Healthy Blueberry Muffins
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.
Updated by Kathryne Taylor on August 30, 2024
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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, theyโre bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and itโs 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. Theyโre 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. Theyโre 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 donโt 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 wonโt tell).
These muffins taste best after theyโve 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 panย (affiliate link). I donโt ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. Iโve 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! Iโm always so eager for your feedback. Be sure to check out myย Blueberry Scones as well.
Healthy Blueberry Muffins
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 ยพ cups plus 1 teaspoonย white whole wheat flour or regular whole wheat flour
- 1 teaspoon baking powder
- ยฝ teaspoon baking soda
- ยฝ teaspoon fine salt
- ยผ teaspoon ground cinnamon (optional)
- โ cup melted coconut oil or extra-virgin olive oil
- ยฝ 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 doesnโt require any grease). Or, use muffin liners if you prefer.
- In a large mixing bowl, combine 1 ยพ 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 donโt 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionistโs advice. See our full nutrition disclosure here.
Delicious. Go-to recipe. I used a combo of spelt and KAโs golden whole wheat because thatโs what I had, and frozen wild blueberries.
Yum! Thank you for reducing my guilt of eating muffins. I cut your recipe in half since no one else in my household will partake in my healthy recipe experiments. Iโve been wanting to make muffin tops (basically a soft cakey cookie) for a while, so when I saw this recipe full of healthy ingredients that I already had at home, I decided to try it. I used a little less sweetener and since I could not make up my mind which would be best, the honey or the maple syrup, I mixed both but again about 1 tablespoon less than what the recipe cut in half called for. I also discarded the egg yolk, hoping to lower my LDL, and added a hand-full of pecan halves. Then I cooked them on parchment paper like cookies at 350 degrees for 15 minutes in my Ninja oven. Oh, and I opted for coconut oil over olive oil but reading the comments, I may try avocado oil next time just to compare. They tasted great with the coconut oil! I though coconut oil was healthy, hmm, I tried frying with it but I do not like how it smells for frying, so I was looking for another recipe to use it. Found it! Thanks again.
I made these today, and they are very yummy. I canโt wait to try different variations. I read a lot of complaints on this recipe that they were too dry. I live in Utah with high altitude and my oven cooks hot. Before seeing the note that the baking time was changed, I baked mine at 375 for 16 min. I checked them after 10 min, which they needed more time. Thank you for the recipe!