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 your 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!
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
- 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.
- 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
- 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.
I made these this morning. Used maple syrup, olive oil, cinnamon, vanilla greek yogurt and fresh blueberries. Delicious!! We loved them, the maple syrup gives them a “warm” flavor!
Has anyone made this recipe as a bundt cake?
We’re joining with in-laws for Thanksgiving tomorrow. I made these muffins for a hostess gift so she won’t have to think about breakfast the next morning. I let myself have one and it was delicious!
Wonderful to hear, Sonja! I appreciate your review.
I’ve made these muffins at least a dozen times. The addition of some lemon zest really improves the profile. I also use half whole wheat flour and half almond flour and throw in a handful of oats. I love making these for my family as they are so much better than a boxed mix and love serving them knowing they are nutritious. This is hands-down, my favorite blueberry muffin recipe! Thank you for creating it!!
Lovvved these!!!, came out perfectly! I accidently ate half of the batch in one sitting… Feeling very full right now.
I always come back to these. Easy, healthy, delicious and I always enjoy them so much!
These were soo good! I used Too Good vanilla greek yogurt (bc I had it on hand) and whole wheat flour. New staple! Thanks!!
THANK YOU KATE!!!
this recipe was so easy and came out so GOOD!
keep making them again
everyone in my fam just loves them!!
That’s great to hear, Esti! Thank you for your review.
These are so yummy! I’ve tried lots of your muffin recipes as they are great for my son’s lunchbox, but this morning I had a craving for blueberry muffins so whipped these up after breakfast. They were devoured by the end of the day. Delicious and a very simple recipe to put together. Thank you!
You’re welcome, Chantelle! I’m delighted you enjoyed these muffins.
Can I substitute with gluten-free flour in this recipe ?
Yes! That should work just fine. Let me know what you think, Thandy!
My whole family (hubby and 4 kids) loves these muffins. Especially with fresh made hand shaken butter (made by the older children while I make the muffins). I love being able to feed them something healthy that tastes so delicious!
Great to hear, Amber! Thank you for your review.
Did all per recipe (used all purpose flour) but muffins turned out too spongy. Not soft and fluffy. I loved that they were not sweet, my perfect healthy muffin but the texture.. not good. Even my 3 year old didn’t like it.
I’m sorry to hear this wasn’t a hit, Melissa!
If I wanted to add oats along with it, would I substitute part of the flour for oats? Or just add in oats? These are delicious!
Hi! I believe you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
I LOVE this recipe! ..as do my children and even my husband (who claims doesn’t like things that “taste healthy”). I’ve made this recipe many many times and will make it many more. Definitely my go-to muffins :)
*I find they have a better flavour once they’ve cooled. When still hot you can taste more of the whole wheat and olive oil flavours, but once cooled they’re as delicious as anything!
Thank you for this one!
I would really love to make these, but the measures of cups are SO CONFUSING. How do you know how much is 3/4 cup? Or 1/3, if you don’t have this special measuring cup? And do you really put coconut oil, then maple syrup, and yoghurt, and flour in a cup/cups and then into the bowl? How many cups do you have to make dirty, or do you only have 1 cup and measure things one after the other? Please explain me, as a European person I sincerely don’t understand how this works.
Hi! These are US standard measurements. We don’t use the metric system. Sorry!
Here’s a conversion chart (scroll down to see US cooking measurements vs. UK
cooking measurements) : https://fabflour.co.uk/fab-baking/5-conversion-charts-for-your-convience/
I’m from UK and also find it painful that the measurements are in cups rather than grams/ml. I bought some “
stainless steel measuring cups from Amazon for £10 as I do love cookie and kate recipes and wanted to be able to make them accurately. I think one cup is equal 250ml/g but having the measuring cups is much easier than trying to make conversations.
In other news, I just made these muffins and they turned out perfect, so delicious and not overly sweet. I followed the recipe nearly perfectly using half coconut oil (as I only had a little left) and half EVOO, I used maple syrup and added a good half a cup extra of frozen blueberries. Can’t wait to make them again, I would probably add even more blueberries :)
Great to hear you made these, Roch!
Has anyone made these with the addition of protein powder? What changes did you make to the recipe? Thanks!
What changes would I make for high altitude?
I’m not sure as I don’t have a way to test here in Kansas City.
I only have wholemeal self raising flour – can I substitute and omit the baking soda and baking powder?
I don’t recommend using self rising flour. Sorry!
can I use whole wheat pastry flour and if so do I need to make adjustments?
You can try to do a 1:1 swap, although I recommend this best as written. Let me know if you try it!
Loved these! My substitutions that I used were regular plain yogurt not Greek, applesauce instead of eggs and regular sugar instead of honey. I would make them again!
Just wondering if you need to thaw frozen blueberries first?
See the note – 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.
Can I substitute butter in place of the oil?
You could try it. Although I recommend this recipe best as written.
Made this twice with honey, then maple syrup. The maple syrup was my favorite. Perfectly moist and filling, but not too dense even with the whole wheat flour! Could probably use a little more than 1 cup of blueberries as some muffins only had a few
Great to hear, Dominique!
Used unsweetened applesauce instead of oil, and they came out perfect! This will be a go-to recipe for our house.
These muffins are soooo good!! My new favorite blueberry muffin recipe, Followed recipe exactly. Wouldn’t change a thing!
Great to hear, Deb!
Hi, for mini muffins would it be the same the same temperature and time ?
Hi! Yes, same temperature you will just want to reduce the time. Likely by half, but keep and eye on them.
I just replaced my oven, and wanted to test it out, so I made these on a Saturday morning for brekkie. Easy to make and very delicious!
By the way, I use to live in Kansas City too, am in Australia now though.
I absolutely LOVE these! I added 1/4 tsp of cake batter flavoring it was fantastic! I have been making these muffin recipes for awhile now and they are always excellent! 10/10 for sure!
That’s great to hear, Laura!
My boyfriend and I loved these muffins. Will be making again. Thank you for sharing the recipe.
Made these for the first time in years. I am mad at myself for forgetting all about them! Soooo good. Will make again soon! Thanks for sharing the recipe!
You’re welcome, Kimberly! I appreciate your review.
I’ve made these many times. They always turn out perfect! Healthy and delicious. I use locally grown and milled emmer flour and it adds the perfect nutty texture. Would highly recommend this recipe!!
I love to hear that Jamie! Thank you for your review.
These look fantastic!! If using frozen blueberries, do you still toss them in a bit of flour, or just throw them directly into the batter?
Hi! Yes, follow the same instructions. I hope you love them!
Amazing muffins! I’ve searched “best homemade blueberry muffins” many times and made whatever recipe came up. Today, this one came up and I’m never making another again. These were perfect! I had 1/2 c plain Greek yogurt and 1/2c honey vanilla Greek yogurt, so I used those. And then to sweeten, I used 1/4c honey, 1/4c maple syrup. Not a huge variation from original recipe but they were PERFECT. Also, for the oil I used coconut oil. Thank you for this! Saving it forever.
Great to hear, Meghan! Thank you for your review.
I just made these and love them! I didn’t have pain Greek yogurt, so I used sour cream. I also subbed mashed banana for most of the honey, but having followed other recipes by Kate, I know full honey/maple syrup would also have been delicious. And I threw in some oats because I like them. I love how customizable Kate’s recipes are!
Thank you for sharing, Megan! Great to hear you enjoyed these muffins.
How many calories per muffin ?
Hi Joan, the nutritional information is below the notes section of the recipe.
Amelia Van Dessel
These muffins are amazing! They are also toddler and baby approved. I use ww pastry flour. I have also subbed in regular plain yogurt in place of the Greek yogurt and it works too, though the resulting muffins are a little more tender. These are a go-to in my house!
I’m glad you loved them, Amelia!
Hi there, very keen to try this recipe with the mountain of blueberries I have from picking. Do you know if they freeze well? thanks
Hi! These should freeze ok. I hope you love them!
Thanks, Kate. Your recipe instructions are consistently clear and simple, and the results are consistently delicious. I made these muffins yesterday with whole-grain flour and a little brown sugar on the top, and they’re so good!
I’m excited you think so, Lisa! I appreciate your review.
We all live these muffins! And your Healthy Banana ones have been a staple in our house for years! Thank you!
One question I have is how long the batter can keep in the fridge (without blueberries as I could add them before baking)? I would love to make a large batch and have the batter in the fridge to make more fresh muffins often!
I don’t recommend keeping this batter. It’s best to make right away. These muffins should freeze well. Let me know if you try it!
Omg! These are so awesome!!
Great to hear, Roshnee!
Wonderful just as written. Can’t wait to make them again and try out the flax eggs and some lemon zest as another commenter suggested. I love regular eggs, but I eat too many of them already:). Thanks for the great recipe!
You’re welcome, Teresa! I appreciate your review.
I love these muffins and would like to make them as jumbo muffins (6 instead of 12). Can you offer any suggestions on what to adjust to achieve this? Thank you.
You could try to cut the recipe in half. I haven’t tried it so I can’t say for sure.
So good!! My first batch did not come out fully baked in the middle. I did need to bake them a little longer (23 minutes) to get them to come out fully cooked. Maybe my oven is off? Regardless, these are delicious!
I’m excited you loved them!
These muffins are divine! Not too sweet, perfectly fluffy, and satisfying. I used avocado oil and full fat, high quality plain yogurt (not greek) because its all I had on hand but they still turned out beautifully. 10/10 will make again.
Hi Kate your muffin recipe sounds amazing. I’ve been looking for a recipe that uses whole wheat flour.
I scanned the reviews and everyone loved them, but I didn’t find my question answered. Can I use eggbeaters instead of eggs, and if so do you recommend room temperature also.
Can’t wait to try these muffins
I haven’t tried it so I can’t say for sure. Sorry, Ti!
I’ve been making these with olive oil and honey, one cup of AP flour, and 3/4 cup whole wheat pastry flour, and a small handful of white baking chips thrown in. SO GOOD! Thank you for the recipe!
You’re welcome, Julie! Thank you for your review.