The only thing better than a Starbucks blueberry muffin? A super fluffy, healthy copycat Starbucks blueberry muffin that tastes like the real deal, but makes you feel energized and on point with your wellness goals. These Healthy Starbucks Blueberry Muffins are the ultimate on-the-go breakfast, packed with protein, fiber, and healthy fat to keep blood sugar stable and antioxidants that make your skin glow, promote healthy digestion, and even reduce inflammation.
You’re going to love these muffins as a high protein breakfast for busy mornings. They’re also a great gluten free lunchbox ideas for kids!
You all said my next, healthified Starbucks copycat recipe HAD to be the Starbucks blueberry muffin. We’ve been obsessed with my Healthy Starbucks Coffee Cake, Cranberry Bliss Bars, Iced Lemon Loaf, and Pumpkin Loaf, so I knew this healthy blueberry muffin needed to ascend all other healthy snack ideas. I wanted to recreate the flavors in a way that’s so delicious, gluten free and naturally sweetened. And, you guys, we did it. Wholesome ingredients like wild blueberries, oat flour, greek yogurt, lemon, eggs, and honey make every bite fluffy, moist, and light.
Everything you’ll need to make these healthy blueberry muffins:
This easy muffin recipe is made with pantry and refrigerator staples that you probably already have on hand! Here’s everything you’ll need to make them:
- Wild blueberries: this tiny superfood adds antioxidants, natural sweetness, and bursts of flavor to each bite. Wild blueberries are packed with way more antioxidants than regular ones!
- 2% fat Greek yogurt: beyond making these muffins moist and fluffy, it adds gut-healthy probiotics and protein!
- Oat flour: this naturally gluten free flour packs in whole grains, protein, and fiber. Make sure it’s made with certified gluten free oats if you’re gluten free!
- Eggs: I always opt for cage-free and pasture-raised.
- Lemon zest and juice: this will help the muffins rise and add lovely skin and immunity benefits!
- Vanilla extract: real vanilla extract (not the cheap stuff) gives the muffin that dessert-like flavor.
- Honey: we naturally sweeten these muffins with antioxidant-rich honey.
- Baking powder and baking soda: these give the cake a fluffy texture as it rises.
- Fine grain sea salt: makes every flavor stand out.
- Demerara sugar: to sprinkle on top for that bakery-style crumb! It’s optional, but highly recommended.
What health benefits are inside these copycat Starbucks blueberry muffins?
Here’s just a few of my favorite health benefits inside these muffins:
- Inflammation: This healthy blueberry muffin recipe gets its anti-inflammatory benefits from wild blueberries, which are proven to reduce inflammation in the body. (Listen to this podcast episode for details on chronic inflammation!)
- Weight loss: Blueberries and oats are filled with fiber which are proven to help keep you fuller longer. (Dive into this Ask the Doctor podcast episode on weight loss myths!)
- Gut health: This oil-free muffin recipe is filled with probiotics from greek yogurt which helps with digestion! (Check out this podcast episode for expert gut health hacks!)
- Glowing skin: This healthy muffin recipe is loaded with fresh lemon juice which research shows helps keep skin glowing and youthful. (You’ll love this skincare podcast episode!)
How to make oat flour
Making gluten free oat flour at home is super easy, and all you need is one ingredient (certified gluten free rolled oats) and a blender. Just add the rolled oats to a blender and blitz for 15 seconds until you have a powdery flour and all of the oat pieces are fine. Voila!
Tips for baking the BEST healthy blueberry muffins:
To make sure your muffins turn out stellar, follow these hot tips:
- Keep the oven door closed during the entire baking process. To achieve that bakery-style muffin top, we’ll be starting at high heat and then reducing the heat after a few minutes. No peaking!
- Use organic lemons if possible to keep your muffins as free of pesticides as possible. If you don’t have access to organic lemons, soak them in apple cider vinegar for 10 minutes before using!
- Use organic vanilla extract: get the good stuff that’s going to add delicious vanilla flavors and not the cheap extract kind. You’ll be glad you did!
- Line your muffin pan. Use muffin liners so the muffins comes out nice and even.
- Use room temperature ingredients. This will help the batter blend evenly. For the eggs, set them in a bowl of warm water 3 minutes before using.
Can I use dairy free yogurt?
According to the awesome people who’ve tried and commented on this recipe from my Instagram, yes! I haven’t personally tried it so I can’t promise anything, but others say dairy free greek yogurt like Silk worked well for them.
How to meal prep these healthy muffins:
Be sure to store these healthy blueberry muffins in the refrigerator. I recommend placing them in a tightly sealed container in the fridge for up to 5 days!
More healthy muffin recipes to try:
Healthy Lemon Poppyseed Muffins
Grain Free Double Chocolate Chunk Muffin Tops
Gluten Free Banana Bread Muffin Tops
High Protein Blueberry Cornflake Muffins
I hope you enjoy, and tag me if you make these Healthy Starbucks Blueberry Muffins on Instagram (@lizmoody)— I can’t wait to see!Print
Healthy Starbucks Blueberry Muffin Recipe (gluten free and oil free!)
Makes 6 muffins
- 2 1/3 cup oat flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt
- Zest of 1/2 lemon
- 2 eggs
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- 1/4 cup 2% fat Greek yogurt
- 1/3 cup frozen wild blueberries
- Demerera sugar, for sprinkling (optional but recommended)
- Pre-heat the oven to 425F and line a 6-cup muffin tin with liners.
- In a large bowl, stir together the oat flour, baking powder, baking soda, salt, lemon zest, eggs, honey and vanilla extract until smooth. Next, stir in the lemon juice. Then, fold in the Greek yogurt until combined. Now, very gently fold in blueberries so they’re well distributed. The batter will be thick!
- Divide the batter between the lined muffin tins. Fill the tin up almost to the top and sprinkle the Demerera sugar on top.
- Bake for 5 minutes at 425F. Then, reduce the heat to 350F without opening the oven door and bake for another 13-17 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. If it needs more cook time and the top is browning too much, tent foil over the muffin tin and bake for another 1-2 minutes.
- Remove the pan from the oven and let the muffins cool in the pan before serving.