Healthy Blueberry Muffin Recipe

This healthy Blueberry Muffin Recipe uses whole wheat pastry flour and your muffin will be do light and fluffy that not even your kids will know this is a healthy muffin.

You can find whole wheat pastry flour at Sprouts (Old Henry’s Farmers Market in California at least) or any healthy food market really.

But make sure you use whole wheat pastry flour and not whole wheat flour, otherwise your muffin wont be light and fluffy.


– 1 3/4 cup of whole wheat pastry flour

– 1/2 cup of sugar

– 2 teaspoons of baking powder

– 1/4 teaspoon of salt

– 1 teaspoon of grated lemon zest or orange zest

– 1 large egg

– 1/2 cup of whole milk (I used 2%)

– 5 tablespoons of melted unsalted butter

– 1 1/2 cups of blueberries (I used frozen)


– 1 teaspoon of sugar

– 1/4 teaspoon of cinnamon


Preheat your oven to 375F.

You can either butter your muffin pan you lay cupcake liners and set it aside.

On a medium side bowl mix together whole wheat pastry flour, salt, sugar and baking powder and reserve.

You your kitchenAid Mixer bowl with the Paddle attachment on add egg and milk on low speed and mix it until combined, now add the melted butter and start adding the flour mixture slowly just until all combined. Turn off your Mixer and fold in Blueberries and Lemon or Orange zest into the batter gently.

Pour the batter into the muffin pan and sprinkle the topping mixture of sugar and cinnamon over the muffins.

To the oven it goes for about 20 minutes.

Your Healthy muffins are ready!

What you will need (plus cinnamon for topping)
Egg and Milk mixture
Flour Mixture
The batter
Folding in blueberries and zest
Muffins are going to the oven
Topped with sugar and cinnamon mix
Muffins are ready!!!

Healthy Blueberry Muffin Recipe