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
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, theyโre bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and itโs 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. Theyโre 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. Theyโre 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 donโt 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 wonโt tell).
These muffins taste best after theyโve 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 panย (affiliate link). I donโt ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. Iโve 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! Iโm always so eager for your feedback.
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 ยพ cups plus 1 teaspoonย white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon fine salt
- ยผ teaspoon ground cinnamon (optional)
- โ cup melted coconut oil or extra-virgin olive oil
- ยฝ 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 doesnโt require any grease). Or, use muffin liners if you prefer.
- In a large mixing bowl, combine 1 ยพ 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 donโt 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 nutritionistโs advice. See our full nutrition disclosure here.
My coconut oil says heat up to 350 degrees. Do I have to reduce the baking temperature or can I still bake at 400?
Hi Jenny,
Coconut oil has a smoke point of 350 degrees for frying or sautรฉing, but you can bake with it at 400 degrees.
Iโm on a no salt diet . Do you have any like that ?
Hi Peggy, you can eliminate salt in recipes, but itโs important to be aware of the potential impact on flavor and texture.
I have a general question, so Iโll post it here, since itโs relevant: in many of your recipes, you suggest either coconut oil or olive oil. Iโve read online that coconut oil may not be healthy (so, if itโs questionable, Iโd rather avoid it), and olive oil feels too โstrongโ for a muffin recipe. So, my question is why donโt you suggest organic canola oil?
Hi Paul, Canola oil is highly refined, and I prefer to use less processed options when cooking. Olive oil can lend a subtle floral note to baked goods which I enjoy. A โlightโ version will have a less pronounced flavor. Every individual has unique dietary needs so other options may work better for their nutrition needs. Consulting with a doctor or nutritionist is the best way to determine what is healthy for you.
Super easy and yum! Made it gluten free with Bobโs Red Mill 1:1 flour. Stays moist for days in the fridge!
Hi Kate my son loves muffins but bit weird on the texture of stuff sometimes. Can I blitz the blueberries or will that ruin the whole muffins?
Has anyone tried it please? Looking to make something healthier so this looked a good recipe.
Hi Kate, I do think that blending the blueberries would significantly alter the texture. If he doesnโt like the blueberries in the muffin, you might try another muffin recipe, like the banana or pumpkin.
These are so good! I went with the maple syrup option, used whole wheat pastry flour, and subbed avocado oil for the coconut/evoo. Theyโre light, moist, and the perfect level of sweetness. Canโt stop eating them!
Made these this morning. Delicious! Used unsweetened applesauce instead of oil. Turned out perfectly. Trying to find a way to boost protein but not sure what protein powder would work.
Try hemp hearts (2 T = 10 gms protein) and I usually add 6 โ 8 T to my muffin recipes. It does not seem to affect taste.
These were fantastic. I made them GF with a cup for cup, added a scoop of vanilla Protein powder and half a cup of apple sauce to balance texture. I only had strawberry Greek yogurt and it actually turned out great!
Instead of blueberries we added some mini chocolate chips. The kids were a huge fan!
What a wonderful blueberry muffin recipe โ thank you!! Iโm not a baker at all, and seem to always ruin things when I attempt to bake. This recipe turned out perfect! The blueberry muffins not only look beautiful but taste delicious! I used ghee instead of olive oil/coconut oil, vanilla honey yogurt and chose to use honey. I loved the outcome! They taste a lot healthier and less sweet โ just the right amount. It was great with the sugar sprinkled on top! Thank you again! Might try adding protein powder next time.