Healthy Blueberry Muffins
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My healthy blueberry muffins are moist, fluffy, and bursting with blueberries in every bite. Made in one bowl, they are naturally sweetened and don’t need any white flour or butter.
I’ve been making these healthy blueberry muffins for over ten years, and even after completing my degree in culinary arts, it’s still my go-to version. My secret trick to reduce the fat is to swap out half the oil with Greek yogurt, which keeps the muffins moist and tender, and also adds some extra protein. Additionally, using white whole-wheat flour adds extra fiber. Winning!
Why I love this healthy blueberry muffin recipe
- Quick and easy. These muffins need just a handful of ingredients and bake in 20 minutes.
- Customizable. 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.
- Best texture. I tested these muffins hundreds of times to achieve the perfect balance of fluffiness and moistness.
Key Ingredients
Find the full printable recipe instructions and ingredient quantities below.
- Whole wheat flour and white whole wheat flour. I like to use a mix of these two flours, which gives the muffins extra fiber and whole grains while keeping them softer in texture. You can use all white whole-wheat flour if you prefer.
- Baking powder. Helps the muffins to rise and makes them fluffy.
- Olive oil. I like using olive oil over butter to make these muffins a little healthier, but feel free to use butter if you prefer. Coconut oil is also a fabulous alternative.
- Greek yogurt. Or plain yogurt. I like using this to cut down on the fat without compromising the muffins’ moistness. I usually use plain Greek yogurt, but if you prefer sweeter muffins, I’ve made these with blueberry-flavored yogurt.
- Maple syrup. I prefer using maple syrup for sweetness instead of sugar. I also tested these muffins with honey and agave nectar, which worked fine.
- Eggs. Room temperature, please.
- Blueberries. Both fresh and frozen blueberries can be used. If you use the latter, don’t worry about thawing them.
How to make healthy blueberry muffins
Step 1- Make the batter. Whisk together all the wet ingredients, then add the dry ingredients.
Step 2– Prep the blueberries. Toss the blueberries in a bit of flour and fold them into the muffin batter.
Step 3- Assemble. Transfer the muffin batter to the 12-count muffin tin.
Step 4- Bake for 20 minutes, then remove from the oven. Cool in the muffin tin for 5 minutes, then transfer to a wire rack.
★★★★★ REVIEW
“I could eat these healthy blueberry muffins all day! Super moist and fluffy.” – Fernanda
Recipe tips and variations
- Do not overmix the batter. This is the #1 reason why muffins turn out gummy versus fluffy. I recommend mixing until there are no visible pockets of flour.
- Don’t skip the flour-coating. Yes, it is an extra step, but tossing the blueberries in some flour before adding them to the muffin batter prevents them from sinking to the bottom.
- Wire rack = your friend. If you are someone who lets muffins cool in the pan completely, stop doing that. Aim for just 5 minutes, then transfer them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom.
- Add lemon zest. Make healthy lemon blueberry muffins by folding in about a tablespoon of lemon zest.
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.
To freeze: Wrap each muffin in plastic wrap. Place the wrapped muffins in a freezer bag and store them in the freezer for up to 2 months.
Frequently asked questions
Yes! I tested these muffins using flax eggs and chia eggs, and they both worked well. My only recommendation is to bake the muffins a little longer to compensate.
You can, but only if the gluten-free flour mix contains xanthan gum. The xanthan gum gives the muffins stability, preventing them from sinking in the middle. Please refrain from using coconut flour or almond flour, as they are not suitable substitutes.
Yes, you can. Distribute the batter into a mini muffin tin (mine is a 20-count one) and bake for ten minutes. Check on them, and if they aren’t fully baked yet, continue cooking in one-minute increments until done.
If you tried this Healthy Blueberry Muffin recipe, please leave a star rating and comment. It helps others thinking of making this.
Healthy Blueberry Muffins
Video
Ingredients
- 1 cup whole wheat flour
- 3/4 cup white whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/3 cup olive oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 cup Greek yogurt or plain yogurt
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Grease and line a 12-count muffin tin with muffin liners and set aside.
- In a large bowl, whisk together the oil, maple syrup, and eggs until combined. Stir through the yogurt and vanilla extract. Add the whole wheat flour, white flour, baking powder, cinnamon, and salt, and mix until just combined and no flour pockets remain.
- Toss the blueberries with a tablespoon or so of flour. Fold them through the muffin batter.
- Distribute the muffin batter amongst the 12-count muffin tin and bake for 20 minutes or until a toothpick comes out mostly clean from the center.
- Let the muffins cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes
- Leftovers: Leftovers can be stored in an airtight container for up to 2 days or in the fridge for up to a week.
- 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, such as peaches, apples, and pears, are also great options.
Blueberries go so well with muffins. Really they seem colorful.
I was skeptical of any muffins that are labeled healthy, but these are healthy and delicious. Moist and I liked that they are whole grain. Thanks Arman!
So welcome, Betty!
I will take mix of gluten free flours, like rice, oat flourd.
Love blueberries so much!
Favorite healthy blueberry muffins ever!
I could eat these healthy blueberry muffins all day! Super moist and fluffy.
How good are they!
Such a good combo!
HI, can you replace the maple syrup and swap with erythritol?
Kind regards
An-Sofie
You could try!
Yikes! 25 carbs per muffin? How is that healthy? It’s almost as high as a store bought processed muffin.
Hi !:) Ca we replace the wheat flour with white blanched flour? Any other replacement suggestions? Thanks!
Yes! Absolutely 🙂
Hey Arman! Is it okay if I swap out all of the whole wheat flour for 100% white whole wheat flour? Thanks!
Yes! 🙂
So I have been playing around with this recipe for a while and I think I’ve perfected it. And… I’ve got it down to just 117 calories per muffin!!! The major factor in lowering the calories is to make oat flour yourself. For convenience sake of course you can buy Bob’s Red Mill Oat Flour but the serving size on that package is 1/3 cup at 160 calories. So each cup is 480 calories. However if you’re like me, you have a tub of 100% whole grain quick oats and on that package the serving size is 1/2 cup at 150 calories. So a cup of that is just 300 calories. That’s a whole 180 calories less!!!! All you have to do is put a little more than a cups worth of the quick oats in a blender at high for 5-10mins. depending on the speed and power of your blender until it’s a fine powder. It looks, bakes, and tastes exactly like the store bough oat flour.
Ok so I make this recipe 6 muffins at a time starting with a cup of my homemade oat flour (300 cal). Then I use 1/2 C. of Stevia 0 calorie sweetener, 1/2 Tbsp baking powder (0 cal), and a pinch of salt (0 cal). Mix all these dry ingredients into a large mixing bowl. In a separate bowl combine 1/2 Cup unsweetened vanilla almond milk (15 cal), 1 egg (60 cal), 1 tsp. vanilla extract (2 cal), 1 Tbsp. coconut oil melted (120 cal) 1/4 Cup unsweetened apple sauce (25 cal), and then whisk until evenly mixed. Combine this mixture into the dry mixture and stir until batter forms. Now add 1 Tbsp. cinnamon powder (17 cal), and 1 1/2 Tbsp. maple syrup (81 cal) and then stir them in evenly. Toss in 1 Cup blueberrys (81 cal) and stir them in evenly. Pour them into a cupcake pan filling 6 of them evenly and bake at 350 for 50 minutes.
So if you add all those calories together you get 701 calories, or about 117 per muffin! And that’s it. These are amazing muffins and I’ve given them to people not on a diet and they couldn’t believe that they were diet muffins. Minds blown lol! Enjoy.
🙂 Thanks for the descriptive breakdown 🙂 Many readers will appreciate this!
I made these tonight and they weren’t bad. My food processor didn’t get the oatmeal as smooth as flour, but it worked out. Wishing I had vanilla ice-cream to eat them with.
Oooo this with vanilla ice cream sounds perfect 🙂
That first ingredient says “2 cups rolled oats, ground into a flour.” Now is that 2 cups of rolled oats BEFORE being ground? Or is that 2 cups of the flour, after being ground?
Hi Whitney! Apologies for the oversight- It’s 2 cups oat flour total 🙂
Is there a way to make these with the coconut flour but without the eyes? ?.
Hi Leah, I haven’t tried it with those alternatives, sorry!
aloha!
do you have nutrition info on your muffins? Like Carbs, Sugar count etc?
Hi Angela! For sure! If you go to myfitnesspal.com and add the ingredients there, it will provide it for you 🙂 Enjoy!
can you use oat flour? is that considered the same as oats that have been processed??
Hi Sabrina- Absolutely 🙂
Another great recipe…it’s just lacking how long to cook them for. I’m going to make them though!
Gah!!! Sorry for the oversight- Added in 🙂
Your muffins would be good any time of the day! Either version, but you know I prefer coconut flour. 🙂
🙂 You like coconut flour? noooo 🙂
The muffins look wonderful! Are your pictures the vegan or paleo version?
Hi Sara- It’s the flourless vegan version. The paleo ones are a little more dense but fluffier (thanks to the eggs)
Niki always cracks me up. You should listen to MY sisters. Anyways, lately my full days of eating have been extreeeeeeeeemely unexciting, but let’s just say that sweet potatoes, greens, egg whites, peanut butter and dark chocolate are still on my radar! And I can never forget a little of your desserts at night 😉
🙂 You are the best.
I’m actually really sad that it’s almost Saturday and I have no curry date planned 🙁
The more you write about your sister, the more I love her! I don’t get out of bed before 11 – at the very, very earliest.
You’d get along so well haha!
These have answered all of my breakfast prayers!!!! Yummy carby sweet things for the ultimate breakfast win! I die.
😀 Anything for you, Miss United Broccoli.
Wow Arman, I think you really hit on a winner here, because it caters to so many of the food restrictions!!! They look AMAZING.
Thanks so much, Emily!
Sweet and sour sauce is great. When I was little, my mom had a drawer full of the extra sauces from fast food restaurants that was a “treat” to use every once in a while #blessed
The weirdest thing I had for breakfast recently is black bean soup. It was calling to me hahaha
Oh nice- We used to do that too!
Oh my gosh that crumbly mess of a muffin needs to be in my mouth NOW. These look so dang good! And for some reason strawberries are on sale like crazy around me [4 packs for $5!] but blueberries remain at $3.99 a pack. What the heck?!
What!! That is insane- Blueberries were $1 in North Hollywood!
Yum! I love a good blueberry muffin – especially a healthier one!
My breakfasts are always pretty conventional (eggs, smoothies, oats, etc.) – I guess the Chick-fil-a chicken biscuit I had on the road last Saturday counts since I never eat fast food! It was worth it, though.
Oh wow- Chick-fil-A does pretty solid biscuits 🙂
I need to make those delicious looking blueberry muffins, which are totally acceptable breakfast food by the way. I can’t even remember the last time I had McDonald’s. But I do remember the whole island of Kauai was ecstatic when they started serving breakfast all day. And then we got a 24 hour Jack-in-the-Box and they forgot all about McMuffins at 3:00pm. I’d rather make my own food.
Right? They are pretty darn epic!
Those are the biggest blueberries I’ve ever seen! They must grow some sort of wild blueberry strain on ‘roids down there in the Outback. Haha. I kid. I love blueberry muffins, and my mouth is watering just looking at these photos. Save me one? Also, don’t tell Niki…but sometimes I eat breakfast for dinner. (True story.)
Hahahahaha thank the frozen variety 😉
How dare you. Actually, I bow down to you!
These look delicious and healthy!! Can’t wait to try them out 🙂 I can’t seem to find the bake time for the gluten free option, though?
Hi Natalie! It’s 30-35 minutes, or until golden brown on top 🙂
Baha. I actually love Mcdonalds breakfast – its the only real time I go (I love their coffee but shh). SO if this is true that they are now serving it all day… Finally!!!
Cold pizza though. I will try my hardest to save pieces the night before just so I can have it cold for breakfast.
Their coffee is pretty solid!
I legit used to buy take out pizza the night before for BREAKFAST.
Haha calling 10:30 AM “early” is hilarious because I’ve usually been up for hours by then. My whole family is a bunch of night owls except for me, so when my mom says things like, “our flight leaves ridiculously early” she usually means 8:00.
I haven’t had McDonald’s breakfast in years, but the TJ frozen hash brown patties remind me of them and it makes me happy.
Right?!!!! She goes to sleep when I get up!
I’ve been having breakfast for lunch this week- there’s really no bad time for breakfast. And big pass on McDonalds breakfast for me but I know my husband loves it!
Amen- such true words!
That muffin, hehe 😀
Cold Persian stew, that actually sounds amazing. You know my feelings about cold leftovers for breakfast! Actually there’s nothing I can think of that isn’t a great breakfast in form of cold leftovers. I choose that anytime over any actual breakfast food. But I’d take a muffin with my afternoon coffee!
P.S. McDonald’s has THE BEST sweet and sour sauce. No competition!
Seriously, half the stuff I make I save to eat cold! You and me both!
I think breakfast should be acceptable to eat any time of the day, it’s just that good! And muffins most certainly are the perfect breakfast. The fluff factor in these is on-point and these look perfectly dense and moist (hate that word) too!!!
Right? It should be totally standard! 🙂
Persian stew?? That sounds very interesting- what makes it different than an American stew?
I’m pretty predictable when it comes to breakfasts- same time/same foods. Before 10:30 and not usually McDonald’s French fries.
Blueberry muffins are always one of my favorites! These look great!
I think it’s the cooking texture and ingredients- Potatoes, saffron, spices and lamb shanks!
Thanks, Heather
I love a McMuffin. I don’t have them very often, but my love doesn’t waiver.
Your muffin looks reallllly pretty. The crumb is perfection!
Thanks Kate- I promise it’s delicious!
I would love to discuss breakfast with you family and friends. Here is the next question: if only English muffins at breakfast, can you only have English muffins if it IS breakfast? What about the rest of the day?
Geebuz… I’m pondering it now!
I love a good blueberry muffin that’s nice and soft in the middle! I’m’ also digging that kitchen sink omelette.
Thanks Sarah! You’d love this muffin!
Blueberry muffins are a staple aro uh nd here -I can’t wait to try this healthier version!
Thanks Morgan.
I don’t mind mcdonalds breakfast- sometimes their egg white delight hits the spot! Leftover homemade pasta and meatballs was probably my most recent unconventional breakfast. Also hit the spot 😉
Ohhhh that sounds glorious! 🙂
I love all your meals. They all look like desserts. I need to start eating more like you 🙂
🙂 Thanks so much, Kelly! 🙂
Gorgeous! I hardly ever bake, but these would be great to serve at a brunch.
I’m all for unconventional breakfast. The other day I made savory oatmeal with egg whites, spinach, flax, and garlic powder in it. On top, I added turkey sausage and a pinch of aged gouda–I was on vacation with family and had fun playing with what was on hand.
Definitely- Bonus that it’s healthy too!
I LOVE your savory oatmeal creations!
I guess leftover meatballs in sauce with broccoli and sweet potato noodles might be unconventional? But I put an egg on it, so, breakfast 🙂
Your breakfasts look amazing regardless. No one does savory like you!
I love it when you post conversations you have with Niki, they are so cute! That omelette though…
Haha thanks Aubrey!
Can you send me over some of that leftover Persian stew please? Sounds like my kinda breakfast… And also Persian = amazing!
Em about twice a week I have a Thai omelette with Brussels and spiced basmati rice for breakfast… Is that unconventional? For me, stick an egg on anything and it’s breakfast!
I wish I could say that McDonald’s sweet and sour sauce was nasty… But damn that sauce was good…
It was so good- I’m so thankful for mum’s cooking!
Hello
My muffins turned out to be doughy:((
Please suggest what I can do to salvage them
these muffins look so good and easy! I am a true breakfast eater to the point where I would eat breakfast for every meal so I am the wrong one to answer the question 🙂
Breakfast for every meal is pretty much perfection.