Actually Healthy Pear & Blueberry Muffins (Vegan & Sugar Free)

March 6, 2020

There was a time in my college years, quite some years ago, where our quarterly student meetings were accompanied by a choice of a sweet treat – there was banana bread, brownies or muffins to choose from. I remember these muffins, they were ENORMOUS and I would always skip the chocolate, banana or lemon poppy flavours in favour of blueberry. Blueberry muffins, yum.

Times have changed quite a bit and healthy home baking has taken over in place of those not-so-good-for-you processed ‘treats’. My love for blueberry muffins hasn’t changed one bit though! I still long for these every so often – warm from the oven with lots of blueberries for little bursts of berry bliss…

Now the question arises, does the internet really need another blueberry muffin recipe? Well, in my humble opinion: yes! In search of a recipe for actually healthy blueberry muffins that are also vegan, there wasn’t that much choice. There was often still lots of sugar added (albeit in a less processed form like honey or coconut sugar) or the recipe called for bananas making them more like banana bread disguised as a muffin. So I started experimenting to create a go-to recipe – it took me quite some batches but I ended up with the most lovely recipe. These muffins are truly soft, moist, flavoursome and they are actually healthy too!

The recipe solely uses pears as a sweetener, meaning they are only subtly sweet. Pears add loads of fibre and goodness to these muffins. They are low GI so they keep your blood sugar stable. Make sure to pick ripe & juicy pears for this recipe, the riper the sweeter they will be! I love Doyenne Du Comice pears, but pick a variety you have on hand or is available locally.

This recipe is super easy to make – it only require 9 easy to find ingredients and you can whip this up in less then 10 minutes hands on time. And you’ll only need a bowl + spoon to mix. Win! This makes them perfect to add to your meal prep plan or to fit into a busy schedule. Make these as a quick grab breakfast option, a delicious snack on the go or as a lunch box filler for school or work. They are great to pack for little ones too! Alternatively, they are just as nice enjoyed at home alongside a lovely coffee (toast them for even more deliciousness)!

A tray of these muffins usually doesn’t last more than a day or two in our home, but you can keep these in an airtight container for up to 5 days. You could freeze these too for make ahead breakfast options.

So, are you ready to make some healthy pear & blueberry muffins? Let’s get baking!

Actually Healthy Pear & Blueberry Muffins (Vegan & Sugar Free)

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5 from 1 vote

Healthy Pear & Blueberry Muffins

Delicious & full of nourishing ingredients, these pear & blueberry muffins are an easy snack, quick grab breakfast or coffee time treat. They are whipped up in less then 10 minutes!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: vegan
Keyword: blueberry, muffins, pear
Servings: 12 muffins


  • 1 1/2 cup pear puree (360 ml) about 2-3 medium sized, ripe juicy pears
  • 2 tbsp chia seeds
  • 1/2 cup mild olive oil (110 grams)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 2 cups wholewheat flour (250 grams)
  • 1 1/2 tsp baking powder
  • 1 tbsp corn flour
  • 3/4 cup blueberries (100 grams) fresh or frozen (don't thaw)
  • 1/2 tsp cinnamon or lemon zest optional


  • Preheat the oven to 390F/200°C. Prepare your muffin tin by lining or greasing with a little olive oil.
  • To make the pear puree – use a small grater over a bowl, grate the pears (keeping the stalk & seeds out) into a puree. You will need 360 grams of puree, make sure to measure it so the moisture levels of the recipe are correct.
  • Add the pear puree and chia seeds to a large mixing bowl and stir with a wooden spoon. Add the olive oil, salt & vanilla and give it a stir again. Also add any other flavourings if using like cinnamon or lemon zest.
  • In a separate bowl, add the dry ingredients together: the flour, baking powder and corn flour and mix until well combined. Add to the bowl and stir until just combined – you want to avoid overmixing at this point.
  • Add the blueberries and fold through the batter in a few stirs. Divide the mixture in the muffin tin.
  • Bake for about 17-20 minutes in the middle of the oven. Check with a skewer to see if they are cooked through.
  • Let cool and enjoy while warm or cold.


  • Keep these muffins in a airtight container for up to 5 days.
  • My favourite way to serve these is to toast them and enjoy warm!
  • You can either use fresh blueberries or frozen ones; just don’t thaw them and stir through the batter frozen. 

Did you try these? Let me know in the comments if you have any questions & share any photos on instagram tagging @eatyourdailygreens.

And looking for more healthy snacks? Check out these yummy Date & Peanut Energy Balls and this Healthier Roasted Pumpkin Bread!

x Eve

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  • Reply Anneloes March 6, 2020 at 2:39 pm

    This recipe looks delicious and easy 🙂 I have a question, why do I need to add chia seed? Is it possible to leave it out, because it’s not something I usually keep at home.

    • Reply Eveline March 6, 2020 at 3:19 pm

      It’s because it helps bind the recipe…I also tried with flax seeds which worked fine (just use 2 tablespoons) and I can imagine an egg works great too if you don’t mind about the vegan part. I haven’t tried that though so let met know if you do!

      • Reply Anneloes March 6, 2020 at 3:57 pm

        Ah thanks! I’ll let you know when I tried it 🙂

  • Reply Palma PAXTON January 27, 2021 at 5:21 am

    5 stars
    My husband loves 5hem. I put in double plus the blueberry still baked well. TY

    • Reply Eveline January 27, 2021 at 1:00 pm

      Thanks for commenting – glad you love the recipe!

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