a spatula to fold in the blueberries.
- Using a cookie scoop, divide batter evenly into prepared muffin pan.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 10 minutes before transferring muffins to a wire rack to cool completely. Makes 12 muffins.
Cathy Hawcroft says
Hi Christine, I made these muffins last night, they’re delicious. I love the fact that there is Greek yogurt for that little bit extra protein. Thanks!
Christine says
Glad you enjoyed them!