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My healthy blueberry muffins are moist and fluffy and packed with blueberries. They are perfect to make ahead or enjoy straight from the oven for a wholesome snack.
If you love healthy muffins as we do, try my almond flour muffins, healthy zucchini muffins, protein muffins, and healthy oatmeal muffins next.
Table of Contents
It’s no secret that I love a good blueberry muffin (hello, almond flour blueberry muffins). When I’m being a little more wholesome or want something that could pass for 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.
- BEST TEXTURE. The muffins have a light crumb while being moist and fluffy in the middle. They are also packed with so many blueberries, so every bite has some.
- Easy to make. Like sugar free blueberry muffins, my 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.
★★★★★ REVIEW
“I could eat these healthy blueberry muffins all day! Super moist and fluffy.” – Fernanda
Key Ingredients
- 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.
- Cinnamon. Adds flavor and warmth to the muffins.
- Salt. Just a pinch to balance the sweetness.
- 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 affecting how moist the muffins will be. I usually use plain Greek yogurt but if you prefer sweeter muffins, I’ve made these with blueberry flavored yogurt.
- Maple syrup. I like to use maple syrup for sweetness instead of sugar. I also tested these muffins with honey and agave nectar, which worked fine.
- Eggs. Room temperature, please.
- 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.
Step 1- Make the batter. Add all the dry ingredients to a large mixing bowl and mix well. In a separate bowl, whisk together all the wet ingredients, then combine.
Step 2– Prep the blueberries. Toss the blueberries in a little 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 20-22 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 will continue to bake as they cool down. Once a toothpick comes out ‘just clean,’ they are ready to be removed from the oven.
- Avoid overmixing too much. You want the ingredients to be ‘just incorporated’ with no visible pockets of flour. I find that overmixing can result in slightly gummier muffins.
Frequently asked questions
Yes! I tested these muffins using flax eggs and chia eggs, and they both worked really well. My only recommendation is to bake the muffins a little longer to compensate.
You can, but only if the gluten-free flour mix has xanthan gum added in. Do not use alternative flours like coconut flour or almond flour, as it won’t work.
More healthy recipes with blueberries
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 plain yogurt or Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
- Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
- In a large bowl, add the whole wheat flour, white flour, baking powder, cinnamon, and salt, and mix well.
- In a separate bowl, whisk together the oil, maple syrup, and eggs until combined. Stir through the yogurt and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined.
- 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 20-22 minutes, or until a toothpick comes out 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
- 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.
- Use mix-ins. Blueberries pair well with white chocolate chips, nuts, and seeds.
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 🙂