Stop what you’re doing and make these Healthy Blueberry Muffins. Trust me, they won’t disappoint.

My toddler LOVES helping me cook and bake. It is so fun but also requires a lot of patience with all the extra messes but it’s so worth it! He can’t have dairy which always adds an extra challenge so we love coming up with ways to make recipes dairy-free.

These Healthy Blueberry Muffins are so easy to make and they stay good in the fridge for a few days. We actually like them better cold so try them straight out of the fridge! They may last longer than a week but they are so good we’ve never made it that far!

You only need a few simple ingredients.

Here’s whats you’ll need for these Healthy Blueberry Muffins:

Flour: I use organic unbleached but we’ve played around with different ones so feel free to try your favorite flour.
Blueberries: I always use fresh but frozen would work too you just might color the batter so be careful when folding them in.
Egg: I try to always use pasture raised.
Maple Syrup: Alright, you’ve got to use REAL maple syrup here, not the fake stuff but thats just my personal opinion. Coconut sugar or brown sugar is another good substitute.
Almond Milk: Or whatever type of milk you use.
Coconut Oil: Make sure it’s melted.
Baking Powder:
Sea Salt:
Pure Vanilla:
That’s it’s! If you’re wanting to make them higher protein, we have played around with making them a few ways. We added a couple scoops of Active Stacks Vanilla Protein. They were really good. It added some more sweetness and made them more moist. We’ve also made them with Kamut flour. They were good but it definitely changed the texture just a little bit.

Healthy Blueberry Muffins

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Prep Time 5

Cook Time 20

Total Time 25

Servings 12

Ingredients

1.5 cups unbleached flour organic
1/3 cup melted coconut oil organic
1/2 cup almond milk plus 2 tbsp
1 egg pasture raised at room temp
3/4 cup organic maple syrup or 1/2 cup if you want them less sweet
3 tsp pure vanilla extract
2 tsp baking powder
1/4 tsp sea salt
1 cup fresh blueberries plus a few extra to top before baking

Instructions

Pre-heat oven to 375°
Mix together the coconut oil and the egg. Make sure the egg is room temp or it will solidify the coconut oil.
Add in the remaining wet ingredients and mix until combined.
Add remaining ingredients except blueberries and mix. Add a little extra milk if needed.
Carefully fold in the blueberries.
Pour into 12 sprayed muffin tins. Fill tins close to full. Top with a few extra blueberries.
Bake at 375° for 18-20 minutes. I usually check mine at 16 minutes. Bake until toothpick comes out clean.