Healthier Blueberry Muffins

Blueberry muffins are delicious and very convenient. Enjoy them with a leisurely breakfast or on-the-go. What are some of your additions that you add to your blueberry muffins? Let me know in the comment section. Watch me make it here.

Healthier Blueberry Muffins

Prep Time: 7 minutes

Cook Time: 15 minutes

6 standard size muffins

Healthier Blueberry Muffins


  • 1-1.5 cups blueberries, fresh or frozen
  • 3/4 cup all purpose flour
  • 1/2 cup oat flour
  • 1/4 cup ground flaxseed
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 cup milk at room temperature, or substitute soy, nut or coconut milk
  • 1 egg at room temperature, lightly beaten
  • 2 tbsp melted butter or melted coconut oil or vegan substitute
  • 1 tsp lemon zest
  • 1 tsp vanilla extract


  1. Prepare your muffin tin, if needed. Non-stick is easier.
  2. Preheat the oven to 375°F/190°C.
  3. Mix dry ingredients in a medium bowl & set aside.
  4. Lightly beat the milk and egg.
  5. Add it with the remainder of the ingredients, minus the blueberries.
  6. Mix or beat lightly just until the dry & wet ingredients are blended.
  7. Fold in blueberries. You can leave a few to place on top of the batter.
  8. Evenly divide the batter. Place the extra blueberries on top.
  9. Bake for about 15-17 minutes. Your oven times and temperatures may vary. Check doneness after 12-ish minutes.
  10. Let sit in baking pan for 4-ish minutes. Turn out & cool on wire rack.
  11. Serve at room temperature or warm.


These blueberry muffins freeze very well. Wrap securely and freeze for up to 3 months. You can defrost on the counter. Heat in the oven to warm, wrapped in foil. Or microwave for 15-20 seconds to warm.

You can use lime or orange zest for a different flavour or if that is all that you have on hand.

I like to keep orange and lemon zest, wrapped well, in the freezer so I have it ready to go at all times. It keeps well for about six months. Or dry the zest, storing in an airtight container. Rehydrate with a little water before adding to the recipe.

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Some ingredients that I use online:
Club House Cinnamon Ground, 125 Gram
Yupik Organic Cane Sugar, 1Kg
Frontier Natural Products Coop Bulk Nutmeg Seed Whole Organic Pouch, French/English, 32-Gram
Yupik Golden Flax Seeds, 1Kg
Yupik Mediterranean Fine Sea Salt, 1 Kilogram
Everland Unbleached White Flour, 2Kg
Only Oats Pure Whole Grain Oat Flour, 1Kg

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Till next time,


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