Best Ever Blueberry Muffins
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 12
My favorite blueberry muffin recipe. These are gluten free, moist, delicious, and remind me of a cupcake!
  • 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
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl or stand mixer, mix together all the wet ingredients & stevia (butter, eggs, stevia, vanilla, applesauce, greek yogurt).
  3. To the same bowl, add in all the dry ingredients and mix until blended (oat flour, baking powder, baking soda, salt).
  4. Fold in the blueberries with a wooden spoon or spatula.
  5. Prepare muffin tins by spraying with cooking spray or lining with paper liners or silicone liners. Fill each cup ½ full.
  6. 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.
Serving size: 1 muffin (of 12) Calories: 84 Fat: 4 g Carbs: 10 g Sugar: 2 g Sodium: 200 mg Fiber: 1 g Protein: 3.3 g
Recipe by Busy But Healthy at