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
When you buy through our links, we may earn a commission. Learn more
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.
Yummy..i made this and banana. What is calorie for both. I substituted apple sauce for oil and used syrup.
Thanks for sharing, Debra!
I make your maple sweetened banana muffins or the pumpkin muffins every 12 days like clockwork and keep them in the freezer for an easy breakfast. I wanted to I use up some frozen blueberries so I thought I’d try something new. These were really good, too! I used sour cream instead of Greek yogurt because it’s what I had and it worked perfectly. I also swapped out 1 of the teaspoons of vanilla for fresh squeezed lemon juice. Delicious!
I love it! I’m happy you are loving all the muffin recipes. :) I bet the lemon was nice!
Just made theses & there where amazing, I was wondering would adding chopped hazelnuts Into it work well?
You could try it! Thanks for the review, Lianne.
Just made these today and they are delicious! A big hit with my family!
Thanks for the review, Val!
Just made these! We are trying to eat healthier so this recipe caught my attention. Muffins turned out delicious. I was a little short on the greek yogurt so I added sour cream. Went the coconut oil and maple syrup route. My husband is devouring one at this very moment. Didn’t even need to wait for it to cool! Thank you!
I love it, Amy! Thanks for sharing. I’m glad sour cream still provided a good end result.
LOVED these!!! My 3 year old has been asking for blueberry muffins all weekend, so we found this recipe and made them this morning. I ran out of vanilla, so I finished up w almond extract and delish!!!
I’m happy to hear it’s a hit with you and the kiddos, Kristen! Thanks for your review.
I have a toddler with a dairy allergy, these muffins are fantastic. I get additional veggies and fruits in her and its something easy to pull out of the freezer for breakfast. Thank you!
You’re welcome, Kate! I’m glad they are a hit.
These are the best muffins I’ve ever made! Delicious, moist and fluffy! Thank you for sharing this recipe!
You’re welcome, Bailey!
I made a dozen this morning and my toddler ate 2 I had one my mom had one. I packed 2 for hubby and just like that.. only 6 left haha. It made the house smell amazing ♡ they won’t last too long. Your recipes are easy to follow and taste delicious. Thanks Kate
Thank you for sharing!
Are these muffins regular large size? Can they be made in to mini muffins to reduce calories ?
They look amazing !
Hi Bonnie! These are regular size muffins. I haven’t tried them mini, but I believe others have. I recommend checking the comments to see what other readers recommend! :)
Is the whole wheat flour plain or self raining ?
It is not self raising.
Hi, Kate! I made this recipe today, with all vegan options, and made it in 6 jumbo silicone muffin cups. The recipe came out very well! I was surprised at how high they rose. I substituted unsweetened applesauce for all of the oil, also. Next time I make these, I will skip the blueberries entirely and add equal amounts of raisins, walnuts and vegan chocolate chips for a completely different taste. Thanks for the recipe!
Thank you for sharing your variation, David!
Hi Kate!
My family loves these muffins!! We’ve taken them on trips for the car and quick breakfast options. This weekend I’m traveling and don’t have a muffin tin at our rental. Do you think this recipe would hold up in a loaf pan?? Might just make the blueberry lemon cake, since that is also a favorite recipe. ;) Thank you!!
Hi Danielle, yes, that would work! I would bake at the same temp, but I’m not sure how long the loaf will need to bake. Just keep an eye on it. :)
Very tasty! I used the honey for sweetener and used wild Maine blueberries
Thank you for sharing, Tiffany!
Do you think I can use oat flour for this recipe?
I haven’t tried it, so I’m not sure. Bob’s Red Mill gluten free flour works well if you need it gluten free.
Omg these are great!! I used 3/4 cup of whole wheat flour and 1 cup all purpose. I also used 1/2 organic maple syrup and 1/2 organic honey. I also only had one of those mixed berry Greek yogurts in the fridge. You know those “fruit on the bottom” ones. It came out sooooo good!! I topped with course coconut sugar and they came out nice and crispy. Because these are semi healthy, I won’t feel so bad eating them all myself.
Thanks for sharing your variation, Chelsea! I’m glad you loved it!
I made this today with blackberries and lemon. They are delicious and were baked perfectly at 16 minutes!
Wonderful, Caitlin!
I just followed the recipe, easy, seriously foolproof and delicious, not too sweet, perfect for breakfast!
What’s the calorie count?
I’m happy to hear that! The nutritional information is below the notes part of the recipe. :)
These were great! I put more blueberries in which still worked out well. I also love the strategy of coating the blueberries with flour to prevent them from sinking during cooking – worked like a charm!
Thanks for sharing, Isabel!
The muffins are amazing! They have the just right amount of blueberries and aren’t to sweet!
I’m glad you love them, Audrey! Thanks for your review.
They turned out great! I doubled the recipe to make HUGE muffins (cooked a little longer). I also used one cup honey and one cup maple syrup with the fat free Greek yogurt and olive oil, and whole wheat flower! Pretty good!
Thanks, Jennifer!
Hi Kate,
Would love to make these tonight but don’t have any whole wheat flour. Can I use all purpose flour? the same amount?
thanks!
Hey Olivia, yes, all-purpose should work just as well! Same amount.
Muffins look great, but fat’s not the issue, it’s sugar that makes us fat. Watch Fed Up. I will give these a try, thanks!
Thank you for sharing, Cindy.
I made them for the Santa Cruz VegFest, added lemon and made them vegan, as your recommendations. They were a big hit!
Every time I make one of your muffin recipes my kids declare them the BEST EVER! These turned out very moist and fluffy. Love them. I used Skyr yogurt instead since its what I had on hand.
I made this with my class yesterday and they loved them
Hi there, am I going completely mad?! I can’t see eggs in the recipe so not sure how many to use? Thanks
Hey Claire the recipe calls for two eggs. They are listed about mid-way through the instructions.
These tasted great! Super easy too! I used 1 tsp. almond extract and tsps. vanilla. I also added another 1/2 cup of blueberries (used fresh).
Thanks for sharing, Anita!
One of my favorite recipes for muffins. I ran out of plain greek yogurt and used vanilla greek yogurt instead and they were even more delicious!
Wonderful to hear, Lauren!
Love this recipe. HEALTHY BLUEBERRY MUFFINS. I put in 1/2 cup of almond flour and the rest Whole wheat. One of my favourite recipes. Thank you!!
I’m glad you love it, Marilyn!
I have tried SO many recipes from your blog and all have been fabulous! I literally come here and search for specific recipes before I look anywhere else. Simply because I know your recipes will always turn out great! These muffins were no exception! Just what we wanted for a Saturday morning breakfast and healthy ingredients that I always have in my kitchen! Some of my family’s other favorites are your zucchini and banana bread recipes. Yum!
I love to hear that! Thanks for stopping to comment, Melinda.
The nutritional information has been deleted somehow. Could you please replace it?
Jane
wondering could i add banana or would that ruin the muffin
If you are looking for a banana flavored muffin, I recommend trying my banana muffins! :)
May I know if we really have to use yogurt? Can we not use it?
It helps with the moisture, flavor, making them fluffy and the nutritional content. I would recommend keeping it as I’m not sure how they would turn out without it.
These muffins look SO good!! Such an amazing breakfast treat!!
Let me know what you think! They are really delicious.
These are the best healthy muffins I’ve made. I used evoo and whole grain spelt flour. Also 5% Greek yogurt. I was super careful to spoon the flour and not over stir.
The muffins have great flavor and texture. Not too sweet. My picky 8 year old also liked them.
Thanks!!
You’re welcome, Joylene! Thanks for the star review.
Kate
These muffins are AMAZING ! I made a double batch…so I could have a few to freeze, used olive oil and 1/2 honey and 1/2 maple syrup.
Just perfect….plus, they’re made with ingredients I normally have on any given day.
Thanks so much….and give Cookie a giant hug for me : )
I’m glad you love them! Freezing muffins is a great idea to always have some on hand. Thanks the review, Kimberly!
These are the best muffins! The addition of lemon zest makes for an AMAZING flavor. I pair one with your blueberry smoothie for breakfast. Keeps me full and energized all morning long!
Thanks for your review, Sarah!
Made this recipe. Making it again now. I have to say these are excellent. I actually thought they’d be more “meh” since they are called “healthy”. I followed recipe, except used regular whole wheat flour, and canola oil (instead of coconut or EVOO). I agree with the higher baking temp of 400 C. Mine took 19 minutes and recipe made 11 regular sized muffins. Thank you for posting this keeper!
Thank you for sharing, Laurie!
Hi Kate & Cookie … this healthy muffin recipe is the real deal, so flavorful, perfect texture and easy to whip up without all the fat and guilt. Love, love. love these and can’t wait to try the orange cranberry ones next. Thank you so much for sharing these wonderful recipes!!
You’re welcome! Thanks for your review.
I made these yesterday for my birthday breakfast, and they were so yummy! I used blueberries and raspberries, and honey for a sweetener. I will definitely be trying other versions and checking out your other recipes. :)
Thanks for your review, Jay!
These came out looking and tasting amazing! Big crowd pleaser. Hope I get the same response when I make the vegan version.
Hooray! Thank you, Christina.
Hi Kate,
I love your website! I’ve used several of your recipes, and I’m constantly recommending it to my friends.
I’ve made these muffins twice now. The first time I used maple syrup for the sweetener and the second time I used honey. The honey version seems much sweeter. Can I reduce the amount of honey next time? If so, how much? Also, what type of coconut oil do you recommend?
Thanks so much!
Thank you for sharing the C+K love, Hanna! I don’t have a brand of coconut oil that I always use, organic if I can. If you prefer the maple syrup, I would recommend that. The amount of sweetener helps with the moisture.
Thanks Kate! I realized my mistake after I sent my above message.. I was doubling the recipe and was in a hurry. I’m pretty sure I used a half cup of flour less than called for. That would explain it all right there. Looking forward to lots more yummy batches (with the right amount of flour).
Just wondering, how many grams for the 1 3/4 cup of flour? Because I read somewhere that if you scoop the flour directly without airing it first, it will become heavier and end up with more flour (and denser muffins).
Also because I’m not really a baker, so I prefer to have everything weighed on the scale to get everything right.
Thanks!
I don’t have the weight for this recipe, sorry! Here’s a great blog post by my friend, Ally, on how to scoop flour. https://www.gimmesomeoven.com/how-to-measure-flour-correctly/
Hi Kate!
I am craving a homemade blueberry walnut muffin with the hearty-ness/texture from the rolled oats of your banana muffins (without the banana). What should a person do… use the banana muffin recipe and just add bluebs and walnuts and ease off the bananas (or sub applesauce)? Or use this recipe and increase the wet ingredients a bit? Thanks in advance for your advice. :)
Delicious! Absolutely perfect mothers day brunch muffin. I made these almost exactly as written (used regular full fat yogurt instead of greek) with olive oil and 1/3c maple syrup. Thank you for all the variation suggestions, I’ll definitely try some of those in the future.
Thanks for your review, Christie!
Just made these and they turned out really yummy! Love the healthier recipe with whole wheat flour and maple syrup! My toddler loves anything blueberry and coconut so I replaced 3/4 cup of flour with shredded coconut. Wonderful moist, fluffy and absolutely delicious!
Thanks a lot for this recipe :)
Hooray! Thank you, Alex.
So good best muffins and there very healthy. THANK YOU
You’re welcome, Caleb!
I can’t find the nutritional info! What’s the calories count per muffin, helpful to know! They are yummy, so true that they’re better cold….I was impatient and thought they weren’t sweet enough but the next day they were delicious!
Hi Jane! The nutritional information is below the the notes of the recipe. Make sure you allow cookies in your browser as this is a plug-in on my blog. I hope this helps!
These blueberry muffins are so good! They turned out nice and fluffy and have the perfect touch of sweetness. I have tried many different healthy blueberry muffin recipes, and I have finally found the perfect one. Thank you Kate for posting this wonderful recipe!
You’re welcome! Thanks for the review.
This recipe is amazing, I’ve made it several time and has always come out as expected. Fluffy and beautiful. I add less maple syrup so they aren’t too sweet and 1/3 cup bran, less 1/3 flour. My son and husband love they say they are the best BB muffins ever!
I’m glad you all love them, Lisa! Thanks for sharing.
Can you use vanilla Greek yogurt instead of plain Greek yogurt?
You can, it will just be sweeter.