Healthy Blueberry Muffins

Would you take a peek at those lovely blueberry-adorned cakes? These blueberry muffins have a golden exterior and a fluffy, juicy interior. The best part is that they taste like jammy blueberries. It’s about time you met my favorite homemade blueberry muffins; here they are.

Additionally, these healthful blueberry muffins are simple to make. Don’t use those boxed mixtures! These healthy muffins may be made from home using simple supplies from the grocery store. No special tools are needed.

What makes these muffins with blueberries healthy?

Compared to typical blueberry muffins, these muffins are healthier. They are manufactured using whole wheat flour only (I used white whole wheat flour, which you can hardly taste). Whole wheat flour provides more fiber and redeeming whole grain nutrients.

Additionally, the muffins are naturally sweetened with honey or maple syrup, which gives the muffins a mild honey or maple flavor. They have less sugar overall than muffins from coffee shops.

Not to mention, I substituted Greek yogurt for sour cream because it adds the same seductive taste and has more protein and less fat. On tacos, yogurt doesn’t really pass for sour cream, but it works great in muffin recipes.

Recipe advice for blueberry muffins

These muffins can be made with either fresh or frozen blueberries. Frozen blueberries can be added to the batter as indicated without having to be first defrosted.

One teaspoon of flour added to the blueberries helps keep them from sinking to the bottom. By doing this, you can use a whole cup of blueberries without endangering the muffins’ consistency.

Before baking, sprinkle 1 tablespoon of raw sugar over the muffin tops to create beautifully sweet, crackly muffin tops. Nowadays, you can get raw sugar in the sugar section of most supermarkets, or you can simply buy a couple extra packets of raw sugar from your favorite coffee shop (I won’t tell).

The flavor of these muffins is finest when they have totally cooled. Or even better, let them sit at room temperature for a couple of hours before serving. Most baked products fall under this category.

Recommended Hardware

I adore this solid, USA-made muffin pan (affiliate link). Thanks to the silicone non-stick coating, I never have to grease it. Cleanup is also a breeze. On this pan, I’ve never had to soak or scrub.

Also read: Basic Blueberry Smoothie


  • 1 34 cups plus 1 teaspoon of ordinary or white whole wheat flour
  • one tablespoon of baking powder
  • 1/2 tsp. baking soda
  • 12 teaspoon of sea salt, fine
  • 1/4 teaspoon of cinnamon, ground (optional)
  • 13 cup melted extra virgin olive oil or coconut oil
  • 1/2 cup of maple syrup or honey
  • preferably two eggs at room temperature.
  • 1 cup of Greek yogurt, plain
  • A teaspoon of vanilla extract.
  • 1 cup (6 ounces) fresh or frozen blueberries
  • 1 tablespoon of turbinado sugar, often known as raw sugar, for topping


  1. Set the oven’s temperature to 400 degrees. Butter, coconut oil, or cooking spray can be used to grease the 12 cups in your muffin tin, if necessary (mine pan is non-stick and doesn’t need any grease).
  2. Combine 1 34 cups of the flour, baking powder, baking soda, salt, and cinnamon in a sizable mixing basin. They are combined using a whisk.
  3. Oil and honey or maple syrup should be mixed together in a medium mixing basin using a whisk. After adding and thoroughly beating the eggs, add the yogurt and vanilla. Mix well. (If the coconut oil hardens when it comes in contact with the cold ingredients, gently reheat the mixture in the microwave for 30 second intervals.)
  4. With a large spoon, blend the wet ingredients with the dry components until just incorporated (a few lumps are ok).
  5. Toss the blueberries with the remaining 1 teaspoon flour in a small bowl (this helps prevent the blueberries from sinking to the bottom). Fold the blueberries carefully into the batter. It will be a thick combination, but don’t be concerned.
  6. evenly distribute the batter among the 12 muffin tins (I used an ice cream scoop with a wire level, which worked perfectly).
  7. Turbinado sugar should be used to garnish the muffins’ tops. A toothpick put into a muffin should come out clean after 16 to 19 minutes of baking, or until the muffins are brown on top.
  8. To cool, set the muffin pan on a cooling rack. To remove the muffins from the pan, you might need to run a butter knife around the outside edge of each one. If there are any muffins left over, you may keep them covered at room temperature for up to 2 days or in the fridge for up to 5 days. For up to three months, freeze leftover muffins.


Recipe adapted from my blueberry maple muffins (recipe available in my cookbook) and lemon raspberry 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 minutes. These changes improve the muffin texture (less spongey in the center) and produce more irresistibly golden muffin tops