Best Ever Blueberry Muffins

by Kristine on November 5, 2013

in Breads, Muffins, Cookies, Gluten Free, Kid Friendly, Recipes

Best Ever Blueberry Muffins

Its been a quest to come up with what I would call, Best Ever Blueberry Muffins.  I’ve made many different healthy blueberry muffin versions, but none of them taste like these? Why? Well my friends, because these… almost taste like cupcakes! Not only are they gluten-free, they also have other wholesome ingredients like eggs, greek yogurt, applesauce and blueberries.  I will now be forgetting any other recipe and making these my go-to blueberry muffin recipe. If you try them, you’ll understand why. Hard to believe they’re a healthy muffin.

Best Ever Blueberry Muffins_3The little bit of fat in this recipe makes for a really moist and satisfying muffin.  I thought about taking out 1 of the eggs for extra egg whites, but I didn’t want to mess with it as I loved them just how they were.

I’ve even gone back to make these twice since I first made them. I’ve got some in the freezer so they stay fresh when I pull them out. I highly recommend doing a double batch and storing the extras in the freezer, as I can pretty much guarantee, these will go fast….

Best Ever Blueberry Muffins_1

Some readers have been kind enough to report back to tell me how much they love them.. Some, with husbands proclaiming its the best blueberry muffin they’ve had. So they really do live up to the name. Great for the whole family, I hope you give them a try soon.

Best Ever Blueberry Muffins_2

NOTE: As healthy muffins have a tendency to stick to paper liners, I recommend not using them. Read my post about How To Get Get Your Healthy Muffins Not Stick.

Best Ever Blueberry Muffins
 
Prep time
Cook time
Total time
 
My favorite blueberry muffin recipe. These are gluten free, moist, delicious, and remind me of a cupcake!
Author:
Recipe type: Snack
Cuisine: American
Yield: 12
Ingredients
  • 3 Tbsp butter, softened * or sub for oil of choice or vegan margarine
  • 2 eggs
  • 10 packets stevia *or sub for ⅓ to ½ cup sweetener of choice (nutrition will change)
  • 1 tsp vanilla
  • 3 Tbsp unsweetened applesauce
  • ⅔ cup non-fat greek yogurt
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 1¼ cup oat flour
  • 1 cup fresh or frozen blueberries
Instructions
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl or stand mixer, mix together all the wet ingredients & stevia (butter, eggs, stevia, vanilla, applesauce, greek yogurt).
  3. To the same bowl, add in all the dry ingredients and mix until blended (oat flour, baking powder, baking soda, salt).
  4. Fold in the blueberries with a wooden spoon or spatula.
  5. Prepare muffin tins by spraying with cooking spray or lining with paper liners or silicone liners. Fill each cup ½ full.
  6. Bake for 15-18 minutes until cooked through, and just begins to go golden around the outside. These muffins won't brown as much as a typical muffin. They will remain quite light.
Nutrition
Serving size: 1 muffin (of 12) Calories: 84 Fat: 4 g Carbs: 10 g Sugar: 2 g Sodium: 200 mg Fiber: 1 g Protein: 3.3 g

Kristine
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Kristine

I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
Kristine
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Latest posts by Kristine (see all)

  • Candice W

    Thank you, Thank you, Thank you for this recipe. I found this recipe right after I tried a really bad recipe for blueberry muffins made from coconut flour. I trashed them all. So I approached this recipe with reluctance, but they came out awesome! It’s just a good blueberry muffin, period!

  • Mel

    Hello! I’m interested in making this but have New Roots Stevia Sugar (powder) in a large container instead of the packets. I’ve found in the past that a tiny amount is equal to about 1/2 cup of actual sugar so I don’t dare use anything more than 1 tsp; however, your recipe calls for 10 stevia packets. Do you know if there is a difference? I guess an easier question is, if this used actual sugar, how much would be required? This way I know how much Stevia powder to use. Thanks!!

  • Carla

    Hi! I just found this recipe by doing a google search, and it seems delicious! I want to make it 🙂 I am not a big fan of Stevia, though. What other sugar would you recommend without sacrificing the taste? Would coconut sugar work? Thanks!

  • Cyndi Hazen Ott

    Should I cream the butter and sweetener before adding the other wet ingredients?

  • Hannah

    Hi! Do you happen to know the amount of saturated/trans fat and the cholesterol in these muffins? Can’t wait to try them!

  • Taira Sabillon Nieves

    I’m in the process of making these, and the batter is crumbly, is that normal?

    • http://www.busybuthealthy.com Kristine Fretwell

      Is the batter done? It shouldn’t be crumbly. Did you make any substitutions?

  • Rachel

    Thank you so much for all the great recipes. I am going to try several of them this week for work. I am new to switching out flour for oat flour and am excited that your recipes are so easy and don’t use tons of ingredients to make delicious tasting treats. Best site and recipes I have seen…Thank you for sharing!

    • http://www.busybuthealthy.com Kristine Fretwell

      What a huge compliment! Thank you so so much! So happy you like the site and I hope you love what you try!! 🙂

  • TJ

    I can’t get mine done inside. We’ll see what happens when they cool down. And I made a double batch. 🙁

  • Ali

    Hey Kristine, what muffin liners are those? Silicone or the StayBrite ones you talked about in your recent post?

    • http://www.busybuthealthy.com Kristine Fretwell

      Hey Ali! Good eye 😉 These are the silicone ones I have!

      • Ali

        That’s what I thought! I just started using silicone cups as well – aren’t they great?!

  • NicolleB

    I found this recipe from a google search – looking for a healthy blueberry muffin for my freshly picked berries. I have tried many oat flour recipes and have been just ok. This one is SO AMAZING!!!!! They really do taste better then the non healthy version – better then the homemade ones I remember eating as a kid. As a new mom trying to make healthy food for my family I’m excited to check out the rest of your site! I

  • Angela Christina

    I made these yesterday !!!! OMG….they truly live up to their name..i have been hunting for a blueberry muffin recipe for years…I finally found it !!! My husband just texted me and said, fabulous muffins !!! Thank you so much !!!!

    • http://www.busybuthealthy.com Kristine Fretwell

      Oh yay!! So glad you like them!

  • Jenny

    Holy crap, these were SO delicious. SO SO SO good! Thanks for the recipe!! (I baked these last night and only have two left over! – I may be guilty of eating over half of the batch, haha!)

    • Jenny

      PS. I topped it off with some PB – uber yummy!

    • http://www.busybuthealthy.com Kristine Fretwell

      So glad you like them! They go really fast in my house too 🙂

  • Phil & Paige

    We loved these Muffins! I also added some Sunflower Seeds to them! They were so good & We did as you said “kept them in the freezer” but.. with a sleepover with little girls and my little one being the leader to snack all night long. I didnt know they ate all the Muffins that were saved. The next morning looking for a side dish to my breakfast I found out they were all eaten! We said goodbye to them and me having to make more. We rated these Muffins **10 Stars** for Delicious! We Thank You for this great recipe!
    Lobo and little one.

    • http://www.busybuthealthy.com Kristine Fretwell

      Love it! So glad you both loved them!

  • Ingrid Ferris

    These are delicious! They stuck to the paper liners, so next time I will spray those but the flavor was phenomenal! Thank you for the recipe!! ^.^

  • nmf

    I just made these today and I am in love! No more muffins from the bakery!

    • http://www.busybuthealthy.com Kristine Fretwell

      Awesome! Glad you like them!

  • Sophie

    Would a GF baking mix work instead of the oat flour? I bought it at Costco and have used it in other muffin recipes.

    • http://www.busybuthealthy.com Kristine Fretwell

      I haven’t tried with gf flour yet but it should work!

  • sad :(

    I made these tonight and followed the directions exactly, only difference is i used whole wheat flour instead of oat. The looked like normal muffins on the outside but on the inside they were SO WET, kind of reminded me of a yorkshire pudding (ever had one)? I wonder why?

    • http://www.busybuthealthy.com Kristine Fretwell

      Hmm, I’ve only done with oat flour, so sorry they didn’t turn out. I’m thinking the whole wheat flour is too heavy, and that’s why they didn’t bake properly. If you try it again with oat flour, they will work great I’m sure. I know many people that have made them as directed and said they turned out very good. Flours are tough…hard to know what will work and what won’t.

      • happier :)

        Actually, I let them sit overnight and it almost seem liked the inside firmed up a little and they are pretty good! Far from unedible! Next time I’d try again with the oat flour, but this batch wasnt too bad after all.

        • http://www.busybuthealthy.com Kristine Fretwell

          Oh good…glad to hear they weren’t a waste! That is the worst. Glad they got better overnight!

  • Christina

    Hey Kristine! Just wondering, do you buy a finely ground oat flour or whizz your own oats? I’ve always just whizzed them in the processor for hearty muffins but of course it makes for more of a stodgy muffin. I imagine a finely milled flour allow these to be more cupcake like without the use of gluten?

    • http://www.busybuthealthy.com Kristine Fretwell

      I make my own oat flour. I have a Blendtec now and it grinds it super fine. Aside from that, before, I used a blender or my Magic Bullet and it got fairly fine.

  • sweetonnh

    Yum!
    What type of stevia packets do you use? Also, can I make this in a jumbo muffin tin? If so, do I cook them longer?

    • http://www.busybuthealthy.com Kristine Fretwell

      I used NuNaturals stevia. A jumbo tin should work…yes, you’ll just have to cook longer. Not sure how many minutes, so you’d just have to watch them and test with a toothpick.

      • sweetonnh

        Thanks!!

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