• Sami Holmes

5 Step Blueberry Muffins

Updated: Jun 8, 2020

Light and fluffy muffins with juicy pops of blueberries that are easy as 1, 2, 3 (or... 5) to whip up? Yes please!

Blueberry Muffins

And I know this picture isn't the greatest but believe me when I say it beats the original picture that I had lolol let's just say my food blog pictures have come a LONG way!



  • 2 eggs

  • 6g of Stevia

  • 1/4 C egg whites

  • 1/2 C flour (whole wheat, buckwheat, almond, or coconut flour)

  • ~2 TBSP unsweetened dairy-free milk

  • 1/2 tsp. baking powder

  • 1/2 C fresh blueberries

  • 1.5 TBSP butter, melted

  • 1 1/2 tsp. vanilla

  • 1/4 tsp. sea salt

  • Cinnamon to taste


  1. Preheat oven to 400F

  2. In 2 separate bowls, combine the dry ingredients in one and mix the wet ingredients in the other

  3. Combine the wet and the dry ingredients and mix until smooth

  4. Gently fold the blueberries into the batter

  5. Evenly spread the batter into a prepared muffin pan and bake for 18-20 minutes


Macros per muffin: 8.6 C | 4.9 F | 4.5 P

This recipe yield 6 regular muffins or 12 mini muffins. If you decide to make mini or mega muffins, just take the macros for the entire batch (below) and divide each macro by the # of muffins made to get the macros per muffin!

Whole batch: 51.8 C | 29.5 F | 27.25 P



  • I roughly measure the milk based on the consistency of the batter and I eyeball the cinnamon. I tend to have a heavier hand with cinnamon because I love the flavoring it has in sweet recipes!

Let me see those berry filled muffins! Tag me on IG: @sunutrition_ or FB: SUNutrition, I love seeing y'all make these recipes!

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