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.
Ahhh-mazing….as usual! Chelsea, I LOVE your recipes! Most delicious and health conscious…Thank you!!!
I’m so thrilled you liked these muffins Susan!! Thank you so much 🙂
Made these muffins for my husband, our 18 month old son and myself this morning…they turned out wonderfully! I used lemon flavoured Greek yogurt and sprinkled the tops with cane sugar and cinnamon. So good! The recipe made exactly 24 mini muffins which are perfect for the little guy 🙂 Thanks!
I’m so happy these were a big hit! And making them mini sounds so fun. Thanks for the review Samantha! 🙂
Loved the recipe! Added a pinch of salt, to enhance the flavor. Also- you may want to let the more novice bakers know, cold eggs or yogurt will cause your melted coconut oil to harden. Recipe doubles beautifully. Thank you!
Thank you so much CJ! I’m thrilled you enjoyed these muffins. And thanks for pointing that out! Definitely will make a note of that in the recipe. Thanks!
Used 1/4 cup coconut flour, 3/4 cup ap flour, taking 1 tsp flour out and substituting cornstarch, added 1 extra egg white – my eggs were small. Added more blueberries. DELICIOUS .
Thrilled you enjoyed these Marie! 🙂 Thanks for the comment!
I thoroughly loved this recipe, thank you!
So happy you enjoyed it! Thanks Brigette 🙂
I made these last week and they were so soft and moist! Any tips on doubling the recipe or making them in a jumbo sized muffin pan? It’s hard to just eat one ?
Haha thank you, I definitely agree (I always eat about 3 in one sitting :/) ! I’ve actually never used a jumbo sized muffin pan so I can’t give great advice about that, but this recipe does double well! I’ve doubled it with no problems 🙂
I’ve tried dozens of muffin recipes (even those that are so-called ‘bakery style’ and full of sugar!) and so far they’ve mostly been “blah.” Not sure if it’s the secret ingredient or the vanilla Greek yogurt in this recipe, but whatever it is, this recipe is BY FAR the best muffin recipe!!! Thank you so much, Chelsea! Also love that it makes only ~9 muffins and can use fresh or frozen and any combo of berries.
Only modification I did was added some streusel to the top (little bit of sugar/flour/softened butter) and they looked bakery style but didn’t have that overwhelmingly-sweet bakery taste 🙂
That is quite the compliment! That means so much to me, so thank you Darcy! And your streusel sounds incredible — I’ll definitely need to add that next time 🙂 Thank you!
I’d love to Pin several of your recipes, but I don’t use Facebook and I don’t see any other way to Pin. Can you please add a link to Pin directly to Pinterest without going thru Facebook? Thanks
There should be a “pin it” button right above the first photo in every blog post and then a side pinterest button on desktop (bottom of page on mobile) Hope that helps!
These muffins came out light, fluffy, moist and sweet. Really a perfect texture. I added a full cup of blueberries because I had an abundance that I had to use quickly; otherwise, followed the recipe to a T. I even found this delicious vanilla bean organic whole milk Greek yogurt made by Wallaby. Next time, I will add some lemon zest to brighten up the blueberries a little.
So glad to hear these muffins were enjoyed! 🙂 And the lemon zest sounds like a fantastic idea! 🙂
Is this self rising flour or all purpose? Thanks!
All purpose 🙂
They turned out great!!
So glad to hear it! 🙂 Thanks for the comment!