Healthy Blueberry Muffins


5 from 28 votes
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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!

healthy blueberry muffins.

It’s no secret that I love a good blueberry muffin (hello, almond flour blueberry muffins and keto blueberry muffins). When I’m being a little more wholesome or want something that could pass as breakfast, these healthy blueberry muffins are a winner.

Table of Contents
  1. Recipe Highlights
  2. Ingredients needed
  3. How to make healthy blueberry muffins? 
  4. Recipe variations
  5. Storage instructions
  6. Recipe tips and tricks
  7. More healthy muffins to try
  8. Frequently Asked Questions 
  9. Healthy Blueberry Muffins (Recipe Card)

Recipe Highlights

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. Like my healthy breakfast muffins, these are made with whole wheat flour, greek yogurt, and natural sweetener, it’s a healthy, guilt-free treat.
  • 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. 

If you love blueberry baked goods, try our blueberry cookies or blueberry galette, too.

blueberry muffins healthy.

Ingredients needed

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? 

  1. Prep. Preheat the oven to 180C/350F. Grease a 12-count muffin tin and set aside. 
  2. 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. 
  3. Combine. Add the dry ingredients to the wet ingredients and mix until combined. Fold through the blueberries. 
blueberry muffin batter.
  1. 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. 
how to make healthy blueberry muffins.

Recipe variations

  • 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.

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. 

healthy blueberry muffin recipe.

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 

Can I use other fruits in healthy blueberry muffins?

Yes, you can use other fruits. Strawberries, bananas, peaches, and raspberries are all great options. 

What are some healthy toppings for muffins? 

Chopped nuts, greek yogurt, honey and maple syrup are healthy toppings for these muffins. 

Can I make this recipe without eggs?

Yes! Swap out the eggs for either a prepared flax egg or a chia egg.

Can I make these gluten-free?

Yes! Swap out the flour for any gluten-free baking flour that contains xanthan gum.

healthy blueberry muffins recipe.

Healthy Blueberry Muffins

5 from 28 votes
These healthy blueberry muffins are moist, fluffy and bursting with blueberry flavor. Make them in 20 minutes with simple ingredients; a perfect treat to start your day! 
Servings: 12 muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes



  • 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. 


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. 


Serving: 1muffinCalories: 181kcalCarbohydrates: 25gProtein: 4gFat: 8gSodium: 142mgPotassium: 128mgFiber: 2gSugar: 10gVitamin A: 73IUVitamin C: 1mgCalcium: 93mgIron: 1mgNET CARBS: 23g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Recipe Rating


  1. 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.

  2. 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.

  3. 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?

    1. Hi Angela! For sure! If you go to and add the ingredients there, it will provide it for you 🙂 Enjoy!

  4. Another great recipe…it’s just lacking how long to cook them for. I’m going to make them though!

  5. Your muffins would be good any time of the day! Either version, but you know I prefer coconut flour. 🙂

    1. Hi Sara- It’s the flourless vegan version. The paleo ones are a little more dense but fluffier (thanks to the eggs)

  6. 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 😉

    1. 🙂 You are the best.

      I’m actually really sad that it’s almost Saturday and I have no curry date planned 🙁

  7. 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.

  8. These have answered all of my breakfast prayers!!!! Yummy carby sweet things for the ultimate breakfast win! I die.

  9. Wow Arman, I think you really hit on a winner here, because it caters to so many of the food restrictions!!! They look AMAZING.

  10. 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

  11. 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?!

  12. 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.

  13. 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.

  14. 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.)

  15. 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?

  16. 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.

  17. 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.

  18. 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!

  19. 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!

  20. 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!!!

  21. 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!

    1. I think it’s the cooking texture and ingredients- Potatoes, saffron, spices and lamb shanks!

      Thanks, Heather

  22. 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!

  23. 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?

  24. I love a good blueberry muffin that’s nice and soft in the middle! I’m’ also digging that kitchen sink omelette.

  25. Blueberry muffins are a staple aro uh nd here -I can’t wait to try this healthier version!

  26. 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 😉

  27. I love all your meals. They all look like desserts. I need to start eating more like you 🙂

  28. 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.

  29. I guess leftover meatballs in sauce with broccoli and sweet potato noodles might be unconventional? But I put an egg on it, so, breakfast 🙂

  30. I love it when you post conversations you have with Niki, they are so cute! That omelette though…

  31. 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…

  32. 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 🙂