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, they’re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it’s 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. They’re 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. They’re 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 don’t 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 won’t tell).
These muffins taste best after they’ve 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 pan (affiliate link). I don’t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I’ve 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! I’m always so eager for your feedback. Be sure to check out my 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 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ¼ teaspoon ground cinnamon (optional)
- ⅓ cup melted coconut oil or extra-virgin olive oil
- ½ 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 doesn’t require any grease). Or, use muffin liners if you prefer.
- In a large mixing bowl, combine 1 ¾ 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 don’t 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 nutritionist’s advice. See our full nutrition disclosure here.
Me encantan!! lo arándanos.
Un saludito
Can I make this with almond flour? and what can I use to sweeten other than honey? Applesauce?
If you are looking for a gluten free version, I would recommend Bob’s Red Mill gluten free flour. For this, you can use maple syrup or honey. Hope this helps!
I used almond flour and they turned out fine, my only issue was they stuck to the pan and I may have jumped the gun when it came to getting them out of the pan. I also didn’t use the advice of putting flour around the blueberries before mixing in the batter.. Naturally it all went to the bottom of the muffins. They still taste good.
These are fabulous. I’ve made them many times since buying the cookbook and I can’t get enough! They’re light and fluffy and just sweet enough. I always make them with honey and light olive oil, and I always make a double batch and freeze them to have for breakfast over the course of a couple of weeks. Fantastic recipe!
Happy to hear that! If you would want to leave a star review, since you liked it so much, that would be great.
I tried to, but when I submitted the comment, the star rating disappeared. Maybe a website gremlin.
Blueberry muffins are one of my favs! I love how packed full of blueberries these are!
Kari
So good! I know. Thank you, Kari for your comment.
Wonderful recipe and currently enjoying muffin number 3. I used sprouted spelt flour instead and they turned out spectacular. Chose honey rather than maple syrup. They were cooked to perfection in 20 minutes in my convection oven.
I think that’s a success! Thank you for your comment, Annette. If you would like to leave a star review, I would really appreciate it!
5 stars! I had all the ingredients on hand and they turned out perfect.
Since I got your cookbook, I’ve been eating these for breakfast almost every day! I recently took a bag of them on a flight with me for healthy snacking – an excellent idea, but my deepest regret was that I polished off the bag sooner than I had anticipated…oops! I sometimes substitute skyr for greek yogurt and both work equally well and are completely delicious.
I know what you mean! They tend to disappear so fast. Thanks for sharing, Simone!
No eggs in this recipe? Love your blog. Linda
2 eggs! Right above the yogurt. Hope this helps!
just curious (not a critical comment) why you don’t use whole wheat
pastry flour for your recipes other than bread. I mill my wheat and use hard wheat for bread and soft wheat for all other baking unless the recipe specifies something else. does make a difference and still nutritious. again just curious…
Hi Carole! I prefer white whole wheat since it’s made with softer wheat berries and yields slightly more fluffy/less wheaty results. I love whole wheat pastry flour, too, but I find that it can be a little finicky—sometime it doesn’t offer enough structure. And, it’s generally more difficult to find that white whole wheat flour. All that said, I think pastry flour would work great for these muffins. I tried using it for pizza dough once and that was a disaster!
thank you for giving the alternative to dairy …Did you know that silken tofu taste almost like yogurt too.
I try to go vegan as much as possible but will break when in front of a ” petit pain au chocolat “( choc, croissant !
Thanks for sharing!
Can I use a dairy free soy yogurt instead of Greek yogurt or sour cream? Also, could I use tapioca flour instead of any of the flours you mentioned?
I haven’t tried either option, so I’m not sure. But let me know if you try it!
Dear cookie and Kate,
Was wondering if you have the perfect no bake individual cheesecake recipe I need this for about 40 hope you can help.
Helen
From Australia
I don’t, sorry!
I absolutely love blueberry muffins! When I saw your recipe we had to make them ASAP! I’m so glad that we did because these were amazing. Thank you!
I’m glad you did too, Daryl! Thanks for sharing and for the review. I really appreciate your excitement for them. :)
These were delicious! I added a couple of tablespoons of low-fat sour cream as I only had 6oz of the yogurt on hand. I used maple syrup and they had a subtle but delicious maple flavor.
I have been making your banana muffins for quite a while and loving those, but now will definitely be making these blueberry muffins often, as well.
Thank you Kate!
You’re welcome, Amy! I’m happy to hear it.
These muffins look so delicious and would make such a great breakfast! YUM!
They are great to have for breakfast! I would love to hear what you think when you try them, Natalie.
These were delic! Saw the email today and knew that was exactly what my prego self needed. Luckily had everything in the kitchen; added raspberries because I ran out of blueberries. Wouldn’t change a thing, they came out perfect. Love your recipes – they are always so spot on!
I love when that happens, when the timing lines up! Thank you, Erin. You’re so kind.
Hello <3
Just wanted to say that your blog is always a great pleasure to read!
All the information that you got to share is super useful!
I am so happy that bloggers like you exist!
Big yey and have a great Monday.
-Daria
You’re very sweet, Daria! Thanks for reading!
Hi Kate, Love your recipes. Please state in Notes following a recipe how to make flax eggs properly. Please let e know now if possible via email. Thanks.
Frances
Hi Frances, I don’t have a tutorial on flax eggs yet but I need to make one! Here are instructions from my friend Megan.
You have the best healthy muffin recipes! Your Apple Muffin recipe is a staple in my house and I can’t wait to try this new apple version!
Thank you, Amanda! Let me know what you think.
These muffins are incredible! I doubled the cinnamon and added a hefty amount of lemon zest. Deelish – thank you!
You’re welcome, Breanne!
I LOVE LOVE LOVE blueberry muffins. They have always been a childhood favorite of mine! But anyways, I am so happy these muffins are vegan-friendly with substitutions! I’ll let you know how they turn out!
Yes, please do!
YUMMY! I did make some changes…half the salt, half the maple syrup. I mill my own flour. 1 c flour(2/3c hard wheat, 1/3 c soft wheat) plus 3/4 c almond flour (I bought this). Added some lemon zest. Added some pecans (didn’t measure, just dumped…1/4 cup maybe?)
Love your site! Your recipes are amazing! Thank you soooooo much! You help me be creative.
Thank you for your kind words, Lori! I appreciate the comment and review.
Great recipe! What a treat to have any time of the day!
Thank you, Wendy!
I just made this substituting whole wheat flour with half gluten-free flour and half almond flour and it turned out to be the best gluten free blueberry muffin I’ve had! I will definitely make this again maybe with different fruit to change it up. Thanks Kate!
Thanks so much for sharing how you made this gluten free! I appreciate the review.
I made a batch of these today and they turned out so good! Literally have no complaints. Next time, I will definitely try it with the added lemon zest; i can tell that the flavor would layer very nicely with how it’s turned out this first time.
That’s wonderful, Grace! Thanks so much for the review.
Thank you so much for the wonderful recipe, Kate! I discovered your blog a few months back and have not only used your bakery recipes but also soups. I’ve made your banana bread recipe, similar to this one, countless times and friends always love it. I live in South Korea so I appreciate that you use basic ingredients that are easy to find. I will be sharing this recipe!
I’m happy you can enjoy all the way in South Korea! Thanks so much, Mary, for your comment.
Delicious and healthy(as something so sweet) can get. Kate’s recipes have been a mainstay of our diet. They are simple but interesting and nutritious. Thank you.
Gluten free option turned out very yummy.
Perfect! I’m happy to hear the GF worked well. I appreciate the star review.
Made these muffins today delicious! I did not have blueberries so put raspberries and chocolate chunks the whole family loved them.will use this base mixture for all my muffins.
Thanks for all your fabulous recipes they Rock!
Way to improvise! Sounds delicious.
Would it be possible to bake these as a loaf? :)
Hey Abi, I think that you could! Keep the baking temperature the same and be sure to grease the loaf pan well. I’m guessing it would take somewhere between 40 to 60 minutes in the oven; wish I could offer a more precise timing but I haven’t tried yet.
I tried the muffins , they were great and I purchased the pan as well . We live in Canada and usually get the short end of the stick money wise but this time the Canadian price was very close to the US , but back to the muffins they were easy to make and very tasty.
Thank you , Michael
Lovely! Thank you, Michael for sharing.
Do you think it’s OK to use oat flour?
If you are looking to make them gluten free, I would recommend Bob’s Red Mill GF flour. Hope this helps!
These look delicious. Do you think you could sub almond flour for whole wheat flour?
Unfortunately, almond butter isn’t a 1:1 substitute. If looking to make gluten free, I recommend Bob’s Red Mill GF flour.
Hi Kate, these are baking in the oven as I type. I’m pre-rating because I KNOW your recipes are always spot on and delicious – thanks for another one! Question for you or your readers: vanilla is so darned expensive these days, at least it is here in Ontario, Canada. I usually make my own, but even the beans are pricey. I have read that you can sub bourbon for vanilla, but have never tasted bourbon. Have you, or has anyone out there tried subbing it for vanilla? I’ve also read that maple syrup is a good sub, but it’s redundant here since the recipe already calls for maple syrup. I’d sure appreciate any thoughts. Thanks!!
Hi Rose, thanks for your question! I buy vanilla extract at Trader Joe’s, usually, and it’s not terribly expensive. If you have CostCo or a similar store up there, you might be able to buy it at a discount. Vanilla beans are absurdly expensive here, that’s for sure. Bourbon is a little pricy, too, but the flavor is similar, so that might be a good option when the recipe calls for less than a tablespoon of vanilla. I think you could generally safely omit vanilla from recipes, but you’ll lose some complexity. I’m not sure a small amount of maple syrup will make a noticeable difference. Anyway, that’s all to say that I wish I had a better suggestion for you!
Thanks so much for your response, Kate, I really appreciate it. I only WISH we had a Trader Joe’s here! I have purchased it at Costco before and I may again in future. I may also give the bourbon a try…like you say, it might just do the trick if only a bit is required, and I agree that depending on the recipe, without vanilla, it might lose a bit of complexity. If/when I try the boozy option, I’ll let you and your loyal fans know. Thanks again so much for taking the time and happy spring!!
Made these last night, they are absolutely amazing! Your blog is not only beautiful to look at, but the recipes are delicious, interesting and easy enough to make. Even my non-vegetarian boyfriend loves your recipes! Thank you Kate (and Cookie!) keep up the awesome blog.
You’re sweet, Michelle! I really appreciate the love and Cookie does too. :)
I made these muffins last week and enjoyed them as breakfast, afternoon pick me up, and “dessert” over the whole week (not all oe the same day!). Their subtle sweetness was really key for me – like eating a bran muffin with blueberries, but way better. I kept mine in the fridge, and a quick 15 sec in the microwave was perfect.
I’m happy to hear that, Anna! Thank you, for your review.
This is the best blueberry muffin recipe. So easy to make and so tasty. Thank you!
Great, Kora! Happy to hear that.
Made these muffins with frozen blueberries, gluten free flour (my trusty Bob’s Red Mill brand) and olive oil. The texture was perfect and overall they were very good, but the olive oil taste was more pronounced than I’d like. I also think the coconut would be overpowering (when I’m eating a blueberry muffin, I don’t also want coconut flavor). I’d try these again, but maybe with a neutral oil or light olive oil. Would that help?
I’m glad to hear they work so well gluten free! For the oil, if you feel that olive oil is overpowering, you could do a different oil that is said to be neutral(grapeseed, sunflower). The coconut oil does provide a nice additional taste, for sure different than olive oil.
I ‘m thrilled to find your blog with healthy recipes that taste delicious! (You’ve proved the two can exist). These muffins were wonderful and I can’t wait to try them with the various fruits.
Thank you! I’m happy you found the blog too, Cheryl. Thanks so much for your review.
thank you. your notes and tips are so useful – they make everything so much easier to do!
I’m happy to hear that, Sarah! Thanks so much.
Great recipe! The muffins are fluffy and delicious!
Thanks, Emily!
How many calories is this recipe? Also can you provide with amount of calories for all your recipes? Thank you very much, these are excellent!!
The nutritional information is below the notes section of the recipe. You just need to click to expand. Hope this helps!
Muy deliciosos los muffins.
Y… fáciles de hacer o
Thank you!
This recipe looks great and I have plans to make it this weekend. Sorry, but one cup of blueberries is 8 ounces – not 6 oz. – a puzzlement to me how a standard cup could be arbitrarily changed. Isn’t this standard everywhere?
Let me know what you think, Julia!
Hi Kate!
I dont have Greek yogurt right now, can I use the cherry flavor?
Thanks
I wouldn’t recommend it. Would likely be really sweet and not give you the flavor or texture needed.
Me and my little 17 month old made this today.. Well mainly she liked licking the maple syrup off her fingers!!!!! They are so lovely, not too sweet.. That’s what I hate about shop bought muffins, they are just ridiculously sweet! These are just perfect! My little girl loved them! In fact my little Beatrice eats all the cookie and Kate recipes! Well done guys!!!!! Xx
That’s adorable, Jazmine! I’m happy you like this recipe so much. Thanks for your review!
Great recipe as always, Kate! I made as directed with olive oil and maple syrup. My little kids weren’t satisfied with just one.
Thank you! I appreciate the review, Jackie.
I am giving these 5 stars because I was looking for a healthy, delicious, blueberry muffin and I found it!
Thanks!
Hooray! Thanks, Tracy.
They look amazing, im so gonna try this out! never bake before, hopefully this goes well X).
question, can olive oil be used to grease the pan? i don’t really have butter or coconut oil…
I wouldn’t recommend it as it might lend an herbal note to the muffins. But, if you need to it should work. It’s best with coconut or butter.
Great recipe! I replaced the Greek Yogurt with Whole Milk Yo Baby peach yogurt and my one year old loves them!!
Sounds delicious! Thanks for sharing.
Hi Kate , I made this recipe today for mum and dad and they absolutely loved it!!! Healthy and tasty.. thanks for sharing.xxx
You’re welcome, Kayah! Thank you for your review.
these are amazing!! made them last night and tried one this morning, so fluffy! even used sour cream instead of greek yogurt cause its all I had and sprinkled brown sugar on top! Printed and saved, my new go to since my husband needs a bit lower fat but you can’t even tell.
thank you!
You’re welcome, Tascha! Thanks for your comment and review.