Go Back
+ servings
Muffin tray full of healthy blueberry muffins on a blue kitchen towel

Super Healthy Blueberry Muffins

The best super healthy blueberry muffins you won't be able to stop eating. GF, refined sugar free and dairy free perfection.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 9 people
Calories 180kcal


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


  • 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 tablespoon 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!)


Recipe adapted from Ambitious Kitchen.


Calories: 180kcal