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 muffins today . I only had vanilla Greek yogurt but I figured the flavour would go with all of the ingredients. I also used frozen blueberries! It is a snow day here so it’s what I had!They turned out perfect and I will definitely make them again. I think I’ll try some lemon with them next time☺️
Thank you for sharing!
I love this recipe. I’ve made with honey and also maple syrup… both are great. For my low sodium friends, I omit the salt… still taste great. I would like to try a brown sugar crumble topping suggestion. I think a topping could enhance the muffin with just a little added sweetness. I used frozen blueberries lightly coated in a mixture of flour and bit of sugar, which keeps the berries nicely distributed in the muffin. This recipe is consistently fabulous!
These muffins turned out great. I used honey and half white whole wheat and regular whole wheat. I live at altitude (5280) and they came out wonderful. FYI I made mini muffins, baked 10 minutes. I also warmed the yogurt in the microwave on defrost.
Thanks for sharing about the mini muffins- NH Seacoast here and preparing for a wallop of a nor’easter snowstorm tomorrow! I have mini tins but wasn’t sure how long to cook them- thanks for sharing!
I just made these and I think they’re great, maybe a little dry. I’m in Colorado so the elevation makes baking a challenge. Do you have any recommendations?
Hi! It could be the elevation and time in the oven – need less time. I don’t have specifics since I can’t try it myself. Let me know if that helps!
I’m also in Colorado, 8000 feet, and mine turned out dry and need a little added sweetness to get the kids up eat. Let me know what you try.
I’ve found that a quarter cup of applesauce helps to make these less dry. You might have to bake them a little longer though, so check at the recommended time, but know it may take a little more baking time.
Hi Chloe, when I add unsweetened applesauce to muffins I cut down on oil, by about half. They are still moist and yummy, with fewer calories.
I’m not a usually a fan of muffins, but these were delicious, as are all your recipes! Thank you for sharing them. The added lemon rind was a tasty suggestion.
I made these muffins following the recipe and opted for the honey option. The texture, look and color is perfect. I enjoyed them but for me they were lacking flavor, I would like to try them using maple option to see if that would change the taste. Overall enjoyed the muffin but need a slight tweak.
Soooo good. I did the extra lemony version, and used 1/2 egg whites instead of eggs and they smelled just like blueberry pancakes coming out of the oven. I hear them calling my name from the other room….
They taste good but the olive oil flavor is strong. If I make again I will try canola oil instead and increase the cinnamon. A brown sugar-butter crumb topping might also taste richer instead of the sugar. Beautiful rise and golden color, but per my husband taste “healthy”
I agree with your husband. These are good, but unmistakably “healthy” in texture and sweetness.
The family and I loved these muffins! Any idea on calories?
Hi Robyn, The nutritional information is below the recipe notes.
Hi! Do you think I could make these with oat flour?
Hi Amy! These should work great. Be sure to follow my How to Make Oat Flour.
I made these muffins and they were delicious! I used E.D. syrup as that is all I had. They were light and fluffy and have 2 points if you are on weight watchers. I will be making them again.
Thank you for sharing, Lin!
Love all your recipes!! Finally tried the blueberry muffins and they are yummy. I only had vanilla Greek yogurt and used frozen blueberries. Nice treat on a wintry day☺️
Great to hear, Jill! Thank you for sharing.
I made the gluten-free version of these and LOVED them. I forgot the raw sugar on top; they definitely did not need it to still be delicious. I did add chia seeds to up the fiber and protein in them. I added 3 TB of chia seeds to the mixture. I don’t know what they would taste like without this addition, but they were definitely good with it. The adjusted nutritional values were 151 calories per muffin and 1.5 mg of fiber/muffin (based on RDA of 30 grams/day). The potassium is 107 mg. Since my husband has to watch potassium levels, this is something I care about. Others may not.
Thank you for sharing, Sharon! I’m glad you enjoyed these muffins
Can I halve this recipe? My muffin pan only holds 6 muffins.
Hi Sophie, You can try it. Let me know how they turn out!
I just made these muffins today! So yummy! I filled the cups halfway full with batter, added 1 tsp. of lemon curd, and then filled with the rest of the batter. WOW! My boyfriend said they are definitely the best healthy bake I’ve made recently. 10/10! Thanks for the inspiration!
Thank you for sharing, Marlee! I appreciate your review.
I have been making these muffins regularly for quite some time now. They are amazing!
That’s great, Denise!
These are seriously the BEST muffins! I’ve made them three times already and they’re now a weekly staple! They’re my husband’s favorite too. I followed the recipe exactly and they always turn out super moist. Thank you so much for sharing!!
Love to hear that! Thank you for sharing, Jenny.
Which oil did you use?
Absolutely amazing!
Thank you, Sladja!
I love these muffins and I love your buttermilk blueberry cake too!
The last time I made them I used blood orange glovored olive oil and they were delicious.
I reaslize I had only one tsp.of vanilla. So I used a tsp. og King Arthur’s Fiore di Sicilia as a substitute.
My friends raved, but I must admit the next time I will only substitute the oil. I am very happy with yoour cinnimon/vanilla proportion.
Moreover, because my friends are weight conscious, I skimped on the sugar on top. I wont do that again. Once you declare a recipe OK; it really IS OK! Thanks.
Why olive oil instead or vegetable oil?
Hi Angie, I prefer the nutrition and taste to vegetable oil. I hope you love this recipe!
delicious! crunchy tops that nicely browned up and. inside was light, fluffy and flavorful. They were a big hit with the husband and our 3 year old daughter. I used whole milk mixed with white vinegar to make buttermilk because that’s what I had on hand. I also used 1/2 tsp of vanilla bean paste because I am all out of vanilla extract. Followed the recipe exactly besides for those 2 things and they were perfect. This recipe is going into the breakfast rotation!
Thank you for sharing, Janine!
I make these frequently and have tried the vegan method, as written, different fruits..they always come out great! I prefer the vegan variation with coconut oil- not too sweet and nice and moist. Great recipe!
Thank you, Molly!
They are so delicious, everyone in the family liked them. Going to add lemon zest next time. I have also shared your recipe on IG.
I made these into 24 mini muffins for the kids lunch boxes. They were delicious fresh out of the oven. My 2 year old was climbing the cupboards to get to them! I used coconut oil and just under 1/3 cup of maple syrup and they were still delicious but maybe more is needed if you have a sweet tooth
Loved these! Definitely a keeper.
Made some slight adjustments based on the flavors we tend to like:
– doubled the cinnamon to 1/2tsp
– used Oikos vanilla bean Greek yogurt (2 containers were about 1 cup)
– used unsalted butter for the oil
– added 2 TBS chia seeds
– lemon zest!! (entire medium lemon)
– didn’t measure the blueberries from a pint container but it was likely a tad more than 1 cup. Tossed in the little bit of flour and added a tsp or so of allulose.
Turned out wonderful! I’ve never made a muffin recipe that ended up having full muffin tops but these definitely puffed up that much which was great. I’m not sure why the pics here don’t show that but I was pleasantly surprised.
Thanks!
Thanks for this. I was wondering about the cinnamon (it didn’t seem enough) and I’m ‘afraid’ to use olive oil, lol.
Delicious and so much healthier than most muffin recipes. I didn’t have Greek yoghourt and so I used the vegan buttermilk suggestion. I used almond milk and lemon juice because I didn’t have white vinegar. It stayed quite runny though and didn’t thicken like regular milk, so I added a tablespoon of ground flaxseed and a tablespoon of ground almonds to thicken it. I also added a tablespoon of chia seeds. Turned out really well and they’re already flying off the cooling rack! :)
I’m glad it worked! I appreciate your review, Alison.
These were great!! My toddlers and even my husband (who usually is skeptical of “healthy” versions of baked goods) all loved them! Will save this recipe to make again.
Thank you for sharing, Lindsay!
This muffin recipe is in my regular rotation of healthy snacks. I love it! I even add in oats and nuts, a little more oil and they’re so nice and filling! Thanks for the awesome recipe!
You’re welcome, Laura! I’m glad you enjoy these muffins.
Hi just wondering if you can swap Greek yoghut for mashed banana?
Hi Sarah, I don’t think you would get the results you are looking for. Sorry! If you are looking for a banana muffin, try my Maple-Sweetened Banana Muffins
Can I put the batter in paper muffin cups that are used for cupcakes?
Sure, you can use the paper wraps if you like. I hope you enjoy these muffins!
Just made these! Really good. I used agave nectar instead of maple syrup. Almond milk and apple vinegar with vegan eggs.
Only blueberry muffin recipe I use now! Make 2 dozen every weekend—family finishes them off fast! I add protein powder and couple egg whites to amp up protein and replace some oil with a couple mashed bananas. Fluffy & delicious.
Hi!
I would love to give this recipe a try. I was wondering what size cup the recipe refers to?
And is there a substitute for baking soda? We only really use baking powder here in Europe where I live :)
Hi! I use US standard measurements, so I don’t have metric conversions. Sorry! This recipe is best as written.
Baking soda = bicarbonate of soda.
Assume 1 cup = 240ml.
Hope that helps. It’s a great recipe. I make it all the time, sometimes with olive oil, sometimes with coconut oil. I never add the salt. And lastly I don’t put the sugar on top– I’m sure it’s delicious, but not necessary.
I made these today using whole-spelt flour, honey, lemon and fresh blueberries. They turned out great! Nice flavour and good texture. A lovely treat that is not too sweet!
I’m happy they turned out, Theresa! I appreciate your review.
Delicious! I used coconut flour, vanilla greek yogurt (because that is all I had) and probably an additional 1/4 cup blueberries. So moist and not too sweet which I love! Next time I think I will add some lemon as well – maybe some raspberries. These are a keeper!
Thank you for your review, Kim! I’m happy you enjoyed them.
I just made the blueberry muffins. I used olive oil, Greek yogurt, and fresh blueberries. They were awesome! The flavor was great and the blueberries popped when you bit into them.
Great to hear, Lori! Thank you for your review.
My daughter in law had a craving for these wonderful muffins. I used to make them quite a bit. Now that she is expecting this was her initial craving!!!
Superb muffins!!! I used a high fat vanilla whole milk kefir in place of the Greek yogurt & vanilla extract. It’s what I had on hand and it was past best its buy date. Used E.V. coconut oil. I also didn’t want to use up any maple syrup and my honey is a bit thick so I substituted 1/2 C fine raw sugar.
I like lower sugar recipes across the board for all types of muffins, cookies, cakes et. cet. This one is great. I was using a different muffin recipe all last year but this one here is it’s permanent replacement and the first entry into my new recipe book.
These muffins are moist and just perfect with the smaller, frozen Wyman’s wild blueberries. Can’t imagine a better muffin. I will try it with Greek yogurt, and I want to try cream cheese instead at some point too…and I’m sure both will be amazing!
Thank you,
Stefanie from Virginia
My sons 4th birthday tomorrow, I wanted something he’d like without sugar. Turned out great! And Ive been asked for the recipe so passed this link along. Gabrielle in Spain
Happy Birthday to him! I hope he enjoyed it, Gabrielle. Thank you for your review!
Brilliant. Really tasty
Thank you, Lyndon!
Can I substitute almond flour instead of regular flour?
Hi Nelly, Almond flour isn’t a 1:1 replacement, sorry. Gluten free flour blend will work!
Recently noticed, through these 3 years your recipes end up making g their way into our go to for future makes. Your recipes really encompass the possibilities of possibility. Does that make sense? The possibility of substitutions and really using what I have on hand and this busy Mom of a picky eater teen appreciates that more than you know! I can rely on one of your recipes to make magic food happen in my kitchen. I cook full-time for a living but have to follow menus made with old recipes and it gets boring. I try to prep ahead and if freeze things as much as possible to accommodate my family’s busy schedules. My cooking MOJO gets burnt out and when I buy new bright colored veg or find a healthy recipe for something for the sweet tooth craving gives me back the motivation to pick back up! Making organic tasty healthy clean eating food and vegan if I can is even better!
I may have written before. If so, please excuse me.
We love these muffins so much!
I have used blood orange flavored olive oil and the muffins are amazing.
Best of all, your suggestion for making these muffins vegan have helped me to be a better Gramma to our vegan kids and grandkids!
Thanks so much!
A rainy day in the Sierra Nevada seemed like a good day to try these. Very delicious and easy. I skipped the sugar on top because I didn’t have it, but we don’t like a lot of sweet anyway, so they were perfect without. Made exactly as recipe was written.
I made an apple variation. It is amazing too!!!
I made these yesterday. They are wonderful. I did the lemon zest version and used 1/3 cup maple syrup instead of the 1/2 cup and they are totally fine.
Thanks again for your great recipes
You’re welcome, Lois!
These look yummy!
I have honey Greek yogurt in my fridge. Any ideas on how much to cut back on the honey/maple syrup?
Hi, these are best as is. Changing the sugar/liquid would impact the recipe. I hope you try them!
Kate, I love your recipes! I have your cookbook and many of your recipes are staples in my daily meals. I am a pre diabetic and wonder if you have suggestions for how to use Lakanto sugar in these muffins and in your Carrot Cale Breakfast Cookies. Thank you so much.
Hi Sue! I’m glad you are enjoying my recipes and cookbook. I don’t have much experience with it, sorry! I wish I could help.
I only found your website today. Just baked this recipe with a few adjustments.
I used Whole-wheat pastry 1 cup plus 3/4 cup of organic unbleached flour. I tsp cinnamon, cold pressed rapeseed oil, I cup blueberries and half cup unsweetened dried cherries. I didn’t have honey so I used 1/2 cup raw organic sugar instead. I didn’t have Greek yoghurt so I used 0 % plain live yoghurt which I had in fridge. I used paper liners in my muffin tin for ease. No mess and minimal cleaning of pan. This is my usual approach. The result was light fluffy, fruity and not too sweet.
Now I’ve discovered your website I’m keen to try other recipes : soups, other muffins, cakes.
Like you I’m a fan of the writings of Michael Pollan. While not vegetarian I want to eat natural and organic food when I can. So my eggs were bought at local farmers market.
I made these diary free with oatmilk yogurt and added some chopped up peaches and they were absolutely delicious! Both of my toddlers loved them!
Sounds delicious, Amanda! I appreciate your review.
I make these weekly for my family. Lately I have been making the lemon variation, and adding cranberries as a mix-in. Kids love them!