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 last night and loved them. I have a question for you that may sound a little strange. I love the blueberry flavor of the muffins. However, the texture of the actual blueberry, I’m just not a fan of. Is there a way to get the blueberry flavor in the muffin without the actual outer layer for the blueberry? This might not be something that can really be done but just wanted to check. Thank you!
I’m not quite sure how to accomplish that, sorry! I appreciate your review.
Hi! What a spectacular recipe. I used Goat Milk Yogurt and Agave Nectar as substitutes. Muffins were perfectly puffy with a hint of sweetness.
This is a good recipe! I’ve made them twice now, and both times they’ve been good. The first time I made the recipe as written with coconut oil – they were very good, but not very sweet. I know it’s supposed to be a “healthy” recipe, so I took that in stride.
Today, I made them a second time with some changes. I hate to be that person lol, but they’re really, really good:
Bob’s Red Mill 1-to-1 Gluten-free Flour instead of wheat
I added 1/4c brown sugar
Used olive oil instead of coconut
I also added a number of minced dates
When I pulled them out of the oven, I removed the parchment wrapper pretty immediately and let them cool on a baking rack. I got better results doing this than leaving them in the muffin tin – I feel like the bottoms of the muffins steamed a little bit in the paper. This second batch had a better texture on the “stump” #topofthemuffintoyou
Thank you for sharing how you made these gluten free! I appreciate your review, Olivia.
I don’t know how there are so many 5 star reviews. I make a lot of your recipes and never have any problems… everything turns out 10:10 (although I don’t do too many of your baking recipes) 400f or 205oC seems ridiculously high for baking … but I followed the recipe anyway. I decided to pull the muffins out at 15 mins as I couldn’t possibly let them cook any longer. They were dry and overcooked. There is nothing untoward about my oven. It’s reasonably new. I cooked on bake NOT fan… I can’t even give an accurate description of the taste as they are so over cooked. (If cooking times were correct I know these muffins would be a hit)
Anyway … maybe the timing def needs to be looked into. Has anyone else had this problem? I’m feeling a tad disappointed
Hi Clare, I’m sorry that was your experience. I have made these serval times without issues, as have others. I’m not sure what went wrong here.
Hi! I was wondering if I can use spelt and/or oat flour? How does the spelt flour affect baking in general?
How to Make Oat Flour would be a good resource!
Hi there! Just went blueberry picking and I’m eager to try your lemon variation. Question: I don’t eat sugar, and 1/2 cup is a lot for me, even if it is maple syrup or honey. What would happen if the sugar was left out completely?
Thank you so much!
Hi, sorry to disappoint but omitting the sweetener would change the recipe. Baking is precise so I can’t guarantee the results without testing it.
Hi cookie and kate,
Can one substitute sour cream for the yogurt?
I prefer yogurt in these. If you try it, let me know what you think!
Hi Kate,
I substituted sour cream and they came out fantastic! I’m glad I have this option if I find myself without plain yogurt.
Thank you for your reply.
Claudia
You’re welcome, Claudia! I appreciate your review.
These were so great! Added almonds because I needed to use some and it tasted great!
Great to hear, Morgan! I appreciate your review.
Thank you for an easy recipe and delicious, heathy muffins! I made these today and they turned out great, nice and moist :). I used 1/4 cup maple sugar and 1/4 cup erythritol sweetener (don’t like things super sweet). Used whole wheat flour and sprinkled with demerara style brown sugar as this is what I had on hand.
You’re welcome, Jaelen! I’m so glad you enjoyed these muffins.
Great muffins!!! Just curious…can chocolate chips be used instead of blueberries? If so, how many chocolate chips should be used and does anything else about the recipe need to change? Thanks so much!
Hi! I would recommend my Maple-Sweetened Banana Muffins. I know chocolate chips works well in those.
I baked some blueberry muffins today!
I am saving this recipe as it turned perfect and delicious!
That’s great, Elena! Thank you for your review.
Followed the recipe as-is and they were a big hit; delicious! I used half maple syrup/half honey to get the best of both! Thank you for another fantastic recipe!
That’s great, KT! I’m glad you loved this recipe.
Zested 1 lemon and added in as well. It was so yummy!
Great to hear, Jennifer!
Hi thank you for the recipe. I always used almond and oat flour for my muffins and really wanna try the wheat muffin, I made half batch today, i use cassava sugar instead of honey and flax egg jnstead of eggs. It’s not sweet but i like it cause it healthier for me. Ohh and i used frozen blueberries
I thought these muffins were delicious! I did alter a few things and they turned out really well:
-Added more spices
-Added a cup of unsweetened applesauce
-Made one batch replacing the blueberries with chocolate chips. These turned out great as well.
-Used a bit of brown sugar and oats for the topping.
The muffins were rich and had a lot flavor without being too sweet. My family really enjoyed them.
Hi there, did you use the apple sauce in place of the coconut or vegetable oil? Or use both applesauce and oil? Thanks Lori
These muffins are fabulous!! Made them with olive oil,honey and vanilla greek yogurt used fresh NJ blueberries. Rave reviews – will definately make again!
Great to hear, Barb! Thank you for your review.
I loved these muffins and so did everyone who was lucky enough to be gifted some. :-) No one knew they were a healthier option. As an FYI…I 1.5x the recipe and filled 24 mini muffin cups. Worked perfectly.
Hello!
Just made these and they’re delicious! Wondering, though, if they freeze well? I tried looking through some comments and didn’t see anything. Thanks!
You’re welcome, Sarah! I appreciate your review.
This recipe is fabulous!!! I adapted for a gluten free alternative and it is delicious and moist! Thank you!!
You’re welcome, Dot!
I just made these beautiful muffins.I got 8 big, domed muffins using blueberries picked by grandson. Next time I will increase the recipe by 50% for 12 muffins. My new, favorite blueberry muffin recipe.
That’s great! Thank you for sharing, Kathleen.
The best blueberry muffins!
I’m glad you loved them, Bonnie! Thank you for your review.
I’ve made your banana muffins, pumpkin muffins and apple muffins; all of which our family LOVES! They’ve been a family staple for a long time. So I had such high hopes for the blueberry ones and sadly, was really disappointed. They were easy to make, like the others, and just as moist, but not sweet at all. They tasted like wheat bread with Blueberries not muffins. In fact, i may try it again but in a loaf pan, without the Blueberries.
Hi Raven, I’m sorry you didn’t enjoy this recipe. You can try to add some sugar sprinkled on the top before you bake if you would like them a little sweeter. I appreciate your feedback.
Just made the muffins and absolutely delicious. I always turn to your recipes and am never disappointed. Thanks
Keitha
Wonderful to hear, Keitha! I appreciate your review.
Delicious! I’ve made these several times and they have become a “go to muffin” for all of the fresh blueberries I’ve picked this summer. I love the healthier ingredients and the texture of the muffins. I’m looking forward to trying your pumpkin muffins in the fall.
I made these today and they’re AMAZING! I couldn’t stop eating them. O did add thr lemon zest as noted. Any recommendations for temp/time changes for jumbo sized muffins?
I’m excited you loved them, Brandi!
These are amazing! My husband also loves them… these will probably be made weekly at our house
Dear Katheryne, I tried the 12 cup recipe (was afraid if I tried the 24 cup one, and it failed, I would have more waste) and it worked perfectly. The muffins were a hit. I have never baked anything much in my 62 years. Your muffin recipe impressed me by simplicity and ingredients. My boys love them for school snacks. Thank you so much.
Phil (Melbourne, Australia)
Hooray! I’m so glad it worked out well for you. I appreciate you taking the time to review, Phillip.
Love this recipe, but do you have a recommendation on how I should alter baking if using almond flour?
Hi, Almond flour isn’t a great options as it would require a different recipe. You could use oat flour or a gluten free flour blend if you need it to be gluten free.
Muffins were nice and light. But, unfortunately, I guess I’m not a fan of whole wheat flour. Next time I’ll try the white whole wheat flour.
Just the right balance between a healthy muffin and a flavourful dessert.
I replaced Greek yogurt with regular one and instead of honey i used some agave syrup, and the result was pretty good!
The only change I might do next time would be to add more cinnamon/lemon than the original recipe and a little more agave syrup (probably because it’s not as sweet as honey or maple syrup)
Last but not least, i’d recommend to cook them at a lower temperature (around 350°F) if you don’t live in the mountains, maybe even adding a baking tray with some water in the oven to get an even softer result
Thank you for sharing, Ciara!
Can I use dried blueberries for this recipe? Thanks
Hi! I don’t think they will work, but if you try it let me know how it turns out for you.
Made these today (have the cookbook) and they were amazing! I used gluten free flour 1:1 and did the honey and coconut oil version.
Great to hear, Nat! I appreciate you taking the time to review.
If I wanted to add chopped walnuts to the basic recipe, what amount would be good? A quarter of a cup? I don’t want to overwhelm the muffins.
Hi Lynn, I haven’t tried it so I can’t say for sure. Sorry!
This is a fave recipe I love making! I am going to a potluck at the gym tomorrow and want to make these as “mini” muffins, in a pan that would yield 24 minis. Has this been tested by anyone? If so, what would I adjust the baking temp and/or time to be? Thanks!!
Hi! These should work mini muffins. Keep the same temperature, but be sure to cut the time in half and keep an eye on them.
Made these, were really good!!
Love love love this recipe!!!!
That’s great to hear, Annie! I appreciate your review.
This is my go-to muffin recipe! I’ve made them once a month for about a year (or more). I make a double recipe because I’m feeding 5 boys (including my husband) and one dozen is simply too much effort to not have leftovers. I love the temp/time update and the muffins really improved with that change. Also I’ve made these as lemon/blueberry, strawberry/orange, mango/lime all with great success as well. I’m also a regular user of frozen fruit and they come out great!
Hooray! Thank you for sharing, Kristen. I appreciate your review.
Hi there.
Is Atta white whole wheat flour the same as the white whole wheat flour mentioned in your recipes? Atta flour is normally used in Indian and Pakistani baking, but it appears to be the most common type of white whole wheat flour that I can find here in Canada. Thanks.
Hi Phil, I’m not sure as I haven’t tried it myself. Sorry!
Can I make a loaf out of this recipe instead of muffins? If so how long would I bake it? Thank you. The muffins are delicious!
Hi! You could try it. It would require more time. I’m not sure without trying it myself. Sorry!
What other non wheat flour can be used in this recipe?
Hi! See my gluten free notes below. Also check out my How to Make Oat Flour post.
This muffins turned better than expected! They are so good. I cut them in half and add cream cheese. Delicious!
By any chance, would you add chocolate chips to the dough before baking it?
I haven’t tried it. I love the cream cheese addition! Thank you for sharing, Susana.
I didn’t have enough honey, so I used half honey and half agave syrup. I also used activia vanilla yogurt, because it’s what I had. They came out great! They were moist, sweet, and yes they tasted like they were made with whole wheat flour (go figure). Just a tad bit heavier than a muffin made with all purpose flour (to be expected). I may try a zero calorie sugar substitute next time to reduce the calories, and top them with pumpkin seeds (I love pumpkin seeds).
Wow! My husband and I made these blueberry muffins today, and they were just absolutely delicious. These are the best tasting blueberry muffins that we’ve ever tasted.
Thank You so much for the recipe.
I made these today and since I was out of eggs I used the ground flaxseed instead. Love them I will definitely be making these again. Thanks
You’re welcome, Denise! I’m happy you enjoyed it.
My daughter and I made these muffins for breakfast and they are delicious! We LOVE blueberries so we added about 1/2 cup more. We will be making this again soon!!
I’ve made this recipe at least ten times now and they always turn out delicious! Making them now and finally thought to leave a review.
Wow wow wow! Added lemon zest to it like many reviews said to do and these are amazing!
I’m glad you loved it, Rara!
If using Xanthan free flour (King Arthur) how much psyllium do you think to sub with? Thank you!
I’m not sure without trying it, sorry!
These muffins are ridiculous. The first time I made them, I basically ate the majority of them alone, shared maybe a few. So good, thank you! 5000 stars × 1,000,000.
I’m delighted you loved it, Ashley! I appreciate your review.
1st try didn’t come out great. Muffins didn’t cook through. I am going to try it again using less coconut oil. I did a bit of a mix with honey and maple sugar but kept the total amount the same. Used the vanilla but not the cinnamon. They taste fine, just a bit mushy. I also used plain non greek yogurt so maybe I will change that as well.
Hi, I’m sorry to hear that. It sounds like they may have needed to be baked longer. If you try it again, let me know what you think.
haha hey kate! my name is also kate (haha) these muffins were delish and i 100% reccomend!!