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+ servings
Glazed blueberry muffin on cooling rack

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!
Course Baked Goods
Cuisine American
Keyword gluten-free blueberry muffins, healthy muffins, vegan blueberry muffin
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 9 muffins
Calories 179kcal


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