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This recipe for carrot blueberry muffins brings together the earthy sweetness of fresh carrots and the juicy burst of blueberries in a soft, tender crumb. These muffins are made with whole wheat flour for a wholesome twist and have just enough cinnamon and lemon zest to brighten the flavor. Perfect for breakfast, brunch or a midday snack, they’re simple to prepare and easy to customize. You’ll love how these bake up moist, fruity and just sweet enough without being too rich.
These carrot blueberry muffins are moist, fruity and made with whole wheat flour for a healthier twist. They’re simply perfect for breakfast or a midday snack.
Also try chocolate chunk pecan pie or apple cinnamon crumb muffins. And these raspberry white chocolate muffins and zucchini muffins are heavenly.
Why You’ll Love It
Wholesome ingredients: Made with whole wheat flour, carrots and fresh fruit.
Easy to make: Simple prep steps and no mixer required.
Freezer friendly: These store well for future breakfasts.
Kid approved: Naturally sweet and perfect for lunchboxes.
Great texture: Moist and tender with juicy bursts of blueberry.
Carrot Blueberry Muffins Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Blueberries: Add juicy sweetness and vibrant flavor. I used fresh blueberries. If you want to use frozen ones, just use them straight from the freezer and don’t thaw first.
Whole wheat flour: Provides a nutty, hearty base for the batter.
Baking powder: Helps the muffins rise and stay fluffy.
Cinnamon: Adds a warm, spiced note that pairs well with carrots.
Milk: Keeps the batter smooth and moist.
Butter: Adds richness and depth to the muffins.
Brown sugar: Adds sweetness and a hint of molasses flavor.
Carrots: Bring moisture and a subtle earthiness.
Eggs: Help bind the batter and provide structure.
Lemon zest: Brightens the flavor and balances sweetness.
Vanilla extract: Enhances the overall flavor profile.
Granulated sugar: Sprinkled on top for a light crunch.
How to Make Blueberry Carrot Muffins
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prep the oven and muffin tin: Line and lightly grease the muffin pan.
Mix dry ingredients: Combine crushed blueberries with flour, baking powder, cinnamon and salt.
Mix wet ingredients: Whisk milk, butter, sugar, carrots, eggs, lemon zest and vanilla.
Combine mixtures: Fold wet mixture into dry until just combined.
Fill the muffin cups: Divide batter evenly and top with reserved blueberries.
Bake and top: Bake until mostly set, then sprinkle with sugar and finish baking.
Cool: Let muffins cool before serving or storing.
Substitutions and Variations
Make it gluten free: Use a 1:1 gluten free baking blend instead of whole wheat flour.
Use a dairy free option: Substitute the milk and butter with plant-based alternatives.
Try other fruits: Swap blueberries with raspberries or chopped apple.
Add nuts: Stir in walnuts or pecans for crunch.
Serving Suggestions
With breakfast or brunch: Enjoy these along with a spirulina blue smoothie bowl, fun pink pancakes or a sausage apple breakfast casserole.
With a coffee or tea: Serve them with an iced lavender matcha latte or a pumpkin spice whipped dalgona coffee.
How to Store Carrot Muffins with Blueberries
Store: Keep the muffins in an airtight container at room temperature and eat within 5 days. Refrigerating them isn’t necessary and would only dry them out.
Freeze: You can freeze these muffins in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Top Tips
Don’t overmix: Stir just until the ingredients are combined to avoid dense muffins.
Use fresh carrots: Grate and squeeze dry for the best texture.
Reserve some berries: Press a few on top before baking for a pretty finish.
Cool completely: Let muffins cool before storing to avoid condensation.
Carrot Blueberry Muffins FAQs
Yes, adjust the baking time and keep an eye on them.
You can cut back slightly, though the texture and taste may change a little.
Carrot Blueberry Muffins Recipe
Carrot Blueberry Muffins
Equipment
- Muffin Pan 12-Hole
Ingredients
- 1 ½ Cups blueberries, fresh or frozen
- 2 Cups whole wheat flour
- 2 Teaspoons baking powder
- 1 Teaspoon ground cinnamon
- ½ Teaspoon salt
- ½ Cup milk, I used 2% milk
- ½ Cup butter, melted
- ½ Cup brown sugar, packed
- 2 carrots, medium, peeled and shredded then squeezed dry
- 2 eggs
- 1 Teaspoon lemon zest
- 1 Teaspoon vanilla extract
- 1 Tablespoon granulated sugar
Instructions
- Place rack in the middle of the oven and preheat to 350°F. Line a 12-cup muffin pan with paper liners and spay the liners lightly with cooking spray.
- Reserve ½ cup of the blueberries for garnish. Place the remaining blueberries in a large bowl and lightly crush them with the back of a fork. Add the flour, baking powder, cinnamon and salt to the blueberries and stir to combine.
- Whisk together the milk, butter, brown sugar, carrots, eggs, lemon zest and vanilla in another bowl, whisking until no clumps of brown sugar remain. Fold the milk mixture into the flour mixture until just combined.
- Divide the batter evenly among the muffin cups. Press the reserved blueberries into the tops of the muffins.
- Bake for 10 minutes. Remove the pan from the oven and sprinkle the tops of the muffins with the sugar. Rotate the pan and continue to bake until the muffins are golden and a toothpick inserted in the centers comes out clean, 20 to 24 minutes.
- Cool the muffins in the pan for a few minutes, then transfer the muffins to a rack to cool completely.
Notes
Use fresh carrots: Grate and squeeze dry for the best texture.
Reserve some berries: Press a few on top before baking for a pretty finish.
Cool completely: Let muffins cool before storing to avoid condensation.
Nutrition
If you’re looking for a wholesome, flavorful muffin that’s still easy to make, these carrot blueberry muffins are the answer. They bake up moist and tender with bursts of juicy blueberry and warm hints of spice. Great for meal prepping or grabbing on the go, these muffins are sure to become a go-to favorite in your kitchen. Try them fresh from the oven or freeze a batch for easy snacking later. This carrot muffins recipe is so good.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Too much flour. The batter was very dry. I ended up adding just over 1/2 cup of extra milk. Muffins came out tasting pretty good.
Mine wasn’t dry. Maybe it depends on flour brand or the size carrots? I’m glad they tasted good though!
I followed the recipe and my ended up thick and I added another 1/2 cup of milk and batter is still dry. Maybe I squeezed too much water out of the carrotts?
Hmm, I’m not sure. How did the baked muffins turn out?
I’m shredding my baby carrots down for this recipes- how many grams should I aim for?
I’d say 100 to 110 grams total.
Love them. My son makes them as snacks for his three girls to take with their lunch to school.
I will now make them.
They’re a favorite here too!
I love this twist for blueberry muffins – my boys never knew there were carrots in them!
That’s great!
Thanks for sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends too 🙂
I used this recipe but I baked the muffins at 375 degree for 23 mins. I also substituted a few things because of my kids allergies and they loved it. Instead of 1/2 cup of butter, I used 1/2 cup avocado oil. Also, I used coconut milk not cow’s milk.
These are delicious! I substituted the butter for veggie oil and ground the blueberries into the liquid mixture. I also only used 1/3 cup of brown sugar and did not dust the top with sugar.
Really delicious! Made this with my 2.5 year old daughter this morning for breakfast. Subbed the sugar for honey and added oats on top instead of sugar. I also used olive oil instead of butter because I was out. They came out seriously yummy! Have saved the recipe – we’ll be using it again 🙂