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–+ servings
a healthy blueberry muffin on a wire cooling wrack
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4.83 from 40 votes

Healthy Blueberry Muffins

You can feel great about giving your family these Healthy Blueberry Muffins. Lower in fat and sugar, but still full of great taste, these are the perfect snack!
Prep Time10 minutes
Cook Time26 minutes
Total Time33 minutes
Servings: 6 muffins
Calories: 210kcal
Author: Lisa Longley

Ingredients

  • 1 1/2 cups all purpose flour (180 grams)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup apple sauce (63.75 grams)
  • 1 tablespoon olive oil
  • 1/4 cup honey (84 grams)
  • 1/3 cup milk (75.7 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup frozen blueberries see note 1 (150 grams)

Instructions

  • Preheat your oven to 425 degrees Fahrenheit. Line your muffin tin with paper liners in 6 spots. Fill the rest of the muffin holes with a small amount of water.
  • In a large bowl whisk together the flour, salt, and baking powder.
    1 1/2 cups all purpose flour, 1/2 teaspoon salt, 2 teaspoons baking powder
  • Add in the apple sauce, oil, honey, milk, egg, and vanilla extract. Only stir until there are no streaks of flour left. The batter will be very thick.
    1/4 cup apple sauce, 1 tablespoon olive oil, 1/4 cup honey, 1/3 cup milk, 1 large egg, 1 teaspoon vanilla extract
  • Gently fold in the frozen blueberries.
    1 cup frozen blueberries
  • Fill 6 muffin cups all the way to the rim of the muffin liners.
  • Bake at 425 degrees Fahrenheit for 13 minutes, do not open your oven (see note 2). Reduce the heat to 325 degrees Fahrenheit and bake for 12 to 14 more minutes or until a tooth pick inserted in the center of a muffin comes out with just a few crumbs. (It is okay to check on your muffins about 6 minutes after you turn the temperature down to 325 degrees.)

Video

Notes

  1. Frozen blueberries should not be thawed first. If you use fresh blueberries, your muffins will cook faster. Be sure to start checking on them after about 7 minutes of turning down the oven to 325 degrees.
  2. By starting the muffins out at a high temperature and then reducing the temperature, we are able to get the high muffin tops you see in the photos. It creates a quick high rise, and then the lower temperature finishes off the inside of the muffin. For it to work though, you must keep your oven closed. 
  3. I have had readers add both cinnamon and lemon zest to this recipe and really enjoy it. If you add cinnamon I would add about 1 teaspoon in step two and if you add lemon zest I would add 2 teaspoons in step three.

Nutrition

Serving: 1muffin | Calories: 210kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 374mg | Potassium: 58mg | Fiber: 2g | Sugar: 16g