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!
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. 
Kate
I found the batter quite dry and stiff, and then the muffins quite dry and stiff. Wondering if other Canadians have this issue when following American muffin recipes? I know Canadian flour has higher protein and different refinement/processing, but I didn’t think it made this much difference.
Jocelyn
I found this as well! They really tasted like flour
Jasmin
Hi Kate,
Fellow Canadian here! These are my go-to muffins and I don’t have a problem with dry or stiff batter. I do use the scoop and level method though to measure the flour (I spoon the flour into a measuring cup, then level it off with a knife). Maybe try that and see if your muffins come out less dry
I diiiiiiid however try this recipe today with frozen fruit that I defrosted and my muffins all caved in and were quite wet, lol Lesson learned!
★★★★★
Katie
Generally I find that Robinhood whole wheat is MUCH better than King Arthur – white whole wheat or whole wheat. I just made these today with Robinhood and they are fluffy and tall! To me they just need a touch more sweetness so I usually add a bit more maple syrup to the mix!
★★★★
Laura
I’m Canadian, I followed the recipe exactly, and they turned out great! I used 100% whole wheat flour. Really nice muffins, not too sweet.
DynamoMum
Tasty, light crumb springy to the touch, an excellent muffin recipe. I used canola oil, plain yogurt, zest of small lemon and haskap berries from our berry patch. I had oven @400F and they close to 18 minutes. Recipe is easy to follow.
★★★★★
Kate
Thank you for sharing, Dynamo!
David Baloga
I absolutely love this recipe! It is my goto for breakfast muffins, or afternoon Fika! The dough is silky smooth the coconut oil and greek yogurt. I add 3/4 cup freshly chopped walnuts.
★★★★★
Kate
I love to hear that, David! Thank you for your review.
Patricia Valdez
Hello I enjoy your healthy bran blueberry muffins, healthy pumpkin and banana muffins! They are all baked at 325 for 20-22 minutes. However I tried these healthy blueberry yoghurt muffins at your direction of 400 for 16-19 minutes and they came out spongy not moist:( at all.
Thought I would give you this feedback to maybe see where I went wrong
Patricia
★
Kate
I’m sorry to hear that! Did the tops look too done?
Angela
Came out perfect for me (I half the recipe to make mini muffins for my toddler). Terrific recipe for my toddler. & my husband and I love them too. If you’re trying to avoid granulated sugar, this recipe is a keeper! I used white wheat + coconut oil.
★★★★★
Kate
I love to hear that, Angela! I appreciate your review.
Talochka
followed the recepie, so good!
★★★★★
Kate
Great to hear, Talochka!
Kez
Hello,
Do you think I could use coconut yoghurt in place of the greek yoghurt?
Thanks !
Kate
You can try it. Let me know what you think!
Jessica Harris
I have not been allowed to not have these in my home for over 4 years because my husband is obsessed with them. Great recipe. Thank you.
★★★★★
Barb Mcnamara-ryan
Love love this recipe! I didn’t have lemon so I used an orange .. so yummy !
★★★★★
Cynthia
I just made these with my daughter and we thought they were really good! A true balance of a just sweet enough muffin. They were light and the dusting of sugar provided just enough crunchy texture to the muffin.
★★★★
Jennifer
So good! I made these with my kiddos. I only had vanilla yogurt so used that and reduced the amount of vanilla extract added. They look and taste delicious! I can’t wait to try with lemon zest next
★★★★★
Sara
Hi, these turned out really goodx Can they be frozen?
★★★★★
Kate
Muffins make a great freezer option. Thank you for your review, Sara!
Kaye
These cooked well and looked great. Taste disappointing, even my toddler won’t eat them. Guess we’re not used to naturally sweetened muffins. Wouldn’t recommend.
★★
Kate
I’m sorry you didn’t love this recipe, Kaye. I appreciate your feedback.
Kelly
I come back to this recipe again and again; it’s perfect!
★★★★★
Karina
They came out perfect. My favorite recipe now. Used same ingredients no substitutions. Forgot about sugar to sprinkle on top, but they came out amazing. Kids loved them, me too.
★★★★★
Amanda
Made them today for the the first time and they were great. I used half of the recommended sugar and I thought they were perfect. Also added walnuts. Next time I will add lemon or lime zest.
★★★★★
Kate
Thank you for sharing how you made these muffins!
Lexi
How long can u leave them at room temperature?
★★★★★
Kate
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.
Catherine
Would you be able to provide doubling instructions for baking soda and powder? I know you’re not always supposed to double them exactly but when I google it your recipe seems to not be following the conventional amounts of soda and powder. How much should I use for double? (FWIW I’m using oat milk “buttermilk” instead of yogurt but still using eggs.) Thanks!
Kate
Hi, If you double this recipe you will want to double everything. I hope you love them!
Laura Shilliday
Lovely recipe. I used whole grain Kamut and Spelt flour. I would probably add a touch more salt to bring out the flavour next time. Also used 1tbsp dried lemon zest and it wasn’t enough so if you’re using dry zest add more.
★★★★★
Rachel
Just shared a still warm out of the oven muffin with my teen. These are so delicious!
I swapped out the cinnamon for lemon zest and the vanilla for equal parts lemon juice and rose water. They are moist and rich with incredible flavour.
I made them with frozen wild blueberries from Newfoundland. Thawed and set to drain while I mixed the batter. I weighed 6 oz to make sure I didn’t add too much fruit. I tossed the berries in 1 tbsp of white flour before folding in and they are evenly distributed in the muffins.
Will be part of my regular baking routine.
★★★★★
Natalie
I put in a little bit more blueberries than the recipe called for and baked for 17 minutes. The muffins are delicious and moist. I wouldn’t know they were “healthy” muffins if I hadn’t made them myself.
★★★★★
Cheryl Richard
I made these blueberry muffins and they came out perfect! Followed the recipe exactly (maybe a few extra blueberries!) and they were delicious!! Will definitely make again and share the recipe with my three daughters. Thank you!!
★★★★★
Kate
Wonderful to hear, Cheryl!
Tiffany L
Using the same base, can I substitute the blueberries with one cup of dark chocolate chips? Or would you have a chocolate chip muffin recipe available?
Kate
I haven’t tried it so I can’t say for sure. Sorry!