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.
Made these today for the first time and am delighted. They are delicious. Thank you for a great sugar free muffin.
You’re welcome, Janice! I appreciate your review.
I love this recipe so much, and it made the best blueberry muffins I’ve ever made and even tasted. I do recommend the first instruction of the recipe to be updated as when I switched to double / 2x recipe, the amount of flour listed in the instructions didn’t update to reflect the QTY section which did update, but I was able to easily figure it out of course. Other than that, 5 stars!
Sooooooo delicious!
I’m happy you enjoyed it, Charlotte!
I made these this weekend and oh my goodness, perfect. I used Bob Mill’s 100% stone ground whole wheat flour, coconut oil, honey, and whole milk greek yogurt. Very moist. Not too sweet. Big fan. My new go to recipe for blueberry muffins!
Thank you for sharing! Great to hear.
If you’re using refined coconut oil like the one from Trader Joe’s the smoke point is 350.
I would like to use some sour cream or combination of sour cream & plain yogurt. How much should i use?
This is best as written. I haven’t tried it with a combination. If you try it, let me know!
How many calories per muffin?
Hi Scott, the nutritional information is below the notes section of the blog.
Can you use frozen blueberries?
Yes! I use frozen blueberries & they work just fine.
This was my first time trying this recipe, and it was great. I used Oikos protein triple zero vanilla yogurt, and also added two ripe bananas. I omitted the sugar on top, but it was still delicious
I just made these, and they are SO delicious. I followed the recipe; kids love them, and so do I! My only issue is that they stuck to my muffin liner; any tips on how to not let this happen next time? Thank you for sharing this amazing recipe!!
I use silicone muffin pan liners, and they work very well. I’d recommend a brand, but not sure that is allowed here…
I spray mine with olive oil non stick then dust some of the wheat flour onto it. This works for me.
I was sure this wasn’t going to turn out based on the texture before baking, but it ended up being a hit for our whole family! (2 year old, 4 year old, exhausted parents ) Thank you for this healthy breakfast option!
You’re welcome, Rachel!
I just made these and they are amazing! Healthy option for the kiddos and I know exactly what is in them. Thank you!
Hi there! Can these muffins be put in the freezer to pull out & eat as needed? Thanks!
Sure! Muffins tend to make great freezer options.
Love this healthy recipe idea. Based on comments, I subbed 1/4c almond flour, 1/4 cup oat flour and 1/4 c cake flour for texture and added flax seed meal and applesauce for a nice structure. -and some lemon juice mixed into the sugar topping They came out tall and fluffy!
This sounds nice. Can you be specific as to how much flax and applesauce please?
Thanks!
Mari
Absolutely loved the recipe, thank you SO MUCH!! <3
You’re welcome, Jessica!
Hi! I can’t wait to try these. Can I replace the oil with butter? Would I use the same amount?
I recommend these best as written, sorry!
Hi Patricia
I’ve just made these yummy muffins using grapeseed oil, which has a higher smoke point than olive oil and a more subtle flavour than olive oil.
This is my go-to recipe whenever I’m making muffins, even if adding something other than blueberries. I use this recipe as the base. Really good one, thank you!
These muffins are amazing! Has anyone ever tried to make them as mini muffins? I’m wondering about timing/oven temp? Thanks!!
Hi Katie! You will want to cut the bake time in half and keep an eye on them to adjust as needed. I hope you love them!
These muffins are wonderful! I didn’t have yogurt on hand, so I substituted the same amount of buttermilk. Fluffy perfection! Kate never misses!
Thank you for your review, Elizabeth!
If I wanted to make this a loaf instead of muffins, how would I adjust the baking time?
I subbed the oil for melted butter, can’t compare to how they turn out with oil since it is my first time trying the recipe but they turned out well with the melted butter! Added in 1 cup of sliced almonds, too, and they were great. Not too sweet & good texture.
Absolutely scrumptious!
Making these today! What are your thoughts of making in a bundt pan instead?
I love these and have even made it as a loaf. It is so fluffy and moist!
Could you sub the eggs for applesauce or banana? I need a seed free and egg free option for my son.
I made these today and they are the best I’ve ever made. I doubled the berries, so that changed the texture but I like extra berries. I also added lemon zest to the dry mix and orange extract to the wet mix and it turned out great. Thanks for sharing!
I made these muffins with olive oil, honey, fresh blueberries, and flax “eggs” – wow!! Really delicious. Soft, tender, perfectly sweet. I think I’ll try with melted coconut oil next time.
Wonderful muffins Kate! Thank you.
Has anyone made these with all purpose flour?
i have! delicious
Hi Kate, May I substitute with sorghum flour?
Can almond flour be used instead of wheat?
I made these muffins last week for the first time and I’m making them again today. The only tweaks I made are as follows: no turbinado sugar, extra cinnamon and extra blueberries. This is the BEST blueberry muffin recipe! They are not overly sweet and the texture is perfect. I will make your apple muffins next week (or mid-week). Thanks kindly for sharing!
I cannot say enough about these delicious muffins. My four year old kid said they are amazing too. Great recipe
Made these muffins with whole wheat flour with real maple syrup. Smelled awesome moist but bland. I couldn’t taste any sweetness. I forgot to put in lemon zest. Will try making this recipe again.
These were delicious! I’ve been searching for a solid blueberry muffin recipe for quite some time and I’m grateful to have finally found one. I opted for the maple syrup and 1C all purpose flour, 3/4C whole wheat. I used frozen wild blueberries.
I was dubious when I tasted the batter because it tasted bitter but the muffins were outstanding when I served them the next day. They were in the refrigerator overnight.
My kids loved it!
What would be the bake time for mini muffins?
My blueberry muffins turned out wonderfully! I had vanilla-flavoured Greek yogurt in my fridge, so I used that instead of the plain. I also omitted the vanilla the recipe asked for. Delicious! Thank you for sharing your recipe!
Delicious using All Purpose Flour
Made them to use some leftover blueberries. Worked perfectly. Had it as a 3am snack (insomnia baking time!)
These were the best muffins by far I have ever had!!! I substituted blue berries for chocolate chips and they were so yummy! Thanks for this delicious recipe, I will be make these again for sure, probably tomorrow if I tell my family about them!
Thanks!
These are excellent!
Hi Kate,
My blueberries are breaking in the oven. What can I do about that?
Thanks
Blueberry muffins,
I made this blueberry muffins 3 times already and indeed it is delicious and healthy.
I used coconut oil, maple syrup, frozen blueberries and 0% Greek yogurt.
Many thanks Kate.
Oh these are the most delicious muffins I’ve ever made. I made a couple of modifications to the recipe: I used frozen strawberries instead of blueberries, coconut flavoured Greek yoghurt rather than plain, and I used melted butter in place of the olive oil. My muffins turned out perfect; texture wise, flavour wise AND presentation wise! I baked exactly 12 muffins. So so happy with this recipe and can’t wait to make more batches and try out different variations! Such an amazing, guilt-free pick-me-up for any sweet tooth out there :)
This is a delicious healthy muffin recipe that doesn’t sacrifice the taste! Always like to sub in a little almond flour for protein so I did 1.5c WWF and 1/2c almond flour. I only had brown rice syrup on hand, oddly enough, and they turned out delicious. Thank you!
We try not to eat refined sugar. I’m so happy that I found it this recipe! I added a little bit of lemon juice. Next time I’ll try lemon zest instead. I also topped with coconut sugar rather than raw sugar. So moist and delicious! This is keeper! Wondering if I can use a little of my sourdough discard in this recipe.
Love these muffins-as do my family! They are great for breakfast or a snack. My opinion is that room temperature eggs and yogurt help them from being too dense. I also add 2 teaspoons of cinnamon for extra cinnamon flavor. Great recipe! Thank you!
I stumbled upon your recipe earlier today and wanted to give it a try since I’m trying to eat healthier and I’m so glad I did. These muffins were amazing!!! I followed the recipe as is with no changes. They were very light, fluffy and delicious! My new go to blueberry muffin recipe ❤️
The first time I made these, I did it exactly as written and they were good; the second time I made them, I left out the cinnamon and added the zest and juice of one lemon instead and they were great. When these are warm, no one would know they are “healthy” muffins! Make sure not to overbake.
I have been making your recipes for several years now and have enjoyed them all. My latest recipe is healthy blueberry muffins and I knew I had to comment. These muffins are delicious. I made them just exactly like the recipe and they are beautiful, moist, healthy and a keeper. I have been making your healthy banana bread the longest. Thank you for giving us choices that are healthier and also delicious. Also I am a Kansas City resident so keep up the great work.
I didn’t have blueberries so I substituted cranraisins and added the zest of one large orange. Delicious! Will bake these again with blueberries.
I used some Oikos zero vanilla Greek yogurt. It turned out great.
I love this recipe. They are delicious!! I will be fixing these muffins often!! I am going to try your other recipes.
Just made the ww blueberry muffins didn’t have Greek yogurt used sour cream best muffins I’ve ever had!