Looking for a healthy blueberry muffins recipe? These easy, low sugar blueberry muffins make a delicious muffin, bursting with blueberries.
I love blueberry muffins. Honestly, I love all things with blueberries. It is my favorite berry, and the same is true for my kids. My kids will happily eat blueberries by the handful – fresh or frozen.
Muffins are a great option for breakfast, because they are perfect for little hands, and easy to grab on the go. That said, we all know that muffins aren’t always the healthiest breakfast option.
Enter this delicious low sugar, healthy blueberry muffins recipe!
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Two years ago, I stumbled across a cookbook called Baking with Less Sugar by Joanne Chang. Joanne is a professional baker who has adapted recipes to use less sugar, and relies on fruit juice and natural flavors instead. Her cookbook was fascinating to read. I loved the idea of using less sugar in my baking.
Now, I absolutely love to bake. I don’t love the dishes that come with it, but it doesn’t stop me from baking several times a week. I don’t have a desire to cut sugar totally but anywhere I can reduce it and still bake delicious treats? I’m game!
These blueberry bran muffins were one of the first recipes I tried from Joanne’s cookbook. I only tried a couple but this was hands down my favorite! I made some slight adaptations and these low sugar muffins have become one of my favorite muffin recipes!
We’ve all tried those healthy muffins that are dry and tasteless. Not so with these muffins! The addition of sour cream adds a great moisture to these muffins. Plus, the muffins are full of blueberries.
I usually use frozen blueberries to bake these muffins. I take the berries straight from the freezer to add to the batter. Fresh blueberries would work too, but with frozen, I don’t have to worry about smushing any berries as I stir them in!
It’s such an easy recipe muffin recipe that no mixer is required. Just get a large glass bowl and the common ingredients from your fridge and pantry, and mix them up with a large spatula.
I know the addition of bran may scare some. I wasn’t sure at first either and bought bran just for this recipe. Trust me. It adds a great taste, is healthy and makes these muffins filling! I keep bran in my cupboard just for these blueberry muffins.
I have also discovered that these blueberry muffins freeze great! I like to freeze them in pairs for a quick breakfast. I just pull them out in the morning and microwave them for 30 seconds. They taste just as good as they do when they come out of the oven!
One more important item to note? Not only do I love and approve of these muffins, but my kids will happily eat them too. I’m so happy to have a healthy muffins recipe that I feel good about serving for breakfast!
Blueberry Muffins FAQs
Yes! You can use fresh or frozen blueberries when baking muffins. I actually prefer to use frozen as they do not squish when stirring. If using frozen berries, you do not need to thaw them before baking. Simply pour into your muffins as you would with fresh blueberries.
Yes, you can substitute applesauce for butter when baking muffins. While it saves on calories, it can change the texture of your baked good. If you do substitute applesauce for butter, use a 1 to 1 ratio. For example, you could adjust this recipe to use 1/4 cup of applesauce and 1/4 cup of butter.
You can buy wheat bran in the baking aisle of most grocery stores. It is found by the flours. It is also available at health stores and specialty food stores. You can also buy a bag of Wheat Bran on Amazon if that is easier to find.
If you’re looking for more delicious blueberry recipes, this blueberry buckle coffee cake (with lots of crumb topping) is a great breakfast choice. This blueberry pie with cream cheese filling is a delicious blueberry dessert recipe.