Healthy Blueberry Muffins – Refined Sugar Free!

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Fresh blueberry muffins filled with juicy, bursting blueberries are such a treat! These healthy blueberry muffins are sweetened with honey and maple syrup, and are made with half whole-wheat flour…making for a muffin that is both delicious and nourishing.

Slather these healthy blueberry muffins with my homemade Whipped Lemon Honey Butter for a zesty flavor and color contrast!

There’s something about fresh muffins baking in the oven that just feels special, especially in the morning. They’re like little personal cakes waiting to be spread with butter and enjoyed with coffee or tea. 🙂

Now, if I’m wanting a cupcake, I’ll make cupcakes… (probably chocolate ones with chocolate ganache) 😉

But muffins should be different.

Muffins should taste absolutely delicious and cozy without giving you a sugar spike and leaving you feeling sluggish. They should feel like a breakfast treat while still also being hearty and satisfying.

That’s why you’ll love these healthy blueberry muffins! They are so yummy while also being something you can feel good about making and enjoying.

Why You’ll Love These Healthy Blueberry Muffins

• Not “Desserty”- these blueberry muffins are intended to be 100% delicious while also being healthy and nourishing. Some muffins are practically like cupcakes — super sweet and topped with streusel or glaze topping. These muffins aren’t like that — this recipe uses 50% whole wheat flour and no refined sugar giving you a hearty and delicious muffin that is perfect for breakfast or a snack.
• Lots of BURSTING blueberries– I love using lots of FRESH blueberries in these muffins so you get those juicy bursting blueberries in each bite.
• Refined Sugar Free– This blueberry muffin recipe uses a blend of honey and maple syrup rather than granulated cane sugar. Sweeteners like honey and maple syrup have a lower glycemic index than cane sugar, meaning these muffins won’t spike your blood sugar and leave you feeling sluggish like more “desserty” muffins will.

Tips:

• Don’t Overmix! – this is the biggest tip when making any type of muffin or quick bread. Do not use an electric mixer. Instead, use a rubber spatula to fold the wet ingredients into the dry ingredients until the dry ingredients are just moistened and you don’t see any more flour (the batter will still be a little lumpy though).
• Stud the Muffins – if you’d like more blueberries visible on the top of the muffins, you can stud the tops of the muffin batter with more blueberries before baking.

• Store in the refrigerator – if you plan to keep these for a few days, store your muffins in a closed container in the refrigerator to keep them from beginning to taste moldy. This is especially important if you live in a humid climate (like I do). In a warm and/or humid environment, moist baked goods (like muffins, pancakes, brownies, etc.) can begin to taste moldy/fermented quickly if left out for several days.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/8 tsp. sea salt
• 1/4 c. honey
• 1/4 c. 100% pure maple syrup
• 2 eggs
• 1 c. milk (I use unsweetened vanilla almond milk)
• 6 tbsp. melted butter
• 1 tsp. vanilla extract
• 1 1/2 c. fresh blueberries

Ways to Enjoy Healthy Blueberry Muffins

My family loves enjoying these healthy blueberry muffins for breakfast. Pair them with eggs or sausage for a meal balanced in protein and carbs. These muffins are also perfect for a snack or even a sweet treat at the end of a meal.

I feel good about making these for my toddler — along with other healthy, toddler-approved recipes like my Morning Glory Snack Bites and Dairy-Free Banana Bread. We even made these for her 1st birthday dessert!

Try these blueberry muffins with my homemade Whipped Lemon Honey Butter or Whipped Honey Cinnamon Butter for a delicious extra layer of flavor!

How to Make Healthy Blueberry Muffins

Preheat your oven to 400 degrees F. Grease a muffin pan with butter, or line with paper liners.

In a large mixing bowl, whisk the all-purpose flour, whole wheat flour, baking powder, and sea salt.

In a separate bowl, whisk the eggs, milk, melted butter, honey, maple syrup, and vanilla extract.

*Note – If you combine warm melted butter with cold milk, you will notice that the butter starts to harden and create lumps. This is okay. It can be avoided by adding in warm milk rather than cold milk.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the ingredients together until all the dry ingredients have been moistened. DO NOT OVERMIX!

Fold in the fresh blueberries.

Spoon the batter into the prepared muffin pan in 1/3 c. amounts.

Optional: Stud the top of each unbaked muffin with a few more blueberries for an extra juicy look.

Bake for approximately 20 minutes or until a toothpick inserted comes out clean!

Let cool, and enjoy! Try with Whipped Lemon Honey Butter!

Store in the refrigerator to keep fresh.

Want More Healthy and Delicious Baked Goods?

• Dairy Free Banana Bread
• Morning Glory Snack Bites (Oil and Refined Sugar Free)
• BEST Banana Nut Almond Milk Pancakes
• Baked Sprouted Oatmeal with Apples and Cranberries

Shop this Post

• 12 cup muffin pan
• rubber spatula
• Set of 3 glass mixing bowls