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.
Healthy 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.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Konie
I always come back to this recipe and the healthy banana bread recipe…good stuff!
Christine Bassett
These are the best blueberry muffins ever.
Thanks for your lovely recipes and wonderful cookbook. Are planning another cook book.
Sylwia H
I made it with spelt flour and they were delicious!
Michelle
Pretty good! I love that they’re not too sweet, and that they are whole wheat but also have healthy fat and protein to keep my kids full. I don’t know if my oven runs a bit hot, but 16 minutes was too long in the oven at 400 degrees. I overbaked them and the edges were too brown, but the last 3 muffins were much better when I took them out at the 13-14 minute mark.
Thank you!
Steph
I love this recipe, it’s delicious.
Over the years I’ve become lazy and changed it slightly when I feel like something more indulgent. I don’t measure anything and use coconut milk instead of yoghurt, then add 375g packet of choc chips (I know it’s a lot) and these are the best!! My point being – they still turn out delicious.
Kate
I’m glad they turned out, Steph! I appreciate your review.
ALi
These did not turn out at all, browned on top way to fast and not cooked in the middle. I did not change anything to the recipe. I don’t think the temp is way to high.
Kate
I’m sorry to hear that, Ali. Do you have a conventional or convection oven?
Ali
Conventional, and baked with fan force.
Kate
Since it is fan forced, it will cook different than a conventional (gas or electric) since it will cook faster.
Lori
I love Cookie + Kate muffin recipes. I’ve made the banana muffins and carrot muffins for years. I love them both. However, these blueberry muffins turned out cakey to me. They were more like blueberry cupcakes than muffins. They tasted good but I just didn’t like the texture.
Claudia
These were a huge hit at our house. I used unsweetened applesauce instead of the oil. I used 1/3 cup of maple syrup rather than 1/2. I used 12 oz of pink lemonade variety of blueberries, each cut in half. We are calling these blueberry cobler muffins because of the texture. We will be making these again and again. Thank you for the inspiration.
Kate
That’s great! Thank you for your feedback, Claudia.
Rachel
If I made these into mini muffins for toddler how long woujd you bake for @400?
Kate
Hi Rachel, Typically you use the same temperature and cut the time in half. But keep an eye on it.
Emma
Absolutely delicious! I substituted in some coconut flour and also threw in some mashed banana. I served for breakfast with a dollop of kefir yogurt and a drizzle of blueberry syrup (heat blueberries with a little maple syrup then leave to cool). A big hit.
Jane
Thank you so much for these! I love your muffin recipes, including this one that I’ve made numerous times. I’m thinking of trying sweet cherries instead of blueberries this time since I have an overabundance. Please let me know if you have any suggestions for modifying. (I plan to pit them of course and cut them in half, maybe add some almond extract in place of some of the vanilla.)
Shannon
Could you use butter for the oil?
Kate
I recommend this best as written. If you try it, let me know how they work for you!
Renee
Can you make these with all purpose white flour? If so, would the measurement change?
Kate
You can keep the same measurement and it should still turn out just fine.
Jules
Can i change this to a loaf pan? If so, how would the time change by approx?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Karen
Yummmmmmyyyy!!!!
Kate
I’m happy to hear you enjoyed it, Karen!
L.T.
I made these today and they are soo delicious. Thanks for the great muffins.
Georgia
These were so yummy!! Mine turned out a bit olive oil flavoured (still delicious anyway). I think I must have mismeasured the olive oil when converting from cups to mills, but also will try again with coconut oil. Definitely saving this one :)
Kate
That’s great to hear, Georgia!
Kari Armistead Paddock
Hey Kate! I have made them twice now. Had to double the second bake to share with the whole family. Second time I ground whole oats into a rough flour and substituted 3/4 cup for the flour. Added chia seeds too! The texture came out a bit “creamier”. They disappeared real fast:) Thinking to try again with the fresh strawberries I just came home with? Thanks so much for your great healthy recipes! Kari
Wendy
These are THE most delicious and fail-safe blueberry muffins I have ever made! I make them often and they are consistently fluffy and moist! I use wholemeal flour and full fat Greek yoghurt. Served plain or with butter, or heated with a dollop of Greek yogurt or cream for dessert, they are an absolute winner! Thank you!
Kate
You’re welcome, Wendy!
Sam
Can you use einkorn all purpose flour? I love all your muffin recipes but just realized this is the only flour I have
Fae
These are absolutely amazing!! They turn out perfect each time. They stay moist all week in the fridge. I make these apart of my meal prep routine. Thank you for sharing the yumminess!!
Kate
That’s great to hear, Fae!
Katie
Would vanilla greek yogurt work instead of plain for these muffins
Kate
You may want to adjust the vanilla added. Let me know what you think and how they turn out!
Patricia Williams
These blueberry muffins are a staple in our house as well as your banana muffins. My freezer is never without them. In fact, I am baking a double batch right now. We use them for on the go healthy snacks. We love them!
Thank you so much for such delicious recipes. Your recipes are my go to for so many things!
Ally
Absolutely amazing, easy to make, full of goodness and even better my 4yr old approves that’s a big compliment
Kate
Hooray! That’s great, Ally.
Patt
I made these today. I used avocado oil instead of EVOO. Realized I was out of Greek yogurt (horrors!) and substituted full fat sour cream and creme fraiche. They turned out well but took about an extra 9 minutes to bake. They were good but missing some substance — not sure what. I will make these again when I have Greek yogurt.
Christine
These were amazing! I am going through a phase of using what I have on hand, and in this case it meant frozen mixed berries. They turned out great!
Kate
Great to hear, Christine!
L.T.
These are great, going to make them for my son who works on an oil rig and has poor nutrition. They were perfect on our beach vacation with 14 people. Made 24 and they were a big hit❤️
Candy
These were not a big hit for me. They taste like health food. The taste of extra virgin olive oil was noticeable. I think maybe too many healthy substitutions.
Pat Vincent
Made these today with regular whole wheat flour and coconut oil and a mixture of honey and maple syrup. Soooo good.
Have added to my recipe book.
Jessica
Oh yum! Replaced 1/4 cup of flour with cornmeal, used buttermilk, since I had it. They are yum, ate one while still warm, I know, I should have waited. New go to muffin recipe!
Candy
I take back what I said before. These have really grown on me. Understanding that they aren’t supposed to taste like regular blueberry muffins but healthy muffins, they are tasty. Thanks!
Kate
You’re welcome, Candy!
Raven
How can I make these muffins chocolate with the fruit? Do I just add a certain amount of coca powder?
Kate
I haven’t tried it so I can’t say for sure. Sorry!
Kara
Do you think I can freeze these? I am trying to prepare a bunch of healthy snacks for the school year for a very active kiddo. Thanks! I’ve made these before and they are great! I have to cook them a bit longer and they don’t rise as well but baking is a challenge for me. I live at 9000′.
Kate
These should freeze well. Let me know what you think!
Amy
Delicious!! Some of my favorite blueberry muffins I’ve made!
Kate
That’s great, Amy!
Carol Sexton
Would almond flour work for these muffins?
Kate
Almond flour isn’t a great 1:1 alternative, sorry!
Christina
These were unreal! I made 2 batches to share with my neighbours and they turned out SO GOOD that I made 2 more batches for my colleagues at work. I followed the recipe to the tee, used the high fat Greek yogurt and honey. This is my new go to! Thank you!
Kate
You’re welcome, Christina!
Debbie
These were great. Followed recipe exactly and added the lemon zest as suggested. They were perfect.
Kate
I’m happy to hear that, Debbie! Thank you for your review.
SG
First time on your site. I just googled healthy blueberry muffins and your recipe came up.
My husband and I loved them. I have just sent the recipe to 6 of my friends. I followed the recipe and used olive oil and maple syrup. I did not put the sugar on top. I baked them for 19 minutes and they were perfect.
I just saw your other healthy muffin recipes and I will be trying them all. Thank you so much.
Kate
You’re welcome, SG! I appreciate your review.