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These healthy blueberry muffins are moist, fluffy and bursting with blueberry flavor. Make them in 20 minutes with simple ingredients.
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.
Table of Contents
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.
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!).
Variations
- 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.
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 freeze for up to 2 months.
Frequently Asked Questions
Yes! Swap out the eggs for either a prepared flax egg or a chia egg.
Yes! Swap out the flour for any gluten-free baking flour that contains xanthan gum.
More healthy recipes with blueberries
Healthy Blueberry Muffins
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. Fold through the blueberries.
- 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.
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 🙂