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.
Loved the recipe! Was looking for a healthier blueberry muffin to stick some lemon curd i made in and it worked beautifully.
That’s great to hear, Jonathan!
I used liquid coconut oil and homemade buttermilk using coconut milk and apple cider vinegar. I used half the honey and then used coconut sugar for the other half of sweetner. I did not put sugar on top but used almond slivers instead.
They baked perfectly @ 400 for 17 minutes.
Taste and texture really good. Even my picky husband liked them.
Delicious! I doubled the vanilla and cinnamon for extra flavor for the kiddos. No need for sugar on top, perfectly sweet without it!
Wonderful to hear, Nikki!
These were soooo moist and fantatic. I freshly ground sprouted spelt flour. used regular yogurt. Everything else I followed.
Kids said to keep this recipe….really liked it. Son was sad it didn’t make more than 12 because he ate his 3 within minutes….lol
just made these! they are amazing. I didn’t have enough plain yogurt so I added some coconut flavored yogurt. delicious!
Fantastic!!! Thank you for these. Not sweet enough for my husband but he’s insane. They are perfect. I used plain flour as didn’t have the type you needed. I also didn’t quite have the right quantity of yoghurt – I was a smidge short – but it didn’t matter. I used a mix of blueberries and raspberries and I absolutely love them!!!
Great to hear, Lily!
Delicious! Just the healthy muffin recipe I was looking for. Thank You
My family voted these the best blueberry muffins! Fluffy, moist, just sweet enough. I used KA white whole wheat flour, olive oil, + honey. A burst of sunshine on a cold winter day. Thank you Kate!
Hooray! Thank you for sharing, Judy.
I made these today and I did 1/2 of cup of whole white flour and the rest whole wheat but that was the only variation I made. They were so yummy. Thank you
Thank you for sharing, Erika!
Fabulous. I used sugar free maple and freeze dried blueberries and these were sensational
I made these for my 7 daughters for breakfast and they all loved them! They tasted great and had some amazing flavor, in fact my daughters wanted to pact them for lunch! I highly recommend this amazing recipe.
Great to hear, Latina! I appreciate your review.
These are delish!!
Delicious
I’m excited you enjoyed these muffins, Suzy!
How many calories can’t find it anywhere
Thanks
Hi Charlie, the nutrition information is below the notes section of the recipe.
These are always a hit. We switch up making these and your banana muffins almost weekly. Thanks for sharing!
You’re welcome, Courtney!
I’m a Canadian and just made these with whole wheat flour from The Arva Flour Mill. The muffins are very tender and delicious. I really like that you used healthy ingredients and will definitely be making these again.
Made these. Super bomb. Thanks ☺️
You’re welcome, Lynn!
wonderful muffins!
I’m delighted you loved them, Sarah!
Very yummy muffins – not too sweet or greasy. I used whole wheat flour, plain regular yogurt (whole milk), half honey/half maple syrup, and olive oil with a touch of lemon flavor. Thank you!
Can I also store them, freeze the muffins in?
Sure, these freeze well.
Hi Kate, I definitely have this problem if I measure the flour using cups. For most recipes I find using a scale yields predictably good results. 120 grams to a cup of flour. Hope this helps you!
Just made these blueberry muffins with lemon zest and walnuts. Very yummy. Cooked for 16 mins @ 200 degrees F.
These are AMAZING! My kids are truly the pickiest eaters, and they devoured these muffins! My 7 yr old said “SO GOOD… I sure wish I had another!” My 5 yr old said “Best muffins EVER!!” And my 1 yr old “Num Num.” ♥️
Hooray! That’s great, Jessica.
These look so good, but my batter was so thick it wasn’t really batter. More like dough.. I had a hard time mixing the blueberries into it. I am not sure if that is what it should be like. I have just placed them in the oven, we will see how they turn out
Hi! I want to make these sometime soon, but I just wanted to check on the measurements for the ingredients. You put 6 ounces of blueberries is equal to 1 cup, but in the US 1 cup is 8 ounces. Just wondering if the other “cups” of ingredients are based on 1 cup = 6 ounces or 1 cup = 8 ounces. Thanks so much!
Hi Andrea, since blueberries vary in size, it is not equal to 8 oz. I made this with the blueberries which equaled 1 cup or weighed 6 oz. I hope that helps!
Thanks so much for your reply! Makes sense. I went ahead and made these muffins and they were wonderful! Thank you for the recipe.
Hi Kate, I made these this morning and they were great. I used maple syrup and followed the recipe except for using regular 2% yogurt. Mine took about 20 minutes to cook at 400 in convection. They turned out perfect. I have really been enjoying the website. Thank you!
You’re welcome, Sandy! I appreciate your review.
I love them! The smell of maple syrup when they were baking was heavenly. I made the recipe with regular white flour since that was all I had and chose to use olive oil, full fat greek yogurt and the maple syrup. Granulated sugar on top. Baked at 400 for 16 minutes tested with a toothpick not done. Added two more minutes, tested with a toothpick not done. Added two more minutes then they tested clean and were nicely golden brown. They puffed right up in the pan with nice domes too and stayed that way after cooling. I also used liners vs greasing. I guess they turned out a little spongey but they tasted so good I didn’t mind. I will google on how to eleviate that if I’m lucky. Ty for such a quick yummy recipe.
Incredibly yummy!!
Thank you, Renetta! I appreciate your review.
These were fun and very easy to make with a toddler. We used maple syrup and I think that gives it a great tang, and about half again the amount of blueberries. We used whole wheat flour but next time I think I might use part wheat germ as I like a denser muffin. These were delightfully light and springy and a hot with everyone. Thank you!
You’re welcome, Robin!
I looked in the notes section, but I don’t see the calories. What are the calories?
If you see the Nutritional Information title below the notes, you need to click to expand. I hope this helps!
Nevermind, found it. :)
Can I use all purpose plain flour?
Sure, the muffins should still turn out fine.
Moist and yummy. Used unbleached all purpose flour and added a couple of raspberries. Lemon vest was a nice touch
I’m happy to hear you enjoyed this recipe, Jane!
Love these and make them on repeat with various different fillings.. blueberries, dark chocolate chip, carrots, nuts and more! Thank you for sharing. I have your healthy treats cookbook and make your black bean brownies on repeat!!
That’s great to hear, Cattabry!
These turned out delicious. I’m gluten free so I used 1 cup GF flour blend + 3/4 cup buckwheat flour. I also added lemon zest. I’ll definitely make these again.
Thank you for sharing, Danielle!
We love this recipe! Best healthy blueberry muffin recipe my family has ever tasted! Thank you!
You’re welcome, Stacy! I appreciate your review.
I made these muffins with King Arthur whole wheat flour and skipped the turbinado sugar. They were EXCELLENT!
Thank you for sharing, Pam! I appreciate your review.
Good Morning. These sound wonderful. If I want to use butter, would it be a 1 to 1 ratio? I’m also waving high from Overland Park. Thanks for your time. Ellen
Hi Ellen, I haven’t tried it so I can’t say for sure. It can vary depending on the recipe. If you try it, let me know how it turns out for you!
LOVE your recipes-all of them I have tried are so good! My family loves them, and your website has become my go to place when looking for a recipe. Thanks so much for your work!
You’re welcome, Kayla!
I’ve been making these muffins for years! I use spelt flour, it was all I had one time and we loved the nutty flavor it added. I bake 4-5 batches and freeze them, they’re amazing if you take them from the freezer to the oven (put them in while preheating) at 350 for 15min. Tops get crispy, just like they’re freshly baked! Thank you, Kate, for all your recipes. There are so many that we love!!!
I love to hear that, Dragana!
Delicious & healthy. Not too sweet. We like them that way.
I’m glad you enjoyed these, Joan!
This may sound like a silly question, but will liquid coconut oil work as well as melted coconut oil. I’ve always melted, but I’ve seen this in the store recently. Thank you.
You’re welcome, Mary!
Perfect the first time! Done at 16minutes on the upper oven rack. Fluffy insides mmm.
I used Bob’s gluten free flour, coconut oil and maple syrup, strawberries that were on their way out and raspberries from a leftover tart. For yogurt substituted sour cream, what I had on hand.
Gave some to the neighbor and a friend whose ladder I borrowed and they loved them too! Thank you, the recipe is making it in to my cookbook too good to pass up <333
Hey Kate! Love all of your recipes! I only have nonfat vanilla Greek yogurt in the fridge. Why do you suggest? Other than running to the store for full fat Greek..
Thanks in advance!
Hi Stacy! That will make your muffins more sweet and vanilla-y. If you have any sort of plain milk (dairy or non-dairy), try the vegan substitution option in the recipe notes.
Amazing recipe!! They came out so fluffy, moist and delicious, can’t wait to make them again (with lemon zest next time)! Thank you , Kate!!! ♥️