Easy Recipes For Healthy Muffins

Healthy Blueberry Muffins are slowly curing me of my uncanny ability to over complicate. This simple blueberry muffins recipe makes moist and fluffy muffins with whole wheat, heart healthy oats, and as many blueberries as I could squeeze into the batter. They are basically everything a blueberry oatmeal muffin should be. No more. No less.

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I originally shared this healthy blueberry muffin recipe back in 2015, and it has since become a reader favorite. Adults love that these healthy blueberry muffins are wholesome and made with whole grains. Kids from toddlers to teenagers love that they are tender, buttery, and jam PACKED with blueberries.

Easy Healthy Blueberry Muffins

Come to think of it, I think adults love that these healthy blueberry muffins are tender, buttery, and jam packed with blueberries too.?

This healthy blueberry muffin recipe came to be when I realized that, while my site contained a wealth of muffin recipes—Raspberry Muffins;Banana Oatmeal Muffins; Healthy Banana Muffins; Healthy Oatmeal Muffins, among many other healthy muffin recipes—I didn’t have a single blueberry muffins recipe. Travesty! I set out to correct this omission by creating the blueberry muffin of my dreams.

Today’s healthy blueberry muffins are the result. There is absolutely nothing fancy about them, which, as it turns out, is what makes them perfect in every way.

Vegan Blueberry Muffins (no Oil)

When I started working on this healthy blueberry muffin recipe, the first three ingredients I pulled out of my pantry were not blueberries, oatmeal, or applesauce (way too obvious); they were lemon extract, cardamom, and hazelnuts. Forget simple whole wheat blueberry muffins.

Then, kind considerate wife that I am, I asked Ben if there was a particular blueberry muffin flavor he’d prefer. He returned this entirely legitimate question with a blank stare, followed by, “Um, just blueberry?”

I think you know where this is going. I obliged Ben’s request, and without a doubt, these healthy blueberry oat muffins turned out to be the finest I ever baked.

Healthy Vegan Muffins With Hidden Veggies

The batter could not be more simple—oatmeal, whole wheat flour, brown sugar, a little melted butter, and a touch of cinnamon—nor the result more spectacular.

These blueberry muffins are fluffy, moist, and tender. You’ll find them equally perfect with a cup of black coffee as they are with yogurt for an afternoon snack.

The light amount of butter makes the blueberry muffins rich but not too rich to deserve their “healthy” designation, and a handful of oatmeal gives them a more satisfying texture.

Healthy Blueberry Muffins

The true star of the muffins, however, are the blueberries themselves. They’re snuggled into every bite, with the tender, buttery muffin batter enhancing, not overpowering, their juicy taste.

I use fresh blueberries when they are in their summer prime, but you can absolutely swap frozen and enjoy these blueberry muffins year-round.

Store leftover healthy blueberry muffins according to my guide for How to Store Muffins, or wrap individually in plastic, place in a ziptop bag, and freeze for up to 2 months.

Healthy Muffin Recipes (kid Friendly)

Serving: 1 muffin Calories: 165 kcal Carbohydrates: 26 g Protein: 4 g Fat: 5 g Saturated Fat: 3 g Cholesterol: 38 mg Potassium: 199 mg Fiber: 2 g Sugar: 11 g Vitamin A: 206 IU Vitamin C: 1 mg Calcium: 94 mg Iron: 1 mg

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!The next time you’re in the mood for an easy baking project, roll up your sleeves and try one of these healthy muffin recipes! They include a recipe for every classic muffin you can think of – blueberry, banana, zucchini, chocolate chip, and more – but they’re all made with wholesome ingredients like whole wheat flour, almond flour, Greek yogurt, and maple syrup. Still, they deliver everything you want in a muffin, healthy or otherwise. They’re moist, tender, puffy, and lightly sweet. Two (or three) for me, please!

Before you get to baking, here’s a tip: all these healthy muffin recipes freeze perfectly. I like to make a double batch and enjoy one or two right away. Then, I freeze the extras. They’ll keep for up to 3 months in the freezer, and I love to have them on hand for a quick, comforting breakfast or snack. To thaw one, just pop it in the microwave for about 30 seconds. Now…to the recipes!

Healthy Breakfast Muffins

These healthy muffins aren’t the jumbo, super-sweet treats you might imagine when you think of blueberry muffins. Instead, they’re small, soft, and puffy, perfect for breakfast or a snack.

Of these muffins are tender and moist. But these two healthy muffin recipes are especially so, thanks to the help of two key ingredients: banana and zucchini.

Love banana bread? Then you’ll flip for these healthy muffins! They’re amazingly moist, sweet, and packed with spiced banana flavor. Use a flax egg to make them vegan.

The Most Amazing Easy Pumpkin Muffins

Many bakery-style chocolate chip muffin recipes call for sour cream. Here, I replace it with a healthier swap: Greek yogurt! It gives the muffins a delicious moist texture and helps them puff up as they bake.

These healthy muffin recipes are my go-tos throughout the fall and winter. I love to make them on chilly mornings, when nothing sounds better than warming up with a freshly baked muffin and a hot cup of coffee or tea.

I make these muffins with a mix of oat flour, almond flour, and arrowroot starch, which makes them super soft and tender…and totally gluten-free!

Easy Healthy Toddler Muffins (blueberry & Banana)

Seed muffins, too. They’re bright and flavorful, thanks to Meyer lemon juice and zest, and the chia seeds add a delicious, delicate crunch. Serve them with a cold glass of almond milk for crave-worthy breakfast or snack!

These vegan muffins are bursting with the flavors of mango, coconut, and lime. We love to make them for a fun, fresh breakfast treat.

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Toddler Muffins (easy Muffin Recipe For Kids)

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.It doesn’t get much better than these Healthy Banana Muffins! They’re light, fluffy and naturally sweetened. They take just minutes to make and are perfect for quick breakfasts and snacks.

Meet my favorite banana muffin! These healthy banana muffins are so easy to make and so good… so much so that I’ve made a batch almost every week for the past two months. If you love banana muffins, then you have to give these a try!

A few years ago, before I had kids who loved to snack, I would always have an abundance of over-ripe bananas on my counter. I could never quite keep up with those bananas, and too often some of them would go to waste. Now I have the opposite problem: the bananas can’t keep up with how often I want to make banana muffins, healthy banana bread and my favorite strawberry banana smoothie!

Healthy Bran Muffins Recipe

Most weeks, I buy at least two bunches of bananas. And we never have trouble using them up. We eat them plain for breakfasts and snacks. We add them to smoothies. And practically every week I use a few bananas to make a batch of banana muffins. Most often I make these banana cinnamon muffins or my other favorite, apple banana muffins. Try all my muffin recipes.

You won’t believe how simple these muffins are to mix up in one bowl. The first step is to whisk together the wet ingredients. Then you sprinkle on some cinnamon, baking soda and salt. You’ll want to whisk those in really well, because you don’t want any clumps of baking soda left in the batter.

Next, you gently stir in white whole wheat flour, until it is just combined. Try not to over-mix in the flour or your muffins could end up tough or dense.

Best Ever Pumpkin Muffins

Spoon the batter into your muffin tin. I like to use my large scoop to make the job quick and easy. You can also make mini muffins in a mini muffin pan. I’ve included the baking time for both regular size muffins and mini muffins in the recipe card below.

You can serve the muffins warm from the oven, after they cool for about 5 minutes in the pan. After the muffins cool completely, I like to store them in a zip-top baggie in my freezer. That way, they’re always ready when we need a quick breakfast or snack.

Serving: 1 muffin , Calories: 144 kcal , Carbohydrates: 23 g , Protein: 3 g , Fat: 4 g , Saturated Fat: 2 g , Cholesterol: 37 mg , Sodium: 201 mg , Potassium: 108 mg , Fiber: 2 g , Sugar: 10 g , Vitamin A: 175 IU , Vitamin C: 1.7 mg , Calcium: 24 mg , Iron: 0.6 mg

Healthy Banana Protein Muffins

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