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. Be sure to check out myย 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 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.
Just made theseโฆwere so good! I will definitely add to my breakfast rotation. What I really appreciate is that they were easy to make and I had all the ingredients on hand.
Just made these. Theyโre delicious! I didnโt add turbinado sugar (donโt have any, and isnโt want to add more sugar or calories). But theyโre tasty, especially for healthy muffins! Next time, Iโll add some chopped strawberries with the blueberries. A beautiful treat for the 4th of July, to celebrate America 250, for sure! Thanks Kate!
If I wanted to use applesauce, what could I substitute? Love your recipes :)
Hi Morgan, I recommend the recipe as written, but others have used applesauce in place of oil.
HiโฆIโve made this recipe & like the taste, however I need more proteinโฆwould it work if I put a protein powder?
Hi Cindy, you can try, but I donโt cook with protein powder so I havenโt tested the results. I pair this with greek yogurt, an egg, or almond butter to add more protein to my breakfast.
Love these!!! Would these freeze and heat up equally as well?
Hi Rita, yes these are great to freeze. You can defrost in the microwave or toaster oven.
Just made these in Denver at altitude โ didnโt make any adjustments and they turned out perfectly! I didnโt have sugar to add on top so Iโm dipping it in some maple syrup instead for a little sugar umph! Definitely will be making these again, need to get through my Costco sized bag of frozen blueberries somehow!
Hi Laura, Iโm so glad these worked for you at high altitude. Thanks for taking the time to comment and rate the recipe.
Is the amount of blueberries 6oz (3/4 cup) or 8 oz (1 cup)?
Hi Robin, 6 oz by weight, or 1 cup by volume.
Just made these. They were fantastic! So quick and easy too. I reduced the sweetener just a little bit and increased the number of blueberries. Thanks for the note about the batter being super thick. I was a little worried.
These are so good Kate! Any recommendations for ways to make them sweeter w/o any added sugar (maple syrup)? Iโve tried mashed banana, curious what other fruits you would recommend.
Hi Paige, I recommend the recipe as written, though others have added banana, or added blueberries to my banana muffin recipe.
Just made the healthy blueberry muffins but used this flour instead โ Bobโs Red Millโ gluten free Oat flour whole grain Non GMO. Muffins are tasty but batter was not thick felt it should have been thicker. I poured into muffin pan ..into muffin liners.. bottom of muffins cooked but stuck to liner.will have to try with the flour you used.
Hi, can I use sour cream in place of the greek yogurt? I only have vanilla yogurt :(
Hi Nadia, yes that is a great substitution, although the vanilla would be fine, too.