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. 
Ellen Miller
Blueberry muffins are my boyfriend’s favorite, so I’m always happy to try a healthy version. These were delicious! I put in a few extra blueberries (why not?!?) and I’d take the muffins out of the tin and put them on the rack to cool so they don’t over cook. Love these!
★★★★★
Kate
I love that! Thank you for sharing, Ellen.
Anna
This recipe is awesome – have made it twice in 3 days, once with added choc chips and the other time with a crumble topping. The muffins are so soft and perfectly sweet while also being sneakily healthy and got so many comments!! Absolute winner of a recipe, thank you! :)
★★★★★
Kate
I love that! Thank you for sharing, Anna.
Erin Knockwood
Thank you so much for this recipe! Finally a sugar free blueberry muffin recipe that doesn’t have bananas. I’ve made them at least 20 times and they’re perfection just as is! My 4 year old is obsessed.
★★★★★
Francesca Cotrina
Hi! I make them today , I got a perfect texture, they are delicious, but I would like to them to be more sweet . What you suggest me? I used syrup cero sugar , is there any other recommendation?
Thank you
★★★★★
Kate
Hi! You can add some sugar on the top before baking!
Sally
They were lovely thankyou x
★★★★★
Kate
I’m glad you loved them, Sally!
Rebecca Dzhurinskiy
These came out so yummy! Wouldn’t change a thing – they’re perfect! Thank you for the recipe!
★★★★★
Kate
You’re welcome, Rebecca! Thank you for your review.
Sheri Matsumoto
This recipe looks delightful! However, I looked for the buttermilk option you mentioned to make them dairy free and didn’t find it anywhere. I’m allergic to dairy and nervous about putting Greek yogurt in the batter. How much buttermilk do I need to replace the yogurt? Thanks in advance for your answer!
Kate
Hi Sheri! The ratios are in the vegan notes. I hope you can enjoy it!
BRENDA Plummer
HI I used lacto free Greek yogurt from Sainsburys here in the UK and it was perfect.
Kristen
These turned out really well. A little dense, but that could be the wheat flour or the substitutions I had to make due to dietary restrictions. I went with white whole wheat flour, Bob’s redmill egg replacer, refined coconut oil, and so delicious plain unsweetened coconut milk yogurt. I will definitely make them again.
★★★★★
Saaniyah Sajed
These tasted wonderful! Not too sweet, moist, crunchy on top. I baked them on convention at 400f for 19 mins. Wonderful for breakfast!!
★★★★★
Hollie
Hi there,
I would like to make these blueberry muffins however was wondering could I use wholemeal flour instead of wholewheat as there is a slight difference and didn’t know if it would make a difference to the recipe.
Thanks :)
Kate
Unfortunately it would likely impact the outcome of the recipe and need adjustments.
Mary
Hi Kate!
I have sweet super-fatty 10% yogurt on hand. If I omit honey and oil and replace that with more yogurt, is this going to be a complete disaster?
Kate
Hi! Sorry, I wouldn’t know without trying it. That would change the recipe and can’t guarantee the results.
Sarah
I burned mine :( 19 mins on 400. Was putting on low rack part of problem? I used wax paper cupcake holders- was that not a good idea? Is it better to put batter directly into pan?
Kate
Hi Sarah, I’m sorry to hear that! It depends on where it was to the heat source and wax paper isn’t meant to be heated.
Shawna Ferrrell
These were fantastic! I’m so excited to try with different fruits or choc chips!! Thank you so much for this recipe
★★★★★
Coco
These muffins sound so delicious! I was just wondering how many grams of flour 1 3/4 cups + 1 tsp would be. Thank you!
Cathy
These were a great consistency (used olive oil and maple syrup)! For the future, can you substitute 1:1 unbleached white flour for the wheat flour (or half and half)?
Thanks,
Cathy
★★★★★
Kate
Hi Cathy, I believe others have tried it and it’s worked well.
Michele Droll
I’ve made these several times with much success. I usually make double batches and share several with my sister and BIL who also really enjoy them. My daughter loves them! They are delicous using either maple syrup or honey! I like to use fat free Greek yogurt and find they rise up very nicely! For baking…..I will put them in the oven for the first 6 minutes at 425 to get a crunchier ‘bakery top’ and then I drop it to 390 to finish it out. I pull it out right at 16 minutes. They are perfectly moist! If giving as a gift– I will also pop an extra blueberry or two into any muffin that doesn’t have one showing through the top after I spoon it into the muffin tins. It looks so pretty aftewards to see the blueberry peaking out. Don’t forget the Turbinado sugar–that really finishes it!!
★★★★★
Linda
It’s the third time I’ve made blueberry muffins the first time they were lovely but these have sunk as soon as they’ve came out the oven. The only difference is I used low fat Greek yogurt the last time I used plain yogurt. Can you help please
Kat
Where do I start? The texture is amazing and my husband and friends couldn’t tell they were refined sugar free or white whole wheat. I love adding toasted walnuts and lemon zest to mine and even swap half the honey for date syrup occasionally. Oh, I failed to mention that I have made these muffins five times already and two were blackberry. Thank you for an amazing and healthy muffin recipe.
LAUREN
These were great! I made them with olive oil since I didn’t have coconut oil. I’ll definitely make them again.
★★★★★
Kate
Wonderful to hear, Lauren! I appreciate your review.
Emily
Have made these multiple times and love them. I want to make them again today but only have dark choc chips and no blueberries, could I substitute?
Also could I substitute self raising whole wheat flour for the regular flour and rising agents?
★★★★★
Kate
Hi! I haven’t tried it with this, sorry. I know chocolate chips work in my Maple-Sweetened Banana Muffins
Nidhi
I’m excited to make these! Do you think they will freeze well?
Kate
Hi! I believe these freeze well.
Chloe
I’ve made these muffins several times and they freeze very well. There are only two of us in our household, so I make the whole batch, then wrap leftovers individually in plastic wrap, then put them in freezer bags or freezer-safe plastic containers. When we want muffins, we just take out as many as we need and warm them in the toaster oven and they come out just as delicious as the day I baked them. It’s quite lovely to have healthy homemade muffins on demand.
★★★★★
Kate
I love that you freeze them! Thank you for taking the time to review, Chloe.
Chloe
One more thing–if folks want muffins a little more moist, I’ve added 1/4 cup applesauce to the batter and it turned out very well. Also, when making them for a friend who recently had heart surgery, I increased the heart health quotient by adding a tablespoon each of chia and flax seeds. Good texture and no one will ever know they’re not poppy seeds. Again, thanks to you, Kate, for putting such healthy recipes out there.
★★★★★
Elif Gunes
I love your recipes Kate!
It was my first time trying this one and I was a bit worried about how thick my final batter is and thought my muffins won’t rise! My worries are all gone now looking at the muffins from the oven window. Thank you very much it will be another fav recipe of yours at home!
★★★★★
New Baker
Loved your banana muffin recipe. I substituted oat flour instead of whole wheat and it turned out great. Can i do the same here??
★★★★★
Kate
Hi! I haven’t tried it, but you should. Just be sure to follow my oat flour post. I hope you love it!
Nadine
These are the best healthy blueberry muffins! I made them for my kids and I’m ashamed to say I ate the most! :) I will try more of your recipes. Thank you for this one!
★★★★★
Kate
You’re welcome, Nadine! I’m happy they were a hit.
Cindy
Delicious! I’ve been looking for a healthy-ish muffin that has a nice rise to it. These came out perfectly.
★★★★★
Kate
Wonderful, Cindy!
Lori
Love this healthier version of blueberry muffins. They taste great! Would never have thought to use extra virgin olive oil, but it worked well. Nice and moist muffins. The raw sugar on top adds the perfect amount of sweetness. Thank you for the recipe!
★★★★★
Carmen
Fantastic recipe! I used 1/2c oat flour because I was short on whole wheat flour and it turned out great. Not a sweet muffin which I appreciate.
★★★★★
K Mittendorf
Just made these – and they are delicious! I added a few extra blueberries as well. Also substituted a mix of allspice and ground cloves instead of cinnamon ( because of an allergy). Thanks for the recipe!
★★★★★
Anonymous
This was so good! I made mini-muffins because my pan isn’t as wide or deep as yours but still delicious :)
★★★★★
Jane
Can I substitute with Almond flour?
★★★★★
Kate
Hi Jane, sorry but I don’t find almond flour is a great 1:1 substitute.
Lakshmi
These came out absolutely amazing! Drizzled with a bit of honey on top and it is a decadent treat with zero guilt! Thanks for a great recipe, I am going to be coming back to us for sure!
Melisa
Delicious super moist muffins! Instead of regular flower, I used gluten free flower and they came out perfect!
★★★★★
Mary
These turned out perfect. Thank you for the recipe!
★★★★★
Y15M
Very tasty, just enough sweetness. I replaced blueberries with saskatooon berries and turned out good. Liked that these don’t taste like cake, but less sweetness and some fibre.
★★★★★
Lisa Menday
Can I add shredded Zucchini? Would I have to make any adjustments?
Kate
Hi Lisa, I would suggest my Healthy Zucchini Muffins instead.
Jil
Love how these turned out! Going to be a breakfast staple for my toddler. I used fat free Icelandic yogurt because it’s what I had and they were definitely still moist.
★★★★★
Kristina Brangi
Do I use the same ratios if I want to make this a bread instead of the muffins? Does the cooking temp change? I’ve tried this a few times and it comes out on the drier side. Any suggestions? Thank you
★★★★★
Kate
Hi! I haven’t tried this as a loaf, sorry. I would check to see what others may have tried. It would likely need more baking time.
Campbell
I made this as a loaf this weekend and it came out perfectly! I did 65 minutes at 350 but my oven tends to run low so I would check every 5 minutes with a toothpick starting around 50 minutes in. Definitely do not use the muffin temperatures as your loaf will burn on top before it cooks through. I used half white and half whole wheat flour, olive oil, plain 0% greek yogurt and maple syrup, and added a small amount (maybe 1 Tablespoon or less) of fresh lemon juice for flavor instead of cinnamon. My husband and I both love it!!
★★★★★
Diana
The blueberry muffins are so good! :-) I have made this recipe twice nice now since finding this recipe just a month ago and have also sent it to family members who are also anxious to try them.
thank you for this recipe, it is a keeper!
Katie
I made these muffins yesterday and my sons and I are enjoying them now for breakfast. They are sooo good! I’d make these again and again. I didn’t have wheat flour so I used regular. Need to pick up some at the store. Thanks for this wonderful recipe!!
★★★★★
Narinder
My muffins were slightly under baked I think slightly gooey in the middle rather than spongy what could I done wrong please?
Kate
Hi! I’m sorry you had issues with the recipe. Sounds like they needed more time. How long did you bake them for?
Leily
I made these with spelt flour and they still tasted amazing. My kids love them! I’ve tried a few of your recipes and they’re all amazing. Thank you!
★★★★★
Kate
You’re welcome, Leily!
Jessica
Really disappointed with these. I followed the recipe, not changing anything and they came out bland and slightly soggy from the blueberries I was looking forward to a treat that was tasty and still fairly healthy but these don’t quite fit the bill..
★★
Kate
Hi Jessica, I’m sorry to hear that. How long did you leave them in for?
Michelle Bilton
Made these with walnuts and raisins in place of blueberries, so yummy!!
Michelle Kane
I followed the recipe exactly, going with the white whole wheat flour, coconut oil and maple syrup. While they tasted absolutely amazing, there turned out a little denser than i would have liked. Does anyone have any suggestions on how to lighten them up?
★★★★★
Gail
Hi in the top part of recipe it says 3/4 cup of flour but in instructions it says 1 and 3/4 cups of flour.
Thank you
Kate
Hi! It calls for 1 3/4 cups, plus 1 teaspoon in the ingredients and instructions. 1 3/4 in step 2. I hope this helps!
Antonella
Can I replace the maple sugar with eritritol ?
Kate
Hi Antonella! I haven’t tried it, but I don’t believe that will work here.
Ruth Buttigieg
Hey, thanks for your amazing recipes! Quick question, I don’t have a muffin tin a the moment, have you tried this recipe for a loaf cake instead? I would assume lower temperature and longer time, but not sure if it would work at all :) Thanks again!
Kate
Hi! I haven’t tried it. If you try it, it will likely take more time. I’m just not sure how much. Let me know if you do try it.
Laura
These are delicious! I’ve made a couple times, and have often substituted with all-purpose flour when I don’t have whole wheat flour on hand. That said, I prefer the whole wheat texture, but both are scrumptious!
★★★★★
Jean
Although I visit the site regularly (and always love the recipes), I never tend to comment. Today, however, after making these outstanding blueberry muffins, I just had to…
They are PERFECT! Moist with just the right amount of sweetness. I can’t wait to share this recipe with everyone I know!!! Thanks Kate!
★★★★★
Audrey Gorman
Can you use almond flour or cassava flour instead?
Kate
Hi, Unfortunately almond flour isn’t a great substitute 1:1. I haven’t tried cassava flour so can’t say for sure. Oat flour works well. You can use my How to Make Oat Flour as guide!
Michelle
Doubled the recipe and substituted the whole wheat flour with Oat Flour. I did eyeball a little extra coconut oil & maple syrup (I don’t have exact measurements but I’d say 1/4C extra of each, keeping in mind I did double the recipe). I know this changes the profile of this muffin, but to everyone wondering, it still makes for a moist and DELICIOUS muffin with this flour substitution. I also added in extra, extra blueberries because why not. Another home run for my toddler.
★★★★★
Ash Windbigler
I made these muffins for my mom (who loves blueberry muffins but is also very health-conscious) and she LOVED them. Holy cow. She ate 3 in an hour lol. I use so many of your recipes and I always enjoy them – thanks!!
★★★★★
Kate
You’re welcome, Ash! Thank you for your review.
Elena
I don’t have any plain greek yogurt, could I use any flavoured yogurt instead?
Kate
Hi, you can but it will change the flavor. Greek works best.
molly truitt
I made these already once before and they were SO GOOD. A hit with three different families I shared them with.
My question is I no longer have any whole wheat flour could I use just white flour instead?
★★★★★
Kate
I love that! All purpose flour can work too. Let me know how it turns out for you!
Molly Truitt
Using all-purpose flour worked just as well as whole wheat . A little different texture, Less dense, but that could perhaps be from not stirring as much
★★★★★
Kelly
These are SO GOOD. I may have somehow made 3 batches over the course of less than 3 weeks for my kiddos!!
★★★★★
Sierra Corbin
I made these and they came out dry. Not sure if that is to be expected? The only difference was whole milk yogurt instead of Greek yogurt. I took them out right at 16 minutes. ?
Kate
Hi Sierra, the yogurt can make a difference since baking is so precise. You may have needed to take them out sooner as well.
Lexi
If I used a mini muffin Pan what would I bake at and for how long? Trying to make these epically toddler friendly. Thank you!
Kate
Hi Lexi, it’s usually half the time. Keep an eye on them though!
Caley
Delicious and healthy. I used the dairy free option and turned them into mini muffins for my daughters. Easy to make, light, moist and yummy. Thanks.
★★★★★
Caley
Delicious and healthy. I used the dairy free option and made them for myself and daughters. They’re easy to make, light, moist and yummy. Thanks!!!
★★★★★
SKC
Hi Kate. Thanks for this recipe. I was wondering if I could combine your banana muffin recipe with this one…or basically do banana and blueberry muffins! If I added one banana to this recipe what would I need to change to make sure they still come out fluffy? Thanks!
Kate
Hi! Baking is so precise I can’t say for sure without trying it. If you try it, let me know.
Laiken
These turned out so amazing, I am always looking for a healthy alternative to my sweet cravings and these were amazing. The coconut oil and honey I used made for great texture and I used 0% plain Greek yogurt. Knowing what goes into my muffins is all healthy whole ingredients makes for a delicious breakfast/snack! Overall will make these again.
★★★★★
emma prchlik
Hi! I’m all out of vanilla extract and i was wondering if it’s okay to leave it out. Thanks!
Jaclyn
These are delicious!
★★★★★
Corrie S.
Great recipe! My mom doesn’t eat sugar, so I’m always on the lookout for recipes that are honey sweetened. These were a hit!
★★★★★
Kate
Wonderful to hear, Corrie! Thank you for your review.
Radka
Made them for first time today, omitted the cinnamon and made with lemon zest instead. Used 1/2 maple syrup and 1/2 honey. They are amazing!!! Thank you for your wonderful blog. Fell in love with you vegetarian enchilada recipe and these are another keeper. Can’t wait to try the healthy carrot muffins next!
★★★★★
Kate
That’s great to hear, Radka!
Lea
Delicious. I decreased the flour by a quarter of a cup and substituted flaxseed but they still came out nice and high and delicious. Healthy not super sweet but tasty!
★★★★★
Leila
Hello,
Could I make these lower in fat by using applesauce instead of oil? I did this with your healthy carrot muffins (which are amazing).
Kate
Hi! I haven’t tried it myself, so I can’t say for sure. I would suggest lookin through the comments to see if others may have tried it.
Leila
Thanks for replying! I checked the comments, but couldn’t find anything, so just went for it and tried it out. Amazing I completely replaced the oil with applesauce, and even replaced some of the honey aswell (I needed to make them as low in fat and sugar as possible)
★★★★★
Kate
Great! I’m happy to hear that. Thank you for sharing your experience. I know others will find it helpful.
Deb Hallett
I just made the blueberry muffins you suggested for Easter. I cut the recipe in half (not enough ww flour on hand), didn’t have enough maple syrup so used 1/2 syrup and 1/2honey, didn’t have greek yogurt so used plain almond milk dairy alternative (just because it was in the frig). Used frozen Maine wild blueberries and lots of them! I’m not a baker but these were great. I LOVE your book and think I have made just about every recipe. Also have given the books many times as gifts…all to great reviews. Write another one!
★★★★★
Kate
Thank you for sharing, Deb!
Kiran
Hi Kate, i’ve never left a review for anything before online but wanted to say thank you so much for sharing this recipe. I’ve just made them and love it.
I used Allinson’s Self Raising Wholemeal Baking Flour so didn’t add any baking soda or powder. I added roughly two tablespoons of desiccated coconut and two tablespoons of honey, some cinnamon and followed the rest – but added fresh 1 1/2 cup blueberries.
And to finish i sprinkled some brown sugar mixed with cinnamon on top.
And they taste so good! I think i might see what swapping the honey for dates instead might taste like. I’m so happy to have found a recipe that’s not sugary but hits the sweet spot! Thank you so much :-)
★★★★★
Kate
I’m happy you did, Kiran! Thank you for your review.
Nathalie Nirsimloo
Made this recipe today and the muffins turned out great. So light and fluffy, but not too sweet. Definitely will be making these again but maybe cranberry orange
★★★★
Sowmiya
My go to blog for healthy bakes. The banana bread recipe is the most popular of the lot amongst us. And these muffins are just perfection!! Thank you so much for all the recipes, we love it !!!
★★★★★
Kate
You’re welcome! I’m happy you enjoyed it.
Sharon
I make these muffins every week as part of my meal prep for work and they are amazing I used a similar recipe before but found this one and prefer it much more . I count calories so I use sugar free maple syrup, low fat melted butter instead of the oil and don’t add the sugar on top and I use mixed frozen berries and sometimes a little lemon zest as well and they turn out beautifully every time. Thank you
★★★★★
Kate
Every week? I love it! Thank you for sharing, Sharon.
Chris C.
Hi Kate, I made these muffins yesterday and they are delicious. Do you happen to know approximately how many calories are in each?
★★★★★
Kate
Hi! Nutritional information is below the recipe notes. I hope this helps!
Paulina
We just made them, they are lovely! Not sweet at all but still very tasty!
★★★★★
Ruby
I can’t wait to try this recipe. Any chance applesauce could work instead of the oil?
Kate
Hi Ruby, I haven’t tried it. I would suggest to see if others have in this recipe by searching the comments.
Nancy M
My son had Crohns Disease and was able to enjoy these muffins! Thank you!
★★★★★
Sammy
Just made these! My first ever muffins. I am adulting!! They are yummy! Thank you so much !
★★★★★
Stephanie Watson
These just finished cooling & are delicious, especially w/butter. I mixed fresh raspberries & blueberries & had just enough. This is a keeper recipe. Thank you
Shannon Cormier
Made a whole wheat version, and a gluten-free version. They were both so good! Moist and flavourful! I used olive oil and maple syrup, and Oikos 9% plain yogurt. The little sprinkle of raw sugar on top really is a nice touch. Made two batches two days ago, and had to make two more batches today to share with friends. :D
★★★★★
Sabrina
Super easy recipe with big flavour! Really like they use of honey as a sweetener versus banana. Also added the lemon zest suggested. Will definitely be making again!
★★★★★
Kate
Wonderful, Sabrina! Thank you for your review.
Karen Henzi
Could you used sugar free maple syrup?
Kate
Hi Karen, You could try it. I haven’t, but I believe the consistency is similar so it may work.
Ro
Would it be possible to bake this as a round cake or loaf cake?
Kate
I haven’t tried it. You would need to increase the time.