If you’ve ever searched for blueberry muffin recipes online, you’ve probably stumbled across the viral Healthy To Die For Blueberry Muffins — known for their tall muffin tops, juicy blueberries, and sugary-cinnamon crumb topping.
Table of contents
- Want more muffin recipes using healthy, wholesome ingredients? Grab The Healthy Muffin Cookbook , available on Amazon and as a digital instant download , filled with your future favorite muffins for every season.
- Why you will love these healthy to doe for homemade blueberry muffins...
- Ingredients needed for best blueberry muffin recipe !
- How to Make Healthy To Die For Blueberry Muffins
- Watch the How to Make Healthy To Die For Blueberry Muffins Video Here...
- 🧁 Expert Tips for Perfect Blueberry Muffins
- ❓ Top 5 FAQs About Healthy Gluten-Free Blueberry Muffins
- ARE YOU ON WEIGHT WATCHERS (WW) OR JUST TRYING TO EAT HEALTHIER WITHOUT SACRIFICING FLAVOR?
- 👉 NEED HELP TRACKING?
- 💡 WANT EVEN MORE WW-FRIENDLY BAKING RECIPES?
- WHAT IF THE SECRET TO LOSING WEIGHT ISN’T JUST IN YOUR DIET—BUT IN YOUR ENVIRONMENT?
It’s no wonder it’s one of the most popular blueberry muffin recipes on the internet!
But if you’re like me and love a good homemade blueberry muffin with a healthier twist, you’re going to love this one.
I took the original recipe and recreated it into the best healthy to die for blueberry muffin recipe that’s not only bursting with fresh blueberries but also totally gluten-free, lighter on sugar, and full of flavor.
This easy recipe uses wholesome ingredients like almond flour, a touch of coconut sugar, and tapioca flour to create the most tender muffins with just the perfect amount of sweetness.
I’ve tested it with both frozen blueberries and fresh — and either way, you’ll get bakery-style big muffins with golden edges, fluffy centers, and that crave-worthy delicious sweet crunch on top.
Whether you're baking these for a perfect breakfast, freezing them in freezer bags for later, or serving them up in prepared muffin cups for brunch, these muffins deliver on flavor, texture, and feel-good ingredients.
💡 Meal Prep Tip:
Healthy muffins are perfect for freezing and enjoying throughout the week! Once they’ve cooled completely, I like to store them in meal prep-friendly freezer bags — they keep the muffins fresh, prevent freezer burn, and make grab-and-go breakfasts a breeze. I use these reusable freezer-safe storage bags from Amazon and they’ve been a game-changer in my kitchen!
And yes, I’m giving you step-by-step instructions for best results, from how to combine the dry and the wet mixture, to when to add the greek yogurt, how to spoon batter into your muffin tin, and how long to bake in a preheated oven at the right degrees F for that perfect rise.
Next time you crave a comforting quick bread or are in the mood for jumbo muffins packed with extra blueberries, skip the store-bought and bake these instead — your kitchen (and your body) will thank you.
Want more muffin recipes using healthy, wholesome ingredients? Grab The Healthy Muffin Cookbook, available on Amazon and as a digital instant download, filled with your future favorite muffins for every season.
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Get the digital version for just $7.48 (25% off!) with code HEALTHYMUFFIN25 at checkout.
Here are some more Weight Watcher friendly side dishes and desserts you may like Air Fryer Cinnamon Rolls, Air Fryer Polenta, Easy Naan Bread , Air Fryer Avocado Fries, 3 Ingredient Cinnamon Muffins and my favorite Banana Chocolate Chip Muffins.
Why you will love these healthy to doe for homemade blueberry muffins...
Weight Watcher Friendly - These delicious blueberry muffins are only 6 WW points on my WW app for one full size tasty muffin.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW personal points.
1. Bursting with Juicy Blueberries in Every Bite
These muffins are loaded with fresh blueberries, so you get sweet, tangy berry flavor in every bite. They're soft, moist, and full of that classic blueberry muffin goodness—only better for you!
2. 100% Gluten-Free, but You’d Never Know It
Made with wholesome gluten-free flours like almond and oat, these muffins are light, fluffy, and tender — with no gritty texture. Even your gluten-loving friends will ask for seconds!
3. Naturally Sweetened & Lower in Sugar
Sweetened with coconut sugar, these muffins skip the refined sugar but still deliver just the perfect amount of sweetness. They’re a feel-good treat for breakfast, snacks, or dessert.
4. Quick, Easy & Freezer-Friendly
With simple ingredients and no mixer required, this recipe is perfect for busy mornings or meal prep days. Bake a batch, freeze them in a bag, and enjoy homemade blueberry muffins anytime you want!
Ingredients needed for best blueberry muffin recipe!
1. Fresh Blueberries –
The juicy star of the show! Blueberries add natural sweetness, antioxidants, and that iconic burst of fruity flavor in every bite. You can also use frozen blueberries if fresh aren’t in season.
2. Almond Flour
Almond flour keeps these muffins gluten-free and adds moisture, protein, and a light, tender texture. Prefer the classic route? All-purpose flour works too for a soft, bakery-style crumb.
3. Greek Yogurt
This is the secret ingredient for extra moist, rich muffins—without needing lots of oil. It adds protein and a gentle tang that balances the sweetness perfectly.
4. Coconut Sugar
A natural sweetener that gives just the right amount of sweetness without refined sugar. It also adds depth and pairs beautifully with the warm spices and blueberries.
5. Lemon Zest –
Just a little zest brings brightness and wakes up the flavor of the blueberries. It’s a small touch that makes a big difference in lifting the entire muffin!
How to Make Healthy To Die For Blueberry Muffins
1. Preheat your oven
Preheat to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease with oil.
2. Prepare your dry ingredients
In a large bowl, whisk together:
- 1 cup almond flour
- ½ cup oat flour
- ¼ cup tapioca flour (or arrowroot powder)
- ½ cup coconut sugar
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- Zest of 1 lemon (optional)
3. Mix your wet ingredients
In a separate bowl, whisk together:
- 2 large eggs
- ⅓ cup avocado oil (or light olive oil)
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- 1 tsp vanilla extract
- ⅓ cup unsweetened almond milk
4. Combine wet and dry mixtures
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Don’t overmix — a few lumps are okay.
5. Fold in the blueberries
Gently fold in 1½ cups fresh or frozen blueberries. If using frozen, toss them in 1 teaspoon flour to prevent sinking and purple streaks.
6. Fill the muffin tin
Divide the batter evenly into the prepared muffin cups, filling each about ¾ full.
7. Add optional topping
Sprinkle a mixture of 1 tablespoon coconut sugar + ½ teaspoon cinnamon over the top of each muffin for a light, sweet crunch.
8. Bake the muffins
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
9. Cool before serving
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Watch the How to Make Healthy To Die For Blueberry Muffins Video Here...
🧁 Expert Tips for Perfect Blueberry Muffins
1. Always use room temperature ingredients.
Cold yogurt, or almond milk can shock your batter and affect rise. Let them sit out for 15–30 minutes before baking.
2. Toss blueberries in flour before adding.
This helps keep them from sinking to the bottom of the muffins and distributes them evenly throughout the batter.
3. Don’t overmix your muffin batter.
Gently fold until just combined — a few lumps are fine. Overmixing creates dense, rubbery muffins.
4. Use a cookie scoop for even portions.
It makes filling your muffin tin easier and ensures uniform muffin tops and bake time.
5. Bake on the middle rack.
This ensures even heat and helps avoid over-browning on top or underbaking in the center.
6. Let them rest in the pan — but not too long.
Cool for 5 minutes in the pan to set the structure, then transfer to a wire rack to avoid sogginess from steam.
7. Store muffins in an airtight container lined with paper towel.
They’ll stay fresh for 2–3 days at room temp. Add another paper towel on top to absorb moisture.
8. Freeze for later (great for meal prep!).
Cool completely, then wrap muffins in plastic or place in freezer bags in a single layer. They’ll keep for up to 3 months.
9. Reheat like a pro.
Warm frozen muffins in the microwave for 20–30 seconds or pop them in the oven at 300°F for 8–10 minutes to revive that bakery-fresh texture.
10. Add a streusel or sugar topping before baking.
For a bakery-style touch, sprinkle with coconut sugar or make a quick oat streusel for a sweet little crunch on top.
❓ Top 5 FAQs About Healthy Gluten-Free Blueberry Muffins
Yes! Frozen blueberries work perfectly. No need to thaw — just toss them in 1 teaspoon of flour before folding into the batter to prevent them from sinking or turning the muffins purple.
Simply substitute the Greek yogurt with a dairy-free yogurt (like coconut or almond-based), and ensure you're using non-dairy milk. The texture and flavor will still be moist and delicious!
Store in an airtight container at room temperature for up to 3 days. Place a paper towel at the bottom and top to absorb excess moisture. For longer storage, freeze (see tip #4 below!).
Absolutely! Once completely cool, freeze in a single layer in a freezer bag or airtight container. They keep well for up to 3 months. Reheat in the microwave or oven when ready to enjoy.
Yes! If you don’t have almond and oat flour, you can use a 1:1 gluten-free baking blend. Just make sure it contains a binder like xanthan gum for best results. Texture may vary slightly, but it should still be delicious.
ARE YOU ON WEIGHT WATCHERS (WW) OR JUST TRYING TO EAT HEALTHIER WITHOUT SACRIFICING FLAVOR?
You’re in the right place! As a Lifetime WW member, I love creating recipes that support your goals without feeling like a diet — like these healthy gluten free blueberry muffins.
This easy blueberry muffin recipe is 6 WW Points (based on the latest version of the app).
But since WW now uses personalized points, I recommend plugging the ingredients into your app to get the exact value for your plan.
👉 NEED HELP TRACKING?
I’ve created a guide with the 2025 WW Zero Point Food List - [Click here to grab it for free →] as well as a Meal Planner - [ Click here to grab it for free ]
💡 WANT EVEN MORE WW-FRIENDLY BAKING RECIPES?
Check out my cookbook, The Healthy Muffin, packed with 30+ clean, delicious muffin recipes that align with WW, clean eating, and low-calorie lifestyles.
📘 [Get it on Amazon →] or grab the [Instant Digital Download →] and start baking better today.
The Best Healthy To Die For Blueberry Muffins Recipe
- Total Time: 32 Minutes
- Yield: 12 Muffins 1x
- Diet: Low Calorie
Description
If you’ve ever searched for blueberry muffin recipes online, you’ve probably stumbled across the viral To Die For Blueberry Muffins — known for their tall muffin tops, juicy blueberries, and sugary-cinnamon crumb topping.
Ingredients
- 1 cup of Almond Flour
- ½ cup of Oat Flour
- ¼ cup of Tapioca Flour
- ½ cup of Coconut Sugar
- 2 Teaspoons of Baking Powder
- ¼ Teaspoon of Baking Soda
- ½ Teaspoon of Sea Salt
- Zest of 1 Lemon
- ⅓ cup of Avocado Oil
- ½ Plain Greek Yogurt
- 2 Eggs
- 1 Teaspoon of Vanilla Extract
- ⅓ cup of Unsweetened Almond Milk
- 1 ½ cups of fresh or frozen blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin liners or lightly grease with oil.
- In a large bowl, whisk together your dry ingredients: Almond Flour, Oat Flour, Tapioca Flour, Coconut Sugar, Baking Powder, Baking Soda, Sea Salt and Lemon Zest.
- Mix your wet ingredients
In a separate bowl, whisk together: Avocado Oil, Greek Yogurt, Eggs, Vanilla Extract and Unsweetened Almond Milk. - Combine wet and dry mixtures
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. Don’t overmix — a few lumps are okay. - Fold in the blueberries
Gently fold in 1½ cups fresh or frozen blueberries. If using frozen, toss them in 1 teaspoon flour to prevent sinking and purple streaks. - Fill the muffin tin
Divide the batter evenly into the prepared muffin cups, filling each about ¾ full. - Add optional topping
Sprinkle a mixture of 1 tablespoon coconut sugar + ½ teaspoon cinnamon over the top of each muffin for a light, sweet crunch. - Bake the muffins
Bake in the preheated oven for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. - Cool before serving
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
1. Always use room temperature ingredients.
Cold yogurt, or almond milk can shock your batter and affect rise. Let them sit out for 15–30 minutes before baking.
2. Toss blueberries in flour before adding.
This helps keep them from sinking to the bottom of the muffins and distributes them evenly throughout the batter.
3. Don’t overmix your muffin batter.
Gently fold until just combined — a few lumps are fine. Overmixing creates dense, rubbery muffins.
4. Use a cookie scoop for even portions.
It makes filling your muffin tin easier and ensures uniform muffin tops and bake time.
5. Bake on the middle rack.
This ensures even heat and helps avoid over-browning on top or underbaking in the center.
6. Let them rest in the pan — but not too long.
Cool for 5 minutes in the pan to set the structure, then transfer to a wire rack to avoid sogginess from steam.
7. Store muffins in an airtight container lined with paper towel.
They’ll stay fresh for 2–3 days at room temp. Add another paper towel on top to absorb moisture.
8. Freeze for later (great for meal prep!).
Cool completely, then wrap muffins in plastic or place in freezer bags in a single layer. They’ll keep for up to 3 months.
9. Reheat like a pro.
Warm frozen muffins in the microwave for 20–30 seconds or pop them in the oven at 300°F for 8–10 minutes to revive that bakery-fresh texture.
10. Add a streusel or sugar topping before baking.
For a bakery-style touch, sprinkle with coconut sugar or make a quick oat streusel for a sweet little crunch on top.
- Prep Time: 10 Minutes
- Cook Time: 22 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 195
- Sugar: 10.8 g
- Sodium: 152.8 mg
- Fat: 9.6 g
- Carbohydrates: 16.8 g
- Protein: 4.3 g
- Cholesterol: 32.5 mg
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Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
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