By Kelly Published in Food
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I love muffins.
I used to love muffins A WHOLE BUNCH but then thiscalled “calorie/fat gram content” decided to rain all over my parade.
So then I decided to fight back and make my own “darn” muffins, so they would not have the caloric count of a large meal. I tried for YEARS to make them from scratch and they always had some “funky” flavor to them. The flavor was so funky to me that I couldn’t eat them and ended up throwing them away.
Then I realized the culprit…baking powder with aluminum.
Luckily, there was an easy fix, purchasing aluminum free baking powder.(So if you also suffer from “funky muffin taste”, now you have a way to solve it and can embrace your inner Muffin Man from Drury Lane.
I love this healthy blueberry muffins recipebecause it is quick, takes few ingredients and you can substitute whatever fruit or yum-yum you have on hand. (I love to thrown in chocolate chips.) Also, this recipe onlymakes six muffins, so it is perfect to whip up as a complement to dinner or as an after school snack.
This HealthyBlueberry Muffins Recipe is a breeze to make because it only takes 8-ingredients and most of them you already have on hand. Whip them up in under 20 minutes for a great afternoon snack or compliment to dinner.
Recipe Yields: 6 muffins
Primary Ingredients
1 cup All-Purpose Flour (you can also substitute whole wheat flour)
1/2 cup Sugar
1.5 teaspoons baking powder
1/4 teaspoon salt
1 egg (room temp)
1/2 cup milk or half-half (room temp)
3 tablespoons butter, melted
1 teaspoon vanilla extract
3/4 cup blueberries (or you favorite fruit, nut, or chocolate)
Instructions
1.Take out eggs, measuremilk andlet sit on counter to become room temp.
If you try to put melted butter with cold milk or eggs, the butter will harden to small pieces and make for an uneven mixture. In order for a uniform muffin, make sure to let milk and eggs get to room temp.
2.Preheat oven to 400 degrees. Line muffin panwith paper cups or usecooking spray.
3. Melt butter in microwave in glass container. Set aside and let cool slightly.
4. Combine flour, sugar, baking powder and salt in large bowl with whisk.
5. Combine eggs, milk, butter and vanilla in a medium bowl with same whisk.
6. Stir wet ingredients into dry ingredients with whisk.
7. If using berries, do not mix them into the batter. Instead, fill each muffin cup 1/3 of the way with batter (I love using these cookie scoops) and then place 5 – 8 berries on top of batter. Fill muffin cup up to top with remaining batter.
These muffins will bake “up” so there is no need to leave room at the top of the muffin cup.
3.Bake for 15 minutes or until sides are golden brown.
I’m a FIRM believer that the righttoolsmake all the difference in the world in the kitchen. Here are three I CAN NOT live without when I’m making my muffins.
- Wilton Muffin Pans
- No Pro Paper Muffin Cup Liners
- Baker’s Secret Cookie Scoop (awesome for making sure each muffin has the same amount of batter.)
And here are some of my other quick bread recipes.
Greek Yogurt Banana Bread
Honey Wheat Sandwich Bread (The BEST Sandwich Bread You Will Ever Make)
Want more recipes like this? Follow my Breads Board on Pinterest.
Follow Kelly Snyder’s board Breads on Pinterest.
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Reader Interactions
Comments
Jill saysWhat makes these healthy?
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- Misty says
Do you have the calorie and fat content for these muffins?
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- Kelly says
I don’t.
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- karen says
The thing that makes this recipe “healthy” is that all the ingredients are natural, real foods. There’s no junk or artificial stuff listed. I made them last night and they turned out great. My only complaint is that the recipe does not yield 12 muffins. Oh well. I will just have to keep making more!
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- Kelly says
Karen…that’s the way I feel too. I know every single ingredient…that, in my mind makes them healthier than some mix off the store shelf. (PS: Just double the recipe for 12 muffins. When I need to make a bigger batch, that’s what I do.) 🙂
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- Elizabeth says
I have these muffins in the oven now. I doubled the recipe and there are 12 muffins in the oven now and I still have almost half the batter left. I also added a small banana and some cinnamon.
- Julie says
These look wonderful! Do you think frozen blueberries would work alright? I worry that they could turn the batter watery? Your thoughts?
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- Kelly says
Julie – if you thaw them beforehand and let the water drain out (maybe put them in a colander overnight), you should be okay.
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- Jaime says
Why cant you stir the blueberries in?
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- Kelly says
You can, you’ll just end up with blue-tinged muffins. 🙂
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- Kiara says
I made these and I loved them! I would’ve loved to know the nutrition information, though, but that’s not too hard to figure out on my own. To those wondering how to make these yummy muffins even “healthier”, you could substitute the egg for an egg white(s) or even substitute the sugar for something live Stevia.
Thanks for the recipe! I’ve made these twice already and my little one adores them.
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- Kelly says
YEAH!!! I’m so glad they were popular. We love them in my house too and they are SO easy.
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- Lisa says
These are not “healthy”- I think this is deceptive. Just because you recognize the ingredients doesn’t make them good for you. Rename them or do your research before you post something like this for an uninformed audience that might take it too literally and scarf way too many of these.
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- Corinne says
I made these tonight for dinner and doubled the recipe. I used Almond flavoring because I was out of vanilla! YUMMY! <3 I also used semi frozen blueberries…(they didn't weep that way) and gave them about 5 extra minutes of baking time, and came out to PERFECTION! Sooo delicious! I will never make a boxed mix again! What I liked about them was how light and not too sugary they were. Simply divine! <3
I may try adding wheat germ to the mix next time to pump up the healthy factor.Reply
- Kelly says
We love these little muffins. So easy and SO SO SO good.
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- kat says
Could substitute coconut oil for the butter to make it even healthier
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- Maurica says
Just wanted you to know that I make these every week for my boyfriend and he goes nuts over them. The only thing I did different was make my batter layers thinner and push more blueberries in.
After I take them out of the oven, after 5 minutes I pop them out of their tins and place them right into sandwich bags (he takes two to work in the morning), and pop them in the refrigerator. The condensation from the muffins being warm in the bag makes them super moist and DELICIOUS. When I left them to cool for an hour instead of putting them in the bags right away they got a little bit dry.
Anyway: VERY good recipe and I love it!
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- Kelly says
I’m so glad you and your boyfriend love them. I usually only make them six at a time, so they are always GONE before we have to worry about being dry. But that is an awesome tip about the baggies and the fridge! Love this recipe because it is so easy and SO GOOD.
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- Stephany Valdez says
When you make 6 at a time do you just half the recipe?
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- Kelly says
No, as the recipe stands, it will make 6 muffins. Double it for 12. 🙂
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- Roxana says
Hello,
I tried these muffins last evening and despite the fact that I respected the recipe the batter came out very liquid..
And with this liquid batter I made 14 muffins.. The last 2 were better as I have put more flour but they also didn’t cook well.. The taste was amazing but they didn’t cook good .. My oven is also at only 250 degrees.. Don’t have more..Can you please give me some advices ? I love the taste and I really want to make them good..
Thanks!!
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- Alesia says
I LOVE this recipe! I make them every other week and double the recipe each time. Thank you for sharing!
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- Kelly says
YEAH…it’s so easy, isn’t it? And so GOOD…I can’t believe I bought box mixes for so long!!
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- MaryBeth says
These were fabulous! Delicious & easy! Thank you!
MB
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- Kelly says
Oh, I’m so glad you loved them MaryBeth. They are a favorite in our house!
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- megan says
Sadly these did not work in any way. I followed recipe to a t and they looked and tasted horrible. They did not “bake up” and made a mess everywhere. They took almost twice as long and the insides never baked. Outsides turned dark and burnt and insides were still runny.
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- Malesa says
I wouldn’t necessarily call these healthy. Knowing the ingredients to something doesn’t make it healthy. I know all the ingredients when I make fried chicken but it’s not healthy. The title is very misleading especially when someone is looking for an actual healthy recipe. With that said maybe call them quick easy pantry muffins because that’s what they are. My 4 year old really likes these so we’ve made them twice already using chocolate chips.
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- Rebecca says
I have made these twice now and my family loves them. The batter is more the consistency of pancake batter and they tend to “bubble up” batter from the inside of the muffin during baking. I expect it now and just put a pan underneath it to catch any rogue batter lol. I adjust the cooking time to roughly 2 minutes longer to make sure the centers are done. Very quick and tasty recipe!
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- Sara says
I just made these and they were delicious! My only problem was that they did not bake “up” as was said in the recipe but spread out flat on top. Any suggestions as to why?
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- Stacey says
Wow… super disappointed. The only healthy ingredient in these are the blueberries. The first two ingredients are flour and sugar. Not healthy at all. I feel like you are being incredibly deceptive by putting healthy into the title. I see you think that they are healthy just because
they are homemade… why not put homemade in the title instead? Just because you make something yourself does NOT make it healthy. Not cool.Reply
- Louise says
Wanted to share that I used a 100% Silicone muffin pan and your cookie scoop and was able to spread the recipe out to fill 12 cups, using 8 blueberries for each muffin. They are Delicious! Thank you for this recipe!
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- Kelly says
AWESOME!! Thanks for the tips, Louise. And so glad you enjoyed the muffins. They are SO GOOD.
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- Louise says
P.s. Forgot to mention I used Unbleached flour and Raw Stevia as sweeter…Delicious!
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- Nancy says
Your recipe yields 6 muffins, but when I follow your link to Amazon, it shows the 12 muffin tin. I like the idea of larger muffins. Which tin do you use for this recipe? Thanks……
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- Kelly says
I just use a standard muffin tin. I will either use the one that I linked to and just make 6 muffins. It’s okay to have extra spaces. 🙂
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- Stacy says
These were so good! And I was tickled to find a smaller recipe because we only have a toaster oven right now. I used frozen wild blueberries and they worked perfectly!
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- Debra-Kay says
I found this recipe on pinterest and have made a double batch twice in two days. The family is devouring them! The tips you shared on filling it to the brim, keeping the blueberries separate and having the liquids at close to temps are spot on. Thanks! I did use frozen blueberries and tossed them in flower … not sure if this helped but I hear it keeps them from bleeding into the batter. Thanks again! A raving fan
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- Melissa says
We are loving these muffins! My 10 year old has been making these in the afternoon as a snack for herself and her brothers. I just made a batch for breakfast. We are using 3/4 cup whole wheat flour, organic cane sugar, and wild bluberries-delicious! I think this recipe is a wonderful healthier alternative to many recipes and especially store mix or bought with multiple additives. Thanks for posting
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- Linda says
Made these gluten free and with brown sugar! They were better than any I have tasted- almost cake like. We didn’t have regular sugar so I had to improvise. I will probably always make them that way! I did have enough batter to prob make 8 muffins, so they were extra tall! Thank you for this recipe!
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- Kelly says
YEAH! I’m glad you love them as much as our family!!
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- julie ehrhardt says
I love mini muffins and this batch made 40. I baked them 11 min and they came out perfect : )
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- Kelly says
Great to know. Thanks Julie!
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- Andrea says
Nutrition Facts
Serving Size 93 g
Amount Per Serving
Calories 224Calories from Fat 65
% Daily Value*
Total Fat 7.2g11%
Saturated Fat 4.2g21%
Cholesterol 44mg15%
Sodium 159mg7%
Potassium 187mg5%
Total Carbohydrates 36.9g12%
Dietary Fiber 1.0g4%
Sugars 19.6g
Protein 3.9g
Vitamin A 4% • Vitamin C 5%
Calcium 9% • Iron 8%
Nutrition Grade C-Reply
- Andrea says
Though they sound delicious, they aren’t healthy at all.
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- Mary says
It was the first time I made blueberry muffins and these are AMAZING. I added a bit of flour and sugar to make the mixture less liquid but mine rose very nicely and taste awesome. Thank you!
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[…] Healthy Blueberry Muffins | Redefined Mom […]
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[…] Yesterday, I posted a pic on my Instagram and Facebook of a blueberry muffin I made from scratch at home. I was craving blueberry muffin for awhile, but didn’t want to eat something with 6738642 calories, so I looked up some recipes online and found this great one from http://www.redefinedmom.com. […]
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[…] J’ai déjà tester quelques recettes de Muffins, cakes et autres dans 50 000 livres et autres sources sur internet (que je note jamais et que je ne retrouve donc pas non plus ..) jusqu’au jour ou je suis tombée sur une recette très simple et rapide sur un site américain (redifined mom). […]
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[…] I want to share with you this easy blueberry muffins recipe that I found on Redefined Mom’s website. It’s a recipe that I’ve loved making these past few months;it only requires 9 […]
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