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.
I was hoping to bring these for a healthy bake off at work but although they look beautiful they came out very dense and somewhat dry. They are fine for a healthy quick breakfast but I expected a different result, not sure if there is some I did wrong?
Hi Rachel, sorry to hear that! I suspect you added more flour than I did. The proper way to measure flour is to give it a stir, spoon it into measuring cups, level off the top. If you scoop the flour directly into the cups, you could end up with up to 50% more flour—which would make the muffins dry and dense. Does that sound like a viable explanation?
If you could give the weight of the flour (and other ingredients) instead of the volume, that would be really helpful! Weighing is much more accurate…
I bake the muffin last night but mine Most of the muffin does not break on the top why is it so ? Also do u know the carbo per muffin ?
Hi Allison! I’m not sure what you mean? Also the nutrition information is below the recipe notes.
5 stars for being a healthier yet tasty blueberry muffin. 4-4.5 stars for being a blueberry muffin grouped with all other blueberry muffins because while moist, the texture is a little different-slightly spongy-and not as sweet/buttery. With that said, I did not do the raw sugar topping because I didn’t have any, which may be the missing hint of extra sweetness I was missing. Still, great muffin and really like the healthier traits while keeping overall good taste and texture. Definitely will keep it on the breakfast rotation.
Just made these–delicious! Amazing with my afternoon coffee I did have to bake them about 25 min at 400° though… Perhaps my oven runs cool?
Thanks Jenn! Sounds like you might want to get an oven thermometer to monitor your temp. They’re about 7 bucks on Amazon. Glad your muffins turned out well!
Made these with my six year old tonight. We added some mini semi sweet chocolate chips (I also snuck some ground flaxseed in as well). They were delicious!! Ps. We used 5% Greek yogurt and it was perfect!
these were SO GOOD. I will be making these all the time. perfect texture and not too dense and there were just enough blueberries to satisfy my family and I’s tastebuds. thank you so much :)
Awesome recipe! Thank you for sharing. My entire family LOVED the muffins (including my toddler :) )
Was really excited to find this recipe but found it to be very bland and need of more texture to go with the grain flavor.
I made these but can really taste the olive oil in them so I think if I make them again I might use half canola oil. I love olive oil but just felt it made the muffins taste a little funky. I also added nuts and omitted the sprinkle of sugar on top just because I’m trying very hard to lower my sugar intake during the day and every little bit counts!
This looks like something my wife and I would like. Do you have the nutritional info for this recipe?
Hi Phil! Click on the “nutrition information” label underneath the recipe, and you should see a full rundown.
Good morning. Dog lover, and blueberry muffins. Girl you are speaking my language! I am sodium restricted. I will probably be making an adaptation to this for my diet specifically today, because boy howdy does this sound yummy. Thanks for pointing me in the right direction, and for your 2019 adjustments. Thanks hun.
Currently off processed sugar so I replaced the honey and the maple syrup for a blended banana. Turned out great. Slightly sweet and tart from the mixed fruit I put in. Thanks! I’ll use again.
These came out amazing!!! Mine needed a bit more than 19 minutes.
These looks amazing! Just wondering if it would be okay to use this recipe for a teacake, as opposed to muffins. I only have a small toaster oven and no muffin tin :(
You can make mini muffins, it usually is just half the time at the same temperature. That might help you!
These are delicious! We’ve made them three times in a couple of weeks. My 7 year old daughter especially loves them. We even substituted apple sauce for the oil and they turned out fantastic! Thank you!
Wonderful, Jenny! Thanks so much.
Can I add banana instead of Maple syrup for sweetness? If so do I need to adjust other ingredients?
I haven’t tried it, sorry!
It is 1:30 AM on March 16, 2020. This is stress baking but OMG has it ever been this delicious??? Thank you so much for your recipe. Cooking/baking seems to be the only thing getting me through this weird time plus exams!! I literally stayed up all night just to bake and eat more of these blueberry muffins. So good!!
You’re welcome, Emili! I’m glad this recipe is providing something to look forward to!
I made these exactly how the recipe is, although I had to substitute wholemeal flour for white flour. There was no wholemeal flour in the shops.
They turned out so fluffy and not too sweet. I was sceptical at first with the mixture being so thick but they went down very well!! I will be making these again and again! Thank you!!
Excellent recipe, used coconut oil and added walnuts, delicious!
Just a quick question. I have Whole Wheat Pastry Flour. Can I use that in this muffins? Please advise.
Thank you!!
I do use that in several of my baking recipes but haven’t here. Sometimes the quantities do differ, so I’m not sure on the exact measurements would be.
Thank you for replying. Will wait until our crazy world right now calms down and venture out to get the correct flour to make these muffins.
I have just made these for the second time and me and my boyfriend love them! So nice and fluffy and taste great despite being healthy! I used vegan coconut yoghurt as I didn’t have Greek yoghurt and also added some dark chocolate. Will definitely be making again.
Wonderful, Ema! Thanks for sharing.
Hi Kate, thank you for sharing this healthy muffin recipe! But I am not sure about the amount of ingredients as you are using “cup” & “teaspoon” as the units. How should I convert them into “gram”?
Hi Vicky! Here is a great reference chart.
Hi Kate, I’m in the UK and would like to use grams for the recipe. I’ve looked at the king arthur link but no joy. Please can you advise what the ingredients are in grams? Difficulty in distinguishing between the conversion for dry and liquid ingredients.
Hi Sarah, Unfortunately, I’m not an expert with those measurements as I am use to US standard measure. All I can offer right now is a good resourse. I know, still not helpful to you. Sorry!
Can I use fresh blueberries ?
Yes! Fresh or frozen.
Can we add a half cup of oats in this recipe?
After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes!
There must be something wrong with this recipe. It says it makes 12 muffins, then lists over 5 cups of flour, but within the recipe itself only uses 1 3/4 cup flour. Needless to say, I wasted a lot of ingredients (and $$). Really, really alot. Coconut oil, blueberries, maple syrup …
Hi Jen, I’m sorry you are frustrated with this recipe. The recipe lists only 1.5 cups flour for one regular recipe. Did you have the scale selected for doubling or to triple this recipe?
Loved these! I made with the vegan buttermilk option bc I didnt have yogurt. They turned out great and my kids lived them.
I have made these muffins around a dozen times and I am obsessed! They always turn out amazing and I have even made them in mini muffin form. My favourite combo is adding sliced strawberries and chocolate chips. This is my go-to recipe, thanks for sharing!
Made these this morning for some stress baking :). The batter was so thick I had a little trouble mixing in the blueberries, but the texture came out perfect! They are just a touch sweet and super filling, perfect with a cup of coffee. Can’t wait to eat these all weekend.
I’m happy you loved them, Zoe! Thank you for your review.
I just discovered that my muffin tin is unusable :( Have you tried adapting this to a loaf? I’ve seen other websites that give general info for how to adapt a muffin recipe to loaf recipe, but I thought I’d check what you did if you adapted this particular recipe. Thanks!
Hi Elena! Oh no, sorry to hear that. Check out my shop page if you are looking to get a new one. I love mine! I’m not sure how well this would adapt to a loaf recipe, sorry. You could see if other readers have tried it by searching the comments. This one might be tricky as all those blueberries together could cause it not to rise – but I’m not sure without testing.
Great recipe I had a great result thank you
Mel from Melbourne .
These are AMAZING! Made these today, followed the recipe exactly except I substituted regular flour for whole wheat flour, and they turned out great! My boyfriend has already eaten almost half of the batch. Highly recommend, thank you for such a great recipe!
These muffins look and taste deicious, however sides and bottom of the muffins were over done. Wondering if temperture is too high and perhaps I should usr paper muffing wrappers in the muffin pan.
They came out perfect!!! I used regular (full fat) vanilla yogurt (it’s all I had on hand) instead of Greek in the same quantity. The rise was just fine. Nice full muffins. And moist. Didn’t sprinkle the turbinado sugar on top because I don’t like extra sugary stuff. Didn’t need it at all. The blueberries provided natural sweetness to every bite.
Thank you Cookie and Kate! Always a winner. Thanks for being so careful in your recipe instructions and trying out the substitutions before recommending them.
I LOVE these blueberry muffins! I’ve been following this recipe for a couple years now and my husband loves them too! I do make a couple changes though. I almost double the amount of cinnamon for more flavor, sprinkle them with brown sugar instead of raw and use 1 1/2 cup of blueberries (these changes make a big difference). Baking them for 16 mins is perfect! They are nice and soft on the inside and fully cooked on the outside.
You left out the nutrition info on this recipe, do you have it to send to me? Please.
Hi Maria, It is there. You may need to clear your cache or give it a second longer to load. Let me know if you are still having issues!
Very flexible recipe! I used cream cheese spread in place of the yogurt because I didn’t have anything else at all. I also used 1 cup all purpose flour and 3/4 cup whole wheat flour because we don’t care for the taste. I used mixed berries and also didn’t sprinkle the sugar on. They’re delicious!
These muffins were absolutely amazing! I added some chocolate chips in too, which were so good. Thanks so much Kate – will be making these a lot in the future!
I don’t have whole wheat or white whole wheat flour. Can I use a mix of white flour and almond flour and if so, same amounts as recipe?
Hi Suzanne! I don’t typically recommend almond flour as a 1:1 substitute.
Kate – I have been following your recipes for a while and me and my family really enjoyed this one! With so many wholesome ingredients! I reduced the sugar very slightly and they turned out pretty good, next time I will try with full sugar.
Fantastic blueberry muffin recipe Kate. I did not have any Greek yogurt on hand so did the milk and vinegar combination you suggested. Turned out perfect!
Made these muffins this morning, and just had one this afternoon. What a treat! They are perfect at room temp with soft butter. Not too sweet- just tasty. Used gluten free flour blend, and maple syrup instead of honey. They took 25 mins to bake through, but that might be because my muffins pans are ceramic.
Thank you for this recipe. We made pancakes with it and they were delicious! .
Stuck to the recipe exactly as written (including added lemon zest) and the muffins are too good! Fighting the temptation to eat multiple in one sitting.
My young 9th grade son pick this recipe from your book. He made them this morning for our breakfast. They are delicious. The blueberries really pop! He also made your Spicy Breakfast Fajitas with Fried Eggs and Guacamole for dinner two days ago. Another winner. Thanks for all you do to make being vegetarian fun, bright and yummy.
These are seriously the most delicious muffins. So delicious, in fact, this is the only recipe I’ve ever rated or commented on (and I’m a devout Half Baked Harvest and Andrea Bemis follower!) Seriously, SO GOOD! Moist. Fluffy. Hearty. Yum.
I subbed Bob’s Red Mill egg replacer (eggs are scarce) and did 1/4 c maple syrup and 1/4 cup honey and coconut sugar on half the batch instead of raw sugar and pressed a sprinkle of granola into the other half. I also used frozen blueberries and just barely defrosted them. Maybe 40 seconds in the microwave, so not totally defrosted or syrupy. The batter is SUPER thick so I was skeptical so I just kind of smoothed them over and gently patted them in the muffin cups using an oiled finger and they turned out great. No stickage in my pan or anything. Delicious!
Wow! I don’t even bake, but since I am homebound and had a lot of frozen berries and a whole bag of whole wheat pastry flour, i gave this recipe a go! I used whole wheat pastry flour, oil, low fat buttermilk instead of the yogurt and definitely the cinnamon. They came out GREAT!!!! So delicious and easy I can’t believe it. I just pinned it and I will be making this again! Thank you!
What a simple, healthy, and delicious recipe. And the muffins look beautiful too. Excellent! Just made them this morning and am delivering them (responsibly) to my sister-in-law for her birthday along with a bottle of prosecco. Thank you for the recipe!
Hi Kate,
I’m a dad who made these this Easter weekend for the first time (with the kids) – really great, so good to have a relatively healthy option. Thank you!
Just a quick question. I was wondering if you think I could substitute some mashed banana in instead of putting in a full half cup of honey/ maple sugar. Do you think that would work?
Hey Shelley! I haven’t tried that, but it might work. Please report back if you give it a shot.
These are fabulous! I used flax eggs, subbed in coconut milk yogurt, and added the lemon zest from your notes. I skipped the sugar on top, and these are still bursting with flavor and a hint of lemon. Thank so much for this recipe. I’ll be making this again and again.
Stay safe!