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.
Yum, these rose nicely and turned out so tender! I used a mix of honey and date syrup for sweetener and plain cream on top whole milk yogurt instead of Greek. I also added a couple Tb of ground flax and chia seeds to the batter and topped with a bit of cinnamon sugar and pecan pieces for a crunchy crust.
Fantastic recipe! I’ve made these so far with blueberries, raspberries, strawberries and bananas! My favourite variation is a blueberry and raspberry mix. I also quite like using homemade buttermilk (milk+vinegar) rather than greek yogurt – the texture is better for me.
Hi Kate, I read in your strawberry oat muffin recipe that you can add a 1/3 cup of oats to any of your muffin recipes.
I would love to make the blueberry muffins with some oats.
Do I need to change the amount of flour or any other ingredient if I do?
Thanks
Hi Nadine! You can just add them to it, no need to change the flour! Let me know how the turn out for you.
Thanks for that Kate, they turned out delicious!
Hi Kate,
Could I substitute apple sauce for the oil?
Hi Ellen, I haven’t tried it with these. But, I do know readers have tried this in the past with other recipes and it worked well. Let me know if you try it!
I decided to make it as is for now. Then I can tell the difference if I use applesauce next time.
They came out great and the recipe was as easy as can be!
They look great, but we found the texture lacking. The muffins stuck to the paper, and were lacking the crumb of “regular” muffin.
Also, I don’t think the recipe successfully makes 12 muffins – 8 would be about right.
We appreciated the fact that you used maple syrup or honey as a sweetener, and also appreciated the use of yogurt.
Thank you.
Changing my mind: The muffins really are delicious. Today I used maple syrup as a sweetener, and I found that it had a better result texture-wise than the creamed honey I used before. So maybe you could delete my previous post (October 9) :)
I’m correcting my rating.
Made these today using AP flour, maple syrup and vanilla greek yogurt. Yummy! Recipe is a keeper.
Aloha. Made this last night. Great, moist,muffins. But Regarding maple syrup, I used natural maple syrup $$$ xpnsive. Didn’t notice any flavor from it?? Maybe I should have used a cheaper brand less xpnsve?? Added lemon zest and again no noticeable flavor. Blueberry, flour coating tip, awesome. I will make these again with a couple of tweaks because they’re sooo moist. Will also make some of you’re other recipes. Mahalo.
Hi Scott, I prefer pure maple syrup. But other maple syrup should be fine. I’m not sure on the cost of yours, but you can find a great price at Costco or other grocery stores.
Mahalo for replying. Everting in Hawaii is more xpensiv (even letters),lol. Due to the size of my family at this point, real maple syrup, even Costco is higher priced. Since its jus the 2 of us I’ll have to half the recipe. We Like to share but syrup is $10 to $12 per 12oz. This expense is on sale. Do you think if I used a maple flavored only syrup no butter flavors (store brand) would effect flavor, sugars, end results?? Mahalo again. Next time I make I’ll send pictures.
Love this recipe as muffins! I’ve made it twice, second time used canola oil instead of olive oil, but both good. Tried it once as a loaf but with oven at 400 the outside burnt and the inside stayed raw… Gonna try it again as a loaf but this time reduce the heat to 350 or 375 so hopefully it will bake through more gradually.
I have made these over and over, love! I was going to make again today but with chocolate instead of blueberries, is that a sin? Haha. I am looking for a healthy version of the “Abes” muffins we used to get at Whole Foods.
They turn out perfect every time, huge hit with my picky little eater. Thanks!
That’s great! Thank you for your review.
This has got to be the best blueberry muffin recipe I have ever made! Wow! Its a firm family favourite, hubby, kids, they all love it! Thank you!
So delicious and healthy! I will definitely make these again.
Great to hear, Juliana! I appreciate your review.
Hi Kate! Do you have any recommendations on how to adjust this recipe for high altitude at 5,000 feet?
Hi Allison, I wish I had insight into altitude, but we don’t have much here in Kansas City. :)
My husband has a major sweet tooth so I made these for him after getting a ton of blueberries at a low price. He LOVES these muffins and cannot stop talking about them. I only had white flour on hand so I made them a bit differently than the recipe instructed, but nevertheless, they are incredible! Thanks C+K :)
Delicious! The first time I made these are used 100% whole wheat flour and they turned out great. This time I’m going to use half whole wheat and half white and see what happens):););;)
These were fantastic. Subbed almond milk and apple cider vinegar for yogurt and they were just great!!
I love this recipe! It’s my favorite to make for my 1 yr old! Because he needs fat for development, I used sour cream instead of yogurt. I used chia eggs as the egg substitute. I thought lemon blueberry muffins sounded good, but I didn’t have any fresh lemons to do zest, so I just added some lemon juice. They turned out great! I now use this recipe to make muffins for my son every 1-2 weeks.
Thank you for sharing, April! I’m glad it works well for him.
Well, they are in the oven, and I am sure they are wonderful, for your recipes are great. I am always happy with all I have tried! My question is can I freeze the mixed batter if I do not use all of it? We are just my husband and me, and I would rather not have too many sitting from day today. I used a large muffin tin pan today, so I have now 6 muffins in the oven. I would love to freeze the batter for a workday morning to defrost the night before and pop into the oven in the morning. Have you tried this? If not, I will and I will keep you abreast of the results, but I thought I would reach out to the chef first! Thanks again for your lovely site and wonderful recipes. Be well…Whitney
Hi Whitney, I wouldn’t recommend freezing the batter. These muffins will freeze well.
I think this may now be my go-to blueberry muffin recipe. I tried it this morning, and added some oats for additional chewiness. So, so good!
Hey Katie
I just made these with plain medium fat yoghurt instead of Greek and they rose quite well. I noticed the consistency was thinner than in your video and they still came out quite lovely. I also used unbleached stoneground whole wheat flour and I must say it is a hit!
My husband loved them so I will be making these again soon
So I was going to use the milk and vinegar substitute but I totally forgot to put that in and baked it without it and it turned out surprisingly okay. very thick though!
Just made these this morning with your recipe and flax eggs. The kids and I love them. Thanks for making things we can eat that I dont have to feel bad about. I may have ate three.
Hi, I will make these muffins today but I do not have animal products at home, hence, do not have/consume yogurt, can I replace the yogurt with something else? Thank you! I love your recipes!
Hi Martha! Please see my notes below the instructions for vegan alternatives. :)
I love your recipes and have used rotate between your apple and carrot muffins. I’m considering moving to almond flour for my baked goods, any suggestions??
Hi Lisa! I don’t recommend almond flour as a great 1:1 substitute. But checkout my How to Make Oat Flour if you are wanting to try something different!
Loved this recipe! Light and with juicy blueberries… I used sucanut instead of turbinado sugar as I don’t know what that is! Best blueberry muffins I’ve ever made!
Hi Kate
I have left over cream fraiche in my fridge. Could I use it to replace greek yogurt in this case? If yes, what is the porpotion?
Karen
Hi! That is an interesting idea. I’m not sure without trying it, sorry! I would suggest the recommended amount but they do vary slightly. Let me know!
The blueberry muffins are the best I have ever made, and to think they are even healthy.
Thank you for the recipe, Carol
You’re welcome, Carol! Thank you for your review.
I normally don’t love muffins, but my partner and i LOVED these! We made a couple little changes….subbed out oil for one large apple grated (once you learn this trick, you’ll never use oil in your baking again!), and we used vanilla Greek yogurt to add a little more flavour. The maple syrup added just enough sweetness. We can’t get enough of them. Made them twice already!
These were very good! My 3 year old loved them as well. I used sweetened Greek yogurt and no honey or syrup. I also threw it all in the same bowl to save time and dishes. Thank you will add this to the recipe book!
Just made these blueberry muffins for a quick and nourishing breakfast for my boys. They’re delicious and satisfying! I added lemon zest and think it’s a critical addition to the recipe.
My batter was not nearly as thick as the video shows…but the muffins were a perfect texture. I used olive oil; not sure if that’s the reason.
Thank you again, Kate! I use your recipes every week when I’m planning my grocery trips.
LOVE! So easy to make and they’re soooo healthy that I don’t feel guilty for eating them at all! Thank you! I really appreciate this recipe.
Hi! I made these but they are so watery. I even cooked them for 6 more minute. Still fell apart and are watery. I followed all of your directions. Used maple syrup, almond oil and coconut oil
What did I do wrong?
Hi Caitlin, I’m sorry to hear that. Almond oil? It sounds like you either had too much oil or the combination didn’t work well with this recipe.
Great recipe and easy to make – thank you! Used maple syrup, olive oil, plain no fat yogurt ( didn’t have Greek yogurt), lemon zest and frozen little blueberries picked this past summer. ( I like that you mention options and variations). It made 15 delicious muffins.
The only things I altered were all-purpose flour, more blueberries, and vanilla greek yogurt and lessened the amount of honey. I added a streusel on top and it was delicious. Baked it for 15 minutes, turned off the oven, and let it sit in there for 2 minutes. After that, I just took them out of the pan, I didn’t let them cool.
Hello. Wondering if I can make the batter in advance and bake in the morning?
Thanks!
Anne
Hi Anne! I don’t typically recommend batter to be made in advance.
Hi! Can I substitute 1 cup buttermilk for the yogurt? TIA!
Hi DeLora! See my note about making this vegan. I hope you love them!
These muffins are amazing! My fav muffin recipe.
Hi Kate,
I was wondering if I could use melted butter instead of coconut oil or olive oil?
Hi Roxaanne, sometimes butter can work as a replacement. Although, I haven’t tried it here or don’t know the quantity. Sorry to not be of more help!
Absolutely delicious and healthy.
Can I freeze these? If so will it taste the same? How do you recommend using them after they are frozen?
Hi! Yes, these muffins should freeze fine. You can let them thaw in your refrigerator an then warm them if you like.
My 5 year old son and I made these with lemon zest this morning. They are delicious!!! Dense, flavorful, and the perfect texture. We’ve also made your apple muffins and love them. Thank you for the amazing and healthy recipes!
I love that! Thank you for your review, Sara.
Hey Kate,
I love this recipe – I make 2 batches and freeze, then take out and defrost for kids’ breakfast before school.
To change it up a bit I was going to see about making mini muffins. Have you tried that? If so, what changes need to be made?
Thanks so much!
RC
I would really appreciate you addressing the question re how it would change things, if at all, to make these as mini muffins.
Thank you
Hi! You would just need to reduce the time by likely half and keep and eye on them. I hope this helps!
I am in looove. These muffins are sooo good. I appreciate you and your recipes!
I’m delighted you loved them, Lavinia!
Made these this morning and they are fantastic! Followed recipe exactly and they have such a great flavor, perfect level of sweetness, and a texture that I really like, thanks to the wheat flour. My boyfriend has already had two – Mr. “who will eat all of these because I don’t even really like muffins?” We showed him. Haha! Not a huge baker! And I’m excited to try more of these recipes of yours. Thanks!
These are yum , the only thing i like to do is burst all the blueberries as my toddler is fussy when they go in as whole, I love all your muffin thanks for the recipes my next one to try is the strawberry one :)
Thank you for your review, Joanne! I’m delighted you both can enjoy them.
I made these today and they were so delicious and my 18 month old son loved them! I am wondering if I can sub chocolate chips for the blueberries next time around? Would this work?
Hi! I’m not sure it will work the same as the blueberries provide some moisture. I do know they work in my banana muffins!
This is my most favorite recipe ever!!! It’s so versatile. I have made banana, zuchini, carrot and apple cinnamon by substituting the blueberries for a different fruit/veg. and varying the spices. Also adding wheat bran or oatmeal. I love them in the morning with my coffee!!
These are absolutely divine! I made 16 muffins, and they were super moist and delicious. I made mine with frozen blueberries, and they turned out fine. My whole family loved them, and you couldn’t even tell that they were healthy. I was a little bit skeptical to use yogurt because I was nervous that the muffins would taste like them, but they didn’t. Thanks for the recipe! Definitely recommend!
Wonderful to hear, Katherine!
Super tasty!
Hi Kate, I made these today and they rose well in the oven, but as soon as I took them out of the oven they completely deflated. Do you know why this could be? Thanks!
Hi Kerry! I’m sorry to hear that. Were you sure you added the right about of leavener? Too much can cause that.