Want a quick, healthy, and delicious snack? These healthy Blueberry Muffins are low-fat, refined sugar-free, and packed with fiber and plenty of blueberries. They’re easy to whip up, require no special equipment, and are a one-bowl recipe that takes less than 15 minutes to prep! Perfect for on-the-go breakfasts, snacks, or even for a quick bite when you need something satiating.
These no-fuss healthy Blueberry Muffins are moist, flavorful, and filling. So delicious with a bit of non-dairy butter, but also just as tasty on their own. They store well being frozen and are super easy to bulk-batch! The perfect grab-and-go muffin recipe when you don’t want to overthink and want an easy recipe that’ll turn out delicious every time.
For these Healthy Blueberry Muffins you'll need:
- All-purpose flour – Whole-wheat flour also works.
- Salt
- Baking powder
- Baking soda
- Wheat bran
- Banana – Make sure it’s ripe!
- Unsweetened soy milk
- Avocado oil
- Maple syrup – Can also sub for agave.
- Vanilla extract
- Frozen blueberries – I use frozen berries because they’re cheaper and more readily available, but fresh blueberries also work.
Notes:
Do you need to scrape the sides of the bowl when mixing?
Absolutely! Scraping the sides of the bowl when making batter ensures everything is evenly incorporated and helps improve the consistency of baked goods.
How can you keep blueberries from sinking in muffins?
Tossing the blueberries in one tablespoon of flour helps them not sink in the batter and, if you’re using frozen blueberries, it prevents the color from leaching into the batter.
How full do you fill a muffin tin?
Filling the muffin tin up more than 3/4 full makes for a taller muffin that looks more on par with a bakery muffin, but will only yield 10 muffins. If you want to get the full 12 muffins this recipe makes, just split the batter evenly.
How do you keep muffins from going flat?
To help the muffins keep their shape, making sure you preheat your oven to the correct temperature is most important so they rise properly. Then let them cool for at least 10 minutes in the pan before taking them out. I also recommend letting them finish cooling on a wire rack so they can firm up further without getting soggy.
How should you store muffins?
After letting them cool completely, store in an airtight container at room temperature for up to three days or in the fridge for up to five days. Alternatively, you can freeze them for up to three months.
Healthy Blueberry Muffins
Ingredients
- 1 ripe banana
- 1 c unsweetened soy milk
- ¼ c avocado oil
- ⅓ c maple syrup
- 1 tsp vanilla extract
- 1¼ c all-purpose flour
- ¼ c wheat bran
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ c frozen blueberries
Instructions
- Preheat your oven to 400℉ (205℃) and lightly oil your muffin tin.
- In a medium bowl, mash the banana until smooth.
- Add in the soy milk, avocado oil, maple syrup, and vanilla then whisk until well combined.
- Next, add in the dry ingredients and whisk until just combined.
- Fold in the blueberries then divide the batter evenly in your muffin tin.
- Bake for 25-30 minutes or until the muffins are golden brown and a knife or toothpick inserted into a muffin comes out clean.
- Let the muffins cool for 10 minutes then remove from the muffin pan and let finish cooling on a wire rack before storing.