Healthy Blueberry Muffins Recipe

Love healthy muffins? Try my almond flour muffins, healthy zucchini muffins, and healthy oatmeal muffins next. It’s no secret that I love a good blueberry muffin (hello, almond flour blueberry muffins and sugar free blueberry muffins). When I’m being a little more wholesome or want something that could pass as breakfast, my healthy blueberry muffins are a winner.

Why I love this recipe

Wholesome ingredients. These are made with whole wheat flour and Greek yogurt and are naturally sweetened, so you can feel good about enjoying them. Easy to make. This recipe uses just a few simple ingredients and 20 minutes of baking time. Easy to customize. I like to keep them as they are, but you can frost them, fold them through fun mix-ins (like white chocolate!), or even make them into mini muffins.

Ingredients needed

Whole wheat flour. Packs in some extra nutrients and whole grains, compared to standard white flour. White whole wheat flour. Enjoy the lightness that white flour adds but with added fiber. If you want the muffins to be lighter in color, you can use all white wholewheat flour. Baking powder. Helps the muffins to rise and makes them fluffy. Cinnamon. Adds flavor and warmth to the muffins. Salt. Just a pinch to balance the sweetness. Olive oil. A healthier alternative to butter and helps keep the muffins moist. Coconut oil also works. Maple syrup. To sweeten the muffins. You can swap it out for honey or agave nectar. Eggs. Room temperature. Plain yogurt. It makes the muffins soft and tender and helps cut down on the oil. I used Greek yogurt for the added protein. Vanilla extract. A must for any good muffin. Blueberries. Both fresh and frozen blueberries can be used.

How to make healthy blueberry muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. “I could eat these healthy blueberry muffins all day! Super moist and fluffy.” – Fernanda Step 1- Make the batter. Add all the dry ingredients in a large mixing bowl and mix well. In a separate bowl, whisk together all the wet ingredients – oil, maple syrup, and eggs. Add yogurt and vanilla extract and stir well. Step 2- Combine. Add the dry ingredients to the wet ingredients and mix until combined. Fold through the blueberries. Step 3- Bake. Transfer the muffin batter to the 12-count muffin tin and bake for 20-22 minutes or until the toothpick inserted into the center of a muffin comes out clean.

Arman’s recipe tips

Do not overbake the muffins, as they’ll continue to bake as they cool down. Once a toothpick comes out ‘just clean’, it’s ready to be removed from the oven. When making the batter, avoid overmixing too much. You want the ingredients to be ‘just incorporated’ with no visible pockets of flour. Overmixing can result in slightly gummier muffins. Bake at high heat for the first 5 minutes, then reduce to the standard cooking temperature (180C/350F). The high heat forces the muffins to rise and keeps them dome-shaped throughout the entire bake time (i.e. no sunken muffins!).

Storage instructions

To store. Leftovers can be stored in an airtight container for up to 2 days or in the fridge for up to a week.

Make them dairy-free. Swap out the yogurt for a dairy-free yogurt or coconut-based yogurt. Use different fruits. Add other berries to the batter, like raspberries and strawberries. Stone fruits like peaches, apples, and pears are also great. Add butter. For a richer texture, switch out the oil for equal parts unsalted butter. Use mix-ins. Blueberries pair well with white chocolate chips, nuts, and seeds.

To freeze. Wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag and freeze for up to 2 months.