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+ servings
a muffin tin of blueberry muffins.
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4.92 from 56 votes

Healthy Blueberry Muffins

A classic but packed full of extra blueberries and made with less fat and added sugar.
Course Breakfast
Cuisine American
Diet Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 216kcal
Author Tracy


  • 12 cup muffin pan


  • 1 1/2 cups all purpose flour
  • 1 cup oats
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • pinch nutmeg
  • 2 eggs
  • 1 teaspoons vanilla extract
  • 1/2 cup milk
  • 1/3 cup canola oil
  • 1/3 cup maple syrup
  • 2 cups fresh blueberries


  • Pre-heat oven to 400 degrees and line 12 muffin tin with liners.
  • In a large bowl, mix flour, oats, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
  • In an at least 4 cup pyrek with a pour spout (or medium sized bowl), whisk eggs and then add milk, oil, maple syrup, and vanilla extract.
  • Slowly add the wet ingredients to the dry. Gently mix, just until just combined. Be sure that it's not over mixed, it's ok if there are steaks.
  • Gently fold in blueberries.
  • With an ice cream scoop or spoon, fill muffin liners with batter.
  • Bake for 25-30 minutes, until knife pulls clean when put in center.



Oil - Use another neutral-flavored oil like vegetable, or use melted (and cooled) butter.
Flour - Make them gluten-free by using gluten-free flour and oats. 
Oats - Swap them out for all flour, if you don't have them.
Berries - Blueberries are our favorite for this recipe because of the ginger, but cherries are also a great substitution!
Muffins are ok to stay out on your cooling rack with just a paper towel on top of them for 24 hrs. For longer, line a plastic bag or storage container with a paper towel and add muffins, store in just one single layer.  Then top with a paper towel. Store on the counter for up to 4 days.  Add to a freezer-safe container and freeze for up to 3 months, again in just a single layer.


Calories: 216kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 184mg | Potassium: 106mg | Fiber: 2g | Sugar: 14g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg