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. 
Hollie
I just made these and my 21 month old son and I loved them! So moist and delicious and filling as well!
★★★★★
Kelly
Can you sub almond flour instead?
Kate
Unfortunately, I don’t typically have good luck with almond flour as a 1:1 replacement.
Jen
Hi Kelly,
I successfully made these using 1 cup gluten free flour & 3/4 cup almond flour. An extra egg is usually needed when using almond flour 1:1.
★★★★★
Liss Miller
I made these but used one third cup of melted grass fed butter instead of the oil. I used 7 oz of greek yogurt (full fat) and more blueberries instead og 8 oz og yogurt. I also threw in one quarter cup of walnuts and one quarter cup of dark chocolate baking chips and added a quarter cup of brown sugar. The result was 18 beautiful muffins and my girls (ahes 6 and 9) gobbled them up in two days. I dudnt mind them having them for breakfast as their nutritional profile is way better than fruit loops!
★★★★★
Kate
Thanks for sharing your approach, Liss! I appreciate your review.
Niki
Hi! Love your recipes. I want to make these muffins for my son’s class, but have to avoid both eggs and flax allergies. Do you think I can use 1/2 cup unsweetened applesauce in place of the 2 eggs?
Kate
Hi Niki, I wish I could help but I wouldn’t know without trying it. Sorry!
Leila
I made last night 11/17/2019. OMG they were amazing!!!!! I warmed one up for breakfast because I like eating warm muffins and they were Delicious!! They were just right. Not too sweet which I was worried because of the sprinkle of the raw sugar, but they weren’t. Love them. Only comment is that I know they are supposed to be health because of the Wheat Flour? The sugar content is pretty high?
Leila
★★★★★
Kate
I’m so happy you loved them! Thanks for sharing, Leila.
Angela
Made them last night. My new favorite muffin recipe!!!
★★★★★
Kate
Happy to hear that, Angela!
Priscilla
Used this recipe for a home economics project in school and it worked great! Very moist and guilt-free. We used frozen blueberries tossed in flour and it worked amazing. My class loved it too!
★★★★★
Kate
That is great! Thanks for your review.
Jeannie
Oh, my whole wheat muffins are great!I used low-fat sour cream and red raspberries! I will buy white wheat flour next time.
★★★★★
Cara Truman
Easy to follow recipe. Great for using up left over yogurt.I used half honey half pure maple syrup as my family aren’t fans of that honey taste in baked goods. I left out the sprinkle of sugar on top. These are cooling as I type, i tasted ine warm and it was yummo. These are going in school lunch boxes for tomorrow. I’m in Australia so cooked at 180c for 20mins.Thanks
★★★★
Kate
Thank you for sharing, Cara!
RachelH
Really very good. This is my first try with baking with bran. I was a little worried that the muffins would taste heavy, but they don’t. They’re quite nice. Thanks!
★★★★★
Kate
I’m glad you love them, Rachel!
Karla
Lovely recipe. They are so delicious! Thanks for your accuracy when giving the recipe, really appreciate it
★★★★★
Kate
I’m glad you love it, Karla!
Sara T Combs
I made these this morning. They’re awesome!! The recipe is easy to follow. I used blood orange olive oil. It gave the muffins a wonderful orangey flavor. I will sure make this often. I love your recipes! Last week I made your banana bread and it was super delicious too. Thanks!
★★★★★
Deborah Musano
I have made these amazing blueberry muffins multiple times. My family can’t get enough of them
Thank you for sharing ❤️
★★★★★
Kate
You’re welcome, Deborah!
Dee
Do you think I could freeze these?
Kate
Sure! You should be able to freeze these just fine.
Bella
These were incredible!!! My brothers never want to eat anything I make that’s a healthier version because they would prefer the original. But they loved these and want them in their lunch boxes now for a school. They are so easy to make and so moist and just yummy! I just didn’t add the sprinkle of sugar to the top and used a vanilla yogurt instead of Greek but noticed no difference. Thankyou for the amazing recipe!
★★★★★
Kate
I’m glad your brothers loved them, Bella! I appreciate your review.
Anna
Yum! I have struggled with whole wheat muffins in the past – too dry or too dense. But these were light, fluffy and delicious. (I didn’t have a full cup of yogurt so added some milk with a drizzle of vinegar to complete the cup.) Thanks for another great recipe!
★★★★★
Regan
I love this recipe! The muffins are delicious, and I appreciate knowing that they’re healthy and not packed with a ton of sugar. I’d like to add some nuts into the batter—would that be possible? Should I make any modifications to the other ingredients, or just throw in some walnuts and bake as usual?
Kate
I’m not sure if nuts work with these, but I do know they have worked in some of my other recipes. Make sure they are roughly chopped when adding in. Let me know if you try them!
Mickey
Made it,need to leave at room temperature for about an hour,it lets the batter homogenize with the yoghurt and baking powder/soda,then bake at 425 F for 5 minutes and reduce to 375 for the remainder
★★★★
Nidhi Mehra
Nice!! I only had half a cup of greek yogurt so I substituted 1 avocado. The muffins still turned out delicious with olive oil, honey & avocado!! I was surprised to see the results..thanks!!
★★★★★
Kate
Thank you for your review!
Alexandra
I found your website a few days ago. Since I always look for healthy recipes with less sugar and have 2 sugar-junkies at home (son and husband) this looked promising. So I tried these muffins. We loved them. Absolutely delicious. So the next day I tried the Apple Muffins. So good. These are treats I can give my son with no guilt at all.
I’ve already tried 6 recipes from your website and we loved every single one of them.
Thank you!
Greetings from Austria
★★★★★
Kate
Welcome, Alexandra! I’m happy you came across the blog. Thank you for taking the time to comment and review.
Dorothy Tingen
I love the muffins. I’m having another one for breakfast. Thanks so much. Dot
★★★★★
Kate
You’re welcome, Dorothy!
Michelle
These were really good! I was worried they’d taste too wheat-y, but I really liked the texture. I ground 3/4 oats into oat flour and used 1 cup white whole wheat flour, and made mini muffins to entice my son. We’re both devouring them right now.
★★★★★
Tricia
I made these with half whole wheat and half regular flour since I didn’t have the white whole wheat, nor did two stores near me. Turned out great!
Chris
Just made these and they were absolutely delicious. I had my doubts about how they would turn out since there was so much yogurt. But they were tall and moist with a great texture. Now for the inevitable list of things I changed… I used 3/4 c sugar instead of honey. Did a heaping cup of frozen blueberries, so probably was closer to 1 1/4 c. Split the difference on the temperature and baked at 375 for about 20 min. Used half white and half whole wheat flour but will increase the whole wheat next time as they did not taste wheaty in the slightest. Thanks for the recipe – it’s a keeper.
★★★★★
Aurelie Knafo
Hi, can I eliminate the greek yogurt in this recipe ?
Kate
You can 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.
Carrie
These are the best blueberry muffins!! I am so happy I found this!! My kids and my husband love them and request them often! I skip the sugar on top and forgot the flour on the blueberries step, but they are still wonderful!! Thank you!!
★★★★★
Janette Schroeder
Absolutely LOVE these blueberry muffins! They are so good. I love changing the fruit. I’ve made them with both honey and maple syrup (depending on what I have more of), both are delicious
★★★★★
Laney H
These are SO good. Made these for my kids and ate half the batch before they even got to taste them! I don’t usually like blueberry muffins (or fruit muffins) because they tend to be overly sweet so I didn’t add the extra sweetener. I also subbed 3/4 cup of the flour for 1cup of oats (not oat flour) and they turned out SO perfect.
★★★★★
B.D.
This is my second time making this recipe and they came out even better than my first batch. I used white whole wheat flour this time and topped with a few slivered, toasted almonds in addition to the turbinado sugar. Also, I was more careful about not over-mixing and more gentle with the folding, which helped with any airier consistency. Delicious outcome. Thanks!
★★★★
Kate
I love hearing that! Thank you for sharing, B.D.
Laurie
I made this recipe with a few alterations with what I had in the pantry. I used 1/4 cup maple syrup instead of 1/2 cup. 1 cup Almond Flour, 1/4 cup gluten free, 1/2 cup white flour. It’s delicious!
★★★★★