Healthy Blueberry Muffins {Gluten Free, Sugar Free}

These healthy blueberry muffins are packed with superfood ingredients, high in protein, and low in sugar, making them a perfect option for breakfast on-the-go!  They are naturally gluten-free (oat flour) and sweetened naturally with a touch of honey and some applesauce. Plus, they are super simple to make!

Thanks to the juicy blueberries, Greek yogurt, honey, eggs, and the applesauce, these healthy blueberry muffins are pretty moist. Add some oat flour to thicken up the batter, and you’ve got the easiest gluten free muffin recipe ever!

Adding the blueberry “jam” on top ensures that every muffin has plenty of blueberry goodness, plus adds aesthetic appeal, in my opinion.  To make it, I simply microwaved some frozen blueberries and gently smashed them with a fork and a dash of honey. You can do this with fresh blueberries and/or on the stove top too. Or, simply use store-bought blueberry jam! (I would just look for one that is not loaded with a ton of added sugars).

If you like blueberries in your baked goods, check out some of these other recipes:

healthy blueberry muffins

Healthy Blueberry Muffins
By The Granola Diairies

Dry Ingredients

  • 2 C Oat Flour
  • 2 tsp baking powder
  • Generous dash of both salt + cinnamon (optional)
  • 1 C Blueberries

Wet Ingredients

  • 1/3 C Applesauce
  • 2/3 C Greek Yogurt
  • 1/3 C Honey
  • 2 Eggs

For the jam on top (OR, use store-bought blueberry jam):

  • 1/2 C Blueberries, fresh or frozen
  • Optional: dash of cinnamon, honey


  1. Preheat oven to 400 and line/grease a 12-muffin tin.
  2. In a large bowl, combine all the wet ingredients. In anotherbowl, combine all the dry ingredients.
  3. Make the jam:
    • In the microwave: microwave the blueberries in a bowl for ~30 seconds. Add a dash of cinnamon and salt. Gently bash with the back of your fork.
    • On the stove: Warm the blueberries over low-medium heat for ~10 minutes until berries start to melt and blister. Add a dash of honey (~1tsp) and some cinnamon and bring off the heat to cool.
  4. Add dry ingredients to wet and mix until just combined. Scoop into muffin liners. Top each muffin with a spoonful of the jam.  Bake for 15 – 17 minutes. Let cool and enjoy your healthy blueberry muffins!  Store in fridge for 4 – 5 days, or freezer for longer.

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