Healthy Blueberry Muffins

These healthy blueberry muffins are moist, fluffy, and bursting with so many blueberries. Make them in 20 minutes with simple ingredients. Watch the video below to see how I make it in my kitchen.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 181kcal

Author Arman Liew

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.

Video

Notes

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.

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.
Use mix-ins. Blueberries pair well with white chocolate chips, nuts, and seeds.

Nutrition