Healthy Blueberry Muffins -Step by Step Guide

Healthy Blueberry Muffins -Step by Step Guide :- Where are the other aficionados of muffins? I’ve got some delicious and nutritious blueberry muffins for you! Healthy, unprocessed, fragrant blueberry muffins—a triumph!


Healthy Blueberry Muffins -Step by Step Guide

My favorite type of muffins are the blueberry ones. You already know that I enjoy muffins! I can instantaneously travel back in time to my childhood when I sit down and enjoy a blueberry muffin, regardless of my location or emotional state. The issue with your average blueberry muffin, however, is that it’s probably loaded with unhealthy oils and added fats in addition to processed sugars and flours.



  • ½ cup coconut flour
  • ½ cup spelt flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • 1 teaspoon cinnamon


  • 3 bananas mashed
  • 5 eggs
  • 3 tablespoon raw honey melted
  • 1 ½ teaspoon vanilla extract
  • 1 tablespoon fresh orange zest 1 orange
  • 1 cup fresh blueberries


  • 2 tablespoon coconut sugar
  • 2 tablespoon coconut flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoon coconut oil softened



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First, grease a normal muffin tray with coconut oil and preheat your oven to 400 degrees F.

Next, add the spelt flour, baking powder, sea salt, ground cinnamon, and coconut flour in a large mixing basin.


Ripe bananas should be added to a different mixing bowl and smoothed up with a potato masher or fork. Once the bananas are completely mashed, mix in the eggs, fresh orange zest, vanilla extract, and raw honey.

After adding the wet components to the dry ingredients, stir until they are just combined. After that, mix the fresh blueberries into the batter.


Try to fill each muffin cup about ¾ of the way full, as the muffins will rise somewhat.

On a piece of parchment paper, spread out 2 tablespoons of the softened coconut, then freeze for 10 to 15 minutes to solidify.


In a small mixing bowl, combine the remaining coconut flour, coconut sugar, and cinnamon while the coconut oil is solidifying. Take the coconut oil out of the freezer and break it up into little pieces once it has solidified. After that, add to the mixing bowl and mix to blend. (Just like with butter, the coconut oil will melt in the oven to create a crunchy, crispy muffin topping.)


Sprinkle the coconut flour and cinnamon mixture over the top of each muffin.

Put in the oven and bake for 12 to 15 minutes, or until a knife or toothpick inserted in the middle comes out clean.



  • Serving: 1 muffin
  • Calories: 191 kcal
  • Carbohydrates: 30.3 g
  • Protein: 6.6 g
  • Fat: 5.6 g
  • Saturated Fat: 2.3 g
  • Cholesterol: 103.3 mg
  • Sodium: 181.5 mg
  • Fiber: 5.3 g
  • Sugar: 14.9 g



After learning how to make blueberry muffins, we have to move to the next steps – how to store muffins and how to freeze muffins. However, if you want to reach this point, I highly recommend making a double batch because the first one will disappear immediately.

How to store muffins:

place the healthy muffins in Ziploc bags;

seal the bags and store the muffins at room temperature for up to 3 days.


How to freeze muffins:

to freeze the orange blueberry muffins, place them in Ziploc bags or wrap them in foil;

store them in the freezer for up to 3 months;

thaw the muffins at room temperature or heat them in the microwave on high for approximately 30 seconds.

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