Healthy blueberry muffins are tender and soft, loaded with juicy blueberries, and have crunchy golden tops. With greek yogurt, whole wheat flour, no refined sugar and a TON of blueberries!
Everyone needs a good muffin recipe in their back pocket. The base recipe for these healthy blueberry muffins has served us well and was used to make coconut cranberry muffins and cinnamon rhubarb muffins as well!
Muffin tops are unabashedly my favorite thing about muffins, and the tops of these muffins are where. it’s. at. Crunchy and golden, with perfect contrast to the soft and tender insides.
Similar to this healthy blueberry bread, these healthy blueberry muffins are made with the good stuff: white whole wheat flour, greek yogurt, coconut oil, and maple syrup (among other things).
You’ll ♡ these healthy blueberry muffins because
- they are bursting with juicy blueberries and have a hint of lemon
- they are made in one bowl, and you can even avoid measuring cups!
- they have crunchy golden tops, and soft, tender insides
One bowl for easy prep
I am queen of avoiding the dishes and I made these blueberry muffins nice and easy for you, too. For this recipe, you will need one microwave-safe bowl. Melt your coconut oil, stir in the wet ingredients, then add in the dry ingredients. Finally, we fold in our blueberries.
I love using a large glass measuring cup to mix up my muffins, because it’s microwave-safe, and the spout makes it easy to scrape the batter into the muffin liners.
A kitchen scale is your best friend
Another great way to avoid making dishes? Place your bowl right on a kitchen scale, and weigh your ingredients out. No more dirtying a measuring cup and a spoon to measure yogurt, maple syrup, or any other ingredients! I’ve included weights for most of the ingredients in this recipe, and the others are simple teaspoon or tablespoon measurements.
A kitchen scale is also a great way to ensure you measure your flour correctly. For this recipe, we use 2 cups of spooned and levelled flour, which works out to 250 g. Did you know that scooping your flour can mean you overmeasure by nearly twice the amount of flour?
Avoid paper liners
An important thing to note about these blueberry muffins is that they will stick to paper liners. Instead, you can spray the muffin tin well with oil, use parchment liners, or purchase reusable silicone muffin liners. Using these tricks, I haven’t had any issues with the muffins sticking.
Find my favorite muffin liners in my shop!
- swap coconut oil for vegetable oil
- swap white whole wheat flour for 100% all purpose flour or a mix of half all purpose, half whole wheat flour
- swap the blueberries for cranberries, raspberries, sliced strawberries, peeled + chopped apples or your favorite fruit
- you may swap fresh blueberries for frozen (be careful not to over mix as they will turn your muffin batter purple!
- swap maple syrup for honey
- feel free to skip the lemon zest
Blueberry muffins may be stored at room temperature in an air tight container for up to 3 days
To freeze, cool completely, then add to a heavy duty freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month
For a plastic-free option, you may loosely wrap in parchment paper and store in a meal prep container for up to 1 month.
Check out my favorite freezer containers!
More muffins + snacks
- Easy Baked Oatmeal Muffins
- Lemon Chia Yogurt Muffins
- 7 Healthy Breakfast Egg Muffins
- Fudgy Black Bean Brownies
- 7 No Bake Granola Bars
Healthy Blueberry Muffins
- 1/4 cup coconut oil melted; 52 g
- 1 cup greek yogurt 300 g; use plain
- 1/2 cup maple syrup 138 g
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 2 cups white whole wheat flour spooned & levelled; 250 g
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups blueberries (fresh or frozen)
- 2 tablespoons coarse sugar for sprinkling tops
- Heat oven to 400°F. Line a muffin pan with silicone or parchment liners, or spray generously with spray oil.
- In a large glass measuring cup, melt the coconut oil. Stir in the greek yogurt, maple syrup, eggs and vanilla, and stir until no lumps remain. If coconut oil starts to solidify, pop the mixture into the microwave and heat on 20 second increments until it goes smooth again.
- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to overmix.
- Fold in the blueberries and lemon zest.
- Divide amongst 14 muffin liners (see note 1). Sprinkle tops with coarse sugar (optional).
- Bake for 25 minutes, or until a toothpick comes out cleanly.