Try these Healthy Blueberry Muffins, where each bite is bursting with fresh blueberries! These easy and delicious treats are made with better-for-you ingredients like Greek yogurt, coconut oil, and plenty of blueberries – sure to be a hit!
Healthy Blueberry Muffins
When my husband asked for big, fluffy blueberry muffins (like the ones from a bakery), I found a recipe that was good, but way too sugary and buttery for breakfast.
So, I got to work tweaking it with better ingredients like Greek yogurt and coconut oil, without losing that bakery-style deliciousness. Guess what? My husband loved these even more than the original sugar-packed ones — mission accomplished for a better-for-you, super tasty muffin!
Why We Love These Muffins
- Reduced sugar: Contains less sugar compared to typical muffins.
- Whole wheat flour: Offers more fiber and nutrients than refined flour.
- Greek yogurt: Adds protein and probiotics.
- Coconut oil: A better-for-you fat option compared to butter or vegetable oil.
- Fresh blueberries: Provide antioxidants and natural sweetness.
Quick Tip
Why do we mix the blueberries in with the flour right away? Wouldn’t it be better to add them at the very end so they aren’t crushed? Actually, there’s a method to this madness. If you stir in the berries at the end, they’ll sink to the bottom of the muffin pan and you’ll have no berries in the top half of your breakfast treat! However, tossing the berries in flour (very gently, of course!) keeps them suspended in the batter, for blueberries in every bite.
Healthy Blueberry Muffin Ingredients
- White flour/white whole-wheat flour: Whole wheat for fiber, white for lighter texture.
- Cornstarch: Makes muffins more tender.
- Baking powder: Ensure freshness for proper rise.
- Salt: Important for flavor enhancement.
- Blueberries: We prefer fresh berries; if using frozen ones, don’t thaw.
- Egg: Best at room temperature.
- Honey-vanilla Greek yogurt: Adds moisture and tenderness.
- Vanilla extract: Or use vanilla bean paste.
- Coconut oil: Adds moisture and lightness.
- Light brown sugar: Adds moisture and sweetness; white sugar also works.
- Coarse sparkling sugar (optional): For a crunchy, sweet topping.
How To Make Healthy Blueberry Muffins
- Preheat oven: Set to 350°F and grease the muffin tin(or use paper liners).
- Mix dry ingredients: Combine dry ingredients.
- Coat blueberries: Toss blueberries in the dry mix (this helps with even dispersion).
- Whisk wet ingredients: Combine wet ingredients. Gently combine the two.
- Bake: Add batter evenly to the tin. Bake 20-25 minutes.
- Cool: Transfer to a wire rack and enjoy when cool!
More Healthy Baked Goods:
- Healthy Banana Bread
- Lemon Zucchini Bread
- Healthy Brownies
- Banana Crumb Muffins
- Greek Yogurt Pancakes
Healthy Blueberry Muffins
Ingredients
DRY INGREDIENTS
- 1 cup (125g) white flour (or use white whole-wheat flour)
- 1 tablespoon cornstarch
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ¾ cup fresh (small) blueberries
WET INGREDIENTS
- 1 large egg
- ½ cup honey-vanilla Greek yogurt
- 1 teaspoon vanilla extract
- ¼ cup coconut oil, melted
- ½ cup light brown sugar, gently packed
- Optional: coarse sparkling sugar
Instructions
- PREP: Preheat oven to 350°F (175°C). Generously coat a Muffin Tin with cooking spray or place paper liners. Measure and set out the egg and yogurt to reach room temperature. Melt coconut oil, measure, and set aside to get to room temperature. (Note 1)
- DRY INGREDIENTS: In a large bowl, add the flour (use a food scale if you have it -- 125g) and remaining "dry ingredients." Stir until blueberries are nicely coated in flour.
- WET INGREDIENTS: Ensure wet ingredients are at the same temperature to avoid clumps then add all in another bowl. Whisk until completely smooth.
- COMBINE: Sprinkle dry ingredients over wet and fold with a spatula until combined and no streaks of flour remain. Don't over-mix.
- FILL MUFFIN CAVITIES: Spoon batter into a ¼-cup measuring cup to perfectly fill it to the top. Then scoop that batter out into each muffin cavity.
- OPTIONAL: If desired, sprinkle a little bit of extra sugar (½ teaspoon) on the tops.
- BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs.
- COOL: Right out of the oven, use a table knife to gently trace around the edges of the muffins. Let muffins cool for 5 minutes before removing from the tin. Use a table knife to gently coax the muffins out. Let muffins finish cooling on a cooling rack so the bottoms don't get soggy as they cool. Enjoy warm!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
these look awesome , and the pictures you take really sell them very well. the wife and i will give them a try i think – I pinned these as well 🙂
I love the use of coconut oil and greek yogurt in these muffins! The look phenomenal, Chels!
Love blueberries! These muffins sound and look delicious!
I love these secret ingredient muffins, my dear! I will try cornstarch in muffins! It is very clever! I also love that they are made with greek yogurt! Pinned!
I could really use some blueberry muffins right now. I’ve never thought of using coconut oil. Great idea!
Blueberry muffins have always been my very favorite! These look absolutely delicious! So light and fluffy!
My family has been dying for some grab and go breakfast options and muffins are now going on the list! Pinning!
I love using coconut oil in my baking! It’s absolutely the best! And muffins? Yes! More please.
Okay, I am totally not one to be all about the greek yogurt and coconut oil ingredients, but you’ve convinced me to give these a fair shot. A husband thumbs up is crucial!
Wow, these really do look superb!! I can’t wait to try these!