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.
Hollie
I just made these and my 21 month old son and I loved them! So moist and delicious and filling as well!
Kelly
Can you sub almond flour instead?
Kate
Unfortunately, I don’t typically have good luck with almond flour as a 1:1 replacement.
Jen
Hi Kelly,
I successfully made these using 1 cup gluten free flour & 3/4 cup almond flour. An extra egg is usually needed when using almond flour 1:1.
Ola
I used oat flour and plain yoghurt and they turned out fine!
Summer
Can I used all purpose or bread flour instead of white wheat?
Kate
All-purpose flour will work well here!
Matt
We used 1 cup almond flour, 3/4 cup white flour, with no other changes, and they tasted great!
Liss Miller
I made these but used one third cup of melted grass fed butter instead of the oil. I used 7 oz of greek yogurt (full fat) and more blueberries instead og 8 oz og yogurt. I also threw in one quarter cup of walnuts and one quarter cup of dark chocolate baking chips and added a quarter cup of brown sugar. The result was 18 beautiful muffins and my girls (ahes 6 and 9) gobbled them up in two days. I dudnt mind them having them for breakfast as their nutritional profile is way better than fruit loops!
Kate
Thanks for sharing your approach, Liss! I appreciate your review.
Niki
Hi! Love your recipes. I want to make these muffins for my son’s class, but have to avoid both eggs and flax allergies. Do you think I can use 1/2 cup unsweetened applesauce in place of the 2 eggs?
Kate
Hi Niki, I wish I could help but I wouldn’t know without trying it. Sorry!
Leila
I made last night 11/17/2019. OMG they were amazing!!!!! I warmed one up for breakfast because I like eating warm muffins and they were Delicious!! They were just right. Not too sweet which I was worried because of the sprinkle of the raw sugar, but they weren’t. Love them. Only comment is that I know they are supposed to be health because of the Wheat Flour? The sugar content is pretty high?
Leila
Kate
I’m so happy you loved them! Thanks for sharing, Leila.
Susan S
To Leila: Its half the sugar of a standard muffin recipe. The only way to get it lower would be to cook with splenda.
Joel
Leila, don’t get bamboozled by the collective thinking of “diet culture”. Unless you are diabetic, or being advised by a doctor who has legitimate training in nutrition (most don’t,) realize that sugar is not inherently evil or bad for you. All simple carbohydrates turn into glucose. You may be judging the relative sanctity of coconut sugar, cane sugar, or a bowl of grapes, but your body doesn’t. It’s just carbohydrate, which is as important in any balanced diet as protein and fat. Whole wheat flour brings tons of other nutrients (fiber and many important nutrients found in the germ and bran of wheat). Eating healthy portions mindfully of a wide variety of foods and moving your body joyfully gets the job done.
Angela
Made them last night. My new favorite muffin recipe!!!
Kate
Happy to hear that, Angela!
Priscilla
Used this recipe for a home economics project in school and it worked great! Very moist and guilt-free. We used frozen blueberries tossed in flour and it worked amazing. My class loved it too!
Kate
That is great! Thanks for your review.
Jeannie
Oh, my whole wheat muffins are great!I used low-fat sour cream and red raspberries! I will buy white wheat flour next time.
Cara Truman
Easy to follow recipe. Great for using up left over yogurt.I used half honey half pure maple syrup as my family aren’t fans of that honey taste in baked goods. I left out the sprinkle of sugar on top. These are cooling as I type, i tasted ine warm and it was yummo. These are going in school lunch boxes for tomorrow. I’m in Australia so cooked at 180c for 20mins.Thanks
Kate
Thank you for sharing, Cara!
RachelH
Really very good. This is my first try with baking with bran. I was a little worried that the muffins would taste heavy, but they don’t. They’re quite nice. Thanks!
Kate
I’m glad you love them, Rachel!
Karla
Lovely recipe. They are so delicious! Thanks for your accuracy when giving the recipe, really appreciate it
Kate
I’m glad you love it, Karla!
Sara T Combs
I made these this morning. They’re awesome!! The recipe is easy to follow. I used blood orange olive oil. It gave the muffins a wonderful orangey flavor. I will sure make this often. I love your recipes! Last week I made your banana bread and it was super delicious too. Thanks!
Deborah Musano
I have made these amazing blueberry muffins multiple times. My family can’t get enough of them
Thank you for sharing ❤️
Kate
You’re welcome, Deborah!
Dee
Do you think I could freeze these?
Kate
Sure! You should be able to freeze these just fine.
Bella
These were incredible!!! My brothers never want to eat anything I make that’s a healthier version because they would prefer the original. But they loved these and want them in their lunch boxes now for a school. They are so easy to make and so moist and just yummy! I just didn’t add the sprinkle of sugar to the top and used a vanilla yogurt instead of Greek but noticed no difference. Thankyou for the amazing recipe!
Kate
I’m glad your brothers loved them, Bella! I appreciate your review.
Anna
Yum! I have struggled with whole wheat muffins in the past – too dry or too dense. But these were light, fluffy and delicious. (I didn’t have a full cup of yogurt so added some milk with a drizzle of vinegar to complete the cup.) Thanks for another great recipe!
Regan
I love this recipe! The muffins are delicious, and I appreciate knowing that they’re healthy and not packed with a ton of sugar. I’d like to add some nuts into the batter—would that be possible? Should I make any modifications to the other ingredients, or just throw in some walnuts and bake as usual?
Kate
I’m not sure if nuts work with these, but I do know they have worked in some of my other recipes. Make sure they are roughly chopped when adding in. Let me know if you try them!
Mickey
Made it,need to leave at room temperature for about an hour,it lets the batter homogenize with the yoghurt and baking powder/soda,then bake at 425 F for 5 minutes and reduce to 375 for the remainder
Nidhi Mehra
Nice!! I only had half a cup of greek yogurt so I substituted 1 avocado. The muffins still turned out delicious with olive oil, honey & avocado!! I was surprised to see the results..thanks!!
Kate
Thank you for your review!
Alexandra
I found your website a few days ago. Since I always look for healthy recipes with less sugar and have 2 sugar-junkies at home (son and husband) this looked promising. So I tried these muffins. We loved them. Absolutely delicious. So the next day I tried the Apple Muffins. So good. These are treats I can give my son with no guilt at all.
I’ve already tried 6 recipes from your website and we loved every single one of them.
Thank you!
Greetings from Austria
Kate
Welcome, Alexandra! I’m happy you came across the blog. Thank you for taking the time to comment and review.
Dorothy Tingen
I love the muffins. I’m having another one for breakfast. Thanks so much. Dot
Kate
You’re welcome, Dorothy!
Michelle
These were really good! I was worried they’d taste too wheat-y, but I really liked the texture. I ground 3/4 oats into oat flour and used 1 cup white whole wheat flour, and made mini muffins to entice my son. We’re both devouring them right now.
Tricia
I made these with half whole wheat and half regular flour since I didn’t have the white whole wheat, nor did two stores near me. Turned out great!
Chris
Just made these and they were absolutely delicious. I had my doubts about how they would turn out since there was so much yogurt. But they were tall and moist with a great texture. Now for the inevitable list of things I changed… I used 3/4 c sugar instead of honey. Did a heaping cup of frozen blueberries, so probably was closer to 1 1/4 c. Split the difference on the temperature and baked at 375 for about 20 min. Used half white and half whole wheat flour but will increase the whole wheat next time as they did not taste wheaty in the slightest. Thanks for the recipe – it’s a keeper.
Kate
Great to hear, Chris!
Aurelie Knafo
Hi, can I eliminate the greek yogurt in this recipe ?
Kate
You can replace the yogurt with a smaller amount of vegan buttermilk—just mix ⅔ cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
Aurelie Knafo
Can I use, cashew milk or coconut milk as a non-dairy milk?
Kate
Sure!
Carrie
These are the best blueberry muffins!! I am so happy I found this!! My kids and my husband love them and request them often! I skip the sugar on top and forgot the flour on the blueberries step, but they are still wonderful!! Thank you!!
Janette Schroeder
Absolutely LOVE these blueberry muffins! They are so good. I love changing the fruit. I’ve made them with both honey and maple syrup (depending on what I have more of), both are delicious
Laney H
These are SO good. Made these for my kids and ate half the batch before they even got to taste them! I don’t usually like blueberry muffins (or fruit muffins) because they tend to be overly sweet so I didn’t add the extra sweetener. I also subbed 3/4 cup of the flour for 1cup of oats (not oat flour) and they turned out SO perfect.
Kate
Thank you for sharing, Laney!
Vivian
Hi Kate,
My family absolutely loves your banana bread recipe!! And this time, I cannot wait to try to make these blueberry muffins! My question is: if I want to make 24 mini muffins instead of 12, how much cook time do they need?
Thank you!
Vivian
Kate
Hi Vivian! It usually takes half the time for mini muffins at the same temperature. Just keep an eye on them and adjust as necessary!
Vivian
Hi Kate,
Thank you very much for the timely reply!
The blueberry muffins turned out extraordinarily delicious!! My husband and daughter love them so much that they request me make them again right away! I am always on the lookout for no-butter and low-sugar snack recipes, and this one definitely is my favorite!!
B.D.
This is my second time making this recipe and they came out even better than my first batch. I used white whole wheat flour this time and topped with a few slivered, toasted almonds in addition to the turbinado sugar. Also, I was more careful about not over-mixing and more gentle with the folding, which helped with any airier consistency. Delicious outcome. Thanks!
Kate
I love hearing that! Thank you for sharing, B.D.
Laurie
I made this recipe with a few alterations with what I had in the pantry. I used 1/4 cup maple syrup instead of 1/2 cup. 1 cup Almond Flour, 1/4 cup gluten free, 1/2 cup white flour. It’s delicious!
Kate
Great to hear it worked with your combination, Laurie!
Lara Dyan
This recipe has become a weekly must-have in my house! We love it! Great for breakfast and in lunchboxes.
Charlene Kane
Healthy and delicious! Nice treat!
Thank you for this recipe
Kate
You’re welcome, Charlene! I’m happy you enjoyed it.
Robin Rhoades
These have become my go to muffin. I have used raspberry, but decided I prefer blues. I use regular WW flour and, I always add the lemon zest. Next time I will try a higher fat yogurt for comparison. I like muffins to eat, of course, but also enjoy giving some away. People tell me they enjoy them. Thanks Kate. Hello to Cookie.
Peter Williams
I found these too sticky – not the right texture for a muffin.
Peter Williams
My comment came too early – I ate one while it was still warm and it had the wrong texture. When I ate one the next morning, when they had cooled, they were delicious! Just don’t eat them straight out the oven.
Kate
I’m sorry to hear you didn’t love these, Peter. I appreciate your feedback.
Lainey
I used spelt flour, maple syrup and lemon yogurt (not greek, regular yogurt) and I just ate one right now after cooling for 10 minutes. YUMM! I might need to eat another one before the kids get home from school!
Arielle Harrison
Hi! If I want to make mini muffins do I need to adjust the cooking temp/time?
Kate
Hi Arielle! Typically for mini, as a rule of thumb, temperature stays the same you just decrease the time by half and add more as needed. Let me know how it works for you!
Hannah
Just made these with gluten free flour as I’m coeliac. Delicious!
Marisa
Delicious, just the right amount of sweet! I tried the lemon variation since I didn’t have the ingredients for the other blueberry lemon muffins on your website, and these were great. Perfect weekend morning breakfast.
Kristie Wagstaff
Made these today! Delicious. Used vegan buttermilk and flax seed eggs! Thank you love your recipes
Kate
You’re welcome, Kristie! I appreciate your review.
Lara Cohen
These muffins have become a staple in my house! LOVE them. I recommend using greek yogurt – it makes a huge difference. And after using frozen wild blueberries for weeks, I switched to organic (plumper, juicier). SO much more blueberry flavor, I was floored. I also skip the sugar sprinkles. Thanks for this yummy recipe!
Kate
Thank you for sharing, Lara!
Kasia
Making these right now because we ran out of sugar in the house! The batter is DELISH! Kids are licking the mixing bowl! We did it with honey, but will mix another batch with maple and do a taste test because we are a large family.
Nadine
Hey Kate, tried this recipe and loved it!! will certainly be making it again.
Just wondering if you’d have the breakdown of the macros for it?
thank you!
Kate
Hi Nadine, so glad to hear it! If you click on “nutrition information” under the recipe, you’ll see a full breakdown.
Jen
Thanks for sharing this…I made these with what I had: almond flour/ground flax and half c of flour…halves of maple syrup and raw honey with the palm sugar on top…very nice
sue
can I use applesauce instead of oil in the recipe?
Kate
Hi Sue, yes, I believe other commenters have had success with applesauce.
RJ
Another awesome recipe from your site, perfect muffins, best whole wheat recipe I’ve found thus far. Thanks.
bec
i love your recipes but would love them in metric measurements!! do you ever weigh?
Kate
Hey Bec, I hear you and hope to come up with a solution for metric measurements in the future!
Kathryn
This is my new favorite muffin recipe.
Samantha Bollinger
Thank you for this recipe, I made a few.changes, subbed some protein powder for flour, added 1/4 almond flour (2 cup total “flour”) and used 3 eggs. Made with just the protein powder first time, much better texture with almond flour. And used cardamom and ginger instead of cinnamon. I baked in mini muffin cups for 15min at 400°.
They make a great morning snack at work…and healthier than sweet coffee shop muffins and I dont feel guilty eating them.
Joanne Smith
Hi do you know how many kcals in one muffin
bonnie
I was so nervous about how thick the mixture was before baking (even with a warning) but these turned out so great. Thanks for such a delicious and healthy morning treat!
Rachel
I was hoping to bring these for a healthy bake off at work but although they look beautiful they came out very dense and somewhat dry. They are fine for a healthy quick breakfast but I expected a different result, not sure if there is some I did wrong?
Kate
Hi Rachel, sorry to hear that! I suspect you added more flour than I did. The proper way to measure flour is to give it a stir, spoon it into measuring cups, level off the top. If you scoop the flour directly into the cups, you could end up with up to 50% more flour—which would make the muffins dry and dense. Does that sound like a viable explanation?
Ruth
If you could give the weight of the flour (and other ingredients) instead of the volume, that would be really helpful! Weighing is much more accurate…
Alison
I bake the muffin last night but mine Most of the muffin does not break on the top why is it so ? Also do u know the carbo per muffin ?
Kate
Hi Allison! I’m not sure what you mean? Also the nutrition information is below the recipe notes.
Kathy
5 stars for being a healthier yet tasty blueberry muffin. 4-4.5 stars for being a blueberry muffin grouped with all other blueberry muffins because while moist, the texture is a little different-slightly spongy-and not as sweet/buttery. With that said, I did not do the raw sugar topping because I didn’t have any, which may be the missing hint of extra sweetness I was missing. Still, great muffin and really like the healthier traits while keeping overall good taste and texture. Definitely will keep it on the breakfast rotation.
Jenn
Just made these–delicious! Amazing with my afternoon coffee I did have to bake them about 25 min at 400° though… Perhaps my oven runs cool?
Kate
Thanks Jenn! Sounds like you might want to get an oven thermometer to monitor your temp. They’re about 7 bucks on Amazon. Glad your muffins turned out well!
Marty
Made these with my six year old tonight. We added some mini semi sweet chocolate chips (I also snuck some ground flaxseed in as well). They were delicious!! Ps. We used 5% Greek yogurt and it was perfect!
lyndsey
these were SO GOOD. I will be making these all the time. perfect texture and not too dense and there were just enough blueberries to satisfy my family and I’s tastebuds. thank you so much :)
Tia
Awesome recipe! Thank you for sharing. My entire family LOVED the muffins (including my toddler :) )
Mia
Was really excited to find this recipe but found it to be very bland and need of more texture to go with the grain flavor.
Kay Stanton
I made these but can really taste the olive oil in them so I think if I make them again I might use half canola oil. I love olive oil but just felt it made the muffins taste a little funky. I also added nuts and omitted the sprinkle of sugar on top just because I’m trying very hard to lower my sugar intake during the day and every little bit counts!
Phil
This looks like something my wife and I would like. Do you have the nutritional info for this recipe?
Kate
Hi Phil! Click on the “nutrition information” label underneath the recipe, and you should see a full rundown.
Stephanie Grams
Good morning. Dog lover, and blueberry muffins. Girl you are speaking my language! I am sodium restricted. I will probably be making an adaptation to this for my diet specifically today, because boy howdy does this sound yummy. Thanks for pointing me in the right direction, and for your 2019 adjustments. Thanks hun.
Tessa Vanderhoeven
Currently off processed sugar so I replaced the honey and the maple syrup for a blended banana. Turned out great. Slightly sweet and tart from the mixed fruit I put in. Thanks! I’ll use again.
Zizi
These came out amazing!!! Mine needed a bit more than 19 minutes.
Heather
These looks amazing! Just wondering if it would be okay to use this recipe for a teacake, as opposed to muffins. I only have a small toaster oven and no muffin tin :(
Kate
You can make mini muffins, it usually is just half the time at the same temperature. That might help you!
Jenny
These are delicious! We’ve made them three times in a couple of weeks. My 7 year old daughter especially loves them. We even substituted apple sauce for the oil and they turned out fantastic! Thank you!
Kate
Wonderful, Jenny! Thanks so much.
Grace
Can I add banana instead of Maple syrup for sweetness? If so do I need to adjust other ingredients?
Kate
I haven’t tried it, sorry!
Emili
It is 1:30 AM on March 16, 2020. This is stress baking but OMG has it ever been this delicious??? Thank you so much for your recipe. Cooking/baking seems to be the only thing getting me through this weird time plus exams!! I literally stayed up all night just to bake and eat more of these blueberry muffins. So good!!
Kate
You’re welcome, Emili! I’m glad this recipe is providing something to look forward to!
G
I made these exactly how the recipe is, although I had to substitute wholemeal flour for white flour. There was no wholemeal flour in the shops.
They turned out so fluffy and not too sweet. I was sceptical at first with the mixture being so thick but they went down very well!! I will be making these again and again! Thank you!!
Ann
Excellent recipe, used coconut oil and added walnuts, delicious!
Barbara
Just a quick question. I have Whole Wheat Pastry Flour. Can I use that in this muffins? Please advise.
Thank you!!
Kate
I do use that in several of my baking recipes but haven’t here. Sometimes the quantities do differ, so I’m not sure on the exact measurements would be.
Barbara
Thank you for replying. Will wait until our crazy world right now calms down and venture out to get the correct flour to make these muffins.
Ema
I have just made these for the second time and me and my boyfriend love them! So nice and fluffy and taste great despite being healthy! I used vegan coconut yoghurt as I didn’t have Greek yoghurt and also added some dark chocolate. Will definitely be making again.
Kate
Wonderful, Ema! Thanks for sharing.
Vicky
Hi Kate, thank you for sharing this healthy muffin recipe! But I am not sure about the amount of ingredients as you are using “cup” & “teaspoon” as the units. How should I convert them into “gram”?
Kate
Hi Vicky! Here is a great reference chart.
Sarah
Hi Kate, I’m in the UK and would like to use grams for the recipe. I’ve looked at the king arthur link but no joy. Please can you advise what the ingredients are in grams? Difficulty in distinguishing between the conversion for dry and liquid ingredients.
Kate
Hi Sarah, Unfortunately, I’m not an expert with those measurements as I am use to US standard measure. All I can offer right now is a good resourse. I know, still not helpful to you. Sorry!
Alba
Can I use fresh blueberries ?
Kate
Yes! Fresh or frozen.
Sabreen Tahseen
Can we add a half cup of oats in this recipe?
Kate
After a bunch of recipe testing, I’m pleased to report that you can add up to 1/3 cup old fashioned oats to any of my muffin recipes!
Jen G
There must be something wrong with this recipe. It says it makes 12 muffins, then lists over 5 cups of flour, but within the recipe itself only uses 1 3/4 cup flour. Needless to say, I wasted a lot of ingredients (and $$). Really, really alot. Coconut oil, blueberries, maple syrup …
Kate
Hi Jen, I’m sorry you are frustrated with this recipe. The recipe lists only 1.5 cups flour for one regular recipe. Did you have the scale selected for doubling or to triple this recipe?
Meg
Loved these! I made with the vegan buttermilk option bc I didnt have yogurt. They turned out great and my kids lived them.
Trina
I have made these muffins around a dozen times and I am obsessed! They always turn out amazing and I have even made them in mini muffin form. My favourite combo is adding sliced strawberries and chocolate chips. This is my go-to recipe, thanks for sharing!
Zoe
Made these this morning for some stress baking :). The batter was so thick I had a little trouble mixing in the blueberries, but the texture came out perfect! They are just a touch sweet and super filling, perfect with a cup of coffee. Can’t wait to eat these all weekend.
Kate
I’m happy you loved them, Zoe! Thank you for your review.
Elena S.
I just discovered that my muffin tin is unusable :( Have you tried adapting this to a loaf? I’ve seen other websites that give general info for how to adapt a muffin recipe to loaf recipe, but I thought I’d check what you did if you adapted this particular recipe. Thanks!
Kate
Hi Elena! Oh no, sorry to hear that. Check out my shop page if you are looking to get a new one. I love mine! I’m not sure how well this would adapt to a loaf recipe, sorry. You could see if other readers have tried it by searching the comments. This one might be tricky as all those blueberries together could cause it not to rise – but I’m not sure without testing.
mel wilson
Great recipe I had a great result thank you
Mel from Melbourne .
Morgan
These are AMAZING! Made these today, followed the recipe exactly except I substituted regular flour for whole wheat flour, and they turned out great! My boyfriend has already eaten almost half of the batch. Highly recommend, thank you for such a great recipe!
Karen
These muffins look and taste deicious, however sides and bottom of the muffins were over done. Wondering if temperture is too high and perhaps I should usr paper muffing wrappers in the muffin pan.
Patricia
They came out perfect!!! I used regular (full fat) vanilla yogurt (it’s all I had on hand) instead of Greek in the same quantity. The rise was just fine. Nice full muffins. And moist. Didn’t sprinkle the turbinado sugar on top because I don’t like extra sugary stuff. Didn’t need it at all. The blueberries provided natural sweetness to every bite.
Thank you Cookie and Kate! Always a winner. Thanks for being so careful in your recipe instructions and trying out the substitutions before recommending them.
Andrea
I LOVE these blueberry muffins! I’ve been following this recipe for a couple years now and my husband loves them too! I do make a couple changes though. I almost double the amount of cinnamon for more flavor, sprinkle them with brown sugar instead of raw and use 1 1/2 cup of blueberries (these changes make a big difference). Baking them for 16 mins is perfect! They are nice and soft on the inside and fully cooked on the outside.
maria catalano
You left out the nutrition info on this recipe, do you have it to send to me? Please.
Kate
Hi Maria, It is there. You may need to clear your cache or give it a second longer to load. Let me know if you are still having issues!
Kara
Very flexible recipe! I used cream cheese spread in place of the yogurt because I didn’t have anything else at all. I also used 1 cup all purpose flour and 3/4 cup whole wheat flour because we don’t care for the taste. I used mixed berries and also didn’t sprinkle the sugar on. They’re delicious!
Izzy
These muffins were absolutely amazing! I added some chocolate chips in too, which were so good. Thanks so much Kate – will be making these a lot in the future!
Suzanne
I don’t have whole wheat or white whole wheat flour. Can I use a mix of white flour and almond flour and if so, same amounts as recipe?
Kate
Hi Suzanne! I don’t typically recommend almond flour as a 1:1 substitute.
Avneet B
Kate – I have been following your recipes for a while and me and my family really enjoyed this one! With so many wholesome ingredients! I reduced the sugar very slightly and they turned out pretty good, next time I will try with full sugar.
David Noel
Fantastic blueberry muffin recipe Kate. I did not have any Greek yogurt on hand so did the milk and vinegar combination you suggested. Turned out perfect!
May
Made these muffins this morning, and just had one this afternoon. What a treat! They are perfect at room temp with soft butter. Not too sweet- just tasty. Used gluten free flour blend, and maple syrup instead of honey. They took 25 mins to bake through, but that might be because my muffins pans are ceramic.
Peggy
Thank you for this recipe. We made pancakes with it and they were delicious! .
Kimberly
Stuck to the recipe exactly as written (including added lemon zest) and the muffins are too good! Fighting the temptation to eat multiple in one sitting.
Morgan
My young 9th grade son pick this recipe from your book. He made them this morning for our breakfast. They are delicious. The blueberries really pop! He also made your Spicy Breakfast Fajitas with Fried Eggs and Guacamole for dinner two days ago. Another winner. Thanks for all you do to make being vegetarian fun, bright and yummy.
Tatiana W.
These are seriously the most delicious muffins. So delicious, in fact, this is the only recipe I’ve ever rated or commented on (and I’m a devout Half Baked Harvest and Andrea Bemis follower!) Seriously, SO GOOD! Moist. Fluffy. Hearty. Yum.
I subbed Bob’s Red Mill egg replacer (eggs are scarce) and did 1/4 c maple syrup and 1/4 cup honey and coconut sugar on half the batch instead of raw sugar and pressed a sprinkle of granola into the other half. I also used frozen blueberries and just barely defrosted them. Maybe 40 seconds in the microwave, so not totally defrosted or syrupy. The batter is SUPER thick so I was skeptical so I just kind of smoothed them over and gently patted them in the muffin cups using an oiled finger and they turned out great. No stickage in my pan or anything. Delicious!
Jody Truswell
Wow! I don’t even bake, but since I am homebound and had a lot of frozen berries and a whole bag of whole wheat pastry flour, i gave this recipe a go! I used whole wheat pastry flour, oil, low fat buttermilk instead of the yogurt and definitely the cinnamon. They came out GREAT!!!! So delicious and easy I can’t believe it. I just pinned it and I will be making this again! Thank you!
Laura Moran
What a simple, healthy, and delicious recipe. And the muffins look beautiful too. Excellent! Just made them this morning and am delivering them (responsibly) to my sister-in-law for her birthday along with a bottle of prosecco. Thank you for the recipe!
Daniel
Hi Kate,
I’m a dad who made these this Easter weekend for the first time (with the kids) – really great, so good to have a relatively healthy option. Thank you!
Shelley
Just a quick question. I was wondering if you think I could substitute some mashed banana in instead of putting in a full half cup of honey/ maple sugar. Do you think that would work?
Kate
Hey Shelley! I haven’t tried that, but it might work. Please report back if you give it a shot.
Elizabeth
These are fabulous! I used flax eggs, subbed in coconut milk yogurt, and added the lemon zest from your notes. I skipped the sugar on top, and these are still bursting with flavor and a hint of lemon. Thank so much for this recipe. I’ll be making this again and again.
Stay safe!