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.
*Note on Greek yogurt: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.
Make it vegan:
You can replace the eggs with flax “eggs.”
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.
Make it dairy free: See buttermilk option above.
Make it egg free: Substitute flax eggs for the regular eggs.
Make it gluten free: Substitute an all-purpose gluten-free flour blend for the whole wheat flour. Bob’s Red Mill makes a gluten-free blend that works well.
Lemon variation: For lemon blueberry muffins, whisk the zest of 1 medium lemon (about ½ teaspoon), preferably organic, into the liquid ingredients. You could even double that amount for extra-lemony muffins.
Change it up: You can substitute 1 cup of any other muffin-worthy fresh fruit for the blueberries. If you’re using strawberries or other large fruit (like peaches), chop them into small pieces first.
2/18/19 note: I’ve changed the baking temperature from 350 degrees Fahrenheit to 400, and reduced the baking time from 22 to 24 minutes to 16 to 19 muffins. These changes improve the muffin texture (less spongey in the center) and produce more irresistibly golden muffin tops.