These healthy blueberry muffins are high in protein and low in sugar, making them a perfect option for breakfast on-the-go!
Made with just a few pantry staples and ready in under 20 minutes – you can’t beat this recipe for a healthy take on a household favorite snack!
For a Dairy Free Blueberry Muffin option, click here!
Gluten Free Blueberry Muffins
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 (made from oat flour) and sweetened naturally with a touch of honey and some applesauce. Plus, they are super simple to make!
Oh, and did I mention they take LESS THAN 20 MINUTES?! Including baking time. So, no excuses that you’re “too busy”.
How to make the Easiest Bluberry Muffins Ever
Add all the wet ingredients to a bowl and whisk, whisk, whisk! Then, gently fold in the wet ingredients.
Add a swirl of blueberries on top (or not, its really up to you).
Spoon the batter into a muffin tin. Use a Cookie Scoop to mitigate mess and ensure even-size muffins.
Pop immediately into the oven, and in less than 30 minutes you have these!
Fresh, warm, sweet-but-not-overly-sweet, bursting-with-juice-blueberry-goodness muffins!
Ingredients in Healthy Blueberry Muffins
Thanks to the superfood ingredients like 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!
Each ingredient is packed with health benefits and delivers nutritionally.
Blueberries are packed with antioxidants and fiber.
Honey is also rich in antioxidants, and is antibacterial and can help with digestion.
Applesauce is a good source of fiber and Vitamin C. It also contains polyphenols, which may help to reduce blood pressure
Greek Yogurt adds a serious amount of protein, keeping you full and satisfied for longer. For a Dairy Free Blueberry Muffin recipe, you can add more applesauce in place of the Greek Yogurt
Oats contain tons of soluble fiber, help control blood sugar levels, and can even help lower cholesterol.
Plus, did I mention that all the ingredients in these muffins are naturally gluten free, and refined sugar free?
What if I don’t have Blueberries?
You can easily sub the Blueberries in this recipe for your favorite berry. I’ve had success with deliciously sweet Blackberries during peak summer season.
If you really want a sweet treat, you could even replace the berries with chocolate chips. Hello, Gluten Free Chocolate Chip Muffin recipe!
If you want to use a totally different fruit, like banana, I’d recommend using a Banana Recipe like this one.
Blueberry Jam Topping
Adding the blueberry “jam” on top of these delicious blueberry muffins ensures that every muffin has plenty of blueberry goodness. Plus adds aesthetic appeal, aka makes them pretty, in my opinion.
To make it, I simply microwaved some frozen blueberries and gently smashed them with the back 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 want to skip this step, you totally can. But it makes these muffins extra moist and feel a touch fancier than your average everyday blueberry muffin. Chef’s choice!
More Gluten Free Berry Recipes
If you like blueberries in your baked goods, check out some of these other recipes:
- Blueberry Lemon Breakfast Bread (which you can make into muffins!
- The Healthiest Fluffiest Blueberry Pancakes
- Healthy Berry Cinnamon Coffee Cake
- Paleo Banana Blueberry Pumpkin Seed Loaf
For a Dairy Free Blueberry Muffin (with a refined sugar free streusal topping) option, click here!
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- 2 Cup Oat Flour (or ground up oats)
- 2 Tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1 Cup Blueberries, fresh or frozen
- 1/3 C Applesauce (Sub: Neutral oil or more Greek Yogurt)
- 2/3 C Greek Yogurt (Sub: More Applesauce, or vegan yogurt)
- 1/3 - 2/3 C Honey (Add more for sweeter muffins)
- 2 Eggs (Sub: Vegan Flax Eggs)
For the jam on top (OR, use store-bought blueberry jam):
- 1/2 Cup Blueberries, fresh or frozen
- Optional: dash of cinnamon, honey
- Preheat oven to 400 and line/grease a 12-muffin tin.
- In a large bowl, combine all the wet ingredients. Then, fold in the dry ingredients, except the blueberries.
- Meanwhile, make your jam topping:
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.
Use your favorite storebought blueberry jam.
- Lastly, gently fold the blueberries into the muffin mix until just combined. Scoop into muffin liners. Top each muffin with a spoonful of the jam. Use your fork to spread it in a swirl, if you want.
- Bake for 15 – 17 minutes. Let cool and enjoy your healthy blueberry muffins! Store in fridge for 4 – 5 days, or freezer for up to a month.
Use a cookie scoop to ensure even size muffins and help get that beautiful dome-top.