Healthy Blueberry Muffins

Healthy Blueberry Muffins

Yield: 12 muffins



  • ⅔ cup non-dairy milk
  • 2 tsp vinegar
  • 1 ¾ cups
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp kosher salt
  • ¼ tsp ground cinnamon
  • ⅓ cup extra-virgin olive oil
  • ½ cup maple syrup or honey
  • 2 flax eggs (2 tbs ground flax seeds + 5 tbs water mixed together)
  • 2 tsp vanilla extract
  • 1 cup (6 ounces) blueberries, fresh or frozen, plus 1 tsp white whole wheat flour
  • 1 tsp coconut sugar, for sprinkling on top


  1. Preheat the oven to 400 degrees Fahrenheit. Line a muffin pan with 12 muffin cups.
  2. Add the non-dairy milk and vinegar to a small bowl, whisk, and let sit for 5 minutes.
  3. In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
  4. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the flax eggs and beat well, then add the non-dairy milk and vinegar combo and vanilla. Mix well.
  5. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick.
  6. Divide the batter evenly between the 12 muffin cups (Try using an ice cream scoop with a wire level). Sprinkle the tops of the muffins with 1 teaspoon coconut sugar. Bake the muffins for 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
  7. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

Variations & Notes:

  • LEMON VARIATION: For lemon blueberry muffins, whisk the zest of 1 medium lemon (about ½ teaspoon) into the liquid ingredients.
  • SWAP THE BLUEBERRIES: You can substitute 1 cup of any other muffin-worthy fresh fruit for the blueberries. If you’re using strawberries or other large fruit (like peaches), chop them into small pieces first.

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