Its been a quest to come up with what I would call, Best Ever Blueberry Muffins. I’ve made many different healthy blueberry muffin versions, but none of them taste like these? Why? Well my friends, because these… almost taste like cupcakes! Not only are they gluten-free, they also have other wholesome ingredients like eggs, greek yogurt, applesauce and blueberries. I will now be forgetting any other recipe and making these my go-to blueberry muffin recipe. If you try them, you’ll understand why. Hard to believe they’re a healthy muffin.
The little bit of fat in this recipe makes for a really moist and satisfying muffin. I thought about taking out 1 of the eggs for extra egg whites, but I didn’t want to mess with it as I loved them just how they were.
I’ve even gone back to make these twice since I first made them. I’ve got some in the freezer so they stay fresh when I pull them out. I highly recommend doing a double batch and storing the extras in the freezer, as I can pretty much guarantee, these will go fast….
Some readers have been kind enough to report back to tell me how much they love them.. Some, with husbands proclaiming its the best blueberry muffin they’ve had. So they really do live up to the name. Great for the whole family, I hope you give them a try soon.
NOTE: As healthy muffins have a tendency to stick to paper liners, I recommend not using them. Read my post about How To Get Get Your Healthy Muffins Not Stick.
- 3 Tbsp butter, softened * or sub for oil of choice or vegan margarine
- 2 eggs
- 10 packets stevia *or sub for ⅓ to ½ cup sweetener of choice (nutrition will change)
- 1 tsp vanilla
- 3 Tbsp unsweetened applesauce
- ⅔ cup non-fat greek yogurt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1¼ cup oat flour
- 1 cup fresh or frozen blueberries
- Preheat your oven to 350 degrees F.
- In a large bowl or stand mixer, mix together all the wet ingredients & stevia (butter, eggs, stevia, vanilla, applesauce, greek yogurt).
- To the same bowl, add in all the dry ingredients and mix until blended (oat flour, baking powder, baking soda, salt).
- Fold in the blueberries with a wooden spoon or spatula.
- Prepare muffin tins by spraying with cooking spray or lining with paper liners or silicone liners. Fill each cup ½ full.
- Bake for 15-18 minutes until cooked through, and just begins to go golden around the outside. These muffins won't brown as much as a typical muffin. They will remain quite light.