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Super Healthy Blueberry Muffins

Aug 30, 2019 · 12 Comments

Jump to Recipe
Muffin tray full of healthy blueberry muffins on a blue kitchen towel

These healthy sugar free dairy free blueberry muffins are truly delicious. Gluten free, refined sugar free, and with only a tbsp of olive oil as your fat source, they defy all logic and are fluffy, moist, sweet and hearty. My favorite healthy muffin recipe ever!

Sometimes you try a recipe and you just know. You know you’ll make it over and over again and that it will always have a special place in your heart. These healthy blueberry muffins are the perfect example. I first saw them on Ambitious Kitchen’s blog and scrolled through rave review after rave review. I got up, checked that I had all the ingredients, then immediately proceeded to make them. Wow! So tasty that it’s hard to believe that they are actually good for you.

What makes these muffins healthy?

The flour: They are higher in protein and fiber due to their mix of almond and oat flour. This makes them gluten free!

How to make oat flour:

I’ve made these before both with ready purchased oat flour (Bob’s Red Mill brand) and by making my own oat flour. This is as easy as putting old fashioned (rolled) oats into a food processor and processing into a flour like consistency. You’ll use about 1 1/2 cups of oats to get the amount of oat flour needed in this recipe.

The fat: A mere tbsp of olive oil!

The sweetener: refined sugar free and uses just 1/3 cup of pure maple syrup for the whole recipe. Just sweet enough!

They are also dairy free and use just a touch of apple cider vinegar to give them some lift. You can’t taste the vinegar in them at all, don’t worry. I also added lemon zest which I think really lifted the flavor of these- highly recommend you doing the same!

How to serve and store your muffins:

I like eating these warm, with some nut butter or extra maple syrup drizzled on top when I’m at home. These make a great grab and go snack too, and the perfect accompaniment to your morning coffee without any extra adornment.

Leftovers can be stored at room temperature in a tightly covered container for 1-2 days or frozen for up to 3 months.

Healthy blueberry muffins stacked on a plate with more muffins on a cooling rack behind it
Muffin tray full of healthy blueberry muffins on a blue kitchen towel

Super Healthy Blueberry Muffins

Farah Abumaizar
The best super healthy blueberry muffins you won't be able to stop eating. GF, refined sugar free and dairy free perfection.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 9 people
Calories 180 kcal

Ingredients
  

  • 1 cup + 2 tbsp (divided) oat flour (the extra 2 tbsp are for tossing with the blueberries)
  • 1 cup finely blanched almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs, slightly beaten
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon zest
  • 1/2 cup unsweetened almond milk or dairy free milk of choice
  • 1 tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 180 C (350 F). Line a muffin pan with 9 muffin liners, or spray well with pan spray.
  • In a large bowl, whisk together the oat flour, almond flour, baking soda and salt. Set aside.
  • In a separate large bowl, whisk together the eggs, maple syrup, vanilla, lemon zest, almond milk, olive oil and apple cider vinegar until well combined.
  • Add dry ingredients to wet ingredients and stir until just combined.
  • In a small bowl, toss together the blueberries with 2 tbsp of oat flour until well coated. This prevents them from sinking to the bottom of the muffins. Fold the floured blueberries into your muffin mix until just combined, don't over mix.
  • Divide batter evenly into 9 muffin cups, filling about 3/4 of the way full. Bake for 18-25 minutes or until toothpick inserted in the center of a muffin comes out clean or with a few dry crumbs attached.
  • Cool or eat warm (I prefer eating warm!)

Notes

Recipe adapted from Ambitious Kitchen.
Keyword blueberry, muffins, healthy

If you like this recipe, check out:

Healthy Blueberry Crisp

Simple Healthy Banana Bread

Chocolate Avocado Smoothie Bowls

Chocolate Date Truffles

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!

Breakfast, Dessert, Healthy, Recipes

Reader Interactions

Comments

  1. Adriana says

    September 1, 2019 at 9:40 am

    5 stars
    My family enjoys muffins a lot. I followed your recipe, and the result was fantastic. Thanks for the inspiration to bake at home.

    Reply
    • Farah Abumaizar says

      September 1, 2019 at 9:41 am

      So glad to hear that Adriana! Thanks for the kind comment!

      Reply
  2. Cathy says

    September 1, 2019 at 11:04 am

    5 stars
    I love blueberries and love muffins, so to be able to combine the two in a healthy way without feeling too guilty is a plus in my book!! Thank you for this recipe! Has been added to my dessert and treat recipe section to make this week for sure!

    Reply
    • Farah Abumaizar says

      September 1, 2019 at 11:14 am

      So glad to hear that Cathy! I’m sure you’ll love it ❤️

      Reply
  3. Tisha says

    September 1, 2019 at 11:59 am

    5 stars
    Loving this healthier version! I could eat blueberry muffins all day every day!

    Reply
    • Farah Abumaizar says

      September 1, 2019 at 3:03 pm

      Me tooo! And this way we don’t have to feel guilty about it 🙂

      Reply
  4. Ellen says

    September 1, 2019 at 2:52 pm

    A lovely muffin I can feel good about giving to my kids for breakfast or a snack.

    Reply
    • Farah Abumaizar says

      September 1, 2019 at 3:03 pm

      Exactly what I was looking for!

      Reply
  5. Bintu | Recipes From A Pantry says

    September 1, 2019 at 3:02 pm

    5 stars
    I’ve been looking for some delicious snacks for the kids for after school – will definitely be giving these a try!

    Reply
    • Farah Abumaizar says

      September 1, 2019 at 3:03 pm

      So glad to hear they! These definitely fit the description!

      Reply
  6. raida says

    September 5, 2019 at 9:47 am

    5 stars
    Well done! guilt-free muffins that don’t taste like cardboard

    Reply
    • Farah Abumaizar says

      September 5, 2019 at 11:57 am

      We both love these ❤️😍

      Reply

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Method:
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Assemble:
Place all the rice in a serving platter and top with the fish, the reserved caramelized onions, toasted nuts and parsley! Enjoy!!
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INGREDIENTS:
 
4 eggs, room temperature and separated (yolk from white)
1 1/2 cups sugar 300 g
1.5 tsp vanilla extract
1-2 tsp orange blossom water
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1/2 cup vegetable or canola oil
1/2 cup room temperature butter 113 g
2.5 cups all purpose flour 312 g
2 tsp baking powder
1 cup fresh orange juice

INSTRUCTIONS:
 
Preheat oven to 350 F (180C) and prepare your cake pan by lightly greasing and lining with parchment paper or flouring. I used a 9 inch springform pan, you can also use a bundt cake.
Using your fingertips, work the orange zest into the sugar until the sugar has moistened and turned fragrant and changed into a pale yellow/orange color.
In the bowl of a mixer fitted with paddle or whisk attachment, mix the egg yolks, orange zest scented sugar, vanilla, and orange blossom water on medium high speed for 2-3 minutes or until pale yellow and fluffy.
Add the oil and the butter and mix until well combined.
Add the flour and baking powder and mix until just combined, then add the juice and mix until combined.

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Fold the egg whites into the cake batter with a rubber spatula, I like to do this in three additions. Take care not to deflate the egg whites.
Pour batter into prepared cake pan and bake for 50-60 minutes or until skewer inserted in the center comes out clean. If the outside of the cake is browning too rapidly and the inside still isn't cook, cover loosely with foil for the remainder of the baking time. Start checking at 40 minutes, every oven is different.
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