Blueberry Agave Muffins.

Blueberry Agave Muffins.

EDIT: I’ve updated the recipe to use coconut oil here

ANOTHER EDIT: A commenter below quadrupled the recipe and found them much too salty. Then another commenter also quadrupled the recipe but only used 1  1/2 teaspoons of salt. Apparently, when multiplying recipes you shouldn’t multiply the salt.

I’m not that experimental in the kitchen. I don’t have enough confidence in either cooking or baking to stray too far from the recipe. It’s nice to have my Mom around—a woman notorious for successfully “winging it.” I used to double check things with her to the point where I was probably annoying. But lately I’ve been getting braver.

I have a go-to blueberry muffin recipe. I found it on the web ages ago. It’s the easiest thing in the world when you’re craving a little homemade goodness—one bowl, one spoon, basic ingredients. But recently some agave nectar made it’s way into our home and I thought it’d be fun to adjust the recipe to use the nectar instead of white sugar—something I am (unsuccessfully) trying to avoid too much of.
Blueberry Agave Muffins.
I did the adjustments according to the info I found on the web–basically for every cup of sugar you substitute in 2/3 cup of agave nectar. To compensate for the moisture in the agave you need to decrease the other liquid ingredients. You also should down the baking temp 25 degrees and increase the time by about 6%.

So here it is. In this house, it’s been said that these are not very sweet but that’s how I like my muffins. It’s also very easy to make vegan–just substitute a vegan milk.

Blueberry Agave Muffins.

Blueberry Agave Muffins.
(makes about 6 extra large muffins or 12 regular)

1 1/2 c flour
1 teaspoon salt
2 teaspoons baking powder
1/3 c agave nectar
3/4 c milk (soy/almond/cow’s/rice/etc)
1/8 c vegetable oil
3/4 c frozen blueberries

Pre-heat oven to 375 degrees.

In a bowl combine dry ingredients.

Add in wet ingredients.

Mix in blueberries.

Spoon into greased muffin tins, about half full.

Bake for 27 minutes.

I’m wondering if I could do this recipe with some frozen cherries instead… That could be NOM!

And speaking of nom… we just made Gingery Granny Smith Apple Quinoa with Slivered Almonds (it’s the second recipe in the post, so scroll down) last night. HIGHLY recommended! We quadrupled the recipe, and it’s almost gone. And unless you’re a huge ginger fan, cut it down a bit. We did and found you could taste the other ingredients better.

What kinds of things are you making/eating lately?


  1. Reply
    Teresa March 13, 2011

    Those look delicious!

  2. Reply
    Sarah March 13, 2011

    Alternate sugar recipes are sometimes tricky to come up with, so thanks for sharing!

  3. Reply
    dani March 14, 2011

    These look perfect.

    The Girl has been begging for blueberry muffins.

  4. Reply
    Jodi March 14, 2011

    It’s almost dinnertime here….Is it bad to want nothing but blueberry muffins for dinner? Will my kids mind?

  5. Reply

    [...] I use Madhava Agave Syrup and the lemon poppyseed muffins were adapted from a recipe on their website – click here for the original recipe. The blueberry muffins were adapted from a post on the Liesl Made blog. The post is available here. [...]

  6. Reply
    Susan S. April 11, 2012

    My kids are slowly adjusting to the new vegan life style.. So, knowing their little taste buds haven’t yet adjusted I sprinkled a tiny bit of confectioners sugar on them and they loved them. I personally love the taste without the confectioners sugar.. I very Bran like taste with fresh blueberries. Yum!

  7. Reply
    gisela May 25, 2012

    So I made these. I multiplied the recipe by 4 and now I cant eat them because I find them extremely salty! :(

  8. Reply
    Lisa September 3, 2012

    Can the vegetable oil be exchanged with coconut oil? If so, in equal amounts?

    • Reply
      Liesl September 4, 2012

      Hi Lisa, Honestly, I don’t know! I haven’t made this recipe in so long. (I’ve since given up canola/vegetable oils and can’t really eat baked goods right now.) But it sounds like a great idea. Maybe when I start eating baked goods again, I can experiment.

      However, I googled it and came up with this link with info on what you’re asking about:

  9. Reply

    [...] in March of 2011 I shared a recipe for Blueberry muffins sweetened with agave. The original recipe called for sugar but at that time I was experimenting more with alternative [...]

  10. Reply
    Elisha November 7, 2012

    Thanks for the agave recipe. I have a friend who can’t eat refined sugar and these are great! FYI I had to add 1/8-1/4 cup of milk because the batter was too thick ( I used blue agave and it’s pretty thick) and the recipe made 12 regular sized muffins baking for 20 min.

    • Reply
      Liesl November 9, 2012

      Hi Elisha,
      So glad you enjoyed the recipe. Great tip about adding a little milk because it is indeed a thick batter—for some reason I like it that way. :) And yes, when I say 6 large muffins, I really do mean *large.*

  11. Reply
    Carina March 27, 2013

    Success! I quadrupled the recipe and only put in 1 1/2 teaspoons of salt (not 4) – I recall from cooking class in jr. high (lol 30 years ago no less!) the teacher saying never to multiply the salt – so to the above poor soul whose muffins were too salty thanks for reminding me! Hope you try them again – they’re great! Plus we didn’t have enough blueberries so I did about 3 parts strawberries (minced) to 1 part blueberries and they were fantastic.

    • Reply
      Liesl March 28, 2013

      Thanks so much for sharing that, Carina. I’d never heard that you’re not supposed to multiply the salt. I’ve only ever at most doubled the recipe and the salt doubled seemed fine. I’ll edit the post to include your suggestion. (And I bet the mix of strawberries and blueberries was delicious!)

  12. Reply
    Zach May 10, 2013

    They were really good! I was wondering how many calories are in these..?

  13. Reply
    katie August 9, 2013

    They were pretty awful, no offense. no one in my house would touch these; into the trash they went.

  14. Reply
    Eva Marie October 11, 2013

    These sound amazing. I don’t think I’ve tried a muffin recipe sans egg. Looking forward to making them (now actually). Gonna try them with dried blueberries since that’s what I have on hand.


    • Reply
      Eva Marie October 12, 2013

      Verdict: YUM! I am enjoying one now with a cup of coffee. They are dense, but fluffy on the inside and only slightly sweet (which I appreciate as I am not big on sweets). They browned very nicely, though I had to pull them from the oven before the time listed above (the batter made 8 regular sized muffins for me) because my muffins were smaller. All in all I love them and my husband- the intended recipient- loves them. We don’t typically keep cane sugar in our home so this is wonderful to find a recipe I can throw together on the fly like that, so easy! OH!! I should mention that I tried a few with dried apricots but the fruit peaked out on the top of the muffin and burned. Gross. Also, I used dried blueberries, which cake out OK, but I am missing the texture and color of frozen/fresh berries so I would not recommend using dried fruit.

      Cheers, and thanks again I will definitely be making these again!

  15. Reply
    Ginger July 16, 2014

    You may want to make this a little more printer friendly. Don’t really need 8 pages for the recipe. It prints all of the comments and everything! :)

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