Low-Sugar Blueberry Muffins Recipe

These old-fashioned Low-Sugar Blueberry Muffins are soft, lightly sweet, and bursting with juicy blueberries! They bake up with a buttery golden top and a fluffy, tender inside. The recipe is easy to follow and uses basic ingredients you probably already have at home.

Do you love quick breads? You may enjoy our Zucchini Bread Recipe.

Favorite Blueberry Muffins

The early morning air has a quiet back-to-school feeling—a little cool, foggy, and just starting to carry the crisp, earthy scent of fall. It’s the kind of shift that signals it’s time to start thinking about school morning breakfasts: something easy, nourishing, and kid-friendly to ease everyone into the new routine.

This blueberry muffin recipe is adapted from my Great-Grandmother’s 1920s cookbook. Her original muffins were much denser—more like a biscuit than what we think of as a muffin today. With just a few simple ingredient tweaks, I’ve lightened them up into a softer, more cake-like version that still honors the original recipe!

These muffins are lower in sugar than most modern muffin recipes, which lets the blueberries shine and keeps them from feeling like a dessert. They’re just sweet enough to enjoy on their own, but they also pair perfectly with eggs, fruit, or yogurt for a simple and satisfying breakfast. They’re a great option for kids or anyone looking for something a little lighter.

Blueberry Muffins Ingredients

Before you start this recipe, make sure you have everything you need. 

• All-purpose flour – Provides structure and a soft, tender crumb. It’s the base that holds everything together.
• Baking powder – Gives the muffins lift, helping them rise beautifully and form that classic domed top.
• Sea salt – Enhances the overall flavor and keeps the sweetness balanced.
• Unsalted butter – Adds rich flavor and helps create a soft, moist texture.
• Granulated sugar – Sweetens the muffins just enough to complement the blueberries. I used Domino Golden Sugar, which is a less processed option than regular white sugar.
• Eggs – Bind the ingredients, add moisture, and give the muffins a soft color.
• Whole milk – Adds richness and keeps the crumb moist and tender.
• Vanilla extract – Brings a subtle warmth and depth of flavor to the batter.
• Fresh or frozen blueberries – Add natural sweetness and flavor to every bite! Frozen blueberries work just as well as fresh. No need to thaw them—just stir them in straight from the freezer. To prevent the batter from turning purple, toss the frozen berries in a spoonful of flour before folding them in.

How to Make Homemade Blueberry Muffins

These healthier blueberry muffins bake up soft, moist, and full of juicy blueberry flavor. This recipe makes a batch of 12 that’s perfect for sharing, meal prepping, or freezing for busy mornings. Follow the directions below to make a go-to muffin your whole family will love.

STEP 1: Preheat and prepare your pan. Preheat the oven to 400°F (204°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups to prevent sticking. Prep your ingredients to keep the baking process easy and stress-free.

STEP 2: Mix the dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside while you prepare the wet ingredients.

STEP 3: Combine the wet ingredients. In a medium bowl, whisk the melted butter and sugar until well combined. Add the eggs, milk, and vanilla extract, and whisk again until the mixture is smooth.

STEP 4: Bring the batter together. Pour the wet ingredients into the bowl of dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the muffins tough.

STEP 5: Fold in the blueberries. Gently fold the blueberries into the batter, being careful not to break them.

STEP 6: Fill the muffin pan. Divide the batter evenly between the 12 muffin cups, filling each to the top. An ice cream scoop makes this step quick, easy, and less messy. If you like, sprinkle the tops with a few extra blueberries and course sugar before baking.

STEP 7: Bake the muffins. Bake for 18–20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.

STEP 8: Cool and enjoy. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

A Quick Note About Bakeware

Your muffin pan can change how your muffins bake. Light aluminum pans make muffins lighter in color with softer edges, while dark steel or nonstick pans bake them a bit faster and give a deeper golden color. Aluminized steel pans (my favorite) fall in between, baking evenly with a nice golden finish.

Storage and Freezing

Keeping your blueberry muffins moist and flavorful is simple when you use these easy storage and freezing tips.

How to store blueberry muffins:
Keep muffins in an airtight container at room temperature for up to 3 days. If your kitchen is warm, it’s best to store them in the fridge to prevent the blueberries from getting too soft.

Do blueberry muffins freeze well?
Let muffins cool completely, then wrap each one in plastic wrap or foil. Place the wrapped muffins in a freezer-safe bag or container and freeze for up to 2 months. To thaw, leave at room temperature for about an hour or warm in the microwave for 20–30 seconds.

Tips and Variations

Here are a few easy ways to customize your muffins and make the recipe work for you.

• Add a streusel topping: Mix 2 tablespoons cold butter, 2 tablespoons flour, 2 tablespoons brown sugar, and a pinch of cinnamon. Use your fingers or a fork to blend until crumbly, then sprinkle over the muffins before baking.
• Use lemon zest: Add 1 teaspoon of lemon zest to the batter for a bright, fresh flavor that pairs well with the blueberries.
• Make mini muffins: Scoop batter into a greased or lined mini muffin tin and bake at 375°F for 10–12 minutes, or until golden and set.
• Add chocolate chips: For a sweeter twist, stir in ½ to ¾ cup of chocolate chips.
• Add a sprinkle of cinnamon: A dash of cinnamon in the batter adds a cozy flavor, especially in the cooler months.
• Make them dairy-free: Substitute a plant-based milk and vegan butter or neutral oil (such as coconut oil) if needed—just keep in mind it may slightly change the flavor and color.
• Go half whole wheat: Replace 50% of the all-purpose flour with whole wheat flour for extra fiber and a heartier flavor.
• Lighten it up with Greek yogurt: Swap half the butter for plain Greek yogurt to reduce fat and boost protein.
• Make them gluten-free: Use a 1:1 gluten-free all-purpose flour blend for a wheat-free verision.
• Sweeten naturally: Replace the granulated sugar with coconut sugar or maple syrup. If you swap granulated sugar for maple syrup, reduce the milk by about 2 tablespoons for every ¼ cup of syrup used.
• Try almond flour: Substitute up to ¼ cup of the all-purpose flour with almond flour for added moisture, healthy fats, and a subtle nutty flavor. 

More Breakfast Recipes

If you enjoyed these low-sugar blueberry muffins, try some of our other favorite breakfast treats:

• Homemade Granola – Crunchy, customizable, and great with yogurt or milk.
• Coffee – A freshly baked blueberry muffin and your favorite morning drink make the perfect cozy start to any day!
• Cheese and Veggie Egg Bake – For a heartier brunch, serve muffins alongside a savory egg bake loaded with cheese and fresh vegetables.
• Hot Cocoa – A warm cup of hot cocoa pairs wonderfully with blueberry muffins for a comforting treat any time of year.

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