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.
Learn from my mistake and don’t use extra virgin olive oil. That’s all I could taste. Otherwise turned out moist even with gluten free flour, just would adjust that next time to vegetable oil or coconut oil.
Hi Lisa, I’m sorry to hear that. I appreciate your feedback. What brand of olive oil did you use? Sometimes the quality of the brand can impact the taste.
Just wondering would it be possible to use Almond flour? That and bread flour is all I have on hand. :(
Almond flour isn’t a great substitute. Sorry!
I love this recipe and keep coming back to it. I’ve made it numerous times.
We grow lots of blackcurrants, redcurrants and raspberries and usually have lots in freezer to use up before the next seasons crop arrives, they all seem to work really well.
Thanks great recipe.
Great to hear, Lesley! I appreciate your review.
Delicious! I can’t eat yogurt so subbed vegan butter milk for the yogurt (used oat milk + lemon juice), also used olive oil, and they turned out delicious. I also added a little extra flour (probably about 1/8 cup) since the batter seemed thin, probably due to using the buttermilk instead of yogurt. Will be making these again for sure!
Hi can I substitute the wholemeal flour for all-purpose flour?
You can try it. Although it’s my understanding it can be more dry. Let me know what you think!
I’ve tried literally dozens of different healthy blueberry muffin recipes and this one was the absolute best ever!! Thank you so much!! The muffins came out perfectly.
Wonderful to hear, Jennifer! I appreciate your review.
I really like this recipe! My daughter requested it for her birthday party. I appreciate all the alternative ways to adapt it too. It is kid and family approved! Thanks so much!
You’re welcome, Karen! Thank you for your review.
They didn’t raise up and get that nice golden crunchy tip. Followed the recipe to a t, even made a double batch. They are tasty tho.
Great to hear, Mimi! Thank you for your review.
I just LOVE these! So happy to have found this recipe.
I’m glad you found it too, Stephanie! I appreciate your review.
These were the best blueberry muffins I have ever made! I used avocado oil instead of the coconut oil and they were delicious! My husband loved them! Thank you Kate!
Thank you for sharing, Ann!
Hi! Love these as muffins. How should i adjust to make into a loaf ? lost my muffin tin..
Thanks so much Kate….I love, love these amazing muffins.So easy and they taste sensational, as do all of you recipes…. YUM!
This are SO delicious. My first successful muffins!! How would you recommend to adapt this for a cake? Would love to make my toddlers bday cake with this recipe since he devoured them!!
I love to hear that, Gabi! Thank you for your review.
I make this recipe often. We love these muffins!
These healthy blueberry muffins taste delicious. Can they be made with applesauce instead of oil, like some of the other bread recipes you have? Also, can this be made as a bread in a loaf pan?
Hi! I believe others have tried it and it worked. Let me know if you try it!
Awesomeness! Better than store bought. I honestly could not tell that ww flour, olive oil, honey and greek yogurt replaced the usual ingredients. I used 1/12 cups of blueberries because my goal was to add more blueberries to my diet.
Made them with gluten free flour & a little extra syrup. I used butter instead of coconut oil. I used cashew yogurt. It was DELISH!! My new pregnancy craving!
I’m glad this get your your fix! I appreciate your review.
I cut both the maple syrup and oil in half and subbed applesauce, added 50% more blueberries and some toasted almonds, and these are fantastic.
Oh my gosh! I made these muffins using 10% milk fat Greek yogurt, olive oil, a cup (plus some extra blueberries), & whole wheat flour, and they’re so good! Thank you, Kate, for such a good recipe. These are the best blueberry muffins I’ve ever eaten.
Thank you for your review, Claire!
Turned out really well in spite of my subs. Subbed sour cream for the greek yogurt because it’s what I had and subbed unsweetened apple sauce for oil. I used half raw honey and half maple syrup because I got a funky batch of honey that isn’t edible on it”s own. Overflowed my muffin tin though but were still delicious.
Can I use COCONUT SUGAR instead of honey or maple syrup?
Hi Jeannette, this is best as recommended. I haven’t tried with dried sugar so it would most likely impact your results.
Made these today, to satisfy my random sweet tooth, and they are AMAZING! I split the honey/maple syrup 50/50 and the taste is warm and comforting. I used all purpose flower(wish I had whole wheat). Will this recipe work with almond flower?
Unfortunately, almond flour isn’t a great 1:1 replacement. I’m glad you like these as written!
I am shocked these are reviewed so well. I followed the directions but subbed unsweetened applesauce for the oil and opted for mini muffins instead of full size. The texture is good (more spongey than cakey), but they are not sweet at all! (I did half honey half maple syrup) Maybe we’ll eat them topped with jam? I really like this blog, but this recipe needs more sweetener (and that’s coming from someone who prefers dark chocolate and won’t touch milk chocolate). They’re more like unsweetened pancake flavor than muffins.
Hi Grace, I’m sorry you had an issue with this recipe. It could have been your substitute and then making them into mini muffins. The blueberries help give some of the sweetness so if they weren’t evenly distributed or not a flavorful batch.
Can I use 1 cup whole wheat flour and 3/4 cup unbleached AP flour?
You can try it as long as quantity matches. Let me know if you try it.
Made these muffins today and I think they’re the best homemade muffins I’ve ever made. I would add a few more blueberries next time but other than that they were outstanding. I used some agave syrup to supplement the honey (didn’t have quite the 1/2 cup required) and added some chopped walnuts as well. Baked at 400 for 19 minutes. Delish!
These were really great and turned out better than my prior efforts. What a treat to have a healthier but still delicious blueberry muffin. I thought I would share a few thoughts. I added two cups of blueberries. The cranberry muffin recipe uses two cups of berries with great results so I thought I would try it. I think one cup would not have been enough. I used the “spoon and level” technique for measuring flour this time and they had a better texture, presumably because of adding less flour. I also always use avocado oil for the C and K muffin recipes. It gives a better texture than coconut oil which clumps up. I meant to add lemon zest but forgot. I think that would have been a good addition. Last comment is that 1/2 c maple syrup was too sweet for me. Next time I will use 1/3 cup.
Thank you for sharing your adaptions! I’m glad it worked out well for you.
Love this recipe! I double the blueberries.
Thank you for sharing, Ellen!
This has been my go to recipe for blueberry muffins. My family loves it. This time, I didn’t have any plain Greek yogurt, so I used lemon yogurt instead and added the zest of one lemon.
Can’t wait to try these.. the reviews are great! Can they be made as mini muffins!
delicious! I used olive oil, maple syrup , and frozen blueberries . I added more blueberries to the tops
Great to hear, Lindsey!
These muffins were perfect! They weren’t dry at all and super flavorful and were just sweet enough. They cooked well and the batter was very easy to make, I didnt run into any issues anywhere. Such a GREAT recipe!!!
Thank you, Alyssa! I appreciate your review.
This is the first time that I made blueberry muffins and they came out absolutely perfect!! No need to look any further for my go to recipe. The lemon zest really makes it pop. I thank you and my husband thanks you “The Lady and Her Dog website” for all the delicious recipes. Left over muffins?? I never have any of those!! GREAT JOB
Rita P.
I love to hear that! Thank you for sharing, Rita.
This is a great recipe. I did 1c. Whole wheat, 1/4 each of oat flour, rice flour,and buckwheat flour.
Substituted maple syrup by munkfruit sugar.
They are soft and fluffy
Thank you for sharing, Metty! I appreciate your review.
I love these! I have made them many times! I do sprinkle the turbinate sugar on top before baking and they come out of the oven crisp and crunchy on top. By the next day or so the tops have absorbed the sugar and they have become super spongy. What am I doing wrong?
Hi Suzanne. I’m sorry to hear they are becoming soggy. How are you storing these?
These are a bit bland in my opinion. I think they could use some more spices like cloves or maybe alspice. I know these are supposed to be healthy but they need a bit more sweetness..maybe it needs more honey, maybe I need to add some sugar in addition to the honey.
I’m sorry you didn’t love these as written. I appreciate your feedback, Grace.
Love these! Better yet, my husband, who is not really into the whole food thing and wishes I still kept normal sugar around the house, loves them too! Not super sweet, which is perfect, and a great texture.
LOVE these muffins. I make them often. I was starting off my day with first cup of coffee & a muffin. Since being diagnosed pre-diabetic, I’m watching nutrition info on all food. I thought I saw details for these muffins at one time.
Thank you for offering this recipe!
These are divine! I added bittersweet choco chips and only had coffee yogurt but it worked out amazing
I’m glad you loved these muffins, Ariane!
These are delicious! I used Einkorn flour and added lemon zest as of chopped walnuts. Perfect!
I’m glad you loved these muffins, Christine!
Just made these, and they’re delicious!! I added extra blueberries and also swapped regular maple syrup for “sugar-free” pancake syrup…still tastes great.
Thank you for sharing, Charlie!
Have you ever substituted almond flour in this muffin recipe?
I don’t recommend almond flour as a 1:1 substitute. If you are looking for an almond flour recipe, I recommend my Gluten-Free Banana Bread (Made with Almond Flour)
They were delicious. Unfortunately the blueberries were frozen and when mixed turned the muffins purple and green but nevertheless tasted yummy
I’m wondering if wholemeal and whole wheat flour are the same? Also can I use mild olive oil?
I recommend this best as written. I’m not sure how it will turnout since wholemeal flour tends to be less fine. Let me know if you do and how it turns out!
Made these they were good but I found them a little dry made them Exactly as written
Thank you so much for this great recipe I have made these blueberry muffins so many times all my family loves them.Thank you again.
You’re welcome, June! Thank you for your review.
I’ve been making muffins for years, and love to try new recipes. I rarely actually print out a recipe to hold onto it as a keeper-but I did for this one! Made as written, using maple syrup, except used canola oil and diced up slightly overripe peaches and plums to add instead of a full cup of blueberries. Absolutely delicious! They were light and fluffy with the perfect texture, which is tricky with healthier muffins. I got 18 muffins, maybe made them slightly smaller?
Thank you for a wonderful recipe!
Great recipe made with GF flour (I’ve tried several different brands, and as long as beans aren’t the first ingredient, they’re easy 1 to 1 flour swaps for baking.) Delicious, relatively healthy, and easy – we are big fans of this recipe in my family!
I’ve now made these three times. Excellent results each time! I froze some of the last batch and later served them when we had company from out of state. Everyone loved them.
That’s great to hear, Mary! I appreciate your review.
They’re delicious! This is my go to recipe for blueberry muffins from now on. I only had greek vanilla yogurt, still added vanilla extract and used maple syrup, perfection.