Home > Recipes > Ingredients > Almond Flour
August 16, 2018

by Alyssa

Healthy Blueberry Muffins with Blueberry Icing

Jump To Recipe

These healthy blueberry muffins are full of protein, fiber and are naturally sweetened using fruit and maple syrup. Topped with sugar-free blueberry icing!

Healthy Blueberry Muffins with Oats and Quinoa

While we were on our road trip last week, we stopped a little cafe for breakfast and I ordered a blueberry muffin. It was heavenly! And it made me realize…I've never made a healthy blueberry muffin recipe for YOU!

So that's what we're doing today. We're making moist, tender, gluten-free and vegan blueberry muffins that are not just healthy, but they're also delicious. Not too sweet, bursting with fresh blueberry flavor, all topped with an incredible (and yes, still healthy!) blueberry icing.

If we're talking breakfast goals…these are it!

Vegan Blueberry Muffins with Quinoa

What makes a muffin healthy?

When it comes to making muffins, there are a few things we can do to “lighten” them up. I don't like using that word, but in this case, it works because we're stripping out some of the not-so-healthy stuff and replacing it with good-for-you ingredients that are going to make you feel better, not worse.

So for me, making a muffin healthy involves a few things:

a) The flours. We want to make sure that we're whole grain flours in our muffins rather than traditional white flours which are fairly void of nutrients.

b) The sugar. If you look at the nutrition facts for a muffin at your local bakery (or Starbucks), you might be shocked to see how much is in there. In my view, that amount of sugar is totally unnecessary because we're not using much in this recipe and they're still scrumptious!

c) The fat. Most traditional muffin recipes call for either a lot of oil or a lot of butter, well these babies are completely OIL-FREE and they're still super moist and tender!

Blueberry Muffins with Healthy Blueberry Icing

The base for our healthy muffins

Since I want these muffins to be something you can eat for breakfast and actually feel sustained, I made sure to pack fiber and protein. The secret? A blend of oat flour, quinoa flakes and almond flour.

Oats and quinoa are amazing because they're complex carbohydrates and digest more slowly in the system to help keep you full for longer. They're also both packed with fiber.

For protein, we've got the almond flour and quinoa flakes.

So basically, just with the flours alone, we're off to a hella good start!

Blueberry Quinoa Muffins with Oats

How to naturally sweeten muffins

Next up, the sweetness!

Let's be real for a second…no one wants a blueberry muffin that isn't sweet, right? But also since we want these to be healthy blueberry muffins, we don't want to overload them with sugar.

The solution here? Fruit and maple syrup!

We're using a combo of banana and applesauce which are both naturally sweet on their own. We're also using just 1/4 cup of maple syrup to add a touch more. And of course, finishing things off with the fresh blueberries themselves.

Each little bite of muffin is a burst of sweetness!

Blueberry Oatmeal Muffins with Blueberry Icing

So next time you're passing the bakery and start eyeing those fluffy blueberry muffins, just remember that you can totally recreate that at home in a healthy and nutritious way.

Not to say you can't ever eat those muffins, but if baked goods and pastries are how you like to start your day…one of these will be much nicer on your waistline and your energy levels!

Healthy Blueberry Quinoa Muffins with Sugar- Free Icing

More Healthy Muffin Recipes

Healthy Blueberry Muffins

These healthy blueberry muffins are the ultimate breakfast treat. Made with oat flour, almond flour and quinoa flour, they're packed with fiber, protein and healthy fats!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 muffins
Calories 179kcal
Print Pin
Glazed blueberry muffin on cooling rack
4.08 from 42 votes


for the muffins:

for the glaze:


  • Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
  • Beat together wet ingredients in a large mixing bowl. Add dry (minus the blueberries) and stir together until incorporated. Fold in the blueberries.
  • Divide batter evenly between the muffin cups (this recipe makes about 9 - 10 muffins). Bake on the center rack for 20 - 23 minutes until a cake tester inserted into the center comes out clean.
  • Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
  • Once cooled, make the glaze. Melt the coconut butter over a double boiler until it's smooth and runny. Whisk in blueberry powder and drizzle over muffins. Sprinkle each with a touch more blueberry powder if desired and enjoy!



* if using bagged oat flour, use just 1 cup
To store: Place these healthy blueberry muffins in an airtight container and store them at room temperature for 3 to 4 days, or freeze them for up to 3 months. Frozen muffins can be warmed up in the microwave or left on the countertop at room temperature to thaw.


Serving: 1muffin | Calories: 179kcal | Carbohydrates: 29g | Protein: 4g | Fat: 5g | Sodium: 79mg | Potassium: 243mg | Fiber: 3g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 2.3mg | Calcium: 84mg | Iron: 1.4mg
How to make Healthy Blueberry Muffins
Blueberry Muffins with Sugar-Free Icing

shop this post

rate this recipe


share what you make

Tag #simplyquinoa on Instagram with your creations! We love sharing what you make with the community. We can’t wait to see!

About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

Interested in Healthy Eating? Grab our 7-Day Vegan Meal Plan!

With a week’s worth of simple and healthy meals, Eat Clean will help you see just how easy living a life full of whole foods can be. Recipe are 100% gluten-free and vegan!


Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Hello I made these and they were really gummy! I followed the instructions exactly. Don’t know what went wrong. The muffins were dense and Not fluffy at all. I’m quite an experienced baker. Oh well.

  2. These look so yummy. I’m going to make these now. But if I make it again do you think I could sub the blueberries for chocolate chips? And not use the glaze? I’m desperate for a chocolate chip muffin recipe. My son misses them. Thanks

  3. What can I use in place of oat flour? Oats are not considered gluten free in Australia – it has a protein very similar to gluten. We have a coeliac in the family. Thanks xx

  4. This recipe turned out amazing, I absolutely loved the taste! They were fluffy and crumbly. I couldn’t find oat flour in my grocery store, so I bought quick oats and ground them in my food processor. and used the 1 1/4 cup as in the recipe and it worked fantastically. Thanks for this recipe!

  5. These muffins are so good! I’ve been making them for my family almost weekly since I discovered this recipe.

  6. Mine did not turn out like in the pic at all. Dense and not fluffy. They taste ok but certainly don’t look ok. lol What did I do wrong you think? Used all the same ingredients (checked them twice). The only thing I think I may have done wrong is I used plain oat flour vs using oats and pulsing them up in the food processor.

    • I think that would do it actually! Because the one you make in the blender is actually not quite as finely ground. I would have done just 1 cup of bagged oat flour which will help! I’ll make that note right now 🙂

    • Unfortunately no since coconut flour is so different than any other flour. But I think you could potentially try oat flour!

  7. These are delicious! I made them last night as meal prep for the rest of the week’s breakfasts, and ended up having one for dessert-couldn’t resist! Thank you 🙂

  8. These look amazing!! Is there a sub for quinoa flakes? I don’t have those handy so curious if you could double the almond flour or use a different flour. Thanks!

  9. Do you think I could double the applesauce and eliminate the banana? I do not delight in the taste, smell, or texture of bananas! (Childhood trauma)

  10. What a sleek blog makeover! These blueberry muffins look DIVINE. The fact there’s a glaze is incredible because I love a nice little touch of sweetness in my muffins with an extra crunch. My lord, I have to try making these now!

    • Hi Alyssa

      These look really healthy and delicious blueberry muffins that I would like to try,, however, I cannot tolerate oat flour, what flour do you recommend for me to use to replace the oiat flour in this recipe. thanks. Brigette from Tasmania

  11. These look SO yummy! As sad as this is, I’m sensitive to quinoa! What would you recommend in place of the quinoa flakes?


    5 Secrets to Cooking with Quinoa

    New tips for making ultra-delicious quinoa dishes!

    • Please check this box to confirm your consent in the collection and secure storage of this data, as described in our Privacy Policy.
    • This field is for validation purposes and should be left unchanged.

    Welcome to Simply Quinoa! Our mission is to help women be well + truly healthy.

    This is a community that celebrates your own unique health journey, no matter where you are on your path. We will encourage you, inspire you and support you every step of the way.