These blueberry breakfast muffins are healthy, tasty and easy to make! They’re gluten-free, sweetened only with agave nectar and loaded with fruit.
Each muffin is also quite hearty and just one makes for a perfect breakfast when you’re on the go. You are going to love them!
Healthy Blueberry Muffins Recipe
The idea of having fresh blueberry muffins ready to eat every morning sounds ideal. This recipe is going to make that dream come true. Thanks to all the beneficial ingredients we have added to these blueberry muffins, they’re not only delicious but nutritious as well. After all, the best way to start each day is by making a healthy food choice!
In fact, many studies have shown that a nutritious breakfast will help you feel better throughout the day and also encourage you to make more healthy food choices throughout the day. Here is a little peek into the ingredients and health benefits that are packed into these muffins:
- Almond flour– Almond flour is made from finely ground almonds. Sometimes, the skin is removed before the almonds are ground making it very light and fluffy. Almonds are an amazing source of vitamin E, vegetarian protein, fiber and healthy fats.
- Oat Flour– Oat flour can easily be made by grinding rolled oats in a food processor or blender. Oats have lots of antioxidants!
- Greek Yogurt– Greek Yogurt is full of protein, calcium, probiotics and vitamin B12 (just to name a few!). Be sure to use an unsweetened yogurt to keep the sugar levels low.
- Banana– Potassium and fiber are the two nutrients that bananas are known for. Bananas may support heart health and may aid in weight loss.
- Blueberries– The main fruit in these muffins sure packs a health punch! Blueberries are one of the most antioxidant-rich foods and they also contain lots of vitamin C, calcium, magnesium, iron, and potassium.
As you can see, this recipe for blueberry muffins is super healthy and something you can feel good about eating every day!
How to Make Homemade Blueberry Muffins
Making muffins that are extremely healthy and still delicious is not hard at all. In fact, this muffin recipe only takes about 5 minutes of prep time and 30 minutes in the oven! Look how easy it is to make these blueberry muffins:
- All of the dry ingredients are mixed together in a large bowl.
- All of the wet ingredients are pureed together in a blender. You can also use a food processor for this step.
- The wet ingredients and the dry ingredients are mixed together to make a smooth batter.
- The blueberries are folded into the batter and the mixture is scooped into a muffin tin. Remember to line the tin with paper muffin cups and then bake.
- The blueberry muffins are baked until a toothpick inserted into the muffin comes out clean.
- Cool the muffins and enjoy!
After you eat one nice warm muffin (or two!), store the blueberry muffins in airtight containers and keep them at room temperature for up to a week. You can also freeze the muffins for about one month, letting them defrost at room temperature when you are ready to enjoy them. Pretty easy, right!
Fresh Blueberries vs Frozen Blueberries
Blueberries are a great example of a fruit that freezes very well. Whenever you see fresh blueberries on sale, I highly recommend buying a bunch and freezing them in zippered bags. You can use fresh or frozen blueberries in this muffin recipe and you will have perfect results either way.
Use the same quantity of frozen blueberries and stir them into the batter while still frozen solid. Adding the blueberries to the mixture when frozen will help prevent your batter from turning purple! Cook the blueberries for about 2-3 more minutes to account for the cold berries and take them out when a toothpick inserted into the muffin comes out clean.
Making Mini Muffins
Muffin recipes can easily be adapted to make mini muffins. You just need to keep a few tips in mind.
- Use paper mini muffin cups or coat the pan well with cooking spray or melted butter.
- Only fill the mini muffin tin about 1/2 way with the blueberry muffins batter.
- Cut the baking time in half.
Mini muffins will still keep for about a week when stored at room temperature. They are also super easy to carry with you in your meal prep lunch bag as a breakfast at work or even as an afternoon snack.
Variations for Muffin Recipes
There are a few alterations that you can easily make to this recipe that also work with other muffins recipes (if you are interested in more healthy muffin recipes, sign up to get great, tasty recipes sent right to your email address! We have published a lot that you are sure to love!).
Take a look at these substitutions and adjustments and then give them a try!
- Swap out oat flour for all-purpose flour. Keep in mind that the blueberry muffins will no longer be gluten free but will still taste great!
- Add a teaspoon of vanilla extract or almond extract in with the wet ingredients.
- Add brown sugar, honey or maple syrup instead of agave nectar to the muffins batter. Use the same quantity of each.
- Replace the almond milk with a half cup milk of your choice (whole, soy, coconut etc)
- Make your muffins a little more fluffy by adding an extra 1/2 teaspoon baking powder to the dry mixture
- Any blueberry muffin recipes can be changed easily into a different kind of fruit muffins by substituting raspberries, strawberries or blackberries for the blueberries. Use the same quantity of each!
If you have any other great ideas about how to perfect or change our healthy blueberry muffins, let us know in the comments below! We also love to hear your rating and review of our recipes so give us your tips, send us your pictures, and make this recipe often. We think these blueberry muffins are simply perfect and we hope you do too.
Are blueberry muffins healthy for breakfast?
Absolutely! Read the section above about the healthy benefits that are packed into this muffin recipe. However, to give you a quick overview, they are low in fats, low in carbs, gluten free, and made with all-natural ingredients.
Can you add fresh blueberries to muffin mix?
Yes! Fresh blueberries are perfect in this recipe or for any other blueberry muffins recipe. If you are making muffins with a mix rather than a homemade muffin recipe, add about 1 cup of blueberries for a package of mix that makes 12 muffins.
Can I use frozen blueberries in muffins?
Frozen blueberries work wonderfully in blueberry muffins. My tip is to stir the blueberries in while still frozen solid, mixing only once or twice with your spatula. If you opt to use thawed blueberries in the recipe, they are often quite juicy and will turn the batter mixture a grey-ish purple.
Don’t Miss our New Recipes! Follow Us on Social for the Latest Ones!
Check out more of our simple breakfast recipes below:
Beautiful Banana Coconut Muffins
Blueberry Breakfast Muffins
- Prep Time: 5 mins
- Cook Time: 30 mins
- Total Time: 35 mins
- Yield: Makes 12 muffins 1x
- Category: Gluten Free + Vegetarian
These gluten free muffins are incredibly healthy and taste amazing. Loaded with fruit and other fantastic natural ingredients, you can feel good starting your day with one of these muffins.
- 1 cup almond flour
- 1 cup oat flour (or put 1 1/2 cups oatmeal in the blender)
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1/2 cup plain Greek yogurt
- 1/4 cup applesauce
- 1/2 cup plain almond milk
- 2 eggs
- 1 ripe banana
- 2 tbsps agave nectar
- 2 cups frozen or fresh blueberries
- Preheat oven to 375 degrees and spray a cup muffin tin with cooking spray
- Combine almond flour, oat flour, baking power and salt in a medium-size missing bowl and set aside
- Place Greek yogurt, apple (cored and sliced), almond milk, eggs, banana, agave into a blender
- Blend the mixture on high for 20 seconds or until smooth
- Pour the mixture into the bowl with dry ingredients and stir
- Gently fold in blueberries
- Evenly divide the mixture into prepared muffin tin
- Bake for 30 mins or until light golden brown
- Carefully remove from the oven and let cool in muffin tin for about 5 minutes
- Make a double or triple batch of these muffins and freeze them. They freeze wonderfully and will make for a quick breakfast on a day you are in a rush.
- A blender, food processor or even a stand mixer works well to mix the ingredients for our recipe. If you choose to use a stand mixer or hand blender, be sure to mash the banana well first, ensuring that it is well blended into the batter. When all the ingredients for the recipe are blended, it should be nice and smooth.
- These muffins may not brown as evenly on the top when you cook them unlike other blueberry muffins. Since the muffins are low in fats and also sugars, the browning will be minimal so be sure to use a toothpick to test for doneness!
I’d love to wake up to these beautiful muffins!
Every single morning of your life right? YUM!!! =)
Can honey be substituted for the agave nectar?
Absolutely! Or even pure maple syrup would work too =)
plasterer bristol says
Gteat recipe, thanks for shharing this. sounds delicious.
Can a gluten freebaking mix be substituted for the almond flour?
I’ve never tried it so I can’t confirm it will taste the same as using almond flour. The only thing you can do is test it. Hope that helps!
Nancy Belz says
Hi, I am very much looking forward to trying you recipe and was just wondering would it be possible to substitute the almond flour for almond meal, because at the moment it’s extremely difficult to find in the shops due to the virus. Thank you.
I’ve never tried the recipe with almond flour so I cant be 100% sure it will taste the same. If you’re adventurous, I’d test it out.
Good luck and let us know how it turns out!