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.
I made these already once before and they were SO GOOD. A hit with three different families I shared them with.
My question is I no longer have any whole wheat flour could I use just white flour instead?
I love that! All purpose flour can work too. Let me know how it turns out for you!
Using all-purpose flour worked just as well as whole wheat . A little different texture, Less dense, but that could perhaps be from not stirring as much
These are SO GOOD. I may have somehow made 3 batches over the course of less than 3 weeks for my kiddos!!
I made these and they came out dry. Not sure if that is to be expected? The only difference was whole milk yogurt instead of Greek yogurt. I took them out right at 16 minutes. ?
Hi Sierra, the yogurt can make a difference since baking is so precise. You may have needed to take them out sooner as well.
If I used a mini muffin Pan what would I bake at and for how long? Trying to make these epically toddler friendly. Thank you!
Hi Lexi, it’s usually half the time. Keep an eye on them though!
Delicious and healthy. I used the dairy free option and turned them into mini muffins for my daughters. Easy to make, light, moist and yummy. Thanks.
Delicious and healthy. I used the dairy free option and made them for myself and daughters. They’re easy to make, light, moist and yummy. Thanks!!!
Hi Kate. Thanks for this recipe. I was wondering if I could combine your banana muffin recipe with this one…or basically do banana and blueberry muffins! If I added one banana to this recipe what would I need to change to make sure they still come out fluffy? Thanks!
Hi! Baking is so precise I can’t say for sure without trying it. If you try it, let me know.
These turned out so amazing, I am always looking for a healthy alternative to my sweet cravings and these were amazing. The coconut oil and honey I used made for great texture and I used 0% plain Greek yogurt. Knowing what goes into my muffins is all healthy whole ingredients makes for a delicious breakfast/snack! Overall will make these again.
Hi! I’m all out of vanilla extract and i was wondering if it’s okay to leave it out. Thanks!
These are delicious!
Great recipe! My mom doesn’t eat sugar, so I’m always on the lookout for recipes that are honey sweetened. These were a hit!
Wonderful to hear, Corrie! Thank you for your review.
Made them for first time today, omitted the cinnamon and made with lemon zest instead. Used 1/2 maple syrup and 1/2 honey. They are amazing!!! Thank you for your wonderful blog. Fell in love with you vegetarian enchilada recipe and these are another keeper. Can’t wait to try the healthy carrot muffins next!
That’s great to hear, Radka!
Delicious. I decreased the flour by a quarter of a cup and substituted flaxseed but they still came out nice and high and delicious. Healthy not super sweet but tasty!
Hello,
Could I make these lower in fat by using applesauce instead of oil? I did this with your healthy carrot muffins (which are amazing).
Hi! I haven’t tried it myself, so I can’t say for sure. I would suggest lookin through the comments to see if others may have tried it.
Thanks for replying! I checked the comments, but couldn’t find anything, so just went for it and tried it out. Amazing I completely replaced the oil with applesauce, and even replaced some of the honey aswell (I needed to make them as low in fat and sugar as possible)
Great! I’m happy to hear that. Thank you for sharing your experience. I know others will find it helpful.
I just made the blueberry muffins you suggested for Easter. I cut the recipe in half (not enough ww flour on hand), didn’t have enough maple syrup so used 1/2 syrup and 1/2honey, didn’t have greek yogurt so used plain almond milk dairy alternative (just because it was in the frig). Used frozen Maine wild blueberries and lots of them! I’m not a baker but these were great. I LOVE your book and think I have made just about every recipe. Also have given the books many times as gifts…all to great reviews. Write another one!
Thank you for sharing, Deb!
Hi Kate, i’ve never left a review for anything before online but wanted to say thank you so much for sharing this recipe. I’ve just made them and love it.
I used Allinson’s Self Raising Wholemeal Baking Flour so didn’t add any baking soda or powder. I added roughly two tablespoons of desiccated coconut and two tablespoons of honey, some cinnamon and followed the rest – but added fresh 1 1/2 cup blueberries.
And to finish i sprinkled some brown sugar mixed with cinnamon on top.
And they taste so good! I think i might see what swapping the honey for dates instead might taste like. I’m so happy to have found a recipe that’s not sugary but hits the sweet spot! Thank you so much :-)
I’m happy you did, Kiran! Thank you for your review.
Made this recipe today and the muffins turned out great. So light and fluffy, but not too sweet. Definitely will be making these again but maybe cranberry orange
My go to blog for healthy bakes. The banana bread recipe is the most popular of the lot amongst us. And these muffins are just perfection!! Thank you so much for all the recipes, we love it !!!
You’re welcome! I’m happy you enjoyed it.
I make these muffins every week as part of my meal prep for work and they are amazing I used a similar recipe before but found this one and prefer it much more . I count calories so I use sugar free maple syrup, low fat melted butter instead of the oil and don’t add the sugar on top and I use mixed frozen berries and sometimes a little lemon zest as well and they turn out beautifully every time. Thank you
Every week? I love it! Thank you for sharing, Sharon.
Hi Kate, I made these muffins yesterday and they are delicious. Do you happen to know approximately how many calories are in each?
Hi! Nutritional information is below the recipe notes. I hope this helps!
We just made them, they are lovely! Not sweet at all but still very tasty!
I can’t wait to try this recipe. Any chance applesauce could work instead of the oil?
Hi Ruby, I haven’t tried it. I would suggest to see if others have in this recipe by searching the comments.
My son had Crohns Disease and was able to enjoy these muffins! Thank you!
Just made these! My first ever muffins. I am adulting!! They are yummy! Thank you so much !
These just finished cooling & are delicious, especially w/butter. I mixed fresh raspberries & blueberries & had just enough. This is a keeper recipe. Thank you
Made a whole wheat version, and a gluten-free version. They were both so good! Moist and flavourful! I used olive oil and maple syrup, and Oikos 9% plain yogurt. The little sprinkle of raw sugar on top really is a nice touch. Made two batches two days ago, and had to make two more batches today to share with friends. :D
Super easy recipe with big flavour! Really like they use of honey as a sweetener versus banana. Also added the lemon zest suggested. Will definitely be making again!
Wonderful, Sabrina! Thank you for your review.
Could you used sugar free maple syrup?
Hi Karen, You could try it. I haven’t, but I believe the consistency is similar so it may work.
Would it be possible to bake this as a round cake or loaf cake?
I haven’t tried it. You would need to increase the time.
Made these today. 5 star in my opinion. Two changes, dont like the taste of baking soda so substituted with baking powder ( ×3) and no greek yogurt so used plain. It’s definitely in my keep selection. Thanks for posting.
I just love all your recipes. I love your use of maple syrup and coconut oil, I always make and share people are blown away with how tasty and guilt free they are! These and your banana bread are on a heavy rotation in my house. I am going to live on the edge and try with strawberry today!
These rate a 5/5
Thank you for the recipe! Super delicious
You’re welcome, Dalia! Thank you for your review.
Can I use oat flour instead of wheat flour?
Hi! It should work. Be sure to follow How to Make Oat Flour measurement suggestions.
I’ve made these so many times – they are a family favorite! Today, when I realized I had. I plain yogurt, I made them with 2 4.4 oz Harmless Harvest vanilla coconut yogurt alternative and 1 teaspoon vanilla extract. They are delicious! Just mentioning the substitution in case anyone interested in alternative to plain yogurt.
Thank you Kate! All of my favorite recipes are from you!
Hello! What if you have oat flour? how much would you use? thank you!
How to Make Oat Flour is a great place to start!
I used the olive oil for lower saturated fat and fat free Greek yogurt and these came out GREAT! highly recommended for healthy, tasty muffins! Also added more blueberries.
I didn’t see the nutritional information. Is that available?
Hi Ann! It’s below the notes section. You just need to click to expand. I’m glad you enjoyed the recipe.
Can I use Sour Cream instead of Greek Yogurt in this recipe?
Hi Mima, I haven’t tried it so can’t say for sure. It can work in some instances. Not sure about here.
Hi Kate:
You have a wonderful website and have made quite recipes from it.
I was wondering if I could substitute the almond flour, instead of the wheat flour for the “healthy blueberry muffin recipe? I am trying to keep my carbs down since I have been diagnosed as pre-diabetic.
Thanks.
Hi, I wouldn’t recommend it as it isn’t a great 1:1. Oat flour would work well.
Hi there, my neighbour shared some muffins with me , made from your recipe. Yumm. I asked her the recipe and she sent me here. I have two questions :
1- can we freeze them for school snack? If yes fir how long?
2- if I want to add sugar instead of honey how much it goes for 12 muffins?
Thank you so much
Hi, this should freeze well. Use your best judgement when freezing. Changing the type of sugar would impact the overall recipe since the liquid sweetener helps with the moisture as well.
Can I use dried blueberries? Do I need to change something in recipe if I use dried blueberries?
Hi, Unfortunately, you wouldn’t likely get the same results as they do add some moisture.
The very best muffin recipe I have tried – delicious!!
These are so delicious! Fluffy and just sweet enough. My little girl loves them x
Thank you
You’re welcome!
Hi Kate,
Thank you for another awesome muffin recipe. I used plain 0 fat yogurt and they turned out great.
I’m happy to hear that!
Our family members are always looking for great recipes and we know we can trust and will enjoy your recipes. We always say “Oh it’s a Cookie and Kate recipe. It must be good!”
Thanks!!
Hi Kate muffins turned out awesome! I substituted sugar with 2 small banans because I wanted a sugar free recipe and it still turned out really well. Thanks so much!
Absolutely amazing! Made for a Father’s Day brunch. Just the right amount of sweetness. No texture issue. And I followed the recipe to the “T”.
Made these muffins for brunch today for Father’s Day. Delicious! Another keeper recipe from Cookie and Kate! Thanks!
You’re welcome, Karin!
Hi Kate, I love these muffins! I was never a big fan of yogurt but I am now lol my new found love Greek yogurt. Thank you for all of your healthy and delicious recipes! I look forward to making many more