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May 31, 2022

by Alyssa

Healthy Blueberry Muffins with Blueberry Icing

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These healthy blueberry muffins are full of protein and fiber, and they’re naturally sweetened with only fruit and maple syrup. They even have a sugar-free blueberry icing for the perfect finishing touch!

Glazed blueberry muffin on cooling rack

Blueberry muffins are always a treat, and there’s a reason for that—a standard muffin recipe is a total sugar bomb. But what if I told you that you could get your blueberry muffin fix without all the sugar? These healthy blueberry muffins are a treat you can feel good about eating!

We're talking moist, tender, gluten-free, vegan blueberry muffins that are not just healthy, but also delicious. They’re not too sweet, they’re studded with juicy blueberries, and it’s all topped with an incredible (and yes, still healthy!) blueberry icing.

Round marble slab with healthy blueberry muffins stacked on top

What Makes a Muffin Healthy?

When it comes to making muffins, there are a few things we can do to make them a healthier breakfast option. You just need to make some simple swaps:

  • The flours. You want to use whole grain flours in muffins rather than all-purpose flour, which is stripped of most of its fiber and nutrients. Since I want these muffins to be something you can eat for breakfast and actually feel sustained, I made sure to pack in fiber and protein. The secret? A blend of oat flour, quinoa flakes, and almond flour.
  • The sugar. If you look at the nutrition facts for a muffin at your local bakery, you might be shocked to see how much sugar is in there. But blueberries are already sweet! You can easily cut out the white sugar, add applesauce and banana for more sweetness, and then you just need a touch of maple syrup.
  • The fat. Most traditional muffin recipes call for a lot of oil, a lot of butter, or a lot of both. These healthy blueberry muffins are completely oil-free, and they're still super moist and tender!

Do Blueberries Have Nutritional Value?

Yes, blueberries are one of the healthiest foods you can eat! They’re a good source of fiber, along with important vitamins and minerals like vitamin C, vitamin K, potassium, and manganese. They’re also one of the original superfoods thanks to their potent antioxidants. (One cup of wild blueberries has 13,427 total antioxidants!)

Overhead view of ingredients for healthy blueberry muffins

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • Flax egg – If you’ve never made one before, you simply combine a tablespoon of flaxseed meal with 3 tablespoons of water.
  • Mashed banana
  • Applesauce – Be sure to use an unsweetened variety so you don’t end up sneaking sugar back into your muffins!
  • Maple syrup
  • Non-dairy milk
  • Oat flour – You can purchase this or make your own by grinding oats in a high-powered blender or food processor.
  • Quinoa flakes
  • Almond flour
  • Baking powder
  • Cinnamon
  • Sea salt
  • Fresh blueberries

For the glaze:

  • Coconut butter – This isn’t the same as coconut oil! It’s rich, creamy, just a touch sweet, and full of tropical flavor.
  • Blueberry powder – If you can’t find this, you can buy freeze-dried blueberries and pulse them in your food processor until they form a powder.

How to Make Healthy Blueberry Muffins

You’re just 30 minutes away from sweet, moist, perfect blueberry muffins! Here’s what you’ll need to do.

Prepare. Preheat your oven to 350ºF and either line a muffin tin with paper liners or grease it with coconut oil.

Two photos showing wet muffin ingredients in mixing bowl

Mix the wet ingredients. Beat all of the the wet ingredients in a large mixing bowl.

Two photos showing dry muffin ingredients in mixing bowl

Mix the dry ingredients. In another bowl, whisk together the dry ingredients.

Two photos showing process of mixing muffin batter in mixing bowl

Combine. Pour the dry ingredients into the wet ingredients and stir until they're incorporated. Fold in the blueberries.

Two photos of healthy blueberry muffins in tin; one unbaked, one baked

Bake. Divide the batter between the muffin cups and place the muffin tin on the center rack of the oven. Bake for 20 to 23 minutes, or until a cake tester inserted into the center comes out clean.

Cool. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Healthy blueberry muffins on cooling rack

Glaze. Melt the coconut butter over a double-boiler, then whisk in the blueberry powder. Drizzle the mixture over the cooled muffins and sprinkle them with additional blueberry powder, if desired.

Tips for Success

Here are some hints and tips to help make sure your healthy blueberry muffins turn out perfect.

  • Dry the blueberries well. If they still have droplets of water clinging to them when you add them to the batter, they’ll introduce water into it and affect the texture and baking time.
  • Need to use frozen blueberries? That will work, but make sure they’re frozen when you add them to the batter. If they’ve thawed, they’ll turn your batter purple!
  • Don’t switch up the flours. I developed this recipe using these exact flours; swapping them for other gluten-free flours will yield different results.
Rustic muffin tin with 4 cups filled with healthy blueberry muffins and 2 cups filled with blueberries

Why Do My Muffins Come Out Flat?

If your muffins are flat flat, with no dome at all, there are a few potential causes. One possibility is that you're not mixing the ingredients properly and not getting enough air into the batter; this is less of a factor when you’re not using eggs. 

Another possibility is that you're using too much liquid or not enough baking powder or soda, which is what makes muffins rise. Your baking powder or soda could also be past its prime and not working like it should. 

It’s also possible that your oven isn't hot enough, making your muffins under-baked. If you have this problem often, it may be worth investing in a thermometer to pop into your oven to check the temperature.

Overhead view of glazed healthy blueberry muffins in muffin tin

How to Store

Place these healthy blueberry muffins in an airtight container and store them at room temperature for 3 to 4 days. 

Can These Muffins Be Frozen?

Yes, you can freeze these blueberry muffins for up to 3 months. Place them in a freezer bag or airtight container; they can be warmed up in the microwave or left on the countertop at room temperature to thaw.

Healthy blueberry muffin with bite taken out to show light, fluffy texture inside

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
4.20 from 52 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

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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!

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  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?


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