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.
DELISH! Made them in mini muffin tins & baked for 11 minutes. I also used plain Greek yogurt. I wonder if brown sugar would do just as well instead of white? Thanks Chels!
My picky kids devoured these and I feel like they have been fooled lol. Ty doo much. These are ultra moist and mine had a perfect crisp to them.
Yay! So happy to hear these were a hit 🙂 Thank you!
Hi, I’m so looking forward to making this as the your pumpkin bread recipe was a huge success. If I baked the blueberry muffin in a loaf pan, what would be the temperature and for how long? Would this be possible at all? Thank you!
Awe thanks Kate!! Unfortunately I don’t think these muffins would convert well to a loaf; I’d try this recipe instead: https://www.chelseasmessyapron.com/healthier-greek-yogurt-lemon-blueberry-bread-video/ Enjoy! 🙂
Was looking for a recipe to use up flavoured Greek yogurt (that got bought in error…vanilla is not plain). Argh. And came across this one.
Just came out of the oven and cooled slightly enough to try and we have a winner! The muffin is so light and moist. I used a little less sugar (only because flavoured yogurt contains sugar and I generally like less sweet).
Will be making a double batch the next time (made 6 in this batch).
Thanks!
I’ve had so many failures with blueberries muffin that i almost gave up till I tried your recipe! I substituted 1/3 with coconut flour and halved the sugar for my 2yo. He gobbled them up and finally said mummy one more pls. Thank you!!
I’m so thrilled you found a blueberry muffin that worked and your 2-year-old could enjoy! 🙂 Thanks for the comment!
Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I’ve tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. Love this. Thanks for your sharing!
What a great comment to get 🙂 I’m thrilled these are the perfect blueberry muffin for you! Thanks for the comment Lisa!
Made these yesterday. They are kid approved! so yummy. I did about 2/3rds all purpose and 1/3 whole wheat. I also added a crumble to the top. My 4 year old really liked them, although they aren’t like like starbucks muffins, he says 😉
I’m happy these were kid approved! And the crumble sounds delicious 🙂 Haha what a cute kid!