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These carrot blueberry muffins are so good! They’re similar to cakes but technically muffins are more closely related to bread. Regardless, they are always delicious! This particular carrot and blueberry recipe for muffins is a favourite. The flavours balance perfectly and it offers the right blend of sweet and savoury. Have you tried carrot cake muffins before or another healthy blueberry muffin with carrots? I also have some tips to make DIY parchment tulip muffins liners, too!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

Indulge in the perfect blend of sweet and savory with these deliciously moist Carrot Blueberry Muffins. Made with fresh carrots and plump blueberries, these muffins are sure to satisfy your cravings for something sweet and healthy! It is the perfect quick breakfast!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

Blueberry and Carrot Muffin Ingredients

Carrots are a great ingredient for baked goods because their flavour goes with sweet ingredients (like cream cheese frosting!) Plus they are healthy, and what better way to get your daily veggies than from carrot blueberry muffins?

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

These carrot blueberry muffins don’t require anything surprising. I expect you already have most or all of the ingredients. I love making DIY parchment tulip muffin liners too, but I’ll get to that!

Use either frozen or fresh blueberries, as you prefer. I have made muffins and cakes with both and either will work. I like to keep frozen blueberries in the freezer to rustle up this carrot and blueberry recipe when I’m in a muffin mood.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

It’s also so easy to grab a handful and throw them into a smoothie – another breakfast favourite!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

Flour, baking powder, salt, butter, sugar, and eggs are other carrot blueberry muffins ingredients you would expect. In addition you will need cinnamon, milk, carrots, lemon, and vanilla.

You can see from these carrot cake muffins ingredients how the blueberries and carrots will be main flavours and then you get hints of vanilla, cinnamon and lemon. These muffins are hearty enough to pair with a coffee at breakfast time. They’re also portable for an on-the-go snack.       

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

How to Make a Healthy Blueberry Carrot Muffins

You will need muffin cups to make these carrot blueberry muffins. You need to combine all the ingredients (in the order listed) to get a batter. Divide the batter between lightly greased muffin cups and then add more blueberries on top.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

Now you can bake them in the oven. Sprinkle sugar on top and bake some more. I find these carrot cake muffins take about 22 minutes to cook but the timing will depend on your oven.

You know, blueberries are one of my all-time favourite fruits, although I do like a lot of different fruits. There is just something unique about their sweet/tart flavour profile. Nothing else tastes quite like them. And they’re versatile enough for cakes, cookies, smoothies, boozy beverages, and healthy fruit salads!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins and DIY parchment tulip muffins liners.

Benefits of Blueberries

I expect you’re already sold on the whole blueberries idea. But they’re even healthier than you might have realized! Widely considered a superfood, blueberries are rich in Vitamin C.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins. You will love this carrot and blueberry recipe.
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Studies have shown they can help with skin health, bone health, both types of diabetes, and fight heart disease and some types of cancer. So now you know exactly what a powerhouse of nutrients and benefits these little blue fruits offer, you should definitely make this carrot and blueberry recipe!

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins. You will love this carrot and blueberry recipe.

How to Make DIY Parchment Tulip Muffin Liners

I mentioned the DIY parchment tulip muffin liners before because they’re so cute. I’ve always thought of muffins as being ‘wholesome’ so adding the rustic appeal of a homemade liner is always fun.

Cut 4½-inch squares of parchment paper and press each square over the bottom of a glass which fits into your muffin cups. Make sure the sides are creased well enough to hold their shape and then put them in the muffin pan holes. See? Easy peasy!

Of course DIY parchment tulip muffin liners are optional but they’re quick and easy to make. You can make them for any muffin or cupcake recipe. If you want to get fancy, try coloured parchment paper instead!

How to Serve a Healthy Blueberry Muffin with Carrots

You know, the great thing about these is how versatile they are. A muffin can be anything from breakfast to a snack or even dessert. It’s a tasty addition to a box lunch or an energy-giving snack before a workout.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins. You will love this carrot and blueberry recipe.

I never get tired of carrot blueberry muffins, although I wouldn’t turn down a strawberry or chocolate one either! Combining the health benefits of carrots and blueberries with the sweetness of sugar and the zesty, earthy hints of lemon and cinnamon, you can’t go wrong with these.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins. You will love these healthy blueberry muffins with carrots.

These carrot and blueberry muffins are a breeze to make and taste so good. This is a delicious muffin recipe which will start your day on a perfect note if you have it for breakfast.

Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for carrot blueberry muffins. You will love these healthy blueberry muffins with carrots.

Carrot Blueberry Muffins Recipe

5 from 28 votes

Carrot Blueberry Muffins

By: Bella Bucchiotti
These carrot blueberry muffins are so good! This particular carrot and blueberry recipe for muffins is a favourite. Have you tried carrot cake muffins before or another healthy blueberry muffin with carrots? I also have some tips to make DIY parchment tulip muffins liners, too!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients 

  • 1 1/2 Cups blueberries, fresh or frozen
  • 2 Cups whole wheat flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon cinnamon
  • 1/2 Teaspoon salt
  • 1/2 Cup 2% milk
  • 1/2 Cup butter, melted
  • 1/2 Cup brown sugar, packed
  • 2 carrots, medium, shredded and squeezed dried
  • 2 eggs
  • 1 Teaspoon lemon zest
  • 1 Teaspoon vanilla extract
  • 1 Tablespoon 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 1/2 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.

Nutrition

Calories: 145kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 203mg | Potassium: 169mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1775IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 1mg
Like this recipe? Rate and comment below!

I hope you enjoy this blueberry carrot muffins recipe! Let me know if you try it or make any adaptions. I want to try a gluten free version soon using some gluten free flour or almond flour or one with zucchini instead of carrot. You will be surprised at how much you can love a carrot muffin recipe!

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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.

 

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4 Comments

  1. Thanks for sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends too 🙂

  2. 5 stars
    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.

  3. 5 stars
    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.

  4. 5 stars
    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 🙂