Healthy Blueberry Muffins

These vegan blueberry muffins are delicious, moist, and is bursting with blueberry flavor! They are easy to make and only require one bowl.

Did you know that blueberries are full of antioxidants and vitamins? They are not only good for you but are also so delicious by themselves and ESPECIALLY in baked goods!

I would be lying if I told you I didn’t make this vegan blueberry muffin recipe 3 different times until I achieved this fluffy, moist and cake like texture. I wanted to make sure that I created a tasty and flavorful muffin with it also being healthy. I can tell you with the multiple taste tests from Danny that these blueberry muffins definitely meet the tasty yet healthy criteria.

I like to buy my berries fresh at my local grocery store. However, there were times that I would go to buy them and find that they are wilted or slightly smashed. So instead of not buying them I would go to the frozen section and purchase frozen blueberries.  Most of the time they are cheaper and taste just as good as the fresh ones.

To sweeten these muffins I used 1 cup of applesauce and ⅓ cup of agave syrup. The applesauce gives the muffins that moist, fluffy cake like texture while the agave adds a natural sweetness to the muffins. Don’t have agave syrup? Maple syrup works as a great substitute instead of  the agave syrup.

These muffins are great for a quick grab and go breakfast, snack, or a dessert. My favorite way to eat them is midday with coffee. If I ever have leftovers I would wrap them up and freeze them and eat them later in the week. This is especially great for people who prep their meals earlier in the week.

Healthy Blueberry Muffine

  • Servings: 12 muffins
  • Difficulty: easy
  • Print

These vegan blueberry muffins are delicious, moist, and is bursting with blueberry flavor! They are easy to make and only require one bowl.


  • 2 cups flour
  • ½ Tbsp baking powder
  • 1 tsp salt
  • ⅓ cup agave syrup
  • 1 cup plant milk (I used almond)
  • 1 cup applesauce
  • ¼ cup oil (I used refined canola)
  • 1 Tbsp vanilla
  • 2 cups blueberries


  1. Preheat your oven to 400 degrees fahrenheit. Grease muffin cups or line with paper liners.
  2. In a bowl combine the agave syrup, milk, apple sauce, oil, and vanilla together and mix.
  3. Add the baking powder and salt and whisk together. Slowly add the flour and whisk together. The batter should be thick but not to thick so that you can’t pour it.
  4. Transfer the blueberries to the bowl and fold into the mixture.
  5. Divide the mixture evenly to your muffin pan (they should be filled almost to the top). Top off each muffin with a couple of blueberries.
  6. Bake for 20 minutes or until cooked all the way through. I like to check to see if my muffins are cooked all the way by testing it with a toothpick.
  7. Let cool before eating for at least 10 minutes. Leftovers will last wrapped up for a couple days. Wrap and freeze for later.

Make it Your Own

  • Don’t have agave syrup? Maple syrup will work as a substitute.
  • Are you gluten free? Substitute flour with gluten free flour.

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