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.
ANOTHER 5 STAR RECIPE! I bought your cookbook and almost every recipe I make is a Cookie & Kate recipe. These muffins are honestly the best muffins I’ve ever made; and I’ve tried a lot of muffin recipes. I can’t wait serve them to my kids when they get home from school. Thanks again!
You’re welcome, Melly! Thank you for your review.
I have made the blueberry, carrot and apple muffins so far. I like them all. Think the apple is my fav then carrot and blueberry. Fall is here weather is changing pumpkin will be the next one. I have passed the recipes on to others to try
I really like your recipes. Tho, when from Europe and thinking in metric sizes it’s super hard to make them. Could you maybe write down the metric measurements as well? A lot of other American websites have this option too
Hi, I’m sorry to disappoint, but it is not something I offer at this time. Maybe sometime in the future!
Hello, do you have gram measurements for each of the ingredients? Thank you!
Hi Chantelle, I’m sorry I don’t provide gram measurements. I know others have found this conversion chart helpful.
Hi C&K, i love your healthy recipes but would always have to convert them to metric, as that is more accurate for me, and that prevents me from attempting them often. Would it be possible to have a metric & imperial measurement option, please.
Susan
I hope to have an option in the future. I just don’t have a great solution at the moment. I appreciate your feedback, Susan.
OMG!! I just made this recipe and its a winner!!!!! when i mixed the dough it was a little dry so I added about 1/4 cup of almond milk. It came out so moist and fluffy!!!! I LOVE IT I made half batch blueberry and half batch coconut and pecan! Thank you so much for sharing your recipe
You’re welcome, Nathalie!
I added half a lime and lime zest, loved them!
That’s great, Grace! Thank you for your review.
I made them per the recipe and they turned out great. I had coconut oil I needed to use. I have never baked with it before and this recipe gave me the opportunity. They have a nice texture and I will make them again!
Wonderful, Teri! Thank you for sharing.
Thank you so much for this recipe! These muffins are amazing – my whole family loved them. I added an extra half cup of raspberries, otherwise, followed the recipe exactly using olive oil. I couldn’t find white whole wheat so just used regular. I don’t normally like whole wheat muffins but these have changed my mind. The texture is amazing, they have just the right amount of sweetness (I used mostly honey and a little maple syrup), and they look really good on top of it all. Will be making these over and over again… probably my favourite muffin recipe that I have made.
I’m glad you loved these muffins, Lisa! Thank you for your review.
Amazing and nutritious
I’m glad you enjoyed it, Helen! Thank you for your review.
Hi!
Can I replace the 1 ¾ cups plus 1 teaspoon white whole wheat flour with 1 ¾ cups plus 1 teaspoon of oat flour? Will that work?
Hi Megan, refer to my How to Make Oat Flour.
These muffins are amazing! I’ve made them a few times already and my kids love them! Currently, I have blueberries that are about to go bad so I’d like to make these but I don’t have any yogurt. Can I make them without the yogurt? Or what would you suggest for a substitute? Thank you!
These are amazing!! I’m always hesitant to make muffins because they always seem to turn out dense but these are so delicious. I have lots of wild blueberries that I picked this summer so I’m saving this recipe! Kid and adult approved :)
I’m glad you loved them, Juliana! I appreciate your review.
Just made these for having a friend over. She was shocked that they were healthy (I even used sprouted ww flour). The coconut sugar dusted on the top and the moistness just brought them over the top. She took a bunch home for her family, so I’d say they were a success. Thanks!
Hi Kate, I have made few times your recipes , they there turned out great, just a bit hard when I need to convert the cup to gram due to I am in Australia ,
A little bit tough, not as lovely as recipes I’ve made on here previously. I’m sure it’s my technique more than the recipe so will try again another time. Also I didn’t have 1/2 cup honey so made it with 1/4 cup and really wasn’t sweet enough – my own fault!
I’m sorry you didn’t the best results. Decreasing the honey is likely the reason. I hope you try again, Erin!
Best muffins ever!! Fluffy, moist, perfect sweetness level. I used frozen berries, and sour cream since I didn’t have Greek yogurt. Heavenly yuminess for breakfast!
Amazing! Wow, that is all I can say. I used Bob Mill’s GF flour instead of whole wheat and frozen mixed berries instead of only blueberries, and it was incredible. This is my new go-to recipe for an easy breakfast muffin.
I’m glad it worked well, Brianna! Thank you for your review.
The 400 temp & 19 minute baking time left my muffins raw :( hoping to save them by placing back in oven
Hi Lo, I’m sorry to hear that. Are you baking in an elevation?
Tried these and turned out delicious. Added lemon zest and some leftover dried cranberries. Warmed them up in microwave for breakfast next day. Putting the rest in freezer. Will make again. Thanks Mary S.
I’m glad you enjoyed them for breakfast, Mary!
The perfect muffin ❤️ The best recipe i have tried till now. They are so fluffy and delicious. A must try and eat
Wonderful, Dana!
Absolutely perfect. I used bobs red mill 1 for 1 and sorghum flours, omitted the cinnamon and almost a full pint of blueberries. Just ate two with my spicy chia tea. Delicious! Thank you!
I made these gluten free (bobs red mill gluten free flour) and dairy free (almond milk yogurt) skipped the cinnamon, and added a teaspoon of almond extract. Then I used raspberries instead of blueberries. I love big bakery style muffins so i only made 7 muffins. They are huge fluffy and delicious. Great recipe!! Thank you.
Thank you for sharing, Joylene! I’m glad it works so well for you.
I made these b4 and I like how they weren’t nearly as sweet as store bought muffins. Just enough for me. I would like to make them without oil though. Any oil substitutes for the regular and vegan version? Thanks
Hi Mo, I don’t have any suggestions without oil. You could see if others have a recommendation in the comments! Also check the notes for vegan options.
Awesome recipe. I didn’t have blueberries so I subbed flax seeds and semi sweet chocolate chips. Thank you for this recipe!
Easy recipe. They are baking now. Hope they taste good. Thanks for the recipe.
These are the best! I served them and no one knew they were whole wheat. They’re easy and quick to make and much healthier than most. I keep making them and they keep coming out perfectly.
I’m glad you love them, Laura!
HI, just wanted to know if we can substitute jaggery instead of maple syrup…thank you
The recipe is best as written! I hope you try it.
I made this recipe with oat flour and a few extra blueberries, and it turned out perfect! I don’t know how you do it, but all the recipes you post have never failed me. Thank you Kate!
You’re welcome, Tori!
Holy SMOKES these blew my mind! They are so flavorful, moist, fluffy and scrumptious! I have made them twice; once with light sour cream since I didn’t have yogurt on hand, and the second time with nonfat Greek yogurt. I used a mix of fresh blueberries and dried blueberries; dried blueberries really pack a punch with blueberry flavor if you can find them. I also opted for maple syrup and added a teaspoon of maple extract. My muffins tasted just like blueberry pancakes. This recipe is definitely a keeper!
I have made these muffins every week for the last 4 months my husband and I love them.
That’s great!
Thank you for this recipe!!! I used whole wheat flour and made it vegan! Its so gooood
I just made these today subbing brown sugar for honey and flax eggs for regular eggs, they came out amazing. I ate 2 while they were still warm. Will definitely make these again!
Great to hear, Amber!
I’ve made these blueberry muffins twice now; the first time with fresh blueberries; this time with frozen organic blueberries and half the sweetener (agave). Came out great both times! You’re turning me into a cook & baker! Every recipe I’ve tried so far, Best Lentil Soup, Sesame-Ginger and Cucumber Soba Noodles, and several more, has turned out fantastic the very first time! I know. I know. You’ve proofed so many of them to be sure they’re perfect, or nearly so! I’ve been a veg-head for a long time, but you’re helping me and my family get away from packaged cookies, soups, mac n’ cheese, etc. It’s a blessing to make food that doesn’t carry health-destroying preservatives and is scrumptious! Oh! And the muffin tin you recommended! Amazing! So easy peasy to clean! You’re taking many of us to the next level of health in a happy way. Thank you for your dedication and passion for what you do!
I’m glad they turned out with your modifications, Koriander! I appreciate your review.
These were delicious!!! Will definitely be making again!
Just made these blueberry muffins.. And oh my did they turn out amazing had 1 while it was still warm very delicious. Made it to the recipe with the maple syrup and coconut oil. Definitely will be making them again and next will try the lemon variation.
I’m happy they turned out so well, Dana! I appreciate your review.
Great help to my son for his lesson about home economics. Bought things still to be prepared
Thanks
Jacqueline
Malta
Hi!
I made this recipe to a T and loved it!!! However, my kids are super picky now and won’t eat yogurt, but are asking for blueberry banana muffins. Can I omit the yogurt and add 2 ripe bananas or how would you adjust? I wouldn’t mind sneaking someee yogurt in ;)
Thank you!
Amazing! I switched the flour out for oat flour to be more nutritious for my toddler and they were excellent!
Amazing! I switched the flour out for oat flour to be more nutritious for my toddler and they were excellent!
I’m happy to hear they were a hit, Liz! Thank you for your review.
Can I use sour cream instead of yogurt?
I haven’t tired it, but it can work sometimes. If you try it, let me know!
This is officially my go-to blueberry muffin recipe! I used whole wheat flour and maple syrup. So delicious and not too sweet! My husband loves them too.
Wow! “Healthy Blueberry Muffins” – another wonderful recipe! I didn’t happen to have the white wheat flour on hand, so I used a cup of Bob’s Whole Wheat Pastry Flour (which I bought for the healthy gingerbread cookies recipe), and 3/4 cup whole wheat Everything else, I kept identical to the recipe. It was SO good! Perfect texture, and wonderful flavor! Thanks again –
I love making these! Have made several time exactly by your ingredients. I always double the recipe for putting extra in the freezer. Would less oil work? Or subbing some applesauce?
Thank you!!
Hi! I recommend these as written. I haven’t tried swapping the oil for applesauce, sorry.
Awesome. Didn’t add honey or any other sugar just cut up a few dried dates into very small pieces and cut the oil to a quarter cup while adding a single serving size unsweetened applesauce. One half tsp.of almond extract on top of the vanilla extract and some slivered almonds. So good. Kept the raw sugar sprinkled on top! Love your recipes. They make great bases.
Just made these and they came out great! My new go-to! I subbed 1/2 cup flour with almond meal, only used 1 egg, and added some lemon juice. Love that you used maple syrup. Baking at 400 really was the key for golden brown tops.
These 100% lived up to expectation from the rave reviews! Followed the recipe to a t with olive oil and honey. Ran a little short on the Greek yogurt but no negative impact. These were simple and fun to make with the honey my friend gave me from her bees. It was spur of the moment and I had everything on hand. I was nervous about how full the muffin cups were, but they baked up perfectly with no spillover. My husband, 7yo, and I love them. Will definitely make again.
Hooray! That’s great to hear, Kristin. Thank you for taking the time to review.
Eating a warm one right now – so good!
So, so, so good! I made these for my family and we they were gone within 10 minutes. I’ll be sure to make another batch tomorrow, thank you for the amazing recipe!
You’re welcome, Tiffany!
Anyone reading this recipe (and the banana bread recipe) just needs to bake these ASAP. My son is dairy free so I swapped the Greek yoghurt for coconut yoghurt – beautiful. I chose wholemeal spelt flour, maple syrup and EVOO. I excluded the sugar. Love this website to bits!!
Hi, could I use wholewheat spelt flour instead? Thanks!
Hi Louise, I do know spelt flour works for my banana bread, so it may work here. Let me know if you try it!
I tried the recipe with spelt flour, and I can honestly say they were the best muffins I’ve ever had!! My five year old loves them. Thank you for sharing this amazing recipe.
You’re welcome, Louise!