Healthy Blueberry Muffins

      These wholesome blueberry muffins are light, fluffy, and packed with juicy blueberries! Made with 100% whole wheat flour and naturally sweetened with honey or maple syrup, they offer a deliciously moist texture without refined sugar.

With their golden tops and soft, tender crumb, these muffins are bursting with fresh blueberry flavor in every bite. They’re easy to whip up from scratch using simple pantry staples, no need for boxed mixes or fancy equipment!

Whether you enjoy them for breakfast or a snack, these homemade blueberry muffins are a nutritious and satisfying treat.

What makes these blueberry muffins healthy?

These blueberry muffins are a nutritious twist on the classic recipe. Instead of refined flour, they’re made with 100% whole wheat flour (I use white whole wheat flour for a milder taste), providing extra fiber and whole grain benefits.

They’re also naturally sweetened with honey or maple syrup, which not only reduces the overall sugar content but also adds a light, natural sweetness with a hint of flavor. Unlike store-bought or coffee shop muffins, these contain less sugar without sacrificing taste.

Finally, Greek yogurt replaces sour cream, offering the same delicious tang while adding more protein and less fat. While yogurt might not be a perfect substitute for sour cream on tacos, it works beautifully in baked goods like these muffins!

Ingredients

• 1 ¾ cups + 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, for added warmth)
• ⅓ cup melted coconut oil or extra-virgin olive oil
• ½ cup honey or maple syrup (for natural sweetness)
• 2 eggs (preferably at room temperature)
• 1 cup plain Greek yogurt* (adds moisture and protein)
• 2 teaspoons vanilla extract
• 1 cup (6 ounces) fresh or frozen blueberries
• 1 tablespoon turbinado sugar (raw sugar) for sprinkling on top

Instructions

1. Preheat the oven to 400°F (200°C). If necessary, grease all 12 cups of your muffin tin with butter, coconut oil, or cooking spray, or use muffin liners if preferred.
2. In a large mixing bowl, whisk together 1 ¾ cups of flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate medium bowl, whisk the oil and honey or maple syrup together. Add the eggs and mix well, then stir in the yogurt and vanilla until smooth. If the coconut oil solidifies due to cold ingredients, gently warm the mixture in the microwave in 30-second bursts.
4. Pour the wet mixture into the dry ingredients and stir with a spoon just until combined; a few lumps are fine. In a small bowl, toss the blueberries with 1 teaspoon of flour to prevent them from sinking, then gently fold them into the batter. The batter is going to be thick, but this is a normal thing.
5. Divide the batter evenly among the 12 muffin cups, using an ice cream scoop for even portions if desired. Sprinkle the tops with turbinado sugar. Bake for 16 to 19 minutes, until the muffins turn golden and a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the tin on a rack. If needed, run a butter knife around the edges to help release them. Store leftovers at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

Blueberry muffin recipe tips

You can use either frozen or fresh blueberries for these muffins. If using frozen, do not thaw them beforehand, just mix them directly into the batter as instructed.

Coating the blueberries with a teaspoon of flour helps prevent them from sinking to the bottom, allowing you to use a full cup without compromising the structure of the muffins.

Sprinkling a tablespoon of raw sugar on top before baking creates a sweet, crackly muffin top. Raw sugar is available in most grocery stores in the sugar aisle, or you can grab a few packets from your favorite coffee shop.

For the best flavor and texture, let the muffins cool completely before eating. Allowing them to rest at room temperature for a couple of hours enhances their taste, just as with most baked goods.

Notes

This recipe is adapted from my blueberry maple muffins (found in my cookbook) and lemon raspberry muffins.

• Greek yogurt variations:

  You can use different fat percentages of Greek yogurt, and the muffins will still turn out great. A higher fat content will result in a richer muffin. If substituting with plain (non-Greek) yogurt, note that the muffins may not rise as high.

• Vegan option:

  Replace the eggs with flax eggs. Substitute the yogurt with a smaller amount of vegan buttermilk by mixing ⅔ cup non-dairy milk with 2 teaspoons of vinegar and letting it sit for 5 minutes. Alternatively, use 1 cup of vegan yogurt.

• Dairy-free option:

  Follow the buttermilk substitution above.

• Egg-free option:

  Use flax eggs in place of regular eggs.

• Gluten-free option:

  Swap the whole wheat flour with an all-purpose gluten-free flour blend. Bob’s Red Mill makes a great option.

• Lemon variation:

  For lemon blueberry muffins, add the zest of one medium lemon (about ½ teaspoon, preferably organic) to the wet ingredients. Increase the zest for a more intense lemon flavor.

• Mini muffins:

  Use a mini muffin tin with liners, filling each with about 1 heaping tablespoon of batter to make 30 muffins. Bake at 400°F for 10 to 12 minutes.

• Custom variations:

  Replace the blueberries with 1 cup of any fresh fruit suitable for muffins. If using larger fruit like strawberries or peaches, chop them into small pieces first.