These healthy blueberry muffins are moist, fluffy and bursting with blueberry flavor. Make them in 20 minutes with simple ingredients; they are packed with whole grains, natural sweetness, and no butter!
Table of Contents
Why you’ll love these healthy blueberry muffins
Muffins can be unhealthy with all that white flour and sugar. So, I tried this healthier version, and I’m HOOKED!
If you’ve tried and loved our version with bananas, you’ll love these blueberry-only muffins, as delicious as the classic version but healthier!
- Healthy. Made with whole wheat flour, greek yogurt, and natural sweetener, it’s a healthy, guilt-free treat (similar to our almond flour blueberry muffins).
- Easy to make. Like blueberry bread, this recipe uses just a few simple ingredients and 20 minutes of baking time.
- Versatile. Enjoy plain or topped with your favorite toppings, such as powdered sugar, granola, or a dollop of yogurt. It’s easy to customize.
- Kid-friendly. Similar to a blueberry mug cake, this is made from wholesome ingredients; no refined sugar and unhealthy fats. So, a great option for kids.
These healthy blueberry muffins use very simple ingredients. Here is everything you’ll need.
- 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.
- 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.
- 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.
- Vanilla extract. A must for any good muffin.
- Blueberries. Both fresh and frozen blueberries can be used.
How to make healthy blueberry muffins?
- Prep. Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside.
- 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.
- Combine. Add the dry ingredients to the wet ingredients and mix until combined. Fold through the blueberries.
- 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.
- Make them dairy free. Swap out the yogurt for a dairy-free yogurt or coconut-based yogurt.
- Use different fruit. 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 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.
Recipe tips and tricks
- Don’t overmix the batter. Overmixing makes the muffins tough so always mix everything until just incorporated.
- Fold in the blueberries gently. This will help to prevent them from breaking down and turning your batter purple.
- Don’t overbake the muffins. Bake the muffins until they are just golden brown and a toothpick comes out mostly clean. Remember, the muffins continue baking as they cool down.
- Use fresh blueberries. While frozen blueberries do work, fresh is always best and will yield the most perfect textured muffins every time.
More healthy muffins to try
Frequently Asked Questions
Yes, you can use other fruits. Strawberries, bananas, peaches, and raspberries are all great options.
Chopped nuts, greek yogurt, honey and maple syrup are healthy toppings for these muffins.
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.
Healthy Blueberry Muffins
- 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.
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