These homemade Healthy Blueberry Muffins are super easy to make and super delicious! This simple muffin recipe uses fresh or frozen blueberries and is refined-sugar free and can be made vegan.
The Best Easy & Healthy Blueberry Muffins
After making and devouring Vanilla Blueberry Chia Puddings all week, my craving for blueberries has drastically increased. And what is a better way to satisfy a blueberry craving than with some fluffy homemade blueberry muffins?!
And these Healthy Blueberry Muffins are just the best! They are incredibly soft and fluffy and when you hit a juicy blueberry, it truly makes your day.
These muffins are free from refined sugar and there is a vegan recipe option available. So they make a great guilt-free snack or breakfast!
What You Will Need To Make Homemade Blueberry Muffins
These blueberry muffins are made with simple ingredients and you can whip up a batch in almost no time at all. To make the blueberry muffins of your dreams, you will need:
- Coconut Oil.
- Egg or Flax Egg.
- Milk or Almond Milk.
- Xylitol (or any other sugar alternative).
- Flour.
- Blueberries (fresh or frozen).
- Vanilla Essence.
- Baking Powder.
How To Make Healthy Blueberry Muffins
Once you see how easy it is to make a batch of these fluffy muffins, you'll be making them all the time! It is such a quick and easy recipe:
- Preheat your oven to 180ºC (350ºF).
- Line a cupcake pan with cupcake papers.
- In a mixing bowl, beat the xylitol, vanilla essence, egg, and coconut oil together.
- Add the flour and milk and mix until just combined.
- Fill the cupcake papers with the batter until ¾ full.
- Place 5 - 10 blueberries on top of each cupcake.
- Bake for 15 minutes.
- Allow to cool and then devour!
How To Store Blueberry Muffins
Blueberry muffins are best enjoyed fresh out of the oven (I think we can all agree there is nothing better than a warm freshly-baked blueberry muffin!).
If you don’t eat all your muffins in one sitting (as I may have), they can be kept at room temperature in an airtight container for up to 2 days or stored in the fridge for up to a week!
If you give these yummy muffins a try, let me know what you think of them over on my Instagram! 🙂
Blueberry Muffins
Ingredients
- ½ Cup Coconut Oil melted
- 1 Egg or flax egg
- ½ Cup Milk or preferred milk alternative
- ½ Cup Xylitol or any other sugar alternative.
- 1 Cup Flour
- 1 ½ Cup Blueberries fresh or frozen
- 2 tsp Vanilla Essence
- 2 tsp Baking Powder
Instructions
- Preheat oven to 180ºC/350ºF.
- Line a cupcake pan with cupcake papers.
- In a mixing bowl, beat together the xylitol, vanilla, egg, and coconut oil.
- Add the flour and milk, and mix until just combined.
- Fill cupcake papers with batter until ¾ full.
- Place 5-10 blueberries on top of each cupcake.
- Bake for 15 minutes.
- Allow to cool and then devour!
