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.
I was looking for a healthy blueberry muffin recipe and WOW
this recipe did not disappoint. Super light for using whole wheat flour.
Muffins have a light pleasing texture. Not too sweet – used maple syrup.
Used fresh berries – the berries remained whole and every bite popped with a juicy berry reward.
I only put sugar topping on 6 muffins, and the ones without were just as tasty and delicious.
Love this recipe. Try it, you will love it too. High 5 YUMMY!!
Thank you for the rave review, Rosalind!
High altitude bakers: Followed this recipe almost exactly, using maple syrup instead of honey, olive oil, frozen (fresh) blueberries, reduced baking soda and powder by 1/8 t. and baked at 400 for 18 minutes and they came out great… not as golden as I would have liked on top, but came out just right at 6500 feet!
Thank you for sharing, Lynn!
Wow, these were so yummy. I made some yoghurt last week which didnt turn out (it curdled), and have tried to use it with other recipes. They were all disasters or epic fails. However, even my little one ate 2 ofoand these muffins and wanted more. Thanks for posting your recipe.
I’m happy you loved them! Thank you for your review, Mic.
Thank you for this recipe! I only made a few changes, and they came out great. I used a mix of whole wheat and all purpose flour, substituted plain dairy free yogurt, and used melted dairy free butter in place of coconut oil. Delicious! My husband said they taste like blueberry pancakes in muffin form
You’re welcome, Chelsea! Thanks for sharing and for your review.
Thank you for this easy recipe. I did the lemon option and they turned out beautifully! My gas oven doesn’t allow things to brown nicely on top though but the muffins still came out moist, delicious and not very sweet which is a bonus!
Hooray! Thanks for sharing, Krissi.
I hope this comment is one that makes your day Kate! These muffins were delicious. I made them to bring to my in-laws, but after I ate one I decided to keep them for myself because I liked them so much! I’m not going to lie I was skeptical using olive oil while baking. I’ve always used canola oil. So I read through all the comments before and no one seemed to say anything about it, so I just went for it! And holy cow! They’re great! Next time I have to make sure the frozen blueberries have thawed so the flour sticks better. They sunk to the bottom while baking like you said they might. I baked them for about 25-30 minutes but didn’t want to over-bake them. Still a tad bit gooey on the bottom but still SO GOOD! Thank you for this recipe! I’ll definitely make this again.
This did make my day! Thank you for your detailed comment, Lindsey. :)
I hesitated to write a review because you already have so many glowing ones, but I figure one more can’t hurt! These muffins turned out delicious. My 14 month old and I devoured some for breakfast, and I planned to have them again tomorrow morning but I have a feeling once my boyfriend gets home from work these will not survive the night haha!
I’m glad you did Alexa!
We love these. My 3 year old son is built like a bean pole and eats like a bird, and there have been times (whole weeks on various occasions) where this is the best way to get protein and calories into the kid. I’ve made nearly all your muffin variations and just love them all. Thanks!
You’re welcome! Thank you for your review and comment, TS!
So good my family loved it!
Wonderful, Anna!
Great recipe! I was hesitant to abandon my usual butter, sugar, and milk recipe but this was definitely worth it! I love that the muffins are sweetened using natural honey or maple syrup. I’m looking forward to trying it again with some other in-season fruits! It would also be cool to incorporate oats into this somehow. I wonder how that would turn out?
I’m glad you thought it was worth it, Kely!
These were surprisingly very good! I used maple syrup for the sweetener. Added the optional cinnamon too.
They had a “fancy gourmet coffee shop” vibe as the maple syrup and olive oil gave a subtle, hard to place layer of flavor. I highly recommend these . I also appreciate the detail from your update on the cooking temperature. Turned out just right at 400.
Fancy vibe, I love it! Thank you for your review, Tricia!
By far the best muffins according to my family (from 2 years to 65)!
I used 2% vanilla Greek yogourt and maple syrup. Just delicious. Thank you for this healthy recipe.
You’re welcome, Suzanne!
Is there a substitute for yogurt that would work? Totally out of yogurt.
This is a great recipe…easy and delicious. I doubled the recipe, and wanted to let you know that on the “2X” recipe, the amount of flour in the ingredient list was 3-1/2 cups, but the directions said to combine 1-3/4 cups flour with the rest of the dry ingredients.
Hi Cheri! Thanks for your comment. Yes, the feature unfortunately only changes the ingredient list, but not the detailed instructions. Maybe soon!
I’ve been working on eating more natural “from the earth” foods. I wanted a delicious pastry I could have in the morning that was guilt free. These blueberry muffins turned out nicely. They are light and moist. I substituted agave nectar for the honey since I did not have any honey on hand which provided just the right amount of sweetness. I am looking forward to making them again with honey.
Thank you for sharing, Carlie!
Ohhh loved these!!!! I totally didn’t think to change the time of baking with a mini muffin tin. Shows how much I bake! A little brown, but still so fluffy!!!! Love your blog.
I keep coming to your website every time I want to bake something healthy. I made these muffins today but with healtheries GF baking mix and they turned out perfectly. Not sure if this is a NZ website so you may not know the healtheries brand. But the muffins are delicious! Will definitely make them again. Thank you!!! I think I’ve made the banana bread from your website too which was delicious as well! Keep up the good work!
I made this recipe, only half recipe and came out awesome, and the best part is that it does not has any sugar!!! i added half the amount of honey and a bit of liquid stevia. thank you so much. Great for my grandson’s lunchbox. Next time my grandson (4 yrs. old) will make them. :)
Awesome recipe! The only change I made was in using unsweetened applesauce in place of the oil, as I’m following Weight Watchers and wanted to keep the points down. Doing it with applesauce gave them 4sp per muffin!!! They are AWESOME!! Thank you Cookie and Kate!!!
Muffins turned out so good! The inside is so soft and moist with a golden crispy top. Don’t know if it was just my baking pans but the muffins burnt a bit along the bottoms and sides… may be better to use muffin tins for next time.
I made these today, but turned out oily and flat. I did put some coconut oil in the muffin tins so they wouldn’t stick. Do you think that is why they came out oily and flat, or is it from over mixing?. I used a non stick muffin tin. They do have good flavor and would try making them again.
These were soooooooo good! I actually used applesauce instead of oil and also just a splash of maple syrup. I added raisins in with the blueberries for some extra added sweetness since I didn’t put in a lot of maple syrup. Both my little girls loved them too!
Mine came out SUPER DRY… What a waste
I’m sorry to hear that. How long did you bake them, Kazia?
Brilliant recipe. I have been looking for a not too sweet but full of bursting blueberry taste muffin for years! I just made and tried and I am in love. Texture perfect and will be a staple in my kitchen from now on. Thank you so much!
I substituted spelt flour for the whole wheat flour and they turned out great!
Fantastic texture, super fluffy, not too sweet. Couldn’t wait till they cooled to try one. I was skeptical of all whole wheat, as I only have regular whole wheat, so I cheated using 1 cup w/w and 3/4 cup all purpose. Amazing. I will increase w/w next time. Used honey instead of maple and topped with brown sugar instead of turbindo. Baked in 18 min.
These are so delicious! I didn’t change anything about the recipe, I didn’t put the flour on the blueberries and they didn’t fall at all! My WHOLE family liked these which never happens!! Thank you! Need to make a double batch next time!! I am excited to try more of your recipes!
I had a container of dairy free yogurt that tasted horrible and I wanted to use it up so I put it in these and they turned out so well!!! I used sugar in place of the maple syrup and 1 1/2 mashed bananas instead of the eggs! So nice and moist with a lovely crust on top
I’m not usually good at baking but wanted to give these a go for my breakfasts.
They turned out so well and they were nice and springy. Moist and well balanced with flavour. I added lemon zest and it added a beautiful zing to the muffin. Followed your tips about how much lemon zest to add.
Perfect recipe
Just made these and this will definitely be my go to blueberry muffin recipe now. My husband said it was the best blueberry muffin he’s ever had and he wasn’t exaggerating…he even had two to be sure.
Hi Kate:
I use Greek yogurt with a little lemon juice instead of sour cream and I have never had anyone figure out that they were not eating sour cream!
Lisa
Hi Kate,
I made your Healthy blueberry muffins and it turned out great. I had added coconut oil that I buy from costco, since I had a big jar of it at home. After making it I wanted to find out the health benefits of coconut oil, so I typed in benefits of coconut oil in the search box on the internet and found out the coconut oil that I used is really not very healthy. The good benefits of coconut oil comes from the special formulation called MCT coconut oil. You should read this article. By the way, I have used a lot of your recipes and they have turned out great.
Hi Sepna! Thanks for sharing your thoughts. There is varying research out there and I always encourage people to do what they find is best and works for them.
Hi Kate, made these today and threw some lemon zest in…absolutely delicious, hands down one of the best muffin recipes I’ve ever used…simply a bonus that it’s also healthy, yum!
Thank you, Rana!
Im not a veggy guy, but my wife is vegan…These look great and I am going to make some for her…Thanks!
Be sure to let us know what you think!
I made these muffins as indicated in the recipe with one exception, I added more blueberries and they were awesome! I will make them again.
Thanks for sharing –
Wow!! My family loves this recipe. I followed the directions and changed nothing. The muffins are moist and delicious. You can’t even tell they are whole wheat.
These muffins are soooo delicious!! I love ur recipes!
Thank you, Pearl!
can I keep it overnight for kids breakfast? will it turn bad in room temperature or becomes much harder?
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.
Just love this recipe!!! I use lactose free sour cream and maple syrup.
Made it several times over last 2 weeks as they are delicious!!!
Thank you.
My daughter made these this morning and they were really tasty. We got confused with converting the ingredients into grams as we are in the UK, so weren’t convinced the recipe would work – bit it did! We would definitely make them again, delicious. Thank You!
After baking they seem a little dry. I think they would have been better baked at a lower temperature. After this discovery I noticed your note on changing the baking temperature and time. Next time I will try lower for a bit longer. They are still yummy though.
Yum! I didn’t have plain Greek yogurt on hand, so I used sour cream. I also used butter instead of oil because I just like butter. I was a little worried that I somehow made too much batter for a dozen muffins, but it worked out great. Fresh blueberries tasted amazing in these!
I used whole wheat pastry flour, added 1 scoop vanilla protein powder and it turned out great! Thank you for the recipe.
Excellent healthy muffins. Very popular with family and coworkers. Fresh blues superior to frozen, but season lasts only so long…
I made these muffins for second time today. Best muffins I have ever made. Sugarless, healthy & still tasty. Lovely & moist even with multigrain flour. I have a gas oven and I find they need a bit extra time, about 23 mins.
These are a staple! Looove these muffins. I make these every couple of weeks for the past year or so. We’ve been having vanilla flavoured greek yoghurt lately and I’ve found this works well in place of the plain yoghurt and vanilla extract. Also have used the yoghurt and vanilla extract too! Must admit, don’t always use blueberries and often use chocolate chips instead :). My partner and I love these!
I can’t thank you enough for the wonderful recipes. I made these muffins today and my husband and I can’t stop eating them. They are delicious and very easy to make. Thank you Thank you!
I added about 1/3 cup of shredded raw butternut squash. YUM! The squash added a bit of color, texture, and nutritional value.
Excellent recipe! I have been looking for a healthier blueberry muffin recipe for a while, and this one is a winner. I replaced the All-Purpose flour with 1 cup of Oat Flour and 3/4 cup of Whole Wheat Flour. I also replaced the Olive Oil with Grapeseed Oil. Instead of topping with Turbinado sugar, I used Coconut sugar.
Thank you for sharing your variation, Ariel!
I made these today they where beautiful. I couldn’t stop at eating just one. I’m going to take some into work for my colleagues
Thanks for the recipe
You’re welcome, Kate!
Kate, These muffins came out exactly like your photo! The greek yogurt gives them such a burst of flavor. I have already passed on your recipe to 2 more friends!
That’s music to my ears! Thanks for sharing, Gina.