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. 
madeline
Awesome muffins. Don’t forget the salt, it’s key. I substituted 4 egg whites for the 2 eggs, if anybody else is also trying to lower fat content/cholesterol in their life. Mixed a little cinnamon and sugar to sprinkle on top. Was very liberal with the blueberries… (frozen weirdly works better I think). Perfect weekend breakfast treat!
★★★★★
Kate
Thanks for sharing, Madeline! I appreciate your review.
Angela
These muffins turned out far lighter and nicer than I expected. I left out the vanilla extract, added in the rind of one lemon, and added in a squeeze of fresh lemon juice as I had a little less Greek yoghurt than the recipe called for. Apart from that I followed the recipe, using coconut oil and honey. They were done in 16 minutes.
★★★★★
Kate
I’m glad they surprised you! Thanks for sharing, Angela.
Anne Marie
I just made these. They are delicious!
★★★★★
Kate
Thank you, Anne! I’m glad you loved them.
Boney
Love it! I use vegan joghurt for these recipe, is delicious too Thank you
★★★★★
Kate
Thank you for your feedback, Boney!
Becca
Love how moist and tangy these turned out! The blueberries make them the perfect summer treat and I always love how you add the sugar on top for an extra bit of sparkle and crunch! Will definitely make again and maybe even try a different fruit too :)
★★★★★
Chelsey
Wondering if anyone knows how many calories these have!?
★★★★★
Kate
Hi Chelsey! The nutritional information is below the notes of the recipe. Ensure you allow cookies. Let me know if you have issues!
Sarah
Hi, the nutritional info doesn’t seem to be pulling up, it’s just blank. :(
Julia E Risik
I’m having the same problem and would like to know.
Tracia
is it possible to make this into a bread? do i have to make changes? and can i replace greek yogurt with skimmed milk?
★★★★★
Kate
I haven’t tried, sorry! Skim milk wouldn’t likely work and make the batter too runny.
Susan
I have followed many of your recipes, and once again, I have fallen in love with this one! Thank you for sharing healthy and delicious versions of foods that bring us joy. One small recommendation: I just noticed that you have a note changing the cooking time at the end, but the instructions at the beginning say otherwise. Thank you again!
★★★★★
Kate
I’m glad you have fallen in love with another recipe, Susan! Thank you for sharing.
Sweets
I made these today for my 16 month old and they were a hit with the entire family.
★★★★★
Kate
Hooray! I’m glad you all could enjoy them.
Shirley
I just made these muffins and they are so easy to make and tasted so good!!! I used maple syrup and I love how subtle maple syrup taste is in the muffins compared to white sugar.
Now I have another option for wholesome breakfast. Thank you for the recipe!
★★★★★
Kate
You’re welcome, Shirley!
Supriya Patil
Just made the muffins.. delicious and fluffy!! I used dried blueberries though.. soaked them in hot water for sometime and used after draining well.. was skeptical about it but the muffins turned out very nice!!
Thank you for the yummy recipe Kate
★★★★★
Kate
You’re welcome!
Charissa
Great recipe!! I added oats and subbed vanilla cashew yogurt. Great source of fuel in the morning!
★★★★★
Kate
Sounds delicious, Charissa!
Nicolle Roberts
Mine just came out burnt on top and still raw in the middle :( they smelt so good at first too! Kept checking every couple of minutes from 17 mins and had to give up once I’d gotten past 30 mins.
I have a fan assisted oven so for baking usually reduce the temp by 20c. Is the recipe already cooked in a fan assisted and I shouldn’t have adjusted? Feel like higher temp for less time may fix the issue.
What size eggs do you use? I don’t think my mixture was too wet it was quite a thick batter. I used medium eggs.
Want to give these another go tonight as can see their potential x
Chrissy Hanna
Super good. Made them for my kids and husband and they loved them.
★★★★★
Kate
Thank you for sharing, Chrissy!
Rachel Wheeler
Absolutely delicious. I didn’t have coconut oil so just used canola oil. Made these this afternoon for my kids (and the rest of the kids they were playing with in the neighborhood) and the entire tray was devoured. They rose beautifully and the texture was fantastic! Very glad I tried them!
★★★★★
Kate
I’m very glad you tried them too, Rachel! Thanks for your review.
Josecyln
Can I use avocado oil?
★★★★★
Kate
You could try it, it would likely work fine.
Tenille Chambers
These are beautiful muffins. Cold day in South Australia and as my son got home from school they popped out the oven…yum yum yum
★★★★★
Kate
Thank you for your review, Tenille!
Ann
Really yummy! I can’t say enough good things about these muffins. Made it for my 14 month old (so I didn’t add salt and only used about 1 Tbsp of honey) and she loves them! She also has a dairy allergy so I used the dairy-free “buttermilk” option with coconut milk and apple cider vinegar (also, really love how you have a lot of alternatives/substitutions listed for the recipe). I was looking for a recipe using all whole wheat flour and no added sugar so this was perfect since it turned out great even with a lot less sweetener. Looking forward to trying the lemon variation and using different fruit :)
★★★★★
Kate
I’m glad she loves them! A great way to make these work for her, Ann. I appreciate your review.
Stephanie
These are SO good. I subbed cottage cheese because I didn’t have Greek yogurt, coconut oil, maple syrup, and Bobs Red Mill Gluten Free 1 to 1 baking flour. So so so so good.
★★★★★
Kate
I’m happy you love these and they work so well gluten free for you, Stephanie! I appreciate your review.
Bree
Delicious! They even passed the kid test They got a little dark on top so next time I may do about 14 min or so, but this recipe is definitely going to be made again!
★★★★★
Kate
Great to hear, Bree!
Cristin
Just made these muffins and they turned out AMAZING! Both my small children are devouring them, and best of all they are relatively healthy.
Made a double batch and used:
2 C whole wheat flour, 1 C whole wheat pastry, 1/2 C almond flour
Olive Oil
Mix of maple syrup, molasses and honey. Used 1/3 C less than recipe states and they are definitely sweet enough.
Add-ins were fresh dark cherries cut small, a ripe banana cut in chunks, and frozen blueberries to make up the 2C fruit.
Also added chia seeds and hemp seeds.
Wonderful flavor and texture, they don’t crumble. Love it.
★★★★★
Kate
I love that the whole family can enjoy these together. Thanks for sharing your variations. Cristin!
Ann
I used a vanilla bean Greek Yogurt (too lazy to go to the store), cut the honey down and edited the vanilla extract…OMGOODNESS! It worked!!
★★★★★
Kate
Great, Ann!
Alice
Very impressed! Muffins turned out light, fluffy, and tasty. I made these modifications based on what I had around the house (1/2 recipe):
-white flour
-coconut oil (not olive)
-unsweetened almond buttermilk (lemon juice, not vinegar)
-1/4 cup granulated sugar
-no add’l salt**
**Don’t do this! I really don’t care for salty baked goods and usually find that the baking soda/powder are salty enough for my taste. Here, I recommend adding some salt in, perhaps 1/4 t, to avoid a slightly bland muffin.
★★★★
Kate
Thanks for sharing, Alice!
Shun
Surprisingly light and tasty! I’ve tried a number of 100% whole wheat muffin recipes and this is the best one I’ve found. So many are dense, but these are moist and light with great flavor. I swapped out agave for the sweetener because it’s low glycemic.
★★★★★
Kate
I’m happy to hear you found one you liked, Shun!
Diana Dean
Your reviews are wonderful. I followed the recipe exactly, which is something I often will change with recipes.I sprayed the pan with coconut oil and they immediately came out. The oven was set at 425 and I set the timer at 16 minutes to check. When I checked the muffins were very dark. Your recipe does state until light brown. My oven has been checked and temperature reads correctly. This was my mistake,because I should have checked and tested sooner.
The muffins are light and fluffy and taste fine. I will tell you I am an experienced baker, but I messed up. I owned a Tea Salon for 9 years in Williamsburg VA and everything was baked from scratch. I am anxious to make your muffins again. I like the ingredients in your recipe.
★★★★★
Kate
Thank you for your detailed comment, Diana! I’m glad this was up to your standards and that you will make them again.
Amber Briscoe
Can I make these in cupcake liners? Just got whole wheat flour and I’m really excited to try these!
Kate
They should work fine! I love the pans I use as I don’t need to use liners.
Izzy
SO GOOD!
★★★★★
Kate
I’m so happy you loved it!
Kristina
These are delicious! I used 5% Greek yogurt, a lot of lemon zest and threw in a handful of raspberries in addition to the blueberries. I have been looking for a healthy blueberry muffin recipe and this is a winner. The muffin is so moist even with whole wheat pastry flour. Thank you!
★★★★★
Kate
Thank you for sharing! I’m glad you loved it, Kristina.
Rose
I needed to make them dairy free so used the non-dairy milk ac vinegar option following exactly as instructed. The batter was way too runny. I have LOTS of experience with healthy baking so I realized I needed an additional 1/3 c flour, along with another teaspoon of baking powder (as I was then concerned about rising). I also added a 1/2 teaspoon cardamom and a used a full teaspoon cinnamon as I was concerned about enough flavour. In the end it made 10 really great muffins!
Btw I have made many of your recipes with success so thank you!
★★★★
Kate
Thank you for sharing what worked for you, Rose!
Sharon
These muffins look delicious! I would love to try them. I’m watching my weight and so I’m curious if you know how many calories each muffin is and how many grams it weighs? Also, what size muffin pan did you use? I’d appreciate the feedback. In advance, thank you very much!
Kate
You’re welcome, Sharon!
Hal
Hi Kate! I made this recipe and it was fabulous. I used the exact ingredients mentioned. Very easy – I will definitely be making this recipe again.
★★★★★
Kate
Thank you for sharing, Hal! I appreciate it.
Barb
Great muffins. The kids (ages 2 and 4) went through the dozen muffins in one day. I wouldn’t have let them if I were mom, but I am grandmom. Sooooo….
★★★★★
Kate
Thank you, Barb!
Elzbieta
I love it! And love your recipes! I tried several and all are great!
I used avocado oil, maple syrup and did mix lactose free milk with vinegar. Didn’t have 2% but it turned out good with fat free :) also baked in 400F for 16min and sprinkle little bit on brown sugar on top
Thank you for sharing them with us!
Do you know what might be the baking time if I want to use mini muffin pans?
★★★★★
Kate
I’m happy they turned out well for you, Elzbieta! I would try cutting the time in half, and then monitor to see if you need more time after that. Let me know how they turn out for you!
Geertje
Great taste! Love them! Perfect way to start the weekend!
★★★★★
Kate
I agree! Thank you for your review, Geertje.
Brianne
I just made these.. used dried golden berries and some fresh strawberries… instead of blueberries. Turned out so yummy!!
Kate
Great, Brianne!
Victoria
I made these muffins with GF flour (a mix of coconut and almond flour) and they worked out wonderfully. So delicious. Thank you for this recipe! :)
★★★★★
Kate
Thanks for sharing! I’m happy they still turned out for you.
Katie
These are delicious!! We had lots of freshly picked blueberries to use up and this recipe was such a nice treat… we used plain yogurt as we didn’t have any Greek on hand as well as maple syrup and they were light, fluffy and just sweet enough. Thank you!
★★★★★
Kate
You’re welcome, Katie! I love that you used freshly picked.
Janet Hendrick
These are the best blueberry muffins I have ever made. From now on this will be the only recipe I use to make this family favorite. The muffins are moist, light on not overly sweet. I used the Greek yogurt as suggested in place of sour cream.
★★★★★
Kate
The best description! I’m happy you loved them, Janet.
Rachel
Not quite sweet enough for me…can I add some sugar next time? If yes when and how much?
★★★
Kate
I’m sorry you didn’t love them. Maybe sweeten them up with a complimentary spread? I’m not sure how additional sugar would work here, without trying it.
Nancy Troeger
These are delicious! I used half whole wheat and half white flour, fat-free Greek yogurt, defrosted (mushy) banana and strawberries and more cinnamon than suggested – sooo good. Thank you.
★★★★★
Kate
You’re welcome, Nancy!
Christie
Just made this recipe for the second time with my 2 year old daughter. She loves cooking with me and especially loves these muffins. We sprinkle coconut sugar on top because we don’t have have the turbinado, but still so yummy! Even my husband (not a muffin guy) likes these! Thanks for a great recipe with balance between healthy ingredients and delicious taste!
★★★★★