This is the BEST Blueberry Muffins Recipe ever. These muffins are incredibly moist and soft, with the just right touch of sweetness.
The Best Blueberry Muffins recipe 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 muffins so healthy? Eight things…
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!Print
Best Blueberry Muffins Recipe
Best Blueberry Muffins Recipe I’ve ever made. Not only are they incredibly delicious, soft and moist, but they are also super healthy too!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 1x
- Category: Muffin
- Cuisine: American
- Diet: Gluten Free
- 1/2 cup divided
- 1/2 cup finely chopped pecans
- 1 teaspoon cinnamon, divided
- 2 cups
- 1 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- 1/4 cup
- 2 organic pastured eggs, such as Vital Farms
- 1 cup organic unsweetened applesauce
- 2 teaspoons pure vanilla extract
- 1/4 cup coconut cream, see notes below
- 1/2 cup hemp milk OR almond milk
- 1 cup frozen wild blueberries
- Preheat oven to 400 degrees. Line 12 muffins cups with paper liners.
- In a small bowl, mix together 1/4 cup of the coconut palm sugar, the pecans and half of the cinnamon. Set mixture aside.
- In a medium bowl, whisk together the flour, baking soda, salt, and remaining 1/2 teaspoon of cinnamon.
- In a large bowl, whisk the remaining 1/4 cup of coconut palm sugar and coconut oil until combined. Add the eggs, one at a a time, whisking well after each addition. Whisk in the applesauce, vanilla, coconut cream and almond milk. Stir in the flour mixture, just until combined. Gently fold in the frozen blueberries.
- Pour the batter into the prepared muffin tins, filling each about two-thirds full. Sprinkle evenly with the pecan mixture. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
- Let cool on a wire rack for 15 minutes. Enjoy!
Quick note about Coconut “Cream”: This is the thick, rich and non-watery part of canned coconut milk. To get the “cream” you need to refrigerate your coconut milk for 5 or 6 hours or pop it in the freezer for at least an hour. Once the coconut milk is cold, carefully remove the top with a can opener and use a spoon to scoop out the hardened coconut “cream” off the top. The “cream” is what you will be using for the Blueberry Muffin recipe. You can reserve the liquid water for other smoothies.