Healthy Blueberry Muffins
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup.
Updated by Kathryne Taylor on August 30, 2024
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Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.
Best of all, theyโre bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and itโs about time you met them.
These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.
What makes these blueberry muffins healthy?
These muffins are more healthy than your average blueberry muffins. Theyโre made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.
The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. Theyโre lower in overall sugar content compared to coffee shop muffins.
Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I donโt think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.
Blueberry Muffin Recipe Tips
You can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.
Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.
Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from your go-to coffee shop (I wonโt tell).
These muffins taste best after theyโve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!
Recommended Equipment
I love this sturdy, made-in-the-USA muffin panย (affiliate link). I donโt ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. Iโve never had to soak or scrub on this pan.
Watch How to Make Blueberry Muffins
Love these muffins?
Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!
- Healthy Apple Muffins
- Healthy Banana Muffins
- Healthy Carrot Muffins
- Healthy Raspberry Muffins
- Healthy Pumpkin Muffins
- Healthy Zucchini Muffins
Please let me know how these muffins turn out for you in the comments! Iโm always so eager for your feedback. Be sure to check out myย Blueberry Scones as well.
Healthy Blueberry Muffins
These healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins.
Ingredients
- 1 ยพ cups plus 1 teaspoonย white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon fine salt
- ยผ teaspoon ground cinnamon (optional)
- โ cup melted coconut oil or extra-virgin olive oil
- ยฝ cup honey or maple syrup
- 2 eggs, preferably at room temperature
- 1 cup plain Greek yogurt*
- 2 teaspoons vanilla extract
- 1 cup (6 ounces) blueberries, fresh or frozen
- 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top
Instructions
- Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesnโt require any grease). Or, use muffin liners if you prefer.
- In a large mixing bowl, combine 1 ยพ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but donโt worry.
- Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
My coconut oil says heat up to 350 degrees. Do I have to reduce the baking temperature or can I still bake at 400?
Hi Jenny,
Coconut oil has a smoke point of 350 degrees for frying or sautรฉing, but you can bake with it at 400 degrees.
Iโm on a no salt diet . Do you have any like that ?
Hi Peggy, you can eliminate salt in recipes, but itโs important to be aware of the potential impact on flavor and texture.
I have a general question, so Iโll post it here, since itโs relevant: in many of your recipes, you suggest either coconut oil or olive oil. Iโve read online that coconut oil may not be healthy (so, if itโs questionable, Iโd rather avoid it), and olive oil feels too โstrongโ for a muffin recipe. So, my question is why donโt you suggest organic canola oil?
Hi Paul, Canola oil is highly refined, and I prefer to use less processed options when cooking. Olive oil can lend a subtle floral note to baked goods which I enjoy. A โlightโ version will have a less pronounced flavor. Every individual has unique dietary needs so other options may work better for their nutrition needs. Consulting with a doctor or nutritionist is the best way to determine what is healthy for you.
What about avocado oil? No real flavor of itโs own and healthy.
Seed oils like canola and soybean as well as others become toxic when heated.
I use avocado oil all the time in Kateโs healthy banana bread and pumpkin bread and it is delicious. I highly recommend. All of her healthy bread and muffin recipes taste rich and complex and that is why they are my โgo toโ. Cheers!
Super easy and yum! Made it gluten free with Bobโs Red Mill 1:1 flour. Stays moist for days in the fridge!
Hi Kate my son loves muffins but bit weird on the texture of stuff sometimes. Can I blitz the blueberries or will that ruin the whole muffins?
Has anyone tried it please? Looking to make something healthier so this looked a good recipe.
Hi Kate, I do think that blending the blueberries would significantly alter the texture. If he doesnโt like the blueberries in the muffin, you might try another muffin recipe, like the banana or pumpkin.
I have a wheat allergy. Has any one tried using oat flour? I like the simplicity of this recipe.
Hi Marcia, you can make these gluten free using a 1:1 gluten free blend. Bobโs Red Mill makes a gluten-free blend that works well. i havenโt tested these with oat flour.
These are so good! I went with the maple syrup option, used whole wheat pastry flour, and subbed avocado oil for the coconut/evoo. Theyโre light, moist, and the perfect level of sweetness. Canโt stop eating them!
Made these this morning. Delicious! Used unsweetened applesauce instead of oil. Turned out perfectly. Trying to find a way to boost protein but not sure what protein powder would work.
Try hemp hearts (2 T = 10 gms protein) and I usually add 6 โ 8 T to my muffin recipes. It does not seem to affect taste.
I made this recipe since we had plenty of blueberries from our picking activity during the weekend. I am so happy with the result and my husband loves it too. Itโs really healthier compared to the other recipes that Iโve tried. It is less sweet and filling. However, I adjusted some of the measurements like the salt and vanilla, instead of 1/2 tsp I used only 1/4 coz 1/2 tsp is too much for me. I will bake another batch tonight. Yummy!
Do you use ground or whole hemp hearts?
What about flaxseed for some Omega 3?
These were fantastic. I made them GF with a cup for cup, added a scoop of vanilla Protein powder and half a cup of apple sauce to balance texture. I only had strawberry Greek yogurt and it actually turned out great!
Instead of blueberries we added some mini chocolate chips. The kids were a huge fan!
What a wonderful blueberry muffin recipe โ thank you!! Iโm not a baker at all, and seem to always ruin things when I attempt to bake. This recipe turned out perfect! The blueberry muffins not only look beautiful but taste delicious! I used ghee instead of olive oil/coconut oil, vanilla honey yogurt and chose to use honey. I loved the outcome! They taste a lot healthier and less sweet โ just the right amount. It was great with the sugar sprinkled on top! Thank you again! Might try adding protein powder next time.
Love these and the healthy zucchini muffins!! But I have a question. Noticed the big difference between the two was using yogurt and buttermilk. Could you use buttermilk in blueberry muffins and yogurt in zucchini muffins? Or will it change the taste?
Hi Mandy, yes you could swap in either recipe based on what you have on hand. It changes the texture and nutritional values slightly.
I have made these about five times so far, fantastic recipe! I change up the whole wheat to white flour proportions depending on what I have. Also do a mixture of maple syrup and honey. Always use olive oil! I probably use 1.5 cups of blueberries. And a little coconut sugar on top of each one, sometimes a slice of banana. I would like to add in protein powder but not sure how much of that replaces the same amount of flour. Any suggestions?
Hi Cheryl, I donโt cook with protein powder, so I havenโt tested all tat. I would start with just a couple tablespoons if I was testing it. If I was looking to add more protein I would serve it with a little almond butter or eat it with yogurt.
Thanks for your reply! I used a teaspoon to โflourโ
the blueberries. Every little bit helps!
Was looking for a healthier breakfast muffin recipe rather than a dessert type. Delicious, cant stop eating them! Easy to make. Used maple syrup, coconut oil, yogurt/sour cream mix and next time try with applesauce instead of oil. Thank you!
We love these muffins. Iโve made them weekly since you posted the recipe I use olive oil and maple syrup. Weโre addicted to them weekly. I wish the werenโt so bad for my cholesterol, lol, they ate delicious. I bake at the 400ยฐ and in the top third of the oven to get that nice muffin top.
I made this recipe with my two toddler daughters. They loved getting to have fun baking together and they really loved eating the finished product!
These muffins are the right combination of satiating, fluffy, tender, and just the right amount of sweet!
This blueberry muffin recipe is the best Iโve ever had. The muffin is packed with healthy ingredients, they are moist and just sweet enough. Fabulous
These were delicious! I used farmerโs market honey which I think added a richness to the flavour that I was delighted by. I also didnโt have whole wheat flour so I used all purpose in a 1:1 ratio but they still turned out fluffy, moist, and scrumptious.
Hi Paige, the local honey sounds delightful. Thanks for sharing how they turned out with your flour.
Hi, possible to switch the oil out with melted butter instead?
Hi Umme, I recommend the recipe as written, but you can swap for butter if you prefer.
This is my familyโs favorite muffin recipe and I love the ingredients! Such a yummy but healthy recipe!
The muffins were delicious !I may add some lemon zest next time I make them
Awesome muffins! I replaced the honey with coconut sugar added lemon zest and poppy seeds. Yummy!
Just loved these muffins, sorry didnโt get chance to take a picture, as they all went. My friends enjoyed them soooo much, they said they hadnโt tasted muffins as good as these, so I shall be making some more, I will send a picture next time
This recipe is awesome! You are right! You would not enough realize it has a whole wheat flourI did not use turbinado sugar but it is still sweet enough. I used silicone muffin pan.
Question! I used silicone muffin pan and baked the mini muffins at 12 mins, regular size at 19. Though it turned out good I wondered if I need to add a minute in my baking?
Hi Timmy, I havenโt tested this recipe in silicone muffin pans. If you use the toothpick test you should be able to judge if they are baked all the way through.
Hi this recipe looks great and I want to try them but is there a way to have the recipe measurements in grams please? Thank you
Hi Jamie, thank you for your feedback. It is a long term goal to update baking recipes with weights, but right now I donโt have the capacity.
I REALLY love blueberries and will make this recipe asap (we picked 11 litres!)
Question: Will adding another half cup blueberries to the mix (or even doubling to two cups) be a problem??
Hi Trudy, I recommend the recipe as written.
Hi there! This recipe looks delicious and I would love to try it, but I donโt have whole wheat flour. Would regular flour or almond flour suffice?
Hi Taylor, regular flour is fine. Almond flour requires adjustments because it is much denser.
Turned out great. Finally a recipe that includes ingredients I use. I did mix sprouted wheat flour and a gluten free mix (1 cup wheat flour, 1/2 cup mix and 1/4 cup lupin flour for added protein), half honey and half maple syrup and 2 cups thawed drained blueberries plus walnuts. Used coconut oil and whole milk Greek yogurt. Coconut sugar on top. Best Iโve ever made.
Hi Anne, Iโm so glad you found a recipe that works for you.
I used all whole wheat flour & taste was a little strong, but still good w/the blueberries softening that taste. Used vanilla Greek yogurt instead of plain, did use cinnamon, probably 1/4 c.more blueberries. and grapeseed oil instead of olive.
I already ate 4 small ones, so they must be good! lol
Awesome recipe! I made them with Saskatoon berries, non fat Greek yogurt and olive oil. Went a little extra on the berries and they turned out great!
The math is incorrect on the 3x recipe.
Hi Kelley, the scaling of the recipe is through a third party plug in, and it doesnโt always work correctly. Itโs best to verify the amounts and use it as a guide.
This recipe is the best/healthy muffin recipe! I use organic maple syrup for a slight sweetness, that one looks for in a muffin. Thank you for sharing.
Thank you for this recipe they turned out great! We love them! I was looking for healthy muffins and I have found it! Thanks again.
Thank you. I tried them. Great recipe. I reduced the sugar by a third and were still delicious.
Great recipe! The texture and moisture level of these muffins is perfect, even 48 hours later.
These were absolutely delicious they are a new family favorite! I used fresh ground white whole wheat flour and olive oil and it was perfect. I want to try peaches instead of blueberries next!
Hi Hanna, Iโm so glad you enjoyed them. If you try a peach version, please share how it turns out!
SO excellent! I made these exactly as stated with whole wheat flour and fat free Greek yogurt. I have also made it with all purpose flour. With whole wheat, I find you need to be very careful not to overbake. In my oven, the perfect time is about 14 minutes on the center rack.
I just noticed the tips about adding lemon zest and Iโm excited to try it. We love lemon treats here!
Hi Michelle, Iโm so glad you enjoyed them! Thanks for sharing your experience on whole wheat versus all purpose flour.
These are delicious! I used almond milk yogurt instead of Greek yogurt, and a bit less maple syrup. I would probably use more blueberries next time. The texture is so great and both rich and light.
These muffins came out great! Easy to make and quick to bake. My husband and I both enjoyed them. Just enough sweetness and nicely moist.
nice and light, yummy muffins!
Has anyone used frozen wild blueberries? If so, how did you do it?
Hi Patricia, they should be fine, just use the same measurements.
These muffins are delicious and were fun and easy to make. I live in Greece, so I had all the ingredients from friends and neighbors: eggs from my Albanian expat neighbor, who also provides my winter firewood, honey from the roadside stand of a local schoolteacher, and olive oil from multiple harvest gifts. Genuine Greek yogurt has a permanent place in our fridge. So, the โmakingโ was a pure act of nostalgia for our rustic way of life here. Whisk, fold, bake, think of friends. Mindful. Thatโs a recipe to remember! C+K, Iโm checking out your recommendation for a new muffin pan. And for everyone else: I made the recipe exactly as written and would do it again.
Iโve been making these for a couple of years now! The6 are really good and easy to make. They are my โgo toโ whenever Iโm asked to bring something or when someone is sick or has a baby or becomes a new neighbor or to cheer someone up! They are so appreciated. Thank you for the recipie!
These muffins are KILLER. A dozen only lasts a day or 2 in my house. Straight out of the oven with a pat of butter? Get out of here!
Wonderful muffins! I use regular flour and they are perfect each time.