Moist and flavorful healthy blueberry muffins that are made without refined sugar or butter. No one will ever be able to tell that these muffins are better for you!
I always believed that muffins should always be on the healthy side. A muffin filled with a bunch of sugar and butter is basically a cupcake without any frosting. I’d rather just go all out and add the frosting at that point. Instead, I want a muffin that is wholesome and I can feel good about eating first thing in the morning or giving to my daughter whenever she claims she is “totally, tooooootally starvinggggg” (which is about 8 times a day, by the way).
And again, as I said before in my healthy banana bread recipe, this adheres to my own personal version of healthy which may or may not align with your definition. And that is perfectly okay. If you need something that fits your needs, like vegan, or paleo, there are so many talented bakers out there that have their own amazing versions. But if you want something that is wholesome and guilt-free that tastes just as amazing as your favorite bakery blueberry muffins, you are in the right place. These muffins are refined sugar free, butterless, and made with whole wheat flour. To keep them from being dense, I added a bit of arrowroot starch (you can also use cornstarch) to keep them incredibly light and fluffy.
To add to the depth of flavor, we add lemon zest which brings a brightness to the healthy blueberry muffins while the vanilla rounds everything out. You can use fresh or frozen blueberries. If you use frozen blueberries, I especially love Wyman’s of Main wild blueberries. Do not thaw frozen blueberries.
The muffins are amazing as-is, but for the purposes of the photos, I added a sprinkling of coconut sugar to the tops of the muffins. It isn’t necessary and doesn’t add anything to the muffins, but I did want to point that out.
These healthy blueberry muffins last for about 5 days in an air tight container and freeze well.
- 1¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon arrowroot starch or cornstarch
- ½ teaspoon salt
- zest of one lemon
- ⅔ cup melted coconut oil
- ½ cup plain nonfat yogurt, room temperature
- 2 large eggs, room temperature
- ½ cup almond milk, room temperature
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 1½ cups blueberries (fresh or frozen)
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liners.
- In one bowl, mix together the flour, baking powder, baking soda, cornstarch, salt, and lemon zest, set aside.
- In a separate bowl, whisk together the melted coconut, yogurt, eggs, almond milk, maple syrup, and vanilla together until completely incorporated together.
- Create a well in the bowl of the flour, then add the wet ingredients. Mix until just combined. There should be plenty of lumps in the batter.
- Fold in the blueberries without mixing too much. You want for there to still be many lumps.
- Evenly divide the batter among the cupcake liners and bake for 15 - 19 minutes, or until a toothpick comes out clean.
- Remove from the oven and allow to cool for 5 minutes before transferring to the wire rack to cool completely.