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.
PrintHealthy Blueberry Muffins
- Author:
- Prep Time: 13 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Muffin
- Method: Baked
- Cuisine: American
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 sea 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).
- 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.
El bocado de la huerta
Me encantan!! lo arándanos.
Un saludito
Susan Steber
Can I make this with almond flour? and what can I use to sweeten other than honey? Applesauce?
Kate
If you are looking for a gluten free version, I would recommend Bob’s Red Mill gluten free flour. For this, you can use maple syrup or honey. Hope this helps!
Nicole Harden
I used almond flour and they turned out fine, my only issue was they stuck to the pan and I may have jumped the gun when it came to getting them out of the pan. I also didn’t use the advice of putting flour around the blueberries before mixing in the batter.. Naturally it all went to the bottom of the muffins. They still taste good.
LS
These are fabulous. I’ve made them many times since buying the cookbook and I can’t get enough! They’re light and fluffy and just sweet enough. I always make them with honey and light olive oil, and I always make a double batch and freeze them to have for breakfast over the course of a couple of weeks. Fantastic recipe!
Kate
Happy to hear that! If you would want to leave a star review, since you liked it so much, that would be great.
L.S.
I tried to, but when I submitted the comment, the star rating disappeared. Maybe a website gremlin.
Kari
Blueberry muffins are one of my favs! I love how packed full of blueberries these are!
Kari
Kate
So good! I know. Thank you, Kari for your comment.
Annette Aubin
Wonderful recipe and currently enjoying muffin number 3. I used sprouted spelt flour instead and they turned out spectacular. Chose honey rather than maple syrup. They were cooked to perfection in 20 minutes in my convection oven.
Kate
I think that’s a success! Thank you for your comment, Annette. If you would like to leave a star review, I would really appreciate it!
Annette Aubin
5 stars! I had all the ingredients on hand and they turned out perfect.
Simone
Since I got your cookbook, I’ve been eating these for breakfast almost every day! I recently took a bag of them on a flight with me for healthy snacking – an excellent idea, but my deepest regret was that I polished off the bag sooner than I had anticipated…oops! I sometimes substitute skyr for greek yogurt and both work equally well and are completely delicious.
Kate
I know what you mean! They tend to disappear so fast. Thanks for sharing, Simone!
Linda
No eggs in this recipe? Love your blog. Linda
Kate
2 eggs! Right above the yogurt. Hope this helps!
Carole
just curious (not a critical comment) why you don’t use whole wheat
pastry flour for your recipes other than bread. I mill my wheat and use hard wheat for bread and soft wheat for all other baking unless the recipe specifies something else. does make a difference and still nutritious. again just curious…
Kate
Hi Carole! I prefer white whole wheat since it’s made with softer wheat berries and yields slightly more fluffy/less wheaty results. I love whole wheat pastry flour, too, but I find that it can be a little finicky—sometime it doesn’t offer enough structure. And, it’s generally more difficult to find that white whole wheat flour. All that said, I think pastry flour would work great for these muffins. I tried using it for pizza dough once and that was a disaster!
corinna
thank you for giving the alternative to dairy …Did you know that silken tofu taste almost like yogurt too.
I try to go vegan as much as possible but will break when in front of a ” petit pain au chocolat “( choc, croissant !
Kate
Thanks for sharing!
Jackie
Can I use a dairy free soy yogurt instead of Greek yogurt or sour cream? Also, could I use tapioca flour instead of any of the flours you mentioned?
Kate
I haven’t tried either option, so I’m not sure. But let me know if you try it!
Helen
Dear cookie and Kate,
Was wondering if you have the perfect no bake individual cheesecake recipe I need this for about 40 hope you can help.
Helen
From Australia
Kate
I don’t, sorry!
Daryl Hastings
I absolutely love blueberry muffins! When I saw your recipe we had to make them ASAP! I’m so glad that we did because these were amazing. Thank you!
Kate
I’m glad you did too, Daryl! Thanks for sharing and for the review. I really appreciate your excitement for them. :)
Amy
These were delicious! I added a couple of tablespoons of low-fat sour cream as I only had 6oz of the yogurt on hand. I used maple syrup and they had a subtle but delicious maple flavor.
I have been making your banana muffins for quite a while and loving those, but now will definitely be making these blueberry muffins often, as well.
Thank you Kate!
Kate
You’re welcome, Amy! I’m happy to hear it.
Natalie
These muffins look so delicious and would make such a great breakfast! YUM!
Kate
They are great to have for breakfast! I would love to hear what you think when you try them, Natalie.
Erin
These were delic! Saw the email today and knew that was exactly what my prego self needed. Luckily had everything in the kitchen; added raspberries because I ran out of blueberries. Wouldn’t change a thing, they came out perfect. Love your recipes – they are always so spot on!
Kate
I love when that happens, when the timing lines up! Thank you, Erin. You’re so kind.
Daria EDU
Hello <3
Just wanted to say that your blog is always a great pleasure to read!
All the information that you got to share is super useful!
I am so happy that bloggers like you exist!
Big yey and have a great Monday.
-Daria
Kate
You’re very sweet, Daria! Thanks for reading!
Frances Hinkins
Hi Kate, Love your recipes. Please state in Notes following a recipe how to make flax eggs properly. Please let e know now if possible via email. Thanks.
Frances
Kate
Hi Frances, I don’t have a tutorial on flax eggs yet but I need to make one! Here are instructions from my friend Megan.
Amanda
You have the best healthy muffin recipes! Your Apple Muffin recipe is a staple in my house and I can’t wait to try this new apple version!
Kate
Thank you, Amanda! Let me know what you think.
Breanne
These muffins are incredible! I doubled the cinnamon and added a hefty amount of lemon zest. Deelish – thank you!
Kate
You’re welcome, Breanne!
Cassie Autumn Tran
I LOVE LOVE LOVE blueberry muffins. They have always been a childhood favorite of mine! But anyways, I am so happy these muffins are vegan-friendly with substitutions! I’ll let you know how they turn out!
Kate
Yes, please do!
Lori
YUMMY! I did make some changes…half the salt, half the maple syrup. I mill my own flour. 1 c flour(2/3c hard wheat, 1/3 c soft wheat) plus 3/4 c almond flour (I bought this). Added some lemon zest. Added some pecans (didn’t measure, just dumped…1/4 cup maybe?)
Love your site! Your recipes are amazing! Thank you soooooo much! You help me be creative.
Kate
Thank you for your kind words, Lori! I appreciate the comment and review.
Wendy L
Great recipe! What a treat to have any time of the day!
Kate
Thank you, Wendy!
Ami
I just made this substituting whole wheat flour with half gluten-free flour and half almond flour and it turned out to be the best gluten free blueberry muffin I’ve had! I will definitely make this again maybe with different fruit to change it up. Thanks Kate!
Kate
Thanks so much for sharing how you made this gluten free! I appreciate the review.
Grace
I made a batch of these today and they turned out so good! Literally have no complaints. Next time, I will definitely try it with the added lemon zest; i can tell that the flavor would layer very nicely with how it’s turned out this first time.
Kate
That’s wonderful, Grace! Thanks so much for the review.
Mary
Thank you so much for the wonderful recipe, Kate! I discovered your blog a few months back and have not only used your bakery recipes but also soups. I’ve made your banana bread recipe, similar to this one, countless times and friends always love it. I live in South Korea so I appreciate that you use basic ingredients that are easy to find. I will be sharing this recipe!
Kate
I’m happy you can enjoy all the way in South Korea! Thanks so much, Mary, for your comment.
Megan Taylor
Delicious and healthy(as something so sweet) can get. Kate’s recipes have been a mainstay of our diet. They are simple but interesting and nutritious. Thank you.
Gluten free option turned out very yummy.
Kate
Perfect! I’m happy to hear the GF worked well. I appreciate the star review.
Dee Wilson
Made these muffins today delicious! I did not have blueberries so put raspberries and chocolate chunks the whole family loved them.will use this base mixture for all my muffins.
Thanks for all your fabulous recipes they Rock!
Kate
Way to improvise! Sounds delicious.
Abi
Would it be possible to bake these as a loaf? :)
Kate
Hey Abi, I think that you could! Keep the baking temperature the same and be sure to grease the loaf pan well. I’m guessing it would take somewhere between 40 to 60 minutes in the oven; wish I could offer a more precise timing but I haven’t tried yet.
Michael Evans
I tried the muffins , they were great and I purchased the pan as well . We live in Canada and usually get the short end of the stick money wise but this time the Canadian price was very close to the US , but back to the muffins they were easy to make and very tasty.
Thank you , Michael
Kate
Lovely! Thank you, Michael for sharing.
Joanne
Do you think it’s OK to use oat flour?
Kate
If you are looking to make them gluten free, I would recommend Bob’s Red Mill GF flour. Hope this helps!
Hilary
These look delicious. Do you think you could sub almond flour for whole wheat flour?
Kate
Unfortunately, almond butter isn’t a 1:1 substitute. If looking to make gluten free, I recommend Bob’s Red Mill GF flour.
Rose
Hi Kate, these are baking in the oven as I type. I’m pre-rating because I KNOW your recipes are always spot on and delicious – thanks for another one! Question for you or your readers: vanilla is so darned expensive these days, at least it is here in Ontario, Canada. I usually make my own, but even the beans are pricey. I have read that you can sub bourbon for vanilla, but have never tasted bourbon. Have you, or has anyone out there tried subbing it for vanilla? I’ve also read that maple syrup is a good sub, but it’s redundant here since the recipe already calls for maple syrup. I’d sure appreciate any thoughts. Thanks!!
Kate
Hi Rose, thanks for your question! I buy vanilla extract at Trader Joe’s, usually, and it’s not terribly expensive. If you have CostCo or a similar store up there, you might be able to buy it at a discount. Vanilla beans are absurdly expensive here, that’s for sure. Bourbon is a little pricy, too, but the flavor is similar, so that might be a good option when the recipe calls for less than a tablespoon of vanilla. I think you could generally safely omit vanilla from recipes, but you’ll lose some complexity. I’m not sure a small amount of maple syrup will make a noticeable difference. Anyway, that’s all to say that I wish I had a better suggestion for you!
Rose
Thanks so much for your response, Kate, I really appreciate it. I only WISH we had a Trader Joe’s here! I have purchased it at Costco before and I may again in future. I may also give the bourbon a try…like you say, it might just do the trick if only a bit is required, and I agree that depending on the recipe, without vanilla, it might lose a bit of complexity. If/when I try the boozy option, I’ll let you and your loyal fans know. Thanks again so much for taking the time and happy spring!!
Michelle
Made these last night, they are absolutely amazing! Your blog is not only beautiful to look at, but the recipes are delicious, interesting and easy enough to make. Even my non-vegetarian boyfriend loves your recipes! Thank you Kate (and Cookie!) keep up the awesome blog.
Kate
You’re sweet, Michelle! I really appreciate the love and Cookie does too. :)
ANNA
I made these muffins last week and enjoyed them as breakfast, afternoon pick me up, and “dessert” over the whole week (not all oe the same day!). Their subtle sweetness was really key for me – like eating a bran muffin with blueberries, but way better. I kept mine in the fridge, and a quick 15 sec in the microwave was perfect.
Kate
I’m happy to hear that, Anna! Thank you, for your review.
Kora J
This is the best blueberry muffin recipe. So easy to make and so tasty. Thank you!
Kate
Great, Kora! Happy to hear that.
Dawn
Made these muffins with frozen blueberries, gluten free flour (my trusty Bob’s Red Mill brand) and olive oil. The texture was perfect and overall they were very good, but the olive oil taste was more pronounced than I’d like. I also think the coconut would be overpowering (when I’m eating a blueberry muffin, I don’t also want coconut flavor). I’d try these again, but maybe with a neutral oil or light olive oil. Would that help?
Kate
I’m glad to hear they work so well gluten free! For the oil, if you feel that olive oil is overpowering, you could do a different oil that is said to be neutral(grapeseed, sunflower). The coconut oil does provide a nice additional taste, for sure different than olive oil.
Cheryl
I ‘m thrilled to find your blog with healthy recipes that taste delicious! (You’ve proved the two can exist). These muffins were wonderful and I can’t wait to try them with the various fruits.
Kate
Thank you! I’m happy you found the blog too, Cheryl. Thanks so much for your review.
sarah
thank you. your notes and tips are so useful – they make everything so much easier to do!
Kate
I’m happy to hear that, Sarah! Thanks so much.
Emily
Great recipe! The muffins are fluffy and delicious!
Kate
Thanks, Emily!
Krupa Patel
How many calories is this recipe? Also can you provide with amount of calories for all your recipes? Thank you very much, these are excellent!!
Kate
The nutritional information is below the notes section of the recipe. You just need to click to expand. Hope this helps!
M. Eugenia R
Muy deliciosos los muffins.
Y… fáciles de hacer o
Kate
Thank you!
julia pace
This recipe looks great and I have plans to make it this weekend. Sorry, but one cup of blueberries is 8 ounces – not 6 oz. – a puzzlement to me how a standard cup could be arbitrarily changed. Isn’t this standard everywhere?
Kate
Let me know what you think, Julia!
Meg
Hi Kate!
I dont have Greek yogurt right now, can I use the cherry flavor?
Thanks
Kate
I wouldn’t recommend it. Would likely be really sweet and not give you the flavor or texture needed.
Jazmine
Me and my little 17 month old made this today.. Well mainly she liked licking the maple syrup off her fingers!!!!! They are so lovely, not too sweet.. That’s what I hate about shop bought muffins, they are just ridiculously sweet! These are just perfect! My little girl loved them! In fact my little Beatrice eats all the cookie and Kate recipes! Well done guys!!!!! Xx
Kate
That’s adorable, Jazmine! I’m happy you like this recipe so much. Thanks for your review!
Jackie Oliver
Great recipe as always, Kate! I made as directed with olive oil and maple syrup. My little kids weren’t satisfied with just one.
Kate
Thank you! I appreciate the review, Jackie.
Tracy
I am giving these 5 stars because I was looking for a healthy, delicious, blueberry muffin and I found it!
Thanks!
Kate
Hooray! Thanks, Tracy.
lisa
They look amazing, im so gonna try this out! never bake before, hopefully this goes well X).
question, can olive oil be used to grease the pan? i don’t really have butter or coconut oil…
Kate
I wouldn’t recommend it as it might lend an herbal note to the muffins. But, if you need to it should work. It’s best with coconut or butter.
Vanessa Isaacson
Great recipe! I replaced the Greek Yogurt with Whole Milk Yo Baby peach yogurt and my one year old loves them!!
Kate
Sounds delicious! Thanks for sharing.
Kayah
Hi Kate , I made this recipe today for mum and dad and they absolutely loved it!!! Healthy and tasty.. thanks for sharing.xxx
Kate
You’re welcome, Kayah! Thank you for your review.
Tascha
these are amazing!! made them last night and tried one this morning, so fluffy! even used sour cream instead of greek yogurt cause its all I had and sprinkled brown sugar on top! Printed and saved, my new go to since my husband needs a bit lower fat but you can’t even tell.
thank you!
Kate
You’re welcome, Tascha! Thanks for your comment and review.
Yvonne
This looks amazing! I am unable to find white whole wheat flour. What can I substitute with? Oat flour? Almond flour? I am not on a gluten free diet by the way. Thanks!
DJ Anderson
These blueberry muffins are fantastic. Our kids absolutely love them. We double the quantity of blueberries since we grow our own and have so many. My question is how well do the muffins themselves freeze for later?
Kate
Great to hear, DJ! I find they freeze well for up to 3 months.
Melanie
Made this recipe. Absolutely love it. It is yummy and healthy. Also, my kids loved it so will definitely become one of our favourites…
Kate
Great! Thank you, Melanie.
Maggie
Delicious muffins! Kids enjoyed helping me make them and then subsequently gobbled them up! I did substitute local Juneberries for the blueberries. Will be making them again soon! Thanks for the recipe!
Kate
Thanks for sharing, Maggie! I’m really glad you like them.
Julia
My boyfriend and I just made these and they were fun, easy(haven’t baked in awhile..) and super yummy!! Not too sweet( I used raw honey) and very tender yet firm enough to tide you over if ur eating it for breakfast with a banana or a snack :) about to eat another. Thanks!! Give cookie a kiss for me
Kate
Thanks for commenting, Julia! If you would like to leave a star review, I would really appreciate it.
Angelique
Hi,
I like to replace oils in my baked goods with unsweetened natural organic applesauce whenever possible…have you tried the base muffin recipe with this alternative?
Kind regards
Kate
I have not with this. I really like the way the oil works with this, especially with the different variations.
Dar
for the healthy blueberry muffins can I use almond flour instead of wheat flour?
Thank you!
Kate
Unfortunately, that is not a 1:1 substitute. If you are looking to make them gluten free, I would recommend trying Bob’s Red Mill GF flour.
Kirstin
Can I substitute with spelt flour?
eileen
Hi unless I’m missing it I don’t see the nutritional value. How many calories in each muffin?
Kate
Hi Eileen! The nutrition information is below the notes section. You need to click to expand it. Hope this helps!
Ayla Triplett
Awesome recipe! I have harvested quite a few wild huckleberries this summer, and I was looking for a healthy base recipe to swap in my huckleberries. This is just perfect! I used white AP flour because that’s what I had, with honey.
Thanks you!
Kate
Great! Thank you, Ayla for your review.
Alyssa
Overall, these muffins are a great healthy snack! I added more cinnamon, nutmeg, and allspice to give them a little bit more flavor.
Kate
Thanks for sharing, Alyssa! I appreciate the review.
Melissa
These were wonderful! Great texture and flavor! Just a bit of raw sugar on top gave it a perfect crunchy yumminess! Thank you for a great recipe!
Kate
You’re welcome!
Oliwia
Hi! I made the muffins yesterday and they’re very tasty overall, but they came out a little dry, so I’m drinking milk to go with the muffins. Do you gave any suggestion on how to make the muffins more moist?
Kate
Hmm… I haven’t run into that yet. It could have been that they were baked a little long in your ovens as ovens can vary. Try checking them a little sooner. I always start on the lower end of cooking time and then increase little as necessary. Thanks for your review!
Teresa
Your recipes are always fantastic and there hasn’t been a single one I haven’t absolutely loved. Your site and cookbook are my go to whenever I bake with the kids because eating healthy is so important to us. I love how your site always has new ideas and I can always find a recipe for a healthy snack quickly. I also love how I can always trust that the recipes will turn out wonderful! Thank you so much for all your great ideas!
Kate
I’m so happy to hear that, Teresa! Thanks for your comment.
Shoshana Weed
This recipe is perfection! I made these muffins yesterday and had 1 for a snack today and they are divine. So delicious. Thank you so much for this wonderful recipe! P.S I love ALL your recipes and they are always SO beautiful.
Kate
Thank you! I appreciate it. So happy you love them. :)
Emma
Hi, would I be able to make these for a gluten-free child without the whole wheat flour and they still taste as good?
Kate
The gluten-free options still taste good! Hope this helps.
Amy
Holy balls. THESE ARE AMAZING.
I made with flax seed meal as my toddler has an egg allergy. I made with greek yogurt and maple syrup. I will fo sho be making again. Easy and soooooo delicious.
Kate
Ha, thank you Amy! I love the excitement.
Nathalie Martin
Delicious!! My whole family loves them!
Kate
Great! Thanks for the review.
Shannon
I came across this recipe because my 6-year-old was home sick from camp on a day they were going to be baking, and he was super disappointed to miss making “sprinkle bread.” He was dubious, but after tasting the muffins, he declared, “There’s no way the camp bread is anywhere NEAR as good as this!” We’d doubled the recipe to last at least a few days, but my 3 sons, their dad, and 2 visiting cousins had devoured all 24 by the next evening! (I had two myself — delicious!)
He has a severe nut allergy and can’t eat the cupcakes his classmates bring in to celebrate birthdays, for risk of cross-contamination at bakeries. When I asked him the other day what special treat he’d like me to leave in his first grade classroom, like oreos or cookies, that he could have when birthday celebrations come up, he paused and smiled at me. “Do you remember those muffins we made when I was sick . . .?” he asked.
Do you think these would freeze ok, to defrost over a few hours in a lunch bag? How long would they last in the freezer?
You know you’ve got a winner of a recipe when even a sugar-obsessed 6-year-old prefers your whole-wheat, honey-sweetened blueberry muffins over Oreos! Thanks so much!!!
Kate
I’m sorry to hear about his allergy! That’s hard. But, I’m so glad this is a recipe that works for him and that he loves!! Thanks for your review, Shannon.
Autumn
I made these muffins today. They are tasty and have a nice texture. I didn’t want to deviate from the recipe as written but I didn’t have enough of the some of the ingredients. I had to use 3/4 cup of AP flour, canola oil, and 1/4 cup of maple syrup plus 1/4 cup of honey. It still turned out well and I plan on making these muffins (and others from this site) again.
Kate
Thanks for sharing, Autumn!
Bigboaby
Hi what exactly is 1 3/4 cups and 1 teaspoon of flour ? Not very specific is it !
Kate
Hi, it actually is a precise measurement. If you read the recipe, you’ll see that 1 3/4 cups of the flour is used in the batter, and then you toss the blueberries in 1 teaspoon so they don’t sink to the bottom.
Stacey
These look like a great freezer breakfast option for my toddler. Any idea how I would convert the baking time for mini muffins?
Kate
I would suggest cutting the time down by at least half and then just adjusting it based on the rate of doneness. I’m not exactly sure timing as I didn’t make these mini-sized. Let me know!
Stef
I decided to make half a batch because I wasn’t sure how these would turn out, usually I dont have much success with muffins. OH HOW MUCH I REGRET IT NOW! They are so delicious, light, fluffly and moist that i wish i had more! For my half batch I skipped the honey and instead added 1 tablespoon of brown sugar to the dry ingredients (because i’m baking for diabetics) and added about 2 tablespoons more olive oil to make up for the liquid and they turned out perfect!
Kate
You better make a full batch now! :) Thank you for sharing and reviewing the recipe.
Allison
I love these blueberry muffins. I’ve tried several recipes for muffins and my husband hated them, but he really liked these. Thank you so much much for sharing! I will be trying other variations.
Kate
I’m glad they were a win for you, Allison! Thank you for your review.
Lisa
My 2yr old and I just made these- they are so good!! Thank you!
Kate
You’re welcome, Lisa!
Era
Substituted eggs with 2small bananas, blueberries with golden raisins and honey with jaggery. It was Delicious!!,
Kate
Wonderful, Era!
Holly
Thank you for the recipe and for making it so versatile! So much of the time when I look up healthy or vegetarian recipes, they are vegan, gluten free, among other things, with hard to stock ingredients, making them unrealistic for our household. I love that you made a basic recipe with options for dairy and gluten, etc. listed after the recipe. It makes it easy for everyone no matter their diet! I will definitely make these. Thanks!
Kate
You’re welcome, Holly! I’m glad the substitutions are helpful to you. I would love to hear what you think when you try them!
Brittny
I have never made From Scratch muffins before. Lots of cupcakes but not muffins. I followed the recipe exactly and step by step. My dough looked like the picture but they batter did not rise. They turned into…biscuits. They don’t taste horrible but they are definitely not fluffy. Any tips?
Kate
Hi Brittny, I’m sorry to hear about your muffins! Something definitely went wrong. Any chance you left out the eggs, and/or skipped either the baking soda or baking powder? Those are all essential to making this muffin recipe rise properly.
Jen
Awesome recipe. I made it just as the recipe indicated but baked in a bundt pan vs muffin tins. My son loved it for his birthday cake!
Kate
I’m glad it still worked in a bundt pan! I appreciate the review.
Dani
Made these into mini muffins, baked for 18 minutes..perfect for the littles. Not overwhelmingly sweet but just enough with the sugar sprinkle on top. I used plain yogurt because that’s what I had and you were right- they didn’t rise very much.. not as pretty that way but no one seemed to mind, will be passing this recipe on to friends with kids! Thank you!
Kate
You’re welcome, Dani!
Phyllis
Hi Kate! Can’t wait to make this recipe. Does this recipe need to be modified? What would you do for bake time and temp? Thanks!
Kate
Hi Phyllis! I want to make sure I understand your question. Modified for what? :)
Kara
Hi, I’m from England and am planning to make these muffins (they sound delicious!) but we don’t really measure using cups over here – so to help me get the measurements right please could you tell me how many grams is the equivalent to a cup for both wet and dry ingredients please? thank you :) x
Kate
Try this online converter! https://www.myrecipes.com/how-to/metric-conversion-charts
Lianne
Made these with gluten free flour & applesauce instead of honey & they turn out perfect, there were a big hit. Definitely making them again
Kate
Thanks for sharing, Lianne!
Tiffany
How much applesauce did you use? I wanted to try applesauce, but chickened out…
Lianne
Made the applesauce myself (couldn’t find any in shops near me) Use about 2/3 apples & cooked them in water & then use a blender to get it smooth. Hope it works out for you
Jenn
Made these tonight. Very easy and look as good as the pictures (can be rare with my cooking ) Smell and taste amazing
Kate
Thank you, Jenn!
Tiffany
I have been making your banana bread for months now and we all love it! I have a go-to blueberry muffin recipe, but it calls for WAY too much sugar. I knew there had to be a better way! C + K has not let me down! Thank you! I appreciate your work in doing all the work to develop healthy recipes for us! I can not wait to try them!
Kate
You’re sweet, Tiffany! Thanks so much for your review.
Tiffany
They were excellent only they were a bit dry. Next time I’ll add more liquid. I used a GF all purpose flour.
Tiffany
Update: I used Krusteaz Gf all purpose flour and used maybe a tablespoon more yogurt and they were very moist! Perfect! Thanks again!
Ryan Baete
Sounds very good ,my 10 year old is making some!!
Kate
That’s so fun! What did you think, Ryan?
David Noel
Another fabulous recipe Kate. A friend bought me your cookbook for my birthday. I saw this blueberry muffin recipe in there and made a batch today. So easy and so delicious! My husband and I are going to enjoy these all week long for breakfast. Thank you.
Kate
Happy belated birthday! I’m glad you love this and the cookbook, David.
Terri K
I love your healthy Blueberry muffins. I used coconut yogurt instead of dairy yogurt and instead of honey or maple syrup (which are both to sweet for me) I use Lakanto golden monk fruit or the classic monk fruit. I also use white spelt flour and all my ingredients are always 100% organic which makes a huge difference in taste as well as nutrition.
Kate
Thanks for sharing, Terri!
Preeya
The nutrition information does not show. Could you post it again?
Kate
Hi Preeya! You just need to click to expand on the header. If that doesn’t work, make sure you are allowing pop-ups as this is a plug-in to the blog. I hope this helps.
Matthew
Is there a danger to using more than 1 cup of blueberries? I love muffins that have tons of blueberries…most–both store-bought and homemade–have too few. However, I don’t want the muffins to fall apart either.
Kate
Hey Matthew! I love extra blueberries, too. I think you could probably get away with 1 1/2 cups. Please report back if you try!
PK
Thumbs up from my little family! Not too sweet, so you can taste the fruit. They’re lovely warm out of the oven with some cream.
Kate
Thank you! I’m glad they were a hit.
Ilana Klamka
Loved the muffins! Thank you – but they got a bit sticky in just a few hours – (left them covered on the counter). Therefore I put in the fridge overnight and warmed in the morning and they were fine. What is the best way to store them>
Rosemarie (aka Rosie)
Can I use muffin paper cups when I bake these? My muffin tray isn’t a non-stick one.
Many thanks!
Rosie
Kate
If you need to, that should work fine!
Pam
My dough is very thick when making these blueberry muffins. Do you think it is because I used honey instead of maple syrup. Hopefully they will come out okay.
Pooja
These muffins turned out really well! Everybody loved it! The muffins were moist and not too sweet. We had it warm when it was fresh out the oven (we couldn’t wait) and the blueberries were gooey and perfect. I cannot wait to try more recipes from your website.
Kate
That’s great! Thanks so much for your review.
Lea
Loved this recipe! I make muffins multiple times a month to freeze for quick breakfasts. These are now added to my list of ones to make. I didn’t have any yogurt, so I used sour cream instead. They still tasted great! Thanks for sharing this yummy recipe!
Kate
Thanks for sharing, Lea! I’m glad these have been added to your list.
Sasha
These look delicious! Could I use regular all purpose flour for these? If so should I use the same amount of flour?
Emma
Amazing muffins! I used vanilla greek yogourt, because thats what I had on hand, and they turned out great :) thank you!
Kate
You’re welcome! I’m glad you loved them.
Katie
So good thank you for sharing!!!! New favorite muffin recipe!!!
Kate
Love it! You’re welcome, Katie.
CC
As always, delicious! Only substitution was using a soy based yougourt as that was what I had on hand. Had to cook much longer (34 min). Turned out great!
Kate
I’m glad you love it!
Urmila
Oh..I baked the blueberry muffins today…it was so yumm… I used honey instead of maple syrup, rest everything as mentioned in recipe.I am gonna try carrot muffins too soon. Thanks for super recipe!!
Kate
Thank you, Urmila! I’m excited you loved them.
Janey
After reading the comments I had to make these! A couple things I did differently – I halved the maple syrup. I used a frozen berry blend which I chopped. And I only had half of a cup of regular greek yogurt so I used a single cup of chobani yogurt, I just scooped off the top and didn’t use the fruit on the bottom. The batter became super sticky and thick once all mixed and I was worried they wouldn’t turn out, but they definitely did :)
Kate
I’m glad you had to make them! Thanks for sharing what you did to make them. I’m really happy they turned out for you, Janey!
Paolo
These were super easy to mix up. They smelled great while baking. They looked picture perfect when taken out of the oven.
Unfortunately they had no taste except for the blueberries and the texture was super funky. I thought I left out an ingredient or didn’t follow the instructions. I re-read the recipe. Check, check and check. Nothing was missed.
It’s a mystery how they were so off vs all the positive reviews. I’ll continue my search for a healthier alternative to the standard blueberry muffin.