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Tender and healthy blueberry muffins are full of blueberry flavor. Made with healthier ingredients it is a recipe you will love serving your family.
I am always looking for a good muffin. One that is fluffy with a tender crumb and full of delicious fruit flavor.
These blueberry muffins fill the bill. Made with a mixture of whole wheat pastry flour, olive oil, and blueberries. They are bursting full of good flavors.
The other great thing about these muffins is that they are lower in sugar, but they are still plenty sweet. In fact, my youngest son commented that these are his favorite muffins.
Ingredients
These muffins start with a 50/50 mixture of whole wheat pastry flour and all-purpose flour. Whole wheat pastry flour is made from White Spring Wheat. It has all the health benefits and fiber of whole wheat flour, but it has a lighter color, a finer texture, and a milder flavor that makes it perfect for baked goods.
Baking powder, baking soda, and salt. Baking soda and baking powder are leavening agents that help baked products rise and have a tender crumb. They react with acids in the recipe and form a reaction, that produces gas bubbles that help batter rise as it bakes. They also help balance and create an alkaline balance of ingredients.
This helps create weakened gluten and a tender bite to baked goods. BobsRedMill has a good explanation of these ingredients.
Allspice and cinnamon finish the dry ingredients and add flavor to the muffin.
The wet ingredient in this recipe includes eggs, olive oil, and milk. Remember to set your eggs and milk out to come to room temperature before mixing together and adding to the dry ingredients.
Honey is included for sweetness, while blueberries add additional sweetness and flavor.
Preparation
Preheat oven to 350F. Set eggs and milk out.
Place muffin liners in pan. Lighty spray each with cooking spray.
Combine flours, baking powder, soda, salt, cinnamon, and allspice in a bowl.
Next, in a second bowl, whisk eggs, and combine with milk, and olive oil. Stir in honey.
Add egg mixture to bowl with flour mixture and stir to combine.
Gently fold in blueberries.
Use a 1/3 cup measuring cup to add dough to 18 muffin cups.
Combine brown sugar and cinnamon. Sprinkle a teaspoon amount on each muffin.
Place muffin tins in oven.
Bake for 10-12 minutes. Check doneness with a toothpick in the center of the muffins.
Let cool on a rack and enjoy.
Since this recipe makes 18 muffins, freeze half the batch for breakfast on busy mornings.
Frequently Asked Questions
Store in an airtight container on counter for 2-3 days. Store in refrigerator in an airtight container for up to a week.
For longer storage, freeze in an airtight container for up to 3 months.
For room temperature muffins reheat in the microwave for 20 seconds.
For frozen muffins, wrap in a paper towel. Reheat in the microwave for 20 sections. Turn muffin and heat for 10-20 seconds.
More Healthy Breakfast Ideas
These muffins made a great snack or breakfast on the go. My kids grab one, pop it in the microwave, and munch on it while they are heading to school.
You might also enjoy these other healthy muffin recipes, including Streusel-Topped Apple Muffins, or Apricot Oat Muffins.
Healthy Blueberry Muffins
Equipment
- Muffin Tin
- Liners
Ingredients
Dry Ingredients
- 1 1/2 cup whole wheat flour pastry
- 1 1/2 cup flour all-purpose
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp allspice
- 1/4 tsp cinnamon
Wet Ingredients
- 2 lg eggs
- 1 cup milk regular, almond, coconut
- 1/2 cup olive oil
- 1/4 cup honey
- 1 1/2 cups blueberries
Topping - optional
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Add muffin liners to muffin tin. Spray each liner with non-stick spray. Set aside.
Blueberry Batter
- Combine dry ingredients (flours, baking powder, baking soda, salt, and spices) in a large mixing bowl. Whisk to combine.
- Whisk together wet ingredients (eggs, milk, olive oil, and honey) in a second large bowl.
- Add wet ingredinets to dry ingredients and combine until almost mixed.
- Gently fold in blueberries.
- Using a 1/3 cup measuring cup add batter to muffin cups.
Topping - optional
- Mix brown sugar and cinnamon. Sprinkle about a teaspoon of mixture on the top of each muffin.
- Place muffin tins in oven for 15 minutes. Check the muffin temperature of the center muffins. Muffins are done when they have an internal temperature of 200 degrees F.
Kathleen
The recipe lists baking powder twice. How much baking soda?
Janna
Dear Kathleen,
Thank you! I updated the recipe to show the 1/4 tsp baking soda. I added the baking soda to balance the honey in the recipe. I hope you like the muffins!
Karen
I made the muffins & they are very good! I used all the ingredients substituting the brown sugar with Truvia sweet complete brown sugar. They came out beautiful! Will be a part of my muffin selection!
Janna
Wonderful Karen! I am so glad you enjoyed the recipe. I will have to try the Truvia Sweet Complete Brown Sugar as a substitute. Thank you for this tip!
Courtney
If I don’t have any whole wheat flour can I use all purpose for the entire amount?
Janna
Dear Courtney,
I have not made these muffins with just all-pupose flow. White whole wheat flour absorb and require more moisture than all-purpose flour. If you substitute to only all purpose then you may need to add less milk. Start with 3/4 cup of milk and add a tablespoon or more until your batter is the right consistency and not too thick. Let me know how the muffins turn out.
Janna