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 you 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.
Healthy 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Denise
Hi Kate,
I am making these today and was wondering if I can add coconut and should I change anything else when I do?
Kate
Hi Denise! I’m not sure about adding coconut to these, without needing to change some of the recipe. I would suggest trying my banana coconut muffins.
Judy Redding
I adore this recipe! Realized I didn’t have plain Greek yogurt when I went to make them this week. I used a mix of blueberry and vanilla Greek yogurt (2 Good brand) that were in my fridge. They still turned out delicious and got rave reviews!
★★★★★
Kate
Good to hear it still turned out, Judy! Thanks for taking the time to comment.
NZ
Hi Kate, I came across your blueberry muffin recipe through google. They turned out perfect. Better than any blueberry muffin recipes I have followed. I noticed that you have other whole wheat muffin recipes. I will try all of them later on. I wish I had found out your recipe website earlier!
Could you also share a whole wheat chocolate yogurt muffin recipe please? I have followed several popular chocolate muffin recipes out there. They are either not very delicous or not quite healthy. Thank you very much!
★★★★★
Kate
Hi! I’m glad you liked them and excited for you to try more. I can’t make any promises, but I will add your request to my list. Thanks for your review, NZ!
ramiz
this is garbage, you need to start making some real food ya bl**dy bas*art
★
Grace Ann Ekstrom
I came across this recipe searching for a blueberry muffin with maple syrup recipe and I was pleasantly surprised to discover it! I used spelt flour and topped mine with pecans and they were DELICIOUS!
★★★★★
Shannon
I made these today (with a few minor changes) and they turnes out heavenly! I did not have whole wheat flour on hand, so I used regular all-purpose flour instead. I used vanilla greek yogurt instead of plain flavored. Finally, I added half a cup extra of blueberries and skipped adding sugar on top. 10/10!
★★★★★
Sabrina
The batter came out really thick, so i added an egg and a 1/4 cup of oat milk. They turned out nice and fluffy, but I’m not sure if the batter was actually supposed to be that thick after seeing your pictures. I used EVOO, tasted the batter and had major regrets cuz it was very very olivey, but I ate a couple out of the oven and found the flavour baked out mostly and that the blueberries’ sweetness softens it as well (heads up for everyone else’s who uses evoo, coconut oil is really expensive)
★★★★
Rebecca
I made these muffins today with fresh picked blueberries. I’ve tried other muffin recipes before and this one was the best. I made a few changes to accommodate what I had in the kitchen. I used a combination of olive and canola oil, half plain and half vanilla greek yoghurt, regular white flour, and a combination of maple syrup and honey. I also used about double the amount of blueberries. Thank you for this recipe- I love that there is no white sugar. I am going to make the healthier version when I have more whole wheat flour!
★★★★★
Nahid Rathore
Good recipe will use less honey to cut the sugar content
★★★★
Lucie Paradis
These muffins are so good and so easy to make! They are my favorite!
★★★★★
Carrie
I wanted to love this recipe, but I found my muffins a bit dry. I followed the recipe as written (used the regular whole wheat flour vs. white whole wheat), leveled off all measured ingredients, baked at 400 for 16 min, and allowed to cool in the pan on a wire rack. The only thing I left out was raw sugar on top. My muffin tin is non-stick, so maybe I need to reduce the heat by 25 degrees? Otherwise I’m not sure what else could have caused it.
★★★
Kate
Hi Carrie, I’m sorry to hear that! Since you leveled off, that would have been my first question of how you measured the flour. Do you have an issues with other recipes of your baked goods turning out drier? Like your oven runs hot?
Gail
I tried the recipe close to as written using whole wheat flour, coconut oil, plain low-fat (not Greek) yogurt, about 1-1/4 cup of blueberries And date sugar for the topping. I baked for 16 minutes. I ate one. It was very tasty, but rather dry. Any suggestions to make them more moist next time?
★★★
Kate
Hi Gail, I’m sorry to hear you didn’t love them! How did you measure your flour? Seems like you may have had a little too much.
Annemarie Bronakoski
I’m confused about the amount of flour. Is it 1 and 3/4 cup or just 3/4 cup? I already measured using 1 and 3/4 and am waiting on them to cool! I guess I’ll find out but would like to know! Thanks
★★★★★
Kate
It’s 1 cup + 3/4 cup + 1 tsp flour. I hope this helps! What did you think?
Mary
Hi Kate,
I’m about to make this recipe ,and it calls for 31/2 cups of flour.,in The ingredients part.then how to instructions to combine all ingredients, it calls for 13/4 of a cup .can you tell me ,how much flour…
I want to double the the receipt
★★★
Kate
Hi Mary, If want to double you will need 3 1/2 plus 2 tsp. You will combine the 3 1/2 cups in step 2. You will toss the remaining flour with the blueberries – see step 4. I hope this helps!
Diana
Hi! I see in the notes there is a buttermilk option, but I don’t actually see the instructions. I have some buttermilk I’d like to use up and was hoping to make these muffins. Thanks!
Kate
MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
Diana
Hi! In the notes section there is an option to use buttermilk, but I don’t see the instructions for this anywhere. I have some buttermilk to use and I was hoping to make these. Thanks!
Michelle Madonna
Absolutely love these! Make them about once a month. Would it work with oat four as well?
★★★★★
Kate
Hi Michelle! Yes, it should. Be sure to follow my oat flour guide. Be sure to report back and let me know what you think, Michelle!
Michelle Madonna
Thank you so much!!
★★★★★
Kelly
Hi Kate,
My muffins turned out amazing I added a banana to it. Just wondering can I double this recipe to make a cake?!
★★★★★
Kate
Hi Kelly! I’m not sure about making this a cake, but I believe others have made it in a loaf. Time would be longer, but I can’t say for sure without trying it.
Marla
Loved These! The changes I made were that I just used a full 2 C of whole wheat flour and added the blueberries to my dry ingredients before I added the wet ingredients to it. I also used 1 C of regular sour cream instead of the yogurt. I used the maple syrup and didn’t add any extra sugar to the tops. Amazing Muffins! Thanks for such a great recipe as we will be making these often.
★★★★★
Lis
I made these muffins tonight as a side for chicken stew. I used coconut oil, maple syrup and fresh Maine blueberries in season and followed the recipe as printed (except for the raw sugar). They were moist, delicious and quite filling. We were joined for dinner by my mother-in-law who is a frequent baker and lover of all things flour and refined sugar (think berry pie for breakfast). As she is not someone who eats outside of her comfort zone, I was both surprised and pleased to watch her devour her muffin. I will make these again. Thx C+K.
★★★★★
Laura Green
I realized too late that I was out of eggs! So I added an extra teaspoon of baking soda along with two tbsp of apple vinegar, and they rose and came out well. I turn to your blog frequently for recipes.
★★★★★
Amanda E Witz
Looking to make these but was wondering other fruits which would be good in them. I have fresh blackberries or strawberries or dried apricots, raisins, cranberries. Was thinking of using fries Apricots or cranberries. What do you think?
Kate
Hi Amanda! If you are looking to making those different ones, check out some of my other muffin recipes. I have strawberry and cranberry muffin recipes!
Blain
Thank you for this recipe!I have made them multiple times and my whole family loves them!
★★★★★
Katie
After reading through some comments about the muffins coming out a bit dry I was very cautious about measuring flour and maybe scratching out every drop of the wet ingredients from the smaller bowl when mixing…Results come out moist and beautiful! Just like the banana muffin recipe I tried, and the pumpkin muffins…Boy I’ve been making a lot late night muffins recently.
My only wish is that if you can provide a rough estimate of # of mini muffins your recipe will make and maybe give a idea of bake time for mini muffins. I made 24 mini muffins (baking 10 minutes in nervousness) and 5 regular muffins with this recipe!
★★★★★
TESS
Hi! I made bigger muffins which yielded 6 muffins, i also was out of baking soda and added 1 1/2 tsp of baking powder which totaled 2 1/2 baking powder. I followed the exact baking ‘ temp and time and turned out really great . will definitely try again with a different fruit/topping! thanks
★★★★★
Meadow
I made these today just to have a change from my usual blueberry muffin recipe. I made the Healthy Carrot Muffins from this blog two days ago, so I figured these would be good as well. And they were! I used all of the vegan options and made it gluten free by using a combination of oat and corn flour. I used coconut sugar as the sweetner option and reduced the amount to 1/4 cup and omitted the sugar topping. So delicious! Also, very moist. This may be my new favorite blueberry muffin recipe, at least for now.
★★★★★
Sherry
This recipe is delicious and my 2 year old loves it too! If I want to double the recipe, do I need to adjust the oven temperature?
Thanks!
★★★★★
Kate
Hi! No need to adjust the temperature, just spilt the batter to two muffin tins instead of one.
Christel R
The turbinado sugar didn’t stay on top for me… it just sunk in. Any ideas why? Thanks for the recipe!
Kate
That’s interesting! It didn’t create a nice top layer?
Christel
No, not at all. ♀️
Alison Tack
Made your blueberry muffins today. Delicious. I had to make a slight alteration to the recipe as only had half Skyr natural yoghurt (high in protein) so topped the cup up with Coconut Greek yoghurt. Did not have raw cane sugar so used Demerara sugar. (Are they the same?) Good result. X
★★★★★
Helen
Very moist and delicious! I never knew Greek Yogurt could taste so good! These muffins taste best after a few hours. Thank you for your amazing recipes!!
★★★★★
Katie
Delicious!! Made these with wild blueberries I picked and they’re perfect! I love eating them with a scrape of butter. Mmmmm.
★★★★★
Steph V
I used stone ground organic AP flour, and regular low-fat yogurt. The taste is absolutely delicious. Texture was a tiny bit rubbery, I think I may have over-mixed and/or added too many blueberries.
Thank you for this healthy recipe!
★★★★
Kate
You’re welcome, Steph! I appreciate it.
Frendz
Can I use almond flour?
Kate
Hi Frenz, Almond flour isn’t typically a great 1:1 substitute. You could try oat flour if you need a gluten free option.
Cindy Shea
I love these muffins. They feel so much more healthy and virtuous than the standard variety. I’ve made them several times. Unfortunately they often burn on the bottom. 400 degrees is way too hot. Next time I’ll try 350 and hope that the top and bottom will be done at the same time.
★★★★
Nikki Mulo
These are the MOST amazing muffins ever! I didn’t have Greek yogurt so I subbed it for 3/4 cup evaporated milk And also added 1/2 cup more of fresh blueberries. Thank you for your recipe! Can’t even tell that it’s “healthy”. Tastes just as good if not better than regular muffins.
★★★★★
Maggie
I’m usually underwhelmed at healthier versions of muffins but these do not disappoint! I had to make some changes so I could use what I had on hand. I used sour cream instead of greek yogurt, regular whole wheat flour (not white WW), and I opted for coconut sugar. I made them the night before for a quick and easy breakfast before a busy day and the kids devoured them. Even my husband – who doesn’t eat these kinds of breakfast foods – ate 2! This recipe is definitely a keeper.
★★★★★
Crissy
So I made these yesterday. I had to make a few changes cause I’m plant based. So I did your vegan version of the Yogurt, I used unbleached flour cause that is all I had, I used energy egg replacer for the eggs (basically fake eggs ), and I used your option of honey instead of maple syrup and olive oil instead of coconut oil. And I left off the turbinado, only because my toddler would be eating them. I did have to cook them longer, maybe a total of 23 minutes? When they came out, I drizzled a honey butter on the tops. Wow, they were so freaking amazing!!! I think that your vegan buttermilk recipe really brought a moistness to them. I keep eating them this is seriously a great recipe and probably my new favorite blueberry muffins. It is so hard to find a recipe using honey instead of sugar!! I am super excited to add this to my rotation!!!
★★★★★
Kate
That’s great to hear! I’m glad they turned out so well and now are a new favorite. I appreciate your review, Crissy.
Maggie
Hi Kate. I too added about 1/4 cup good quality peach flavored yogurt to my Greek yogurt to make 1 cup needed for recipe. I also substituted organic amber agave as the sweetener. After he took his first bite, my husband said, with a smile,“These are quite tasty!”. Thanks for the recipe!
Cindy
Made these along with the carrot muffins this am because I am having company this weekend. I love both recipes. I know these won’t last long! Thanks so much.
★★★★★
Leah
These taste deliciousness were gobbled up quickly by my family! Thank you!
★★★★★
Kate
You’re welcome, Leah!
Pamela Runkle
Thanks so much for this wonderful recipe. I just made them on this rainy summer day and my husband and I love them! I used coconut Greek yogurt which I had on hand, as well as some lemon zest. I also added a few more blueberries than called for. Yummy!
★★★★★
Kate
Happy to hear you loved it! Thank you for sharing.
Holly
These came out great! I used the batter to make mini muffins. I lowered the temp to 350 and baked for about 10 minutes. Perfection!
★★★★★
KC
These muffins are delicious! I added extra fresh blueberries and some chopped walnuts. I’ll definitely be making these again.
★★★★★
Barbara Ann
I am always searching for a healthy blueberry muffin. As my husband ate his full-fat blueberry muffin this morning, I decided to make your recipe for me-:)
This is by far the best of all the recipes I tried. Looking forward to making more of your recipes. You are awesome!
★★★★★
Kari
These are by far the best blueberry muffins ever!!! Would swapping out the blueberries and replacing with chocolate chips work or would that effect the moisture? Should I try chocolate chips in the banana recipe instead? Looking forward to your advice!
★★★★★
Kate
Hi Kari! I would’t know for sure without trying it, but I don’t think it would work how you would think. I know a lot of readers love my banana muffins with chocolate chips.
jessica
my batter turned out waaaay to thick, i couldnt mix in all the flour as there wasnt enough liquid. i added some milk and they seemed to turn out fine. my son enjoyed them!
Sanna
Very tasty, easy, and nutritionally virtuous recipe that takes nicely to improvisation and substitution. I used blueberries that were old and mushy. Perfect use for them. I also used labneh because I didn’t have Greek yogurt and only about a 1/3 cup of honey because I ran out. I doubled the cinnamon because I like cinnamon. The muffins were yummy despite my disorganized kitchen. Thank you, C&K. Another triumph.
★★★★★
Patricia
I’ve been picking out and trying muffin recipes the past 3 months. This is the only “profesional” grade. They are absolutely perfect and more. Congratulations and thank you! Would like to know if I could use oat flour instead?
★★★★★
Kate
Hi! I’m glad you love them. I believe they should work with oat flour. Check out my oat flour post for help!
Kitty
Can I use regular white flour
Brenda W
Wow these muffins are incredible. I used 1 cup Bob Mills 1:1 all purpose GF flour and 3/4 regular flour (ran out of the GF). Used flax egg (1T flax meal: 3T water). Used vanilla flavored coconut dairy free yogurt (that wasn’t Greek yogurt). Forgot to add the vanilla extract and my God the smell was divine and the texture was perfect. Cooked 400 for 21 minutes total. Printing recipe immediately to put in family recipe book.
★★★★★
Stella
My grandchild’s loves it
★★★★★
Patti T
These muffins are awesome and now I’d like to make it into a loaf pan. Would the recipe be the same?
★★★★★
Kate
Hi Patti, I haven’t tired it in a loaf pan. But, typically it could work. You would likely need to increase the time, but I’m not sure how much.
Vanessa
Just made these, they came out great! I threw in some flax seeds and pecans.
★★★★★
Baljit Nagra
I love this recipe. I love the way the muffins turn out/ thank you so much for creating it.