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. 
madeline
Awesome muffins. Don’t forget the salt, it’s key. I substituted 4 egg whites for the 2 eggs, if anybody else is also trying to lower fat content/cholesterol in their life. Mixed a little cinnamon and sugar to sprinkle on top. Was very liberal with the blueberries… (frozen weirdly works better I think). Perfect weekend breakfast treat!
★★★★★
Kate
Thanks for sharing, Madeline! I appreciate your review.
Angela
These muffins turned out far lighter and nicer than I expected. I left out the vanilla extract, added in the rind of one lemon, and added in a squeeze of fresh lemon juice as I had a little less Greek yoghurt than the recipe called for. Apart from that I followed the recipe, using coconut oil and honey. They were done in 16 minutes.
★★★★★
Kate
I’m glad they surprised you! Thanks for sharing, Angela.
Katy
Awesome! Used butter instead of coconut oil and subbed craisins and white chips for the blueberries (so not quite as healthy haha) My toddler is currently devouring her second mini muffin fresh out of the oven! Can’t wait to make them with blueberries too
★★★★★
Anne Marie
I just made these. They are delicious!
★★★★★
Kate
Thank you, Anne! I’m glad you loved them.
Boney
Love it! I use vegan joghurt for these recipe, is delicious too Thank you
★★★★★
Kate
Thank you for your feedback, Boney!
Becca
Love how moist and tangy these turned out! The blueberries make them the perfect summer treat and I always love how you add the sugar on top for an extra bit of sparkle and crunch! Will definitely make again and maybe even try a different fruit too :)
★★★★★
Chelsey
Wondering if anyone knows how many calories these have!?
★★★★★
Kate
Hi Chelsey! The nutritional information is below the notes of the recipe. Ensure you allow cookies. Let me know if you have issues!
Sarah
Hi, the nutritional info doesn’t seem to be pulling up, it’s just blank. :(
Julia E Risik
I’m having the same problem and would like to know.
Tracia
is it possible to make this into a bread? do i have to make changes? and can i replace greek yogurt with skimmed milk?
★★★★★
Kate
I haven’t tried, sorry! Skim milk wouldn’t likely work and make the batter too runny.
Danielle
They turned out really dry for me and I’m disappointed. The banana bread recipe was so moist. I seemed to follow the recipe but either something was off on my end or the recipe just didn’t cut it
★★★
Susan
I have followed many of your recipes, and once again, I have fallen in love with this one! Thank you for sharing healthy and delicious versions of foods that bring us joy. One small recommendation: I just noticed that you have a note changing the cooking time at the end, but the instructions at the beginning say otherwise. Thank you again!
★★★★★
Kate
I’m glad you have fallen in love with another recipe, Susan! Thank you for sharing.
Sweets
I made these today for my 16 month old and they were a hit with the entire family.
★★★★★
Kate
Hooray! I’m glad you all could enjoy them.
Shirley
I just made these muffins and they are so easy to make and tasted so good!!! I used maple syrup and I love how subtle maple syrup taste is in the muffins compared to white sugar.
Now I have another option for wholesome breakfast. Thank you for the recipe!
★★★★★
Kate
You’re welcome, Shirley!
Supriya Patil
Just made the muffins.. delicious and fluffy!! I used dried blueberries though.. soaked them in hot water for sometime and used after draining well.. was skeptical about it but the muffins turned out very nice!!
Thank you for the yummy recipe Kate
★★★★★
Kate
You’re welcome!
Charissa
Great recipe!! I added oats and subbed vanilla cashew yogurt. Great source of fuel in the morning!
★★★★★
Kate
Sounds delicious, Charissa!
Nicolle Roberts
Mine just came out burnt on top and still raw in the middle :( they smelt so good at first too! Kept checking every couple of minutes from 17 mins and had to give up once I’d gotten past 30 mins.
I have a fan assisted oven so for baking usually reduce the temp by 20c. Is the recipe already cooked in a fan assisted and I shouldn’t have adjusted? Feel like higher temp for less time may fix the issue.
What size eggs do you use? I don’t think my mixture was too wet it was quite a thick batter. I used medium eggs.
Want to give these another go tonight as can see their potential x
Chrissy Hanna
Super good. Made them for my kids and husband and they loved them.
★★★★★
Kate
Thank you for sharing, Chrissy!
Rachel Wheeler
Absolutely delicious. I didn’t have coconut oil so just used canola oil. Made these this afternoon for my kids (and the rest of the kids they were playing with in the neighborhood) and the entire tray was devoured. They rose beautifully and the texture was fantastic! Very glad I tried them!
★★★★★
Kate
I’m very glad you tried them too, Rachel! Thanks for your review.
Josecyln
Can I use avocado oil?
★★★★★
Kate
You could try it, it would likely work fine.
Tenille Chambers
These are beautiful muffins. Cold day in South Australia and as my son got home from school they popped out the oven…yum yum yum
★★★★★
Kate
Thank you for your review, Tenille!
Ann
Really yummy! I can’t say enough good things about these muffins. Made it for my 14 month old (so I didn’t add salt and only used about 1 Tbsp of honey) and she loves them! She also has a dairy allergy so I used the dairy-free “buttermilk” option with coconut milk and apple cider vinegar (also, really love how you have a lot of alternatives/substitutions listed for the recipe). I was looking for a recipe using all whole wheat flour and no added sugar so this was perfect since it turned out great even with a lot less sweetener. Looking forward to trying the lemon variation and using different fruit :)
★★★★★
Kate
I’m glad she loves them! A great way to make these work for her, Ann. I appreciate your review.
Stephanie
These are SO good. I subbed cottage cheese because I didn’t have Greek yogurt, coconut oil, maple syrup, and Bobs Red Mill Gluten Free 1 to 1 baking flour. So so so so good.
★★★★★
Kate
I’m happy you love these and they work so well gluten free for you, Stephanie! I appreciate your review.
Bree
Delicious! They even passed the kid test They got a little dark on top so next time I may do about 14 min or so, but this recipe is definitely going to be made again!
★★★★★
Kate
Great to hear, Bree!
Cristin
Just made these muffins and they turned out AMAZING! Both my small children are devouring them, and best of all they are relatively healthy.
Made a double batch and used:
2 C whole wheat flour, 1 C whole wheat pastry, 1/2 C almond flour
Olive Oil
Mix of maple syrup, molasses and honey. Used 1/3 C less than recipe states and they are definitely sweet enough.
Add-ins were fresh dark cherries cut small, a ripe banana cut in chunks, and frozen blueberries to make up the 2C fruit.
Also added chia seeds and hemp seeds.
Wonderful flavor and texture, they don’t crumble. Love it.
★★★★★
Kate
I love that the whole family can enjoy these together. Thanks for sharing your variations. Cristin!
Ann
I used a vanilla bean Greek Yogurt (too lazy to go to the store), cut the honey down and edited the vanilla extract…OMGOODNESS! It worked!!
★★★★★
Kate
Great, Ann!
Alice
Very impressed! Muffins turned out light, fluffy, and tasty. I made these modifications based on what I had around the house (1/2 recipe):
-white flour
-coconut oil (not olive)
-unsweetened almond buttermilk (lemon juice, not vinegar)
-1/4 cup granulated sugar
-no add’l salt**
**Don’t do this! I really don’t care for salty baked goods and usually find that the baking soda/powder are salty enough for my taste. Here, I recommend adding some salt in, perhaps 1/4 t, to avoid a slightly bland muffin.
★★★★
Kate
Thanks for sharing, Alice!
Shun
Surprisingly light and tasty! I’ve tried a number of 100% whole wheat muffin recipes and this is the best one I’ve found. So many are dense, but these are moist and light with great flavor. I swapped out agave for the sweetener because it’s low glycemic.
★★★★★
Kate
I’m happy to hear you found one you liked, Shun!
Diana Dean
Your reviews are wonderful. I followed the recipe exactly, which is something I often will change with recipes.I sprayed the pan with coconut oil and they immediately came out. The oven was set at 425 and I set the timer at 16 minutes to check. When I checked the muffins were very dark. Your recipe does state until light brown. My oven has been checked and temperature reads correctly. This was my mistake,because I should have checked and tested sooner.
The muffins are light and fluffy and taste fine. I will tell you I am an experienced baker, but I messed up. I owned a Tea Salon for 9 years in Williamsburg VA and everything was baked from scratch. I am anxious to make your muffins again. I like the ingredients in your recipe.
★★★★★
Kate
Thank you for your detailed comment, Diana! I’m glad this was up to your standards and that you will make them again.
Amber Briscoe
Can I make these in cupcake liners? Just got whole wheat flour and I’m really excited to try these!
Kate
They should work fine! I love the pans I use as I don’t need to use liners.
Izzy
SO GOOD!
★★★★★
Kate
I’m so happy you loved it!
Kristina
These are delicious! I used 5% Greek yogurt, a lot of lemon zest and threw in a handful of raspberries in addition to the blueberries. I have been looking for a healthy blueberry muffin recipe and this is a winner. The muffin is so moist even with whole wheat pastry flour. Thank you!
★★★★★
Kate
Thank you for sharing! I’m glad you loved it, Kristina.
Rose
I needed to make them dairy free so used the non-dairy milk ac vinegar option following exactly as instructed. The batter was way too runny. I have LOTS of experience with healthy baking so I realized I needed an additional 1/3 c flour, along with another teaspoon of baking powder (as I was then concerned about rising). I also added a 1/2 teaspoon cardamom and a used a full teaspoon cinnamon as I was concerned about enough flavour. In the end it made 10 really great muffins!
Btw I have made many of your recipes with success so thank you!
★★★★
Kate
Thank you for sharing what worked for you, Rose!
Sharon
These muffins look delicious! I would love to try them. I’m watching my weight and so I’m curious if you know how many calories each muffin is and how many grams it weighs? Also, what size muffin pan did you use? I’d appreciate the feedback. In advance, thank you very much!
Kate
You’re welcome, Sharon!
Hal
Hi Kate! I made this recipe and it was fabulous. I used the exact ingredients mentioned. Very easy – I will definitely be making this recipe again.
★★★★★
Kate
Thank you for sharing, Hal! I appreciate it.
Barb
Great muffins. The kids (ages 2 and 4) went through the dozen muffins in one day. I wouldn’t have let them if I were mom, but I am grandmom. Sooooo….
★★★★★
Kate
Thank you, Barb!
Elzbieta
I love it! And love your recipes! I tried several and all are great!
I used avocado oil, maple syrup and did mix lactose free milk with vinegar. Didn’t have 2% but it turned out good with fat free :) also baked in 400F for 16min and sprinkle little bit on brown sugar on top
Thank you for sharing them with us!
Do you know what might be the baking time if I want to use mini muffin pans?
★★★★★
Kate
I’m happy they turned out well for you, Elzbieta! I would try cutting the time in half, and then monitor to see if you need more time after that. Let me know how they turn out for you!
Geertje
Great taste! Love them! Perfect way to start the weekend!
★★★★★
Kate
I agree! Thank you for your review, Geertje.
Brianne
I just made these.. used dried golden berries and some fresh strawberries… instead of blueberries. Turned out so yummy!!
Kate
Great, Brianne!
Victoria
I made these muffins with GF flour (a mix of coconut and almond flour) and they worked out wonderfully. So delicious. Thank you for this recipe! :)
★★★★★
Kate
Thanks for sharing! I’m happy they still turned out for you.
Katie
These are delicious!! We had lots of freshly picked blueberries to use up and this recipe was such a nice treat… we used plain yogurt as we didn’t have any Greek on hand as well as maple syrup and they were light, fluffy and just sweet enough. Thank you!
★★★★★
Kate
You’re welcome, Katie! I love that you used freshly picked.
Janet Hendrick
These are the best blueberry muffins I have ever made. From now on this will be the only recipe I use to make this family favorite. The muffins are moist, light on not overly sweet. I used the Greek yogurt as suggested in place of sour cream.
★★★★★
Kate
The best description! I’m happy you loved them, Janet.
Rachel
Not quite sweet enough for me…can I add some sugar next time? If yes when and how much?
★★★
Kate
I’m sorry you didn’t love them. Maybe sweeten them up with a complimentary spread? I’m not sure how additional sugar would work here, without trying it.
Nancy Troeger
These are delicious! I used half whole wheat and half white flour, fat-free Greek yogurt, defrosted (mushy) banana and strawberries and more cinnamon than suggested – sooo good. Thank you.
★★★★★
Kate
You’re welcome, Nancy!
Christie
Just made this recipe for the second time with my 2 year old daughter. She loves cooking with me and especially loves these muffins. We sprinkle coconut sugar on top because we don’t have have the turbinado, but still so yummy! Even my husband (not a muffin guy) likes these! Thanks for a great recipe with balance between healthy ingredients and delicious taste!
★★★★★
Kate
Thank you for sharing, Christie!
erica
for a dairy free option could i substitute the greek yogurt for a banana? or what would you recommend (:
★★★★★
Kate
Hi Erica! Check out my recommendations in the note section below the instructions! :)
Sammy
Super moist! I loved these muffins! I added more blueberries because why not?
★★★★★
Kate
Great to hear it worked well with more blueberries!
Steve
I tried your blueberry muffin recipe this morning. They came out perfect. I added a little bit of ground ginger to them and gave them her very unique flavor. Thank you very much
★★★★★
Kate
Thank you for your review, Steve!
Donna Koop
Kate I just made your blueberry muffin recipe. It’s blueberry season in beautiful British Columbia and I was on the hunt for healthier baking options when I came across your website. This recipe did not disappoint! Super moist, perfectly balanced flavour and good looking . Next up is the Blueberry Almond Crisp.
★★★★★
Kate
I love it, Donna! Let me know what you think about the crisp.
Terese
These tasted great. Not too sweet. So good I packed them in my suitcase on a trip to Cleveland where my brother lives in an area that is a food equivalent to the Sahara desert. Thanks!
★★★★★
Kate
You’re welcome, Terese! Thanks for your review.
Joy
The new bake temperature and time didn’t work well for me and I loved this recipe before. When I took them out of the oven at 14mins the middle sunk in raw
I loved this recipe before with 350 degrees and longer bake time so I will stick to that!
★★★★★
Pamela R.
These muffins baked up with a beautifully golden brown crust that looked like it had an egg wash on top! Wish I could submit a photo of how irresistible they look. They tasted great, were moist, and had a nice texture; definitely not too sweet. I followed the directions exactly as written, including the turbinado sugar topping :)
★★★★★
Kate
I’m so happy you love them, Pamela!
Samantha
These are delicious! I followed the recipe exactly (using fresh blueberries coated in flour) and they are very good. Love that they don’t have the added sugar and are a healthier alternative to regular muffins- and taste just as good!
★★★★★
Kate
Thank you for your review, Samantha!
Donna Wilkinson
These muffins were fantastic! I’ve never had “healthy” muffins that tasted so light and delicious! I used half honey and half maple syrup. I also used 1/8 cup of olive oil and the rest of the third cup was applesauce, to avoid the oil. I didn’t miss the oil. I did try using the teaspoon of flour for the blueberries – it works! My berries stayed right where they were supposed to! I give this recipe the highest rating I can! It is awesome! Definitely on my make again list!
★★★★★
Kate
Great, Donna!
Su
These are pretty tasty. I used half almond/half wheat flour, maple syrup, light olive oil, and doubled the blueberries. I couldn’t even wait for them to cool down. Think I’ll try it with raspberries next. Thanks!
★★★★★
Kate
You’re welcome, Su!
Rosalind
I was looking for a healthy blueberry muffin recipe and WOW
this recipe did not disappoint. Super light for using whole wheat flour.
Muffins have a light pleasing texture. Not too sweet – used maple syrup.
Used fresh berries – the berries remained whole and every bite popped with a juicy berry reward.
I only put sugar topping on 6 muffins, and the ones without were just as tasty and delicious.
Love this recipe. Try it, you will love it too. High 5 YUMMY!!
★★★★★
Kate
Thank you for the rave review, Rosalind!
Lynn
High altitude bakers: Followed this recipe almost exactly, using maple syrup instead of honey, olive oil, frozen (fresh) blueberries, reduced baking soda and powder by 1/8 t. and baked at 400 for 18 minutes and they came out great… not as golden as I would have liked on top, but came out just right at 6500 feet!
★★★★
Kate
Thank you for sharing, Lynn!
Mic
Wow, these were so yummy. I made some yoghurt last week which didnt turn out (it curdled), and have tried to use it with other recipes. They were all disasters or epic fails. However, even my little one ate 2 ofoand these muffins and wanted more. Thanks for posting your recipe.
★★★★★
Kate
I’m happy you loved them! Thank you for your review, Mic.
Chelsea
Thank you for this recipe! I only made a few changes, and they came out great. I used a mix of whole wheat and all purpose flour, substituted plain dairy free yogurt, and used melted dairy free butter in place of coconut oil. Delicious! My husband said they taste like blueberry pancakes in muffin form
★★★★★
Kate
You’re welcome, Chelsea! Thanks for sharing and for your review.
Krissi
Thank you for this easy recipe. I did the lemon option and they turned out beautifully! My gas oven doesn’t allow things to brown nicely on top though but the muffins still came out moist, delicious and not very sweet which is a bonus!
★★★★★
Kate
Hooray! Thanks for sharing, Krissi.
Lindsay
I hope this comment is one that makes your day Kate! These muffins were delicious. I made them to bring to my in-laws, but after I ate one I decided to keep them for myself because I liked them so much! I’m not going to lie I was skeptical using olive oil while baking. I’ve always used canola oil. So I read through all the comments before and no one seemed to say anything about it, so I just went for it! And holy cow! They’re great! Next time I have to make sure the frozen blueberries have thawed so the flour sticks better. They sunk to the bottom while baking like you said they might. I baked them for about 25-30 minutes but didn’t want to over-bake them. Still a tad bit gooey on the bottom but still SO GOOD! Thank you for this recipe! I’ll definitely make this again.
★★★★★
Kate
This did make my day! Thank you for your detailed comment, Lindsey. :)
Alexa
I hesitated to write a review because you already have so many glowing ones, but I figure one more can’t hurt! These muffins turned out delicious. My 14 month old and I devoured some for breakfast, and I planned to have them again tomorrow morning but I have a feeling once my boyfriend gets home from work these will not survive the night haha!
★★★★★
Kate
I’m glad you did Alexa!
TS
We love these. My 3 year old son is built like a bean pole and eats like a bird, and there have been times (whole weeks on various occasions) where this is the best way to get protein and calories into the kid. I’ve made nearly all your muffin variations and just love them all. Thanks!
★★★★★
Kate
You’re welcome! Thank you for your review and comment, TS!
Anna
So good my family loved it!
Kate
Wonderful, Anna!
Kely
Great recipe! I was hesitant to abandon my usual butter, sugar, and milk recipe but this was definitely worth it! I love that the muffins are sweetened using natural honey or maple syrup. I’m looking forward to trying it again with some other in-season fruits! It would also be cool to incorporate oats into this somehow. I wonder how that would turn out?
★★★★★
Kate
I’m glad you thought it was worth it, Kely!
Tricia
These were surprisingly very good! I used maple syrup for the sweetener. Added the optional cinnamon too.
They had a “fancy gourmet coffee shop” vibe as the maple syrup and olive oil gave a subtle, hard to place layer of flavor. I highly recommend these . I also appreciate the detail from your update on the cooking temperature. Turned out just right at 400.
★★★★★
Kate
Fancy vibe, I love it! Thank you for your review, Tricia!
Suzanne Guérard
By far the best muffins according to my family (from 2 years to 65)!
I used 2% vanilla Greek yogourt and maple syrup. Just delicious. Thank you for this healthy recipe.
★★★★★
Kate
You’re welcome, Suzanne!
Linda
Is there a substitute for yogurt that would work? Totally out of yogurt.
Cheri Burau
This is a great recipe…easy and delicious. I doubled the recipe, and wanted to let you know that on the “2X” recipe, the amount of flour in the ingredient list was 3-1/2 cups, but the directions said to combine 1-3/4 cups flour with the rest of the dry ingredients.
★★★★★
Kate
Hi Cheri! Thanks for your comment. Yes, the feature unfortunately only changes the ingredient list, but not the detailed instructions. Maybe soon!
Carlie
I’ve been working on eating more natural “from the earth” foods. I wanted a delicious pastry I could have in the morning that was guilt free. These blueberry muffins turned out nicely. They are light and moist. I substituted agave nectar for the honey since I did not have any honey on hand which provided just the right amount of sweetness. I am looking forward to making them again with honey.
★★★★★
Kate
Thank you for sharing, Carlie!
Lily
Ohhh loved these!!!! I totally didn’t think to change the time of baking with a mini muffin tin. Shows how much I bake! A little brown, but still so fluffy!!!! Love your blog.
★★★★★
Daphne
I keep coming to your website every time I want to bake something healthy. I made these muffins today but with healtheries GF baking mix and they turned out perfectly. Not sure if this is a NZ website so you may not know the healtheries brand. But the muffins are delicious! Will definitely make them again. Thank you!!! I think I’ve made the banana bread from your website too which was delicious as well! Keep up the good work!
★★★★★
Silvia
I made this recipe, only half recipe and came out awesome, and the best part is that it does not has any sugar!!! i added half the amount of honey and a bit of liquid stevia. thank you so much. Great for my grandson’s lunchbox. Next time my grandson (4 yrs. old) will make them. :)
★★★★★
Renee B.
Awesome recipe! The only change I made was in using unsweetened applesauce in place of the oil, as I’m following Weight Watchers and wanted to keep the points down. Doing it with applesauce gave them 4sp per muffin!!! They are AWESOME!! Thank you Cookie and Kate!!!
★★★★★
Barbara Coelho
Muffins turned out so good! The inside is so soft and moist with a golden crispy top. Don’t know if it was just my baking pans but the muffins burnt a bit along the bottoms and sides… may be better to use muffin tins for next time.
★★★★★
Laura Hamilton
I made these today, but turned out oily and flat. I did put some coconut oil in the muffin tins so they wouldn’t stick. Do you think that is why they came out oily and flat, or is it from over mixing?. I used a non stick muffin tin. They do have good flavor and would try making them again.
Chrissy
These were soooooooo good! I actually used applesauce instead of oil and also just a splash of maple syrup. I added raisins in with the blueberries for some extra added sweetness since I didn’t put in a lot of maple syrup. Both my little girls loved them too!
Kazia Sarpola
Mine came out SUPER DRY… What a waste
★★
Kate
I’m sorry to hear that. How long did you bake them, Kazia?
Maggie Fossand
Brilliant recipe. I have been looking for a not too sweet but full of bursting blueberry taste muffin for years! I just made and tried and I am in love. Texture perfect and will be a staple in my kitchen from now on. Thank you so much!
★★★★★
Meghan Miller
I substituted spelt flour for the whole wheat flour and they turned out great!
★★★★★
Jenny R
Fantastic texture, super fluffy, not too sweet. Couldn’t wait till they cooled to try one. I was skeptical of all whole wheat, as I only have regular whole wheat, so I cheated using 1 cup w/w and 3/4 cup all purpose. Amazing. I will increase w/w next time. Used honey instead of maple and topped with brown sugar instead of turbindo. Baked in 18 min.
★★★★★
Carrie
These are so delicious! I didn’t change anything about the recipe, I didn’t put the flour on the blueberries and they didn’t fall at all! My WHOLE family liked these which never happens!! Thank you! Need to make a double batch next time!! I am excited to try more of your recipes!
★★★★★
Jessica Dawson
I’m not usually good at baking but wanted to give these a go for my breakfasts.
They turned out so well and they were nice and springy. Moist and well balanced with flavour. I added lemon zest and it added a beautiful zing to the muffin. Followed your tips about how much lemon zest to add.
Perfect recipe
★★★★★
Samantha Vest
Just made these and this will definitely be my go to blueberry muffin recipe now. My husband said it was the best blueberry muffin he’s ever had and he wasn’t exaggerating…he even had two to be sure.
★★★★★
Lisa Ferro
Hi Kate:
I use Greek yogurt with a little lemon juice instead of sour cream and I have never had anyone figure out that they were not eating sour cream!
Lisa
Sapna Mattikalli
Hi Kate,
I made your Healthy blueberry muffins and it turned out great. I had added coconut oil that I buy from costco, since I had a big jar of it at home. After making it I wanted to find out the health benefits of coconut oil, so I typed in benefits of coconut oil in the search box on the internet and found out the coconut oil that I used is really not very healthy. The good benefits of coconut oil comes from the special formulation called MCT coconut oil. You should read this article. By the way, I have used a lot of your recipes and they have turned out great.
Kate
Hi Sepna! Thanks for sharing your thoughts. There is varying research out there and I always encourage people to do what they find is best and works for them.
Rana
Hi Kate, made these today and threw some lemon zest in…absolutely delicious, hands down one of the best muffin recipes I’ve ever used…simply a bonus that it’s also healthy, yum!
★★★★★
Kate
Thank you, Rana!
Troy Dun
Im not a veggy guy, but my wife is vegan…These look great and I am going to make some for her…Thanks!
Kate
Be sure to let us know what you think!
KATHLEEN GARDNER
I made these muffins as indicated in the recipe with one exception, I added more blueberries and they were awesome! I will make them again.
Thanks for sharing –
★★★★★