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These healthy blueberry muffins are soft, tender, and bursting with juicy berries. This is the recipe you’ll come back to every time—it tastes like a treat but comes together with simple, nourishing ingredients.
No mixer, no fuss—just one bowl and pantry staples. Let’s bake!
“These muffins were so moist and chewy. I will be making these over and over. I’m going to try with apples, bananas and other fruits as well!”
my take
Why you’ll love these muffins
Hearty & wholesome – Made with Greek yogurt, applesauce, and whole grain oats or oat flour, with no added oils or butter.
Lightly sweet – Naturally sweetened with no refined sugar, and packed with juicy blueberries.
Pantry-friendly – No special gluten free flour blend needed—just oats and basic ingredients.
Freezer-friendly – Enjoy them fresh or freeze for a healthy snack anytime.
Easy to make dairy-free – Just swap in your favorite nondairy Greek-style yogurt or sour cream.
ingredients
What you'll need
Old fashioned oats or oat flour – Grind rolled oats into flour, or use the same amount, by weight, of store-bought oat flour.
Coconut palm sugar – Adds a mild, caramel-like sweetness. Blend it with the oats so it dissolves well, or use light brown sugar instead.
Baking powder + baking soda – Give the muffins their rise. Make sure they’re fresh!
Salt – Balances sweetness and brings out flavor.
Applesauce – Adds moisture and tenderness. Use smooth, not chunky.
Plain Greek-style yogurt – Helps create a soft crumb. 2% or whole milk yogurt works best, and sour cream is a good swap.
Eggs – Bind the batter and add structure.
Vanilla extract – Enhances the blueberry flavor.
Blueberries – Fresh or frozen both work.
Cornstarch – Toss with the blueberries to keep them from sinking
How to make healthy blueberry muffins
1. Prep the oven and pan. Preheat to 375°F. Line a 12-cup muffin tin with liners and spray lightly.
2. Blend oats and sugar. Grind the oats into flour, add the coconut sugar, and blend again until fine.
3. Mix dry ingredients. In a large bowl, whisk together the oat flour, baking powder, baking soda, and salt.
4. Add wet ingredients. Add applesauce, yogurt, eggs, and vanilla. Mix just until combined.
5. Toss blueberries in starch. Coat blueberries with cornstarch, then gently fold into the batter.
6. Fill and top. Divide the thick batter evenly among the muffin cups. Add a few extra berries on top if you’d like.
7. Bake. Bake at 375°F for 5 minutes, then reduce to 325°F and bake 13–15 minutes more.
8. Cool. Let cool in the tin for 10 minutes, then transfer to a rack.
My Pro Tip
Expert tips
Use room temperature ingredients. Cold applesauce or yogurt can cause the batter to clump. Let them sit out first for even mixing.
Don’t defrost frozen blueberries. Use them straight from the freezer to avoid bleeding color into the batter.
Toss berries in starch. A light coating of cornstarch helps keep them from sinking to the bottom of the muffins.
Grease the muffin liners. Lowfat muffins tend to stick—spray liners lightly for easy release.
Avoid overmixing. Oat flour can get tough when overworked. Mix just until combined.
Want a softer crumb? Swap 25g of the oat flour for cornstarch for fluffier muffins.
substitutions
Ingredient substitutions
Dairy-free: Use a nondairy Greek-style yogurt or dairy-free sour cream. If using regular nondairy yogurt, strain it first so it’s thick like Greek yogurt.
Egg-free: Replace each egg with a chia egg (1 tbsp ground white chia + 1 tbsp warm water, mixed and gelled). Flax eggs will work but may add more flavor.
No applesauce: For a different flavor, try my gluten free English muffins, and banana oatmeal muffins instead—applesauce is key here for moisture and structure.
Oat-free: Sub quinoa flakes (by weight) for the oats. The muffins will be more delicate, but still work well.
No blueberries: Use chopped strawberries, raspberries, or small frozen mixed berries—just don’t defrost them first.
No coconut sugar: Use light brown sugar instead. A brown sugar replacement like Truvia or Splenda brown sugar also works.
Healthy Blueberry Muffins Recipe
Equipment
- Blender or food processor
Ingredients
- 2 ¼ cups (225 g) old fashioned rolled oats, (gluten free if necessary) (or 225 grams store-bought oat flour)
- ½ cup (80 g) granulated coconut palm sugar, (or light brown sugar)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (240 g) smooth applesauce, at room temperature
- ½ cup (114 g) plain Greek-style yogurt, (preferably 2% or whole milk) at room temperature
- 2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 6 ounces fresh or frozen blueberries, plus more for on top (optional)
- 2 teaspoons (6 g) cornstarch, for tossing with blueberries
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with liners and spray lightly with oil.
- In a blender or food processor, grind oats into a fine flour. Add coconut sugar and blend again.
- In a large bowl, whisk together oat flour, sugar, baking powder, baking soda, and salt.
- Add applesauce, yogurt, eggs, and vanilla. Stir just until combined.
- Toss blueberries with cornstarch, then fold into the batter gently.
- Let the batter sit briefly to thicken. Divide evenly among muffin cups and top with extra berries, if desired.
- Bake at 375°F for 5 minutes, then reduce to 325°F and bake 13–15 minutes more. The muffins are done when the tops are nicely domed, and they spring back when pressed gently with a finger.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Make ahead/leftovers
Storage Instructions
Short term:
Store muffins at room temperature in an airtight container or wrapped individually. They stay fresh for about 2 days. Avoid the refrigerator, which dries out baked goods.
Freezing:
Place cooled muffins in a single layer on a baking sheet to freeze. Once solid, transfer to a zip-top bag. Freeze for up to 2 months.
To defrost and refresh:
Let thaw at room temperature for 30 minutes, or microwave for 25 seconds. For a warm muffin with a soft top, sprinkle lightly with water and heat in a toaster oven at 300°F for 5 minutes.
FAQs
Yes—just use 225g by weight. I like Gold Medal brand for consistency.
Yes! Use mini muffin liners, grease them, and bake at 375°F for 3 minutes, then 325°F for about 10 minutes more.
Definitely. Don’t defrost them first—they’ll hold their shape better and won’t discolor the batter as much.
Yes—click “2X” in the recipe card or double the ingredients manually. Bake in two muffin tins as directed.
Use an equal amount of sour cream, dairy or nondairy. If using plain yogurt, strain it first until thick like Greek yogurt.
I made these this morning (after I made my applesauce 😉, they’re so good!
Really easy to make and taste amazing. -and once again you honestly wouldn’t know they were gluten free 🥳
Great to hear, Karrie! Thanks so much for sharing your experience.
These muffins are so easy to make. My husband cannot eat them one at a time. Thank you for sharing Nicole.
I love hearing that, Jennifer, that they’re easy, and that he loves them that much. Thank you so much for sharing your experience!
excellent