Last week we shared our “mmm” is for muffins mini-unit, so I thought it was only fitting today that I share a delicious, easy, healthy recipe for blueberry muffins!
Low-Sugar Blueberry Muffin Recipe
One of my favorite things to bake with my daughter or daycare kids is muffins.
Muffins are super forgiving. You can mis-measure, add the ingredients out of order, spill ingredients, and even leave lumps in the batter and they still always turn out fluffy, flavorful and amazing. (And let’s be honest, spills, mistakes and lumps from little hands stirring is all to be expected with little chefs!)
Just mix all of the ingredients together, drop 1/4 cup portions into either prepared muffin liners or silicone muffin cups and bake until lightly golden for 20 minutes at 375F. We always get 14-16 muffins out of this recipe. Weird, I know.
This blueberry muffin recipe is adapted from Gwyneth Paltrow’s blueberry muffins recipe in her first cookbook, My Father’s Daughter. I’m a GOOP fan, but even if you’re not, I highly recommend her cookbooks. I have never been disappointed with any recipe that I’ve made from either of her cookbooks, and her pasta puttanesca is in high rotation on our weekly meal plans.
The last time we made them my daughter insisted we sprinkle a few of them with sugar (like they do at Starbucks) but really, I prefer them without.
These muffins are light and fluffy with a slight crunch on the top when you bite into them thanks to the caramelization of the maple syrup. If you can’t get plump, fresh blueberries, get frozen — they are often flash frozen as soon as they are picked, so they are more fresh than imported blueberries. I try to buy a few extra pints every summer and freeze them myself as an alternative to overpriced out-of-season berries.
Also, as a little tip – I just use one bowl. We mix up the dry ingredients and then make a well in the centre for the wet ingredients. Baking with kids should be full of memories, fine motor skill building, and sneak tastes of ingredients – not worrying about messes or dealing with a sink full of dishes!
These muffins turn out amazing – seriously, bakery quality. Just looking at these pictures while writing this recipe up is giving me muffin cravings! (And makes me miss those afternoon nap times, just me and my girl… who now three years older and is at school during those nap times…)
I love how proud the kids are when they bite into their creations and realize how delicious they turned out. When we make them with our daycare kids, they are always so excited to serve one to their parents at pick up time (and they often demand they eat one right away – and the parents are always pleasantly surprised at how good they are).
If you are looking for an easy recipe to make with your kids that turns out amazing and doesn’t have a ton of sugar – this blueberry muffin recipe is the perfect option! I guarantee you will not be disappointed… but I can’t guarantee you won’t have a bit of a mess. Breathe, prep the towels, and get ready to make some muffins and some memories.
What is your favorite recipe to whip up with your kids?
More Blueberry Recipes:
- Natural Blueberry Lemonade
- Blueberry Jalapeño Salsa
- Blueberry Macarons
- Blueberry Steak Salad with Chimichurri
- Blueberry Pie Ice Cream
- Sugar-free Blueberry Pie
Check out our quick video to see how to make these easy blueberry muffins for yourself – and then don’t forget to scroll down to grab your free printable recipe card:
Ingredients for Blueberry Muffins
- Melted Butter
- Eggs, room temperature
- Buttermilk, room temperature <– can use milk with 1 tsp lemon juice. I always have this powdered buttermilk in my fridge to make instant buttermilk whenever I need it.
- All-Purpose Flour
- White Sugar
- Maple Syrup
- Baking Powder
- Lemon Zest
Scroll down to the printable recipe card for full measurements.
Tip: coating the blueberries (whether fresh or frozen) in a couple tablespoons of flour helps prevent them from bleeding into the muffins and dying the batter blue.
Kitchen Tools You May Find Helpful:
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- Muffin tray
- Muffin liners
- Cooling racks
How to Make Blueberry Muffins
You can simply stir all of these ingredients together for a delicious and easy muffin recipe, or you can be a little more precise.
Preheat oven to 375F
Whip the melted butter, eggs and buttermilk together until fluffy and fully incorporated.
Sprinkle 2 Tablespoons of the flour onto the blueberries and stir to coat, set aside.
In a separate bowl, stir the remaining flour, baking powder, sugar, salt, and cinnamon.
Slowly add the dry ingredients to the butter mixture, being careful not to overmix. Swirl in the maple syrup and the lemon zest. Adjust the cinnamon, if desired.
Now, gently stir in the blueberries.
Portion the muffin batter into prepared liners and bake 15-18 minutes until an inserted toothpick comes out clean. Cool and serve.
Grab our free printable recipe for our healthy blueberry muffins:
- 1/2 cup melted butter
- 2 eggs
- 1/2 cup buttermilk (or milk with 1 tsp lemon juice)
- 2 cups flour
- 1/2 cup sugar plus 3 tablespoons maple syrup (OR 3/4 cup white sugar and no maple syrup)
- 2 tsp baking powder
- Pinch salt
- Pinch cinnamon
- Pinch lemon zest
- 2 cups blueberries, or more
- Preheat oven to 375F
- Whip the melted butter, eggs and buttermilk together until fluffy and fully incorporated.
- Sprinkle 2 Tablespoons of the flour onto the blueberries and stir to coat, set aside.
- In a separate bowl, stir the remaining flour, baking powder, sugar, salt, and cinnamon.
- Slowly add the dry ingredients to the butter mixture, being careful not to overmix. Swirl in the maple syrup and the lemon zest. Adjust the cinnamon, if desired.
- Now, gently stir in the blueberries.
- Portion the muffin batter into prepared liners and bake 15-18 minutes until an inserted toothpick comes out clean. Cool and serve.
*or use 3/4 cup white sugar and no maple syrup
Amount Per Serving: Calories: 164Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 139mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 3g
This delicious blueberry muffin recipe is soft, flavorful and with a slight caramelized crunch on the muffin tops. Kids will be so proud of their delicious creations!
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