Healthier Blueberry Muffins
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Healthy Blueberry Muffins – made with nutritious whole wheat flour, nutty almond flour, plenty of fresh blueberries, and sweetened with real maple syrup instead of sugar. It’s a healthier version that’s still perfectly delicious!
Our Go-To Blueberry Muffins!
Is a blueberry muffin healthy? While the obvious answer is no a traditional blueberry muffin is definitely not healthy, we can however make a few simple modifications to make them quite a bit healthier.
And sure I have a not-so-healthy sugar packed blueberry muffin we love and enjoy sometimes but this recipe below is something I feel better about serving my family more often. These have actually been one of our go-to breakfasts before school for quite some time.
It’s something we can take on the go, they are such a tasty morning treat, and it’s so convenient that they can be made ahead.
For the kids we usually just pair them with milk and a hard boiled egg for another make ahead option (we aren’t morning people and appreciate those few extra minutes of sleep). And if you like them warm you can heat in the microwave briefly.
These blueberry muffins freeze well for several months (though you’ll probably have them polished off much sooner), and you don’t even need a mixer to make them!
They have a soft and moist crumb, plenty of blueberry flavor, and they are sweetened just enough.
If you are looking for a smarter way to enjoy a muffin without all the refined sugars and unhealthy fats I highly recommend trying these. You may likely agree muffins can still be delicious without all that extra stuff.
Healthier Blueberry Muffin Recipe Ingredients
- 1 cup (150g) whole wheat flour (scoop and level to measure)
- 1/2 cup (56g) almond flour
- 1/2 cup (72g) unbleached all-purpose flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup (155ml) buttermilk
- 1/2 cup (120ml) real maple syrup
- 2 large eggs
- 1/3 cup (80ml) olive oil
- 2 tsp vanilla extract
- 1 1/2 cups (220g) fresh blueberries
How to Make Healthy Blueberry Muffins
- Preheat oven to 375 degrees.
- Whisk dry ingredients: In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
- Mix wet ingredients: In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
- Combine mixtures: Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
- Divide batter among muffin cups: Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
- Bake until cooked through: Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to 20 minutes.
- Let cool in pan several minutes then transfer to a wire rack to cool completely.
- Store in an airtight container, for longer shelf life they can be frozen up to 3 months.
Why include all-purpose flour?
While I wanted to make these without any white flour, the texture is quite it bit better with the addition of some all-purpose white flour. You’ll end with fluffier muffins and a not-so-overwhelming wheat flavor.
One thing you could try is using 1 1/2 cups white whole wheat flour or whole wheat pastry flour rather including any white flour. Just boost buttermilk to 3/4 cup total.
Can frozen blueberries be used?
Yes frozen blueberries will work as well. Just don’t thaw them before adding.
More Healthy Breakfast Ideas
- Baked Oatmeal
- Chia Pudding
- Whole Wheat Pancakes
- Overnight Oats
- Peanut Butter Banana Breakfast Shake
- Tropical Smoothie
Follow Cooking Classy
Healthy Blueberry Muffins
Ingredients
- 1 cup (150g) whole wheat flour (scoop and level to measure)
- 1/2 cup (56g) almond flour
- 1/2 cup (72g) unbleached all-purpose flour or oat flour (scoop and level to measure)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup (155ml) buttermilk
- 1/2 cup (120ml) real maple syrup
- 2 large eggs
- 1/3 cup (80ml) olive oil*
- 2 tsp vanilla extract
- 1 1/2 cups (220g) fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- In a large mixing bowl whisk together wheat flour, almond flour, all-purpose flour, baking powder, baking soda and salt. Make a well in the center of the mixture.
- In a separate medium mixing bowl whisk together buttermilk, maple syrup, eggs, olive oil and vanilla until well blended.
- Pour buttermilk mixture into flour mixture. Fold with a rubber spatula until just nearly combined, then add blueberries and fold just until combined.
- Spray a 12-cup muffin pan with non-stick cooking spray. Pour batter into muffin cups filling each nearly to the top (I like to use a large ice cream scoop to scoop batter).
- Bake in preheated oven until toothpick inserted into the center comes out clean, about 16 to 20 minutes.
- Let cool in pan several minutes then transfer to a wire rack to cool completely.
- Store in an airtight container. For longer shelf life they can be frozen up to 3 months.