Healthy Wild Blueberry Muffins

5 from 1 vote

After taste-testing this recipe over 5x, I am so excited to share these healthy wild blueberry muffins! I found that wild blueberries are the optimal berry for muffins: they are higher in antioxidants compared to other blueberries and carry a bigger burst of flavor with each bite. They also hold their shape better in muffins. You'll actually feel good when you eat these muffins thanks to the healthy ingredients: no refined sugars, a protein boost thanks to yogurt, and rolled oats that add fiber and texture. My neighbor (AKA my certified taste tester) texted me after a muffin delivery: "They were perfectly sweet enough to want more, but not too sweet like a bakery one...10/10 for me!"

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Servings: -12 muffins

Calories: 190kcal

Author: Allie Petersen

Ingredients

1.5 cups cup all-purpose flour
1 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 tsp ground cinnamon optional
3/4 cup plant milk I used soy milk (unsweetened)
1 large flax egg 1 tbsp ground flaxseed + 3 tbsp water, let thicken 5 min
5.3 oz vanilla Greek-style yogurt cup 5.3 oz = approx 2/3 cup (if vegan use df option like Silk Greek-style yogurt )
1/3 cup maple syrup
1/3 cup canola oil or melted coconut oil
1 tsp vanilla extract optional
1 1/2 cups frozen wild blueberries tossed with 2 tbsp flour - DO NOT DEFROST
1-2 tsp lemon zest optional

Instructions

Preheat oven to 400°F. Line a 12-cup muffin tin or grease cups. (I personally prefer greased cups).
Make the flax egg: mix ground flaxseed + water; set 5 minutes.
1 large flax egg
In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (optional).
1.5 cups cup all-purpose flour, 1 cup old fashioned oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1/2 tsp ground cinnamon
In a separate bowl, whisk plant milk, yogurt, maple syrup, oil, vanilla, lemon zest (optional) and flax egg until smooth. Make sure to thoroughly blend the yogurt until the clumps are fairly smooth.
3/4 cup plant milk, 5.3 oz vanilla Greek-style yogurt cup , 1/3 cup maple syrup, 1/3 cup canola oil, 1 tsp vanilla extract, 1-2 tsp lemon zest
Pour wet into dry and gently fold until just combined. Let it sit for 10 minutes.
Toss frozen wild blueberries with flour. Fold blueberries into batter, just enough to combine. Avoid over mixing.
1 1/2 cups frozen wild blueberries
Divide batter among muffin cups (about 3/4 full). Batter should make somewhere between 10-12 muffins, depending on how much batter you add to each cup.
Bake 20–25 minutes, until a toothpick comes out clean and golden on top.
Cool in pan 5–10 minutes, then transfer to a rack. Enjoy!

Notes

Tips:

Why wild blueberries? They have a great texture for muffins and also naturally have less pesticide exposure (generally). You can substitute regular blueberries for wild.
If using frozen blueberries, fold them in while frozen to help reduce color bleed and sinking in the muffin.
For convenience, I used a vanilla Greek yogurt cup (5.3 oz) for this recipe, but you can also measure out ~ 2/3 cup from a larger container.
Store airtight at room temp 2 days or refrigerated up to 5 days; freeze up to 3 months.
Gluten‑free: Use King Arthur 1:1 baking blend (same volume); may need extra binder (1 tbsp flax).
If you are not vegan, you can use an egg instead of the flax egg.

Nutrition