Easy Blueberry Muffins

Recipe for Easy Blueberry Muffins – This is the BEST recipe for easy Blueberry Muffins. These muffins are incredibly moist and soft, with the just right touch of sweetness. In under 15 minutes, you can make these delicious and healthy recipe for easy blueberry muffins and have them in the oven to bake.

We make a double batch because the first batch is going to be eaten very quickly.

- Table of Contents -

1. What Makes This Recipe for Easy Blueberry Muffins so EASY?!
2. Swap Your Muffins Tins for 100% Ceramic Non-Toxic Muffins Pans
3. This Recipe for Easy Blueberry Muffins is the Healthiest Too!
4. Pecan, Coconut Sugar and Cinnamon Topping
5. Make Ahead Breakfast by Doubling the Batch!
6. Kitchen Favorites

View more

What Makes This Recipe for Easy Blueberry Muffins so EASY?!

For this recipe to be ready to bake in under 15 minutes, we are using 1 large mixing bowl and a high speed blender. Our blended comes in handy more often than not. Of course, if you prefer to not use a blender, a hand mixer works too for combing all of the wet ingredients.

In just a few simple steps, you can have this recipe for easy blueberry muffins ready for baking:

1. Preheat oven to 400 degrees. Line 12 muffins cups with coconut oil. We use Xtrema’s non-toxic 100% ceramic muffin pans.
2. In a small bowl, mix together the pecans, 1/4 cup of coconut sugar and 1/2 teaspoon of cinnamon. Set aside.
3. In a large mixing bowl, whisk together the gluten free flour, baking soda, salt, and 1/2 teaspoon of cinnamon. Set aside.
4. In a high speed blender add the coconut sugar, coconut oil, eggs, applesauce, vanilla extract, coconut cream and almond milk and combine until well blended. Pour the mixture into the large mixing bowl and stir until just combined. Gently fold in the frozen blueberries.
5. Using a large 3 tablespoon scoop, add the batter into the prepared muffin pan. Sprinkle evenly with the pecan mixture. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.

That’s it — literally a piece of cake… or muffins, in this case!

Swap Your Muffins Tins for 100% Ceramic Non-Toxic Muffins Pans

A few months ago I started using the Xtrema Cookware new Muffins Pans and WOW! With just a little coconut oil, everything I bake pops out without hesitation. No scrapping or picking required!

Consider swapping your muffins tips for 100% non-toxic muffin pans. Aluminum and other metals can leach into your food and the non-stick pans and ceramic-coated pans are even worse! Ick.

If you’re looking for a place to start this Xtrema 6 Standard Muffin Pan is a good go-to in my kitchen plus you can save an extra 15% off by using our exclusive code: CCX15 with your order.

This Recipe for Easy Blueberry Muffins is the Healthiest Too!

I know with so many muffin recipes out there it might sound like a stretch to call them the best blueberry muffins in all of existence. But considering that they are both super tasty AND super healthy, I feel somewhat justified in saying they really are the best 😉

What makes these blueberry muffins so healthy? Here are 8 reasons they are the healthier recipe for easy blueberry muffins:

1. They are made with 100% whole grain gluten free flour.

If you want to really enhance the nutritional content of the muffins then look gluten free flour made with whole grains. For this recipe, our go-to flour of choice is cup-for-cup gluten free flour by King Arthur brand. It literally is an 1 for 1 replacement for flour, but it’s whole grain too. So, if you’re looking for a great consistency, be sure to check out the blue bag.

2. These muffins are naturally sweetened.

The blueberry muffins are sweetened primarily with fruit in the form of applesauce and wild blueberries.

3. Use Wyaman’s Frozen Wild Blueberries

Using frozen wild blueberries over the more conventional cultivated blueberries significantly boosts the antioxidant content of the muffin recipe. 

Small but mighty, wild blueberries have more total antioxidant capacity (ORAC) than almost all of the typical fruits. Frozen wild blueberries are also now easy to locate in just about any supermarket—even Costco! Look for Wyman’s brand.

4. No Refined Sugar!

The recipe has no refined sugar. Instead of refined sugar, I use unrefined coconut palm sugar. I am not saying coconut palm sugar is a “superfood” by any stretch, but at least it is not a processed ingredient like white sugar. It also does have zinc, iron, antioxidants and inulin (which acts like a beneficial prebiotic.)

Still, I would not recommend consuming any sweetener in large amounts! Importantly, each muffin has less than 2 teaspoons of coconut palm sugar.

5. Nutrition from Nuts

Adding a hefty amount of super nutritious pecans, increases the antioxidant and phytonutrient content of each blueberry muffin. Pecans also add a great source of clean protein!

6. Skip the Conventional Eggs

Instead of conventional eggs, I use organic, pasture-raised eggs. Pasture-raised eggs are NOT the same as “cage free” or “free range”, both of which have no real meaning. When it comes to clean eating, it is very important to be sure to buy the highest quality animal foods. Read more about the benefits of pasture-raised eggs. 

7. Absolutely NO Dairy!

No dairy.  Even though the billion dollar Dairy Council does not want you to know it, milk is not a health food. Instead of dairy milk I use a plant-based milk alternative in the form of hemp milk (but you can also use almond milk) and coconut “cream”.

8. High Quality Extra Virgin Coconut Oil

No refined oil. Instead of the typical highly processed and pro-inflammatory vegetable oil used in most muffin recipes, I use organic extra virgin coconut oil.

Best of all, they are every bit as easy to make as conventional blueberry muffins!

Pecan, Coconut Sugar and Cinnamon Topping

We love adding a little bit of extra flavor and texture whenever possible. And this recipe for easy blueberry muffins is no exception. For the blueberry muffin topping, we’re going to combine three simple ingredients that adds a huge amount of flavor to each bite.

FOR THE BLUEBERRY MUFFIN TOPPING:

• 1/2 cup pecans or walnuts, finely chopped
• 1/4 cup coconut sugar
• 1/2 teaspoon cinnamon

Just combine the pecans or walnuts along with the coconut sugar and cinnamon and sprinkle on top right before you bake. Oh my goodness, so good!

Make Ahead Breakfast by Doubling the Batch!

I am a big fan of making double batches around here to stretch through 1 meal plus a few days of snacks. Just this like this recipe for Butternut Squash Muffins, you don’t have to hesitate saying yes to your kids… or to yourself. Make them ahead of time and enjoy them for a few days. Try these other healthy quick bread recipes that easily double!

• Blueberry Lemon Loaf – This Blueberry Lemon Loaf offers a subtly sweet and perfectly moist breakfast, snack, or dessert option! Loaded with fresh, wild blueberries, and topped with a sweet yet tart lemon glaze.
• Recipe for Zucchini Muffins – If you’re looking for the perfect make ahead breakfast that is both nutrient dense and satisfying, try this recipe for Zucchini Muffins.
• Recipe for Healthy Pumpkin Muffins – Fluffy, moist and perfectly delicious, try this recipe for Healthy Pumpkin Muffins. And make a double batch, if you can. Because once your family gets a hold one, they won’t be able to stop eating them.
• Cinnamon Bun Recipe – This is the best and healthiest homemade cinnamon bun recipe ever! If you are looking for a healthy alternative to the traditional cinnamon roll recipe, then this is it.
• Butternut Squash Muffins – These pillowy soft and sweet Butternut Squash Muffins are made with roasted butternut squash and deliciously healthy! Gluten free, dairy free and naturally sweetened with coconut sugar (or dates). In less than 30 minutes, you can make a batch of these muffins to serve to hungry teenagers or for a quick make ahead breakfast.

Print