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. 
Jenn
Would this work if I use Vanilla Greek Yogurt, since I don’t have any plain. Or would that be too sweet, should I cut something else?
Kate
Hey Jess! Yes, vanilla yogurt would work. Changing the other ingredients could affect the final texture. These muffins aren’t terribly sweet as written, so I’d probably just use the amounts specified to be safe.
Jenn
Thanks so much for replying! Can I also mix half coconut oil with half unsalted butter? I seem to be almost out of cox unit oil.
Kate
Yes, I think so! Gently melt it before using.
Judy
I doubled this recipe and made 12 muffins and one loaf. I had to bake the loaf for 38-40 minutes. Still delicious.
★★★★★
Laura Stieglitz
Do you think you could use vegetable oil or avocado oil in place of coconut or olive? Trying to work with what I’ve been able to get.
Kate
Yes, I think either of those would work!
Kelly
These were amazing. I made using whole white flour and you wouldn’t even know they’re as healthy as they are. Cook time + temp cooked them PERFECTLY. Super delicious muffins!
★★★★★
BeetheBakerQueen
Hi, I would love to try the gluten and dairy free version of these, but struggle with the conversion from cups to grams (UK-based!). Is there any way you can provide these ?
Kate
Hi there! I’m sorry, I don’t provide metric measurements yet (hopefully someday). Here is a great chart from King Arthur Flour. Hope it’s helpful!
Judy
Great recipe! Healthy, moist, and delicious! I add a lot more blueberries. I’d like to try this as a loaf would that require any changes? Next time I’m adding chocolate chips!
★★★★★
Kate
Thanks Judy, I’m glad to hear it! This should work well as a loaf. Be sure to grease the pan. Keep the temp the same, but your loaf will need longer in the oven than the muffins do. Bake until golden on top and a toothpick inserted into the center comes out clean.
Nicky M
Love love love this recipe! I have also made the raspberry version a handful of times. Muffins have always turned out amazing and better than cafe muffins, my children and husband love them. We use coconut yoghurt and half the maple syrup. Thank you for sharing this recipe.
★★★★★
Laura
Absolutely delicious! Loved by the little ones and adults in my family alike. Used the maple syrup and coconut oil options. 5% fat greek yogurt.
Didn’t have many blueberries, so subbed 1/2 raspberries and turned out great.
Thank you so much for a go-to muffin recipe!!
★★★★★
Diana
Hi! Instead of plain Greek yogurt, I used one container of Chobani blueberry Greek yogurt (less sugar variety) and one container of Chobani lemon Greek yogurt (also less sugar variety). I left off the raw sugar topping, used EVOO and the maple syrup. Absolute perfection!
★★★★★
Liza
Hi Kate, i am in the middle of making this and just realized that i only have less than 1 cup of yogurt..around 3/4 cup i think. What adjustment should i do? I already mixed the flour and other dry ingredients. Thank you!
Kate
Hi Liza, I would add up to 1/4 cup milk or even water. That should do it.
Liza
Yes i added that amt of milk. Thanks! I already ate one of them and it was moist, soft, tasty and has the perfect sweetness! Thanks so much for this recipe, Kate! The only issue i had was the muffins came out flat – they do not have that mountain-top look. Nevertheless, i dont care much of the look..it still healthy and yummy and would make it again for sure!
★★★★★
Jennifer
I would love to make these but also hard some veggies in. Any suggestions to incorporate some zucchini or spinach?
Kate
Hi Jennifer, I’m sorry I don’t know without trying it and not sure about that combination here. I do have zucchini muffins! https://cookieandkate.com/healthy-zucchini-muffins-recipe/
Lisa Mills
I decided to change this up a little bit. I made the muffins exactly as written, only substituting the blueberries with 1 cup over-ripe mashed banana. Outstanding! The banana muffins tasted exactly like the Banana Tea Bread recipe from my 1973 Good Housekeeping only your version uses healthier whole wheat flour instead of all-purpose flour. Thank you for this recipe.
★★★★★
Katie
YUM! Easy, tasty and healthier than a lot of other muffins! I used white flour since it’s what I had on hand. I used maple syrup & olive oil & the muffins taste perfectly sweet enough! Cookie & Kate never fails me :)
★★★★★
Lee Ann
I am just mixing this up now. Used exact measurements and it is more like a cookie dough consistency. No way this will pour. I’d have to scoop. A little frustrated.
Cheryl
She points out how thick the batter is in the recipe directions. Who cares about pouring instead of scooping anyway?
Kate these were awesome. I know we’re both fans of smitten kitchen and her Blueberry muffin recipe never quite did it for me, they’re too chewy. Now this is the recipe I’ve been waiting for! Thank you!
Eliza
Just wondering if these muffins freeze well? Even when using frozen blueberries?
Kate
For sure, they freeze well whether you’re using fresh or frozen blueberries! Just let the baked muffins cool to room temperature before freezing.
Elina
Baked these today and they were delicious! I added the zest of one lemon, personally I wish they were more lemony so next time I’m going to add in a tablespoon of lemon juice into the batter.
★★★★★
Casey
Hi! I just made these and followed the recipe – but made with almond flour (I also went half honey half syrup). The muffins are delicious but they turned out to be very soggy? We baked them for 20 minutes… any idea why?
Kate
Hi Casey! Unfortunately almond flour isn’t a great 1:1 substitute. If it is going to work, it typically requires lots of other adjustments. Sorry! Bob’s Red Mill gluten free 1:1 works well if you need it to be gluten free.
Shaileen
I was wondering if I can substitute brown sugar for the honey or maple syrup. How much would I use? Also if using convection oven would the temperature and bake time be the same?
Kate
Hi Shaileen! The honey or syrup helps with the sweetness, but also the moisture of this recipe.
Lauren Dagata
These turned out fabulous! I wanted to double the recipe, but only had 1/2 cup honey, so I used what honey I had and added roughly a 1/2 cup brown sugar. I also only had unbleached all purpose flour, so I used that. But I have to say they are very tasty and look gorgeous.
★★★★★
Stephanie Hill
Loved the muffins and so did my family. I loved that it was made with healthier ingredients that I have as staples. Easy recipe to follow.
★★★★
Saskia
Baking is not my forté, period. I tend to have failures often, lol. However, your muffin recipe is right up my alley and fool proof, thank you. I made 2 batches this week as they are soooo good! I use my home made kefir and it works well. I think I could do a little less than a cup. I also like more blueberries, added 1/4 to 1/2 cup extra. Nicely moist inside and not too sweet. Posted pics on IG.
★★★★★
Kate
I love to hear you think it’s foolproof, Saskia! I appreciate you taking the time to review.
Kristin Garcia
what would happen if I did not include the oil? Just trying to get this a little lower in fat and am curious how skipping the oil or even putting half the amount would affect the muffin – flavor, consistency, rise, etc?
Kate
Hi Kristin! You need the oil for this. I know some have tried applesauce in some of my other muffin recipes, but I haven’t tried it to say for sure how it will turn out.
Kristin Garcia
I actually tried this recipe with the following modifications to get it even lower calorie and they still taste AMAZING!!! Got it down to 112 calories for each: 17carbs, 3 fats, and 5 protein.
Here are the mods I made in case anyone wants to get this amazing recipe even lower calorie.
-~33g of “I can’t believe it’s not butter” instead of the oil (reduced total recipe by about 470cals)
-a little less than 1/2 cup of unsweetened apple sauce instead of the maple syrup/honey (reduced total recipe by about 460cals)
-nonfat vanilla yogurt instead of regular
– 1 egg and 1 egg white instead of 2 eggs
– 2g of stevia spread over all the muffins instead of the tablepoon of sugar
Jasmine
Thank you!! These muffins were amazing as is, and I came to the comments looking for options other than oil- will try these modifications!!
★★★★★
Hanna Gilsvik
These were fantastic. Thank you, Kate!
★★★★★
Elizabeth
My go-to blueberry muffin recipe. Thanks!
★★★★★
Carmen Hurter
Do you know what cook time I should do for mini muffins? Thanks!
Kate
Hi Carmen! I don’t, but they’ll bake up very quickly, so keep an eye on them! Perhaps they will be done baking in 5 to 10 minutes—just look for the visual cues for doneness provided within the recipe.
Jennifer
I made mini muffins. I started with 10 minutes and added another 5. They were lightly brown on the sides; 14 minutes may have been perfect. Delicious, although less sweet than expected. I also used all purpose flour (1:1) because it’s what I had.
★★★★
Raynah
Hello! Is it possible for me to replace the whole wheat flour with a combination of oat flour & almond flour? I cant find whole wheat flour anywhere :-(
Kate
Hi Raynah! I think you could use 2 1/2 cups oat flour in place of the whole wheat flour. That would be your best bet!
Jan
I don’t have any yogurt on hand, can I use sour cream or milk/buttermilk instead? Thanks for your recipes, they are so amazing, my favorite is banana chocolate chip bread, we keep frozen loaves in the freezer so they’re always on hand!
Kate
Hi Jan! I’m sorry for the slow response. You could use an equal amount of sour cream, or a lesser amount of DIY buttermilk (see the “make it vegan” recipe note for details—any milk will do).
D
Hi! Do you think this will taste ok if I cut down on the maple syrup and use less?
Kate
Hi D! These muffins are not particularly sweet as written. The liquid sweetener is important for a proper moisture balance. Using less could throw that off. If you use less maple syrup, you may need to replace it with additional yogurt. Should work, though!
Giselle
Forgot about coating the blueberries in flour and baked at 350..
Did some as mini muffins.
Added some flaxseed too.
Bake time seemed longer than I thought it should(not an experienced baker) BUT,
It all turned out delicious and toddler approved.
Great recipe!
Thanks
★★★★★
Erin
I absolutely love these muffins! I greatly prefer them to some of the classic blueberry muffin recipes I’ve come across, which are usually full of butter and somehow lack subtlety. I’ve been making this recipe with just regular plain 2% yogurt, canola oil, and zest. Thanks so much for sharing it!
★★★★★
Holly
I didn’t look through all 700 some comments, but am wondering if these muffins will be successful with flax or chia eggs? A few days ago, I hard boiled all the ones I had left!
Kate
Yes, either of those should work well here! I always try to provide substitution guidance in the recipe notes. :)
Judy
What’s the best way to double this recipe?
★★★★★
Kate
Hi Judy! Readers have doubled all ingredients and spread throughout another muffin tin. Or, make up two batches if you are concerned.
Yesenia
Turned out great and was super easy to follow! Thank you for a great recipe :) I used all purpose flour and they turned out just fine
★★★★★
daisy
I am planning on making these for mothers day brunch tomorrow but I don’t think I’ll have time to do the whole process in the morning. Would you recommend making the dough tonight and baking it in the morning or making the muffins tonight and just covering them until tomorrow?
Kate
Hi Daisy! So sorry for my delay, it’s been crazy. What did you decide to do? I would have suggested making them all in advance and serving. They are great leftover.
Cheryl
Hi there, does it work well if i do not add jn yogurt? Cause i do not have any at home
Kate
Hi Cheryl! See my notes about making this vegan. That will help to answer your question and help you see what you have on hand to use!
Robin
Kate, I have been making your blueberry muffins and banana bread for some time now. I never change a thing (ok sometimes use vanilla or blueberry yogurt), BUT now I can’t always get whole wheat flour. The aisles are empty with the exception of small bags white flour. I am trying to use what I can get, but I suspect something in the recipe would have to change along with the more processed flour. Thoughts?
★★★★★
Kate
Hi Robin, I’m happy you have been making both recipes for sometime! The recipes should still work with all purpose flour. I hope this helps!
Samantha
These were SO good!! Followed the recipe but replaced the yogurt with me for (same qtys). DELISH. I didn’t add the sugar on top for a less sweet option, but would’ve been even better with. Great work as always!!
★★★★★
Linda Tung
am i crazy? i dont see you list the amount of eggs
Kate
Hi Linda! It’s right below the sweetener. 2 eggs, preferably at room temperature
Lara Cohen
Made these today for the millionth time. They are such a huge hit in my house! Question: I’m about to run out of coconut oil, what would you suggest as a substitute? Thanks in advance! Love all your recipes!
★★★★★
Kate
Hi Lara! So glad to hear you’ve been enjoying the muffins. A mild extra-virgin olive oil works well, or any vegetable oil, really. I suspect melted butter would work, too.
Anna
Made with gluten-free flour, these were delicious!! Loved by everyone in my family. Thank you!
★★★★★
Kate
You are very welcome, Anna! Thanks for your review.
Debbie Mejia
Hi, no eggs in the Ingredients list, but in recipe . Just an FYI
Sarah Jones
Just made these and they were wonderful! I wish we had that sugar for the top but it turned out quite well without.
★★★★
Kate
I’m happy to hear you loved them! Thanks for your review, Sarah.
Jessica
Hi,
Could I use regular white unbleached all purpose flour?
Kate
Hi Jessica! Yes, you can—same amount.
Kim Devereux
I just made your muffins and they are fabulous!!! Fantastic flavor and texture. I added extra blueberries – seriously one of my favorite muffin recipes so far.
★★★★★
Hayley B
YUM! Just made these with coconut oil, maple syrup, and 1/4 teaspoon lemon zest. Didn’t finish with sugar because (for me) these were perfection without it! So moist, so flavorful. Next time I’ll do the full amount of lemon zest!
★★★★★
Kate
That’s great to hear, Hayley! Thank you for sharing that you loved these.
Lisa
I was recently introduced to Cookie and Kate recipes. I have made a few so far and all were amazing.
Just baked the blueberry muffins and they are out of this world.
Thank you for these delicious and healthy recipes.
I have been inspired to cook more now.
Also, everything I have made so far was kid approved :-)
★★★★★
Kate
I’m glad you are loving the recipes, Lisa! Thanks for your review.
Anne
These are like portable blueberry pancakes. Absolutely delicious! I used whole wheat pastry flour, by the way. I highly recommend it. :)
★★★★★
Kate G
I just made these, and they’re delicious but completely flat. Any ideas what went wrong? New baking soda/powder, oven temp is correct (have an internal thermometer)…now I’m trying to remember if I possibly doubled the liquid coconut oil because I can’t concentrate while attempting to homeschool tiny humans. ♀️ If I did, would that be a likely source of flatness? Thanks!
Kate
Hi Kate! If you accidentally added more of a wet ingredient (including coconut oil), that could cause the batter to be too loose and yield flatter muffins. If you forgot the eggs, that could also be the source, since they help the muffins rise. Mine always end up nicely domed, so I hope your next batch is perfect!
Elizabeth Michaels
What adaptation, if any, is needed if I only have self raising flour available? Do I just cut out the baking powder and soda?
P.S. I’m a huge fan of your healthy banana loaf. I’ve made it about 10 times now in only a year or so.
Kate
Hi Elizabeth, thanks for your note! Self-rising flour is a tricky substitute for regular flour. It’s really only suitable for recipes designed specifically for self-rising flour, since the success of baked goods is highly dependent upon specific amounts of baking powder. You might occasionally get lucky and find a recipe with the same ratio of flour to baking powder that you’ll find in self-rising flour. Here’s a self-rising flour recipe so you can see that ratio. To answer your question, this recipe calls for less baking powder than your flour will provide. You could try omitting both the baking powder and soda to see if that does the trick. It’s experimental, but might work. Let me know if you give it a try!
Rebecca Thomas
This is amazing! I used mixed frozen berries and maple syrup. It comes out just right, not too sweet! My partner and I have made like 5 of your recipes and are always delighted!
Kate
I’m happy you loved it, Rebecca!
Crystal E
So delicious and moist. I have loved every recipe of yours that I’ve tried!
Sabrina
I didn’t read the thick batter part – so I was waiting for a complete disaster. But, oh my! This is the softest, with that muffin-top muffin! I wish I could drop in the photos. I sprinkled some almonds, flax seed on top. This is the best-est muffin recipe that I have ever tried. I baked it tonight and I’m gonna make another batch tomorrow too!
★★★★★
Sheila
Hi Kate, I made your apple and carrot superhero muffins and they were delicious! I would like to try these blueberry muffins but don’t want to use wheat of any kind. Do you think almond flour/meal could be used in it’s place, and if so, how much?
Cheers,
Sheila
Kate
Hi Sheila! I don’t think almond flour would work here as you typically have to change too many things. You could try a gluten free blend. I do know Bob’s Red Mill 1:1 baking works well. Oat flour may be an option as I know it works in some other applications. Let me know if you try it!
Linda Carriere
I made these muffins last week, using vanilla greek yogurt that I had on hand, and they were so delicious, probably the best muffins I’ve ever made. I look forward to sharing them with my family and friends. Making another batch later today!
★★★★★
LarryZuiker
Made these muffins this morning before our Arizona temperatures got too warm to heat up the kitchen. So delicious and nutritious. Easy recipe and baked up beautifully. Definitely a brunch item or late night snack.
★★★★★
Heather
Excellent recipe! I used the King Arthur gluten-free flour blend and So Delicious coconut yogurt. The muffins turned out great! Will definitely make this again.
★★★★★
Shobhana
I made these blueberry muffins yesterday, used flax eggs, and they turned out moist , delicious, and definitely not enough☺️
Thanks for the great recipe
★★★★★
Michaela
I love this recipe!! I want to make these again but I only have spelt flour. I’ve heard it can be a 1:1 substitute with wholewheat flour…would it work in this recipe? And if so, would you recommend any other modifications?
Thanks Kate :)
Kate
Hi Michaela! I haven’t tried spelt flour with this recipes, so I’m not quite sure. However, I do know it works in my banana bread recipe so it would be worth trying. Let me know if you try it and the result!
Michaela
Awesome Recipe! Can I check whether it’s ok to substitute wholewheat flour for spelt flour? Any modifications required to make this work?
(sorry if this is repeat posting, my previous message didn’t seem to post!)
Thank you :)
★★★★★
Kate
Hi Michaela! I haven’t tried spelt flour with this recipe. I do know it works in my banana bread, but not sure in this application.
Angella
Made this recipe yesterday for a friend with diabetes. Only had dried blueberries so soaked in hot water to soften. He said they were wonderful! He generally doesn’t comment on my baking except to scarf them down so this is a real endorsement
★★★★★
Kate
I’m happy to hear that, Angella!
Cecilia Gonzales
Have lots of blueberries on hand and wanted to make these, but flour is still hard to come by these days. I do have extra coconut flour on hand. Do you think it would work here? At the same amount or should I adjust the flour? Thanks!
Kate
Hi Cecilia! I’m sorry, coconut flour is not a good substitute. I don’t find it works well as it soaks up all the moisture.
caroline
Hello! I don’t have any yogurt on hand but want to make these tonight :) can i sub with something else, like almond milk? ps love your recipes!
Kate
Hi Caroline! What did you end up doing? I would suggest following my vegan alternative in the notes if you can. Let me know how it turns out for you!
Dawn Ruiz
Loved this recipe! I used gluten free flour. I didn’t have raw sugar, I’ll try that next time. My granddaughter has many food allergies and these would be prefect for her.
★★★★★
Catherine
Muffin are good but mine tasted dry. What did I do wrong?
Kate
Hi! I’m sorry to hear that. I wonder if you may have left them in the oven a little too long. How long did you bake them for?
Carla
YUMMM!! These make making better choices with food easy!! My toddler and husband absolutely loved also! Thank you for this fantastic recipe!
I did do 1c whole wheat flour and the 3/4c white flour because I’m easing back into the healthy eating game. I’m going to use all whole wheat flour next time! Thanks again!!!
★★★★★
Stephanie
These are delicious! Since this pandemic-era has resulted in a shortage of flour at my local stores, I was only able to get my hands on bread flour. And oh my goodness!! They are so good this way! I am looking forward to trying more of your recipes!
★★★★★
Rachel
Could I add grated carrots? How would that change the recipe or cooking?
Thanks!
Kate
Hi Rachel! Unfortunately, that would change the entire recipe as carrots provide their own amount of moisture. Not sure if you have tried my carrot muffin recipe yet.
Jen
I don’t have quite enough honey or maple syrup to get a full half cup. Do you think it would be OK to use both honey and maple syrup to get to 1/2 cup? Like 1/4 cup of each?
Kate
Hi Jen! That should work. Let me know if you try it!
Saira Jamil
Hi Kate,
Can I swap out the wheat flour with almond flour ? Will it effect the texture and quality of the muffins?
Kate
Hi Saira! Unfortunately, almond flour doesn’t work well in my experience as a 1:1 substitute.
Jean
Delicious! My new best recipe for Blueberry muffins. Just printed your Raspberry Lemons Muffins. Making they next!!
★★★★★
Saira Jamil
Have made these so many times with all purpose and they have been perfect.
Today, I tried them with white whole wheat flour as the recipe originally calls for and Felt they were drier and lacked sweetness .
Is whole wheat flour drier then all purpose flour ? I’m trying to figure out what went wrong
Kate
Hi Saira! I’m sorry to hear that. How did you measure the flour? You may have added too much or maybe baked too long.
Fatimah
Hi! I wanted to make these today and have gotten everything ready! I was just wondering; when using spelt flour instead, should I use the same amount of flour? Also, say I wanted to use barley flour, would that be okay? If so, should I use the same amount of barley? Or perhaps a blend of spelt and barley? What measurements would I use then? Sorry for all the questions, I hope you can answer at least some of them!
Thank you x The recipe looks amazing!
Kate
Hi Fatimah! I haven’t tried spelt flour in this recipe. I do know it works in my banana bread recipe as a 1:1 replacement, so may be worth testing out. Be sure to report back! For the barley question, I’m not sure. Sorry!
Koja
Tried it.love it.mom loves it, mother-in-law loves it Thanks for the awesome recipe kate!
★★★★★
Kate
Are these freezable, and if so what’s the best way to defrost them
Anna Kuznetsov
Doubled the recipe and made vegan with old coconut yogurt that had turned just a bit sour. Really enjoyed this, maybe the best muffins I’ve had. Thanks so much! A breeze to make, too!
★★★★★
FirstTimeBaker
I made these muffins 2 months ago and they turned out perfectly! Can I also mention that this is the first time that i have ever baked ANYTHING at all – I’ve never made muffins, baked a cake, bread or cookies and even for me this recipe and the steps were easy to follow and everything was explained really well. Thank you Kate, baking is much less daunting for me now.
★★★★★
Aimee Morrow
Hello! I’ve made your banana and zucchini bread recipes and love them!
Question on this recipe, I’d like to add some oats, how would I adjust the flour?
Kate
Hi! After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
Fatimah
Hello again!!
The muffins came out flat but tasted great, even more so the next day! I don’t know if the way they didn’t rise was because of the flour, the silly mistake of not using a muffin tin, or whisking the wet ingredients far too much with my electric whisker thingy. Oh well.
I do know about your banana bread! That was the first thing I’d ever baked, and my family loved it to bits. I hold that recipe dear to my heart, hahaha.
Thanks for the reply!
★★★
Matthew
Hi Kate,
Thanks for the Recipe.
I will try it this evening.
I do not have any greek yogurt or any yogurt.
Sooo, I looked on the Internet for a substitute!
And low and behold one of the choices I actually have!
Mayonnaise!
I will try it!
It is a good quality Olive Oil based mayonaise.
Sincerely,
Matthew
★★★★★
Jackie
Great recipe! My kiddos love it, on top I always add a crumble of honey, oats and butter, delicious ..Thank you!
★★★★★
Kristy
These turned out AMAZING! Approved by my children as well and the neighbor kids whose mom asked for the recipe after her kids begging for more! I used honey and I only had vanilla Greek yogurt on hand. Used whole wheat flour for it. A little extra cinnamon than called for (I love cinnamon) and more blueberries than called for because I had so many! They are soooo good! Thank you for the recipe! I highly recommend. They come out so moist! Oh and I should add I made them mini muffins because they are easier for my kids to eat.
Kate
I’m glad they were such a hit, Kristy!
Michelle
First off, I love your blog and have been so pleased with your recipes. Always looking for lower sugar naturally sweetened things that still taste great, so thank you! I was looking for a naturally sweetened blueberry muffin recipe but really wanted some lime kick to it, so followed your recipe as is but zested two limes in place of the cinnamon and it was seriously awesome. I rarely leave reviews but felt compelled to this time! Thank you!
★★★★★
Kate
I like your take on this one, Michelle! I love your creativity.
Chui
Hi, I don’t have Greek yogurt can I use normal vanilla yogurt?
Thanks
Kate
Hi Chui! I would suggest using the vegan alternative recommendation.
Judy
I made this with nonfat, plain Greek yogurt, white whole-wheat flour, and chocolate chips (no blueberries). They were very disappointing and dry. Very dry. I think the blueberries add moisture and taste better. Maybe you have another recipe for chocolate chip muffins or I need to use whole fat yogurt. Either way, the nonfat yogurt did not provide enough moisture. I have made this recipe with blueberries and whole fat yogurt and it’s delicious and moist.
★★★★★
Kate
Hi Judy, I’m sorry to hear you didn’t love what you tried. Yes, these are specific to blueberries as to your disappointing results. I know several readers love my banana muffins with chocolate chips. Maybe try that?
Melissa Stuppel
I am so glad that I found your blueberry muffin recipe . My son was diagnosed with Crohn’s last week and we had to make dietary changes. Every ingredient you use in this recipe is on his approved list of foods .( I just left out the sugar to sprinkle on top ) I used regular yogurt And honey which made the muffin moist and creamy .
You made my 11 year old very happy and not deprived of having a baked good . Can’t wait to try more muffin recipes ! Thank you again .
Melissa
★★★★★
Kate
I’m sorry about your diagnosis! Thank you for sharing that this one works for you and that your kiddo likes it.
Ashley
Came across CookieandKate in March and have been endless recipes, all of them I love. Favorites are this one and the banana bread. Having a baked treat to look forward to in the morning with coffee is such a good way to start the day and your clean, healthier recipes are the best!!! I added strawberries this time and I’m anxious to see how the turn out. I also though I’d make 10 larger cupcakes instead of 12 but looking into the over, seems like a mistake haha. Thanks for these recipes! Great tips and organization.
★★★★★
Kal
My whole family loved these! No one was able to tell that they were healthy, and these are just as good as, if not better than, the sugar-filled batters from the store. Definitely a go-to recipe!
★★★★★
Kate
I’m excited they were a hit! Thank you for taking the time to share, Kal.
Beatrice
Just made this. So delicious! I replaced a cup of the wheat flour with ground oats. Turned out so moist and just the right amount of sweetness. Thank you for sharing!
★★★★★
Oksana
I made these for my co-worker’s birthday, and they came out great! I’ve actually never met a blueberry muffin that I liked; I find the ones typically sold in bakeries and coffee shops to be sickeningly sweet, but I loved these! I used maple syrup and frozen blueberries in my batch. My co-worker approved, and so did my family (we took a lil baker’s tax… as one should) They stuck to the paper liner a tiny bit, but not so much to where you lose a significant percentage of the muffin. Thanks for the recipe, Kate!
★★★★★
Kate
I’m happy you approve of them! Thank you for sharing, Oksana.
Judy
Thanks for the great recipe! They cooked up beautifully and were delicious!
★★★★★
Doreen
Hi Kate,
I made your blueberry muffin recipe for the first time.
They were delicious and moist.
I did not make any changes and used whole wheat flour. Moist with delicious blueberries and great for breakfast and freezing.
My husband wants me to add more sugar because he’s use to the sweet muffins at the grocery store. I will tell him to add a little maple syrup instead/I won’t change the recipe.
Thank you for such great recipes….Doreen
Kat
LOVED this recipe! However, I put them in an air tight container & they started to mold after 3 days, any ideas why or a better way to store them?
★★★★
Kate
Hi Kat, 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. Looks like you had them out a little too long. I hope you were able to enjoy some before they went bad!
Jean
I apologize! Guess I can’t read. I see the eggs listed! In your Healthy Blueberry muffin recipe. Omg so sorry.
Kate
No problem, Jean! I’m glad you guessed two eggs. Hope you love the muffins. :)
Amy Shaw
Tried this recipe using, rhubarb, banana then raspberry and apple chunks as well…perfection!! (Raspberry + apple was my fave). Such a great recipe- I eat at least 1 muffin a day during lockdown haha
★★★★★