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Healthy Blueberry Muffins

Healthy Blueberry Muffins

Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!

Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!
It’s easy to fool ourselves into thinking that muffins are better for you than cupcakes. They’re breakfast food, after all. But when you bake them yourself and they’re filled with white flour, refined sugars and unhealthy fats, good luck keeping the charade alive!

Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!

These healthy blueberry muffins are made with applesauce and plain Greek yogurt, not vegetable oil or butter, and the whole grain goodness of oats.

Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!

I couldn’t resist tossing the blueberries that are baked right into the muffins with a bit of cornstarch, as it keeps them from sinking to the bottom of the muffin wells during baking. The recipe calls for 2 tiny teaspoons of starch, but you could probably get away with using only 1—and then bragging all day long about how there isn’t a speck of white flour or starch in these babies.

Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!

Moist and tender, these insanely delicious muffins are only lightly sweet and positively bursting with the goodness of blueberries. As with any blueberry muffin, feel free to use either fresh or frozen berries for delicious results. If you choose to use frozen berries, do not defrost them, and keep in mind that they will likely bleed into the batter and turn it a bit purple. But it won’t affect the taste one bit. So you can have truly nutritious, naturally gluten free blueberry muffins all year long!

Healthy blueberry muffins, made with applesauce, yogurt, oats and big, beautiful fresh blueberries (or frozen!) and no added fat or refined sugars. All of the taste and texture, none of the guilt!
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Prep time: Cook time: Yield: 12 muffins

Ingredients

1 cup (240 g) smooth applesauce, at room temperature

1/2 cup (114 g) plain Greek yogurt (1%, 2% or 0% fat—but I prefer 2%), at room temperature

2 eggs (100 g, weighed out of shell) at room temperature

1 teaspoon pure vanilla extract

1/2 cup (80 g) granulated coconut palm sugar (can replace with an equal amount, by weight, light brown sugar)

2 1/4 cups (225 g) certified gluten free old fashioned rolled oats (or regular rolled oats if GF is not an issue)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

5 ounces fresh (or frozen) blueberries

2 teaspoons (6 g) cornstarch (or arrowroot)

Directions

  • Preheat your oven to 325°F. Grease or line the wells of a standard 12-cup muffin tin, and set it aside.

  • In a blender (or food processor fitted with the steel blade), place the applesauce, yogurt, eggs, vanilla, sugar, oats, baking powder, baking soda and salt, in that order, and blend or process until smooth. Toss 4 ounces of the blueberries with the cornstarch to coat, and carefully fold the blueberries into the batter.

  • Divide the batter evenly among the prepared wells of the muffin tin. Scatter the tops of the batter in each well evenly with the remaining 1 ounce of blueberries, and press the berries gently into the batter so they adhere.

  • Place the tin in the center of the preheated oven and bake until the tops of the muffins are nicely domed and they spring back when pressed gently with a finger, about 18 minutes. Remove from the oven and allow to cool for about 10 minutes in the tin before transferring to a wire rack to cool completely.

  • Adapted from my Healthy Banana Breakfast Muffins.

Love,
Nicole

Comments are closed.

  • Heather Storey
    June 20, 2016 at 10:16 AM

    Thanks for the great sounding recipe blueberry is my all time fave. I do have a challenge though as down here in Australia there is no such thing as gluten free oats – could I substitute brown rice flour or another combination? I feel that we miss out on such a lot of nice sounding American recipes. I have 3 of your recipe books and I think they’re great.

  • Rebecca S.
    June 16, 2016 at 1:25 PM

    I just made these. I didn’t have ANY blueberries, so I used chocolate chips instead. But with a healthy batter like this? I didn’t mind the added sugar. My kids loved them. Thanks for such an easy recipe. And in the blender! Mind blown.

    • June 16, 2016 at 4:44 PM

      Oh I totally agree, Rebecca. The chips are warranted. So glad you loved the muffins!

  • roastedroot
    June 16, 2016 at 9:45 AM

    These muffins look fabulous! I feel like muffins > cupcakes any ol day, and when they’re actually healthy? Even better. I’m fantasizing about enjoying these while drinking tea on the porch…perfection!

    • June 16, 2016 at 10:23 AM

      Can’t argue with that visual, Julia! :)

  • yvonne
    June 15, 2016 at 2:20 PM

    If I use almond milk instead of the yogurt,what adjustments to the liquid do I make? Thanks

    • June 16, 2016 at 10:22 AM

      Yvonne, you can’t use almond milk in place of yogurt. It’s just too thin. If you need a dairy free option, try straining coconut milk yogurt until it’s the consistency of sour cream.

    • yvonne
      June 16, 2016 at 11:03 AM

      Thanks. I will probably not be able to make this recipe. Somehow, no matter what kind of yogurt (coconut, almond, etc) I try , I super sensitive GI track can’t tolerate them. Still, bunches of thanks for your prompt reply. I might just use additional applesauce knowing that the taste will not be as good, but I can still make my ” quasi” goodies ;)

    • Rebecca S.
      June 16, 2016 at 11:40 AM

      What about coconut milk from the can, after refrigerating overnight, grab the hardened part and then add bits of the liquid part until it’s the consistency of yogurt?

    • yvonne
      June 16, 2016 at 1:05 PM

      You are so sweet to think of an alternative. the canned coconut is not tolerated. But, really THANKS!

    • Claire
      June 17, 2016 at 9:37 PM

      You could try low fat cottage cheese as odd as that sounds. My aunt has trouble with fat content and she’s been using that for >15years. You’d probably have to mix it with some more applesauce to ensure the moisture content is the same or almond milk. Though cottage cheese is pretty moist.
      Hopefully you can try this alternative

    • yvonne
      June 17, 2016 at 10:08 PM

      Agree at idea but I am lactose and soy intolerant since I was an infant

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