You won't believe these Blueberry Muffins are actually healthy! Made with 100% whole wheat flour and bursting with blueberries, these Whole Wheat Blueberry muffins are tender, moist, and perfectly sweet.

Whole Wheat Blueberry Muffin in muffin tin next to fresh blueberries.

This recipe for Whole Wheat Blueberry Muffins is proof that whole-wheat baked goods do not need to be dry or taste like cardboard. Nor does a muffin need to be loaded with refined sugar to actually taste good.

Just like my recipes for Pumpkin Muffins, Chocolate Zucchini Muffins, and Peanut Butter Banana Muffins, this recipe for Blueberry muffins has been given a healthy make-over, yet are still bakery soft and perfectly sweet.

what makes these blueberry muffins healthy

Whole Grain. This recipe for blueberry muffins calls for using whole wheat flour, which is full of whole grains and fiber.
No Refined Sugar. Instead of using granulated sugar, these muffins are naturally sweetened with maple syrup, which pairs beautifully with the flavor of the blueberries.
Very Little Oil is Used. Instead of copious amounts of oil or butter, these blueberry muffins only contain a small amount of oil, combined with applesauce to keep the crumb on the muffin tender and delicate, even though they are made with 100% whole wheat flour.
Bursting with Blueberries. Blueberries are high in antioxidants, fiber, and most importantly, sweet flavor.

Notes on the Healthier Ingredients

Ingredients for blueberry Muffins labeled on counter.

Blueberries: You can use fresh or frozen blueberries in this blueberry muffin recipe.
Flour: To keep this a Whole Wheat Blueberry Muffin recipe, I have designed this recipe to work with whole wheat flour. That said, I have tested this recipe using whole white wheat flour, all-purpose flour, and even a 1:1 gluten-free flour blend, and all options produce a delicious blueberry muffin.
Coconut Oil: Feel free to use canola oil in place of coconut oil. I prefer the taste of coconut oil to canola oil in baked muffins, as it gives these muffins a bakery-quality taste and a slightly nutty flavor.
Maple Syrup: Pure maple syrup is the perfect natural sweetener, as the flavor compliments the blueberries' natural flavor. Feel free to use honey in place of maple syrup if desired.
Applesauce: The applesauce cuts down on the amount of oil that is needed to be added to the batter and helps to naturally sweeten the muffins. Be sure to use unsweetened applesauce, not sweetened applesauce, to keep the muffins free from refined sugars.

Tips for Making Healthy Blueberry Muffins

This recipe for healthy blueberry muffins comes together easily, and you will find detailed instructions in my recipe card. However, I do want to walk you through a few expert tips to ensure your blueberry muffins turn out fluffy, moist, and delicious.

Tip #1: Use silicone muffin tin liners. I love to use silicone muffin liners when making homemade muffins. They are not only reusable, but there the batter does not stick to the liner, as it does if you were to use a paper muffin liner, meaning more muffin for you to enjoy! Feel free to use butter or coconut oil to grease the muffin tin if you don't want to use liners.

Tip #2: Add the blueberries to the dry ingredients. After whisking together the dry ingredients together, add blueberries directly to the flour mixture and toss them in the flour to coat. This helps the blueberries not sink to the bottom of the muffins so that every bite has a burst of blueberry flavor.

Whole wheat flour tossed with blueberries.

Tip #3. Don't overmix the muffin batter. Add the wet ingredients to the dry ingredients and fold the ingredients together using a wooden spoon or spatula until JUST combined and the flour is fully moistened. You don't want to over-mix, as this will activate the gluten and result in dense, tough muffins.

Blueberry Muffin batter mixed in clear mixing bowl.

Tip #4: Use an ice cream scoop to keep muffins even in size. You want to fill each muffin cup with about ¼ cup of the blueberry muffin batter. I love using an ice cream scoop to do this as it is a mess-free way to dish out the batter.

Tip#5: Bake until muffins are just set. You want to bake the muffins until the tops of the muffins are puffed up and set. Overbaking the muffins will result in dried-out blueberry muffins.

Baked Blueberry Muffins in muffin tin on cooling rack.

How to Store Blueberry Muffins

It is important to note that because these whole wheat blueberry muffins are made with whole grains and no preservatives, it is best to refrigerate or freeze them, if not consumed within 2 days, rather than storing the muffins at room temperature.

Before storing, allow the muffins to cool completely. Transfer to an airtight container or freezer-safe bag. Store in the refrigerator for up to 5 days or freeze for up to 3 months. Defrost in the fridge overnight, or warm in the microwave for 1-2 minutes to heat before serving.

More Healthy Muffin Recipes

If you tried this recipe for Healthy Blueberry Muffins, I would love to hear from you! Please leave a comment and review below.

Whole Wheat Blueberry Muffins

what makes these blueberry muffins healthy

Notes on the Healthier Ingredients

Tips for Making Healthy Blueberry Muffins

How to Store Blueberry Muffins

More Healthy Muffin Recipes