Much Healthier Blueberry Muffin Recipe

This delicious blueberry muffin recipe is made healthy and guilt-free by reducing unhealthy ingredients or replacing them with a better alternative:

  • No refined all-purpose white flour anymore - whole wheat flour and wheat germ are used instead.
  • Gone is margarine (hydrogenated fat) - Earth Balance non-hydrogenated margarine or coconut oil comes to play.
  • Eggs are replaced with applesauce...
  • Sugar is reduced by half...

Try to make your blueberry muffin healthier than that! If you are on some kind of weight loss program, or just trying to eat healthier, you know the feeling of craving something tasty. This muffin is very good at guilt reduction!

Wonder how many calories are in a blueberry muffin? I guarantee my muffins have half the calories of your regular blueberry muffin!

I replaced blueberries with frozen black currants in this healthy blueberry muffin recipe - all the vitamin C in them added a new sweet and sour twist to the usual muffin.

Eat these vegan blueberry muffins for breakfast or pack them into the lunch box. They are also an ideal food for the roadtrips. Enjoy!

Blueberry muffin recipe

Healthy food for kids and adults alike, these vegan blueberry muffins do their part in fighting cancer and heart disease, restoring regularity and reducing constipation.


blueberry muffin
  • 1/4 cup Earth Balance margarine (or coconut oil)
  • 1/2 cup unsweetened applesauce
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1,5 cups whole wheat flour
  • 1/2 cup wheat germ
  • 1 tbs baking powder plus 1 tsp of vinegar
  • 1 tsp vanilla extract
  • 3/4 cup soy milk
  • 2 cups fresh or frozen blueberries

  1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray. Using paper liners is preferrable.
  2. Mix vanilla extract, soy milk, margarine and applesauce.
  3. Add sugar, salt, flour and wheat germ, and stir just until mixed. You do not want to over mix.
  4. Place a teaspoon of soda on the surface, and splash vinegar over it. Once soda and vinegar react, quickly stir them into the mixture.
  5. Add blueberries, gently mix. Spoon into muffin cups, filling three-quarters full.
  6. Bake for 35 minutes, or until tops are firm. Cool slightly on rack.
  7. If baking in bulk, freeze for future use. They won't survive in the kitchen long if left unattended!

Yields 12 medium muffins.


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