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.
I would like to try substituting blueberries for bananas. Has anyone tried this? frozen or ripe nanners?
Can I use frozen blueberries in this recipe?
Yes! 🙂 Don’t be alarmed when the dough gets super thick and dyes a bit though 🙂 I’ve used frozen and fresh and love both!
Hands down, the best BB Muffins I have ever made! This recipe is not only a keeper, but is entitled to being laminated and in it’s own special section!!!
I added a few more blueberries as I made the large, bakery sized muffins and a tsp of almond extract for flavor. But other than that, I followed the recipe exactly as written. I am very impressed how well the yogurt kept it’s flavor through the baking process within the muffin. Not overpowering in the least, just a creamy rich and indulgent flavor. I make my own greek yogurt and it is much thicker and creamier than store bought. It has a consistency of room temperature cream cheese, but this recipe welcomed it where other recipes fall short.
Thank you so much for sharing!!!
That totally makes my day to hear these are the best you’ve ever made!! Thank you SO much! So happy to hear you loved these Judy! And your homemade Greek yogurt sounds amazing!
Is your yogurt flavored with vanilla or is it just plain? Asking because of the addition of almond extract. I love almond extract! Just didn’t know if the two would meld together well or not. ?
Hello! These look amazing! Wondering whether you’ve tried substituting coconut sugar for the white sugar? I’d love to make these but am trying to get away from the more refined stuff where possible 🙂 Thanks!
I actually haven’t tried it, but I have been baking a lot more with coconut sugar and LOVING it! I think it would work but I can’t say for sure since I haven’t tried it. If I do end up trying it with this specific recipe I will definitely make a note 🙂
Delicious! I had to make a few minor substitutions due to corn allergy so for the cornstarch i used arrowroot and for the baking powder i have my homemade corn free baking powder. Everything else was kept the same. I doubled the recipe and got 12 regular cupcake size muffins, 9 mini muffins and two large bakery style muffins out of it. Needless to say the 9 mini muffins have been inhaled by hubby and 2 munchkins and myself. Delicious very fluffy and just the right amount of sweetness. I had been looking for a good blueberry greek yogurt recipe for weeks now and I think this is the keeper!
Thanks for the healthy treat!
So glad you tried and loved these Erin! And you were able to fix it to work with your allergy! I really appreciate your comment and review! 🙂
I made these this morning using fresh blueberries I picked at my neighbors house. I made a few changes. I used gluten free flour, gently folded berries in at the end and used a mini muffin pan. Made exactly 24 and they baked up perfectly in 18 minutes. Oh and the Greek yogurt was strawberry cheesecake flavor because that is all I had. This recipe is definitely a keeper; these muffins are delicious! Kids love them. Thank you!
Yumo! I’ve dived straight into the art of baking again and wanted some healthier alternatives to store bought baked goods. These are great! I doubled the mix and halved it, then added banana and choc chips to one half and the blueberries to the other half. I only used 1/2 cup of sugar and it didn’t effect the taste at all. I also sprinkled some black chia seeds on top of each muffin. They came out wonderful. A definite keeper.
LOVE your changes and adaptations! Especially the less sugar 🙂 Thanks for your kind comment and letting everyone know what you tried!!
WOW!! Really really one-darn-delicious-muffin.. The cornstarch transformed the otherwise too dense muffin to be just moist & light. Love it!! Subbed 1 c wild blueberry frozen, decrease the sugar and used lime greek yogurt (what I had in the fridge). Will be making again soon due to special request from H & D! Thanks for sharing your secret ingredient for muffin!
I made these today and they were amazing. When I read that your husband liked them better than the real deal, I was skeptical. But these are now husband and toddler approved in my house!
do you think subbing the wheat flour for oat flour would work for these muffins?
I can’t say since I haven’t tried that substitution. If I do try it out I will be sure to let you know and add that to the recipe. If you try it out let me know how it goes!
I tried half and half oat flour and white flour (my wholemeal flour had bugs in it!!!)
They turned out delicious! But I have nothing to compare it to as I never had a chance to make the originals.
I also used a mushed banana instead of most of the sugar, and slightly reduced the yoghurt.
Icing was cream cheese with lemon and a sprinkle of sugar. Yum!
The whole tray disappeared in 12 hours.
Your changes sound awesome!! I especially love that lemon glaze — YUM! 🙂 Thanks for the comment!