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Best Blueberry Muffin Recipes

blueberry muffin recipe

Healthy, Low Fat and Carbohydrates
Plus our Ultimate Muffin Recipe with Blueberries

We have the best blueberry muffin recipes like a healthy low fat muffin with whole wheat bran and fresh blueberries that is high in fiber and low in carbohydrates, one with apples and oats, and don't miss out on our ultimate blueberry muffin recipe featured here. It is one of the best things we have ever eaten. Try it! And tell us what you think at the bottom of this page.

Explore all our recipes then experiment with your own ingredients, following our how to section, to make a fresh muffin with blueberries that is perfect for you!

blueberry muffin recipe

Ultimate Blueberry Muffin Recipe

Ingredients (Makes 6 Large Muffins, 12 Regular)
Time: 40 minutes

  • 1 1/2 cups all-purpose flour (It is very adaptable so don't be afraid to try our suggestions for healthier types of whole grain flour.)


  • 3/4 cup brown sugar


  • 1/2 teaspoon salt


  • 2 teaspoons baking powder


  • 1/3 cup vegetable oil (or applesauce)


  • 1 egg


  • 1/2 cup buttermilk
    No buttermilk? Just add 1 tablespoon of lemon juice to 1 measuring cup then fill the rest with milk. Let stand 5 minutes.
  • 1/2 teaspoon vanilla


  • 3/4 cup fresh blueberries (fresh is best but frozen will do)


  • Streusal Topping

  • 2/3 cup brown sugar


  • 1/4 cup all-purpose flour


  • 1/2 teaspoons ground cinnamon


  • 2 tablespoons softened butter


  • Directions

    Preheat oven to 375 degrees F (200 degrees C). Spray muffin tins, including the top of the pan, with non-stick cooking spray or line with muffin liners.

    In a large mixing bowl, add the 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Mix thoroughly.

    In a separate mixing bowl, combine the vegetable oil, egg, buttermilk, and vanilla. Mix well. Stir the wet ingredients into the dry ingredients. Mix with as few strokes as possible (lumps are okay). Fold in the blueberries. Fill muffin cups until 2/3 full.

    To Make Topping: Use a fork to mix together 2/3 cups brown sugar, 1/4 cup flour, 1/2 teaspoon cinnamon, and 2 tablespoons softened butter until crumbly. Lightly sprinkle crumb topping onto each muffin.

    For regular blueberry muffins, bake for 20 - 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. For large size, bake 45 - 50 minutes. Serve warm.


    This recipe works well with other types of fruit - dried apricots, peaches, other berries, etc.

    Consider adding 1 cup crushed walnuts.

    Make this blueberry muffin recipe even better
    (for you) by substituting the all purpose flour for a whole grain flour. Just add 2 teaspoons of wheat gluten to ensure fluffiness, reduce heat to 375 degrees F and bake until a toothpick inserted into the center of a muffin comes out clean.

    Whole wheat flour is an obvious substitute. Worried about compromising flavor and texture? Don't be! There are many types of whole wheat flours that are sweeter and lighter. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!

















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