Healthy Blueberry Muffins

Healthy Blueberry Muffins

Posted on: September 9, 2022

These healthy blueberry muffins got the thumbs up from all family members in my household. My benchmark for deciding whether I’ll share a recipe here is whether my pickiest eater likes it. My youngest son is very, very picky about his muffin choices. I’m not sure what his criteria are, but not all muffins make the cut.

These ones, though, are a lunchbox favourite now. They are high fibre, whole grain, and bursting with blueberry goodness! I hope you enjoy them as much as my son does. I used fresh blueberries that we were lucky enough to pick from a nearby farm, but through the winter I will be making these muffins with frozen blueberries, so use whatever you have on hand.

healthy blueberry muffin


  • 1 1/2 cups spelt flour
  • 1 cup oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk of choice (I used 2% cow’s milk)
  • 1/3 cup safflower oil
  • 1/4 cup granulated sugar
  • 1/3 cup pure maple syrup
  • 2 cups fresh (or frozen) blueberries


  1. Preheat oven to 400F and line a 12 muffin tin with liners.
  2. In a medium mixing bowl, whisk the eggs, vanilla, oil, milk, sugar, and maple syrup until well blended.
  3. In a large mixing bowl, stir together the dry ingredients: the spelt flour, oats, baking powder, salt, and cinnamon.
  4. Gently stir the blueberries into the dry mixture to coat.
  5. Slowly pour the wet ingredients into the large bowl and fold together with a spatula until just combined. Be careful not to over-mix.
  6. Scoop the mixture into the muffin liners, and place in the oven for 15-20 minutes, until a toothpick inserted into the centre comes out clean.

Once baked, leave them to cool and then store in an air tight container. I leave them out for day and then store them in the fridge so they stay fresh after that. Enjoy as is or warmed with a little nut butter.

Let me know if you try these muffins!