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.
PrintHealthy Blueberry Muffins
- Author: Cookie and Kate
- 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.
Barbara
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!
Alix
Ok so I made these with the above adjustments (minus the lemon zest) and they were out of this world. Sprinkled some pumpkin seeds on top for a little something and WHOA.
Gabriela
Has anyone made this recipe as a bundt cake?
Christin
I am trying this in a Bundt pan right now and it did not “rise” to the occasion! It filled the Bundt pan almost half way. It’s still cooking and smells amazing, but I won’t be using a bundt again. ( I couldn’t find my muffin pan, I might have donated it! Oops! )
Christin
I am trying this in a Bundt pan right now! I’ll report back!
Kate
How did it turn out, Christin?
Sonja
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!
Kate
Wonderful to hear, Sonja! I appreciate your review.
Kate
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!!
Andrea
Lovvved these!!!, came out perfectly! I accidently ate half of the batch in one sitting… Feeling very full right now.
katie
I always come back to these. Easy, healthy, delicious and I always enjoy them so much!
Jenna
These were soo good! I used Too Good vanilla greek yogurt (bc I had it on hand) and whole wheat flour. New staple! Thanks!!
esti levin
THANK YOU KATE!!!
this recipe was so easy and came out so GOOD!
keep making them again
everyone in my fam just loves them!!
Kate
That’s great to hear, Esti! Thank you for your review.
Chantelle
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!
Kate
You’re welcome, Chantelle! I’m delighted you enjoyed these muffins.
Thandy
Can I substitute with gluten-free flour in this recipe ?
Kate
Yes! That should work just fine. Let me know what you think, Thandy!
Amber Helm
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!
Kate
Great to hear, Amber! Thank you for your review.
Melissa
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.
Kate
I’m sorry to hear this wasn’t a hit, Melissa!
Andrea Bicek
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!
Kate
Hi! I believe you can add up to 1/3 cup old fashioned oats to any of my muffin recipes.
Natalie
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!
Alina
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.
Kate
Hi! These are US standard measurements. We don’t use the metric system. Sorry!
Lori
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/
Roch
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 :)
Kate
Great to hear you made these, Roch!
Wendy
Use weight scale rather than cup measure. More exact Especially at altitudes >3000 feet. Much less mess
Sabrina Weidler
Has anyone made these with the addition of protein powder? What changes did you make to the recipe? Thanks!
Eliza
What changes would I make for high altitude?
Kate
I’m not sure as I don’t have a way to test here in Kansas City.
Nikki
I only have wholemeal self raising flour – can I substitute and omit the baking soda and baking powder?
Kate
I don’t recommend using self rising flour. Sorry!
Renee
can I use whole wheat pastry flour and if so do I need to make adjustments?
Kate
You can try to do a 1:1 swap, although I recommend this best as written. Let me know if you try it!
Kate
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!
Wendy
Just wondering if you need to thaw frozen blueberries first?
Kate
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.
Sue
Hi!
Can I substitute butter in place of the oil?
Kate
You could try it. Although I recommend this recipe best as written.
Dominique
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
Kate
Great to hear, Dominique!
Jenny
Used unsweetened applesauce instead of oil, and they came out perfect! This will be a go-to recipe for our house.
Meg
Thank you, Jenny! I was wondering if anyone else had tried applesauce and was successful, as my daughter finds the tastes of coconut and olive oil too strong. Other bakers’ comments are always so helpful, and this was exactly what I was looking for. Thank you, Kate, for your delicious recipes and this forum!
Deb
These muffins are soooo good!! My new favorite blueberry muffin recipe, Followed recipe exactly. Wouldn’t change a thing!
Kate
Great to hear, Deb!
Gabriela
Hi, for mini muffins would it be the same the same temperature and time ?
Kate
Hi! Yes, same temperature you will just want to reduce the time. Likely by half, but keep and eye on them.
Keith
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.
Laura Bradshaw
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!
Kate
That’s great to hear, Laura!
Kim
My boyfriend and I loved these muffins. Will be making again. Thank you for sharing the recipe.
Kimberly
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!
Kate
You’re welcome, Kimberly! I appreciate your review.
Jaime Lee
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!!
Kate
I love to hear that Jamie! Thank you for your review.
C.L.
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?
Kate
Hi! Yes, follow the same instructions. I hope you love them!
Meghan
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.
Kate
Great to hear, Meghan! Thank you for your review.
Megan
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!
Kate
Thank you for sharing, Megan! Great to hear you enjoyed these muffins.
Joan Hennessy
How many calories per muffin ?
Kate
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!
Kate
I’m glad you loved them, Amelia!
Terri
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
Kate
Hi! These should freeze ok. I hope you love them!
Lisa
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!
Kate
I’m excited you think so, Lisa! I appreciate your review.
Joanne
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!
Thanks again!
Kate
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!
Roshnee Verma
Omg! These are so awesome!!
Great recipe!!.
Kate
Great to hear, Roshnee!
Teresa
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!
Kate
You’re welcome, Teresa! I appreciate your review.
Lori Stephenson
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.
Kate
You could try to cut the recipe in half. I haven’t tried it so I can’t say for sure.
Elizabeth
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!
Kate
I’m excited you loved them!
Jamie
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.
Ti
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
Kate
I haven’t tried it so I can’t say for sure. Sorry, Ti!
Julie
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!
Kate
You’re welcome, Julie! Thank you for your review.
Sharee
These are literally the best blueberry muffins ever! I added lemon zest and a tad less honey as did not want to spike blood sugar to much. I did not use oil but used applesauce instead. :) And did not have a whole wheat flour, but did have organic white. Either way this recipe hit it out of the park. I pinned it. Soooooo moist and fluffy!
Abby
Hi,
If I were to use sugar instead of honey, would I still use 1/2 cup ?
Thanks !
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Heather
Found it! I’ve been looking for a muffin recipe that works well with our transition to fresh milled flour, and this one worked perfectly. Love also that this simple recipe uses ingredients that are regular staples for us. Thank you!
suem
Your recipes are just the yummiest! Always, ALWAYS the very best.
Love the cookbook I bought – beautiful pictures and my so many of my favorites. I did add the zest and juice from 1 lemon and it was great. Thanks again and again.
Kate
I’m glad you love them! Thank you for your review, Suem.
Carol Cooke
Thank you for two great tips:
-stir frozen berries with 1 tsp of flour to keep them from sinking to bottom of muffins!
– use maple syrup instead of sugar!
Lisa
Learn from my mistake and don’t use extra virgin olive oil. That’s all I could taste. Otherwise turned out moist even with gluten free flour, just would adjust that next time to vegetable oil or coconut oil.
Kate
Hi Lisa, I’m sorry to hear that. I appreciate your feedback. What brand of olive oil did you use? Sometimes the quality of the brand can impact the taste.
Cindy
Just wondering would it be possible to use Almond flour? That and bread flour is all I have on hand. :(
Kate
Almond flour isn’t a great substitute. Sorry!
Lesley
I love this recipe and keep coming back to it. I’ve made it numerous times.
We grow lots of blackcurrants, redcurrants and raspberries and usually have lots in freezer to use up before the next seasons crop arrives, they all seem to work really well.
Thanks great recipe.
Kate
Great to hear, Lesley! I appreciate your review.
Andrea
Delicious! I can’t eat yogurt so subbed vegan butter milk for the yogurt (used oat milk + lemon juice), also used olive oil, and they turned out delicious. I also added a little extra flour (probably about 1/8 cup) since the batter seemed thin, probably due to using the buttermilk instead of yogurt. Will be making these again for sure!
Ani
Hi can I substitute the wholemeal flour for all-purpose flour?
Kate
You can try it. Although it’s my understanding it can be more dry. Let me know what you think!
Jennifer
I’ve tried literally dozens of different healthy blueberry muffin recipes and this one was the absolute best ever!! Thank you so much!! The muffins came out perfectly.
Kate
Wonderful to hear, Jennifer! I appreciate your review.
Karen
I really like this recipe! My daughter requested it for her birthday party. I appreciate all the alternative ways to adapt it too. It is kid and family approved! Thanks so much!
Kate
You’re welcome, Karen! Thank you for your review.
Mimi
They didn’t raise up and get that nice golden crunchy tip. Followed the recipe to a t, even made a double batch. They are tasty tho.
Kate
Great to hear, Mimi! Thank you for your review.
Stephanie Davidson
I just LOVE these! So happy to have found this recipe.
Kate
I’m glad you found it too, Stephanie! I appreciate your review.
Ann Borbely
These were the best blueberry muffins I have ever made! I used avocado oil instead of the coconut oil and they were delicious! My husband loved them! Thank you Kate!
Kate
Thank you for sharing, Ann!
aj
Hi! Love these as muffins. How should i adjust to make into a loaf ? lost my muffin tin..
Linda Wishart
Thanks so much Kate….I love, love these amazing muffins.So easy and they taste sensational, as do all of you recipes…. YUM!
Gabi
This are SO delicious. My first successful muffins!! How would you recommend to adapt this for a cake? Would love to make my toddlers bday cake with this recipe since he devoured them!!
Kate
I love to hear that, Gabi! Thank you for your review.
Sandra Chevalier
I make this recipe often. We love these muffins!
Carolina Martinez
These healthy blueberry muffins taste delicious. Can they be made with applesauce instead of oil, like some of the other bread recipes you have? Also, can this be made as a bread in a loaf pan?
Kate
Hi! I believe others have tried it and it worked. Let me know if you try it!
Susan
Awesomeness! Better than store bought. I honestly could not tell that ww flour, olive oil, honey and greek yogurt replaced the usual ingredients. I used 1/12 cups of blueberries because my goal was to add more blueberries to my diet.
Kira
Made them with gluten free flour & a little extra syrup. I used butter instead of coconut oil. I used cashew yogurt. It was DELISH!! My new pregnancy craving!
Kate
I’m glad this get your your fix! I appreciate your review.
Ashley
I cut both the maple syrup and oil in half and subbed applesauce, added 50% more blueberries and some toasted almonds, and these are fantastic.
Claire
Oh my gosh! I made these muffins using 10% milk fat Greek yogurt, olive oil, a cup (plus some extra blueberries), & whole wheat flour, and they’re so good! Thank you, Kate, for such a good recipe. These are the best blueberry muffins I’ve ever eaten.
Kate
Thank you for your review, Claire!
Amber
Turned out really well in spite of my subs. Subbed sour cream for the greek yogurt because it’s what I had and subbed unsweetened apple sauce for oil. I used half raw honey and half maple syrup because I got a funky batch of honey that isn’t edible on it”s own. Overflowed my muffin tin though but were still delicious.
Jeanette
Can I use COCONUT SUGAR instead of honey or maple syrup?
Kate
Hi Jeannette, this is best as recommended. I haven’t tried with dried sugar so it would most likely impact your results.
Mizz Tavi
Made these today, to satisfy my random sweet tooth, and they are AMAZING! I split the honey/maple syrup 50/50 and the taste is warm and comforting. I used all purpose flower(wish I had whole wheat). Will this recipe work with almond flower?
Kate
Unfortunately, almond flour isn’t a great 1:1 replacement. I’m glad you like these as written!
Grace
I am shocked these are reviewed so well. I followed the directions but subbed unsweetened applesauce for the oil and opted for mini muffins instead of full size. The texture is good (more spongey than cakey), but they are not sweet at all! (I did half honey half maple syrup) Maybe we’ll eat them topped with jam? I really like this blog, but this recipe needs more sweetener (and that’s coming from someone who prefers dark chocolate and won’t touch milk chocolate). They’re more like unsweetened pancake flavor than muffins.
Kate
Hi Grace, I’m sorry you had an issue with this recipe. It could have been your substitute and then making them into mini muffins. The blueberries help give some of the sweetness so if they weren’t evenly distributed or not a flavorful batch.
Kaylee
Can I use 1 cup whole wheat flour and 3/4 cup unbleached AP flour?
Kate
You can try it as long as quantity matches. Let me know if you try it.
Thomas T Kaun
Made these muffins today and I think they’re the best homemade muffins I’ve ever made. I would add a few more blueberries next time but other than that they were outstanding. I used some agave syrup to supplement the honey (didn’t have quite the 1/2 cup required) and added some chopped walnuts as well. Baked at 400 for 19 minutes. Delish!
CRH
These were really great and turned out better than my prior efforts. What a treat to have a healthier but still delicious blueberry muffin. I thought I would share a few thoughts. I added two cups of blueberries. The cranberry muffin recipe uses two cups of berries with great results so I thought I would try it. I think one cup would not have been enough. I used the “spoon and level” technique for measuring flour this time and they had a better texture, presumably because of adding less flour. I also always use avocado oil for the C and K muffin recipes. It gives a better texture than coconut oil which clumps up. I meant to add lemon zest but forgot. I think that would have been a good addition. Last comment is that 1/2 c maple syrup was too sweet for me. Next time I will use 1/3 cup.
Kate
Thank you for sharing your adaptions! I’m glad it worked out well for you.
Ellen Converse
Love this recipe! I double the blueberries.
Kate
Thank you for sharing, Ellen!
Samantha
This has been my go to recipe for blueberry muffins. My family loves it. This time, I didn’t have any plain Greek yogurt, so I used lemon yogurt instead and added the zest of one lemon.
Rosemary
Can’t wait to try these.. the reviews are great! Can they be made as mini muffins!
Lindsey
delicious! I used olive oil, maple syrup , and frozen blueberries . I added more blueberries to the tops
Kate
Great to hear, Lindsey!
Alyssa
These muffins were perfect! They weren’t dry at all and super flavorful and were just sweet enough. They cooked well and the batter was very easy to make, I didnt run into any issues anywhere. Such a GREAT recipe!!!
Kate
Thank you, Alyssa! I appreciate your review.
Rita P.
This is the first time that I made blueberry muffins and they came out absolutely perfect!! No need to look any further for my go to recipe. The lemon zest really makes it pop. I thank you and my husband thanks you “The Lady and Her Dog website” for all the delicious recipes. Left over muffins?? I never have any of those!! GREAT JOB
Rita P.
Kate
I love to hear that! Thank you for sharing, Rita.
Metty
This is a great recipe. I did 1c. Whole wheat, 1/4 each of oat flour, rice flour,and buckwheat flour.
Substituted maple syrup by munkfruit sugar.
They are soft and fluffy
Kate
Thank you for sharing, Metty! I appreciate your review.
Suzanne
I love these! I have made them many times! I do sprinkle the turbinate sugar on top before baking and they come out of the oven crisp and crunchy on top. By the next day or so the tops have absorbed the sugar and they have become super spongy. What am I doing wrong?
Kate
Hi Suzanne. I’m sorry to hear they are becoming soggy. How are you storing these?
Grace
These are a bit bland in my opinion. I think they could use some more spices like cloves or maybe alspice. I know these are supposed to be healthy but they need a bit more sweetness..maybe it needs more honey, maybe I need to add some sugar in addition to the honey.
Kate
I’m sorry you didn’t love these as written. I appreciate your feedback, Grace.
Amy
Love these! Better yet, my husband, who is not really into the whole food thing and wishes I still kept normal sugar around the house, loves them too! Not super sweet, which is perfect, and a great texture.
Mary Ellen
LOVE these muffins. I make them often. I was starting off my day with first cup of coffee & a muffin. Since being diagnosed pre-diabetic, I’m watching nutrition info on all food. I thought I saw details for these muffins at one time.
Thank you for offering this recipe!
Ariane
These are divine! I added bittersweet choco chips and only had coffee yogurt but it worked out amazing
Kate
I’m glad you loved these muffins, Ariane!
Christine
These are delicious! I used Einkorn flour and added lemon zest as of chopped walnuts. Perfect!
Kate
I’m glad you loved these muffins, Christine!
Charlie
Just made these, and they’re delicious!! I added extra blueberries and also swapped regular maple syrup for “sugar-free” pancake syrup…still tastes great.
Kate
Thank you for sharing, Charlie!
Sharon
Have you ever substituted almond flour in this muffin recipe?
Kate
I don’t recommend almond flour as a 1:1 substitute. If you are looking for an almond flour recipe, I recommend my Gluten-Free Banana Bread (Made with Almond Flour)
Tina
They were delicious. Unfortunately the blueberries were frozen and when mixed turned the muffins purple and green but nevertheless tasted yummy
Nat
I’m wondering if wholemeal and whole wheat flour are the same? Also can I use mild olive oil?
Kate
I recommend this best as written. I’m not sure how it will turnout since wholemeal flour tends to be less fine. Let me know if you do and how it turns out!
Colleen Colletti
Made these they were good but I found them a little dry made them Exactly as written
June
Thank you so much for this great recipe I have made these blueberry muffins so many times all my family loves them.Thank you again.
Kate
You’re welcome, June! Thank you for your review.
Chaya
I’ve been making muffins for years, and love to try new recipes. I rarely actually print out a recipe to hold onto it as a keeper-but I did for this one! Made as written, using maple syrup, except used canola oil and diced up slightly overripe peaches and plums to add instead of a full cup of blueberries. Absolutely delicious! They were light and fluffy with the perfect texture, which is tricky with healthier muffins. I got 18 muffins, maybe made them slightly smaller?
Thank you for a wonderful recipe!
Nora
Great recipe made with GF flour (I’ve tried several different brands, and as long as beans aren’t the first ingredient, they’re easy 1 to 1 flour swaps for baking.) Delicious, relatively healthy, and easy – we are big fans of this recipe in my family!
Mary
I’ve now made these three times. Excellent results each time! I froze some of the last batch and later served them when we had company from out of state. Everyone loved them.
Kate
That’s great to hear, Mary! I appreciate your review.
Luanne Rhodes
They’re delicious! This is my go to recipe for blueberry muffins from now on. I only had greek vanilla yogurt, still added vanilla extract and used maple syrup, perfection.
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.
Annette
How long do you cook the muffins if using silicone moles.? Same temperature???
Kate
I haven’t tried it, but it should be similar. Let me know how it turns out for you!
Dallas
I used silicone molds for 17 minutes at 375. They are perfect :)
Janet Taylor-Devine
Great muffins. My husband loves them. I no longer have to buy store bought muffins. I would like to know how many calories are in one muffin.
Thanks Kate.
Kate
Hi Janet, the nutritional information is below the notes section of the recipe.
Susan
Im in NS Canada and mine are never dry and stiff. There my go to muffins to make. I use regular whole wheat flour.