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).
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Reasons to ♡ this recipe
- 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
Recipe video
Watch the video below to see how to make healthy blueberry muffins! You can find more of my recipe videos on my YouTube channel.
Ingredient notes
- Greek yogurt- makes the batter ultra thick but helps the muffins come out nice and tender
- blueberries- you can use fresh or frozen; frozen blueberries may turn your batter purple, so fold them in carefully
- flour- you can use white whole wheat flour, or a mixture of all purpose and whole wheat. Alternative flours have not been tested.
- coconut oil- use refined coconut oil to avoid a strong coconut flavor; you can swap for melted butter
- maple syrup- adds sweetness and moisture to the batter; swap for an equal volume of honey
- raw sugar- adds sweetness and crunch to the tops of the muffins- I don't recommend skipping!
Step by step directions
1. Mix together wet ingredients- 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.
TIP- I love this large glass measuring cup
2. Add dry ingredients- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix.
3. Fold in blueberries- Fold in the blueberries and lemon zest until *just* mixed in.
4. Portion- Line a standard-sized muffin pan with parchment or silicone liners. Scoop the batter into the muffin liners, filling right to the top. The batter will be quite thick. Press a few extra blueberries into the tops, then sprinkle with coarse sugar.
5. Bake- Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.
Recipe tips
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!
Ingredient swaps
- 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
Storage tips
Room temperature
Blueberry muffins may be stored at room temperature in an air tight container for up to 3 days
To freeze
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.
More muffins + snacks
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Healthy Blueberry Muffins (Crunchy Tops!)
Ingredients
- ¼ cup coconut oil melted; 52 g; see note 1
- 1 cup greek yogurt 300 g; use plain; see note 2
- ½ cup maple syrup 138 g; see note 3
- 2 eggs
- 1 teaspoon vanilla extract
- 1 lemon zested
- 2 cups white whole wheat flour spooned & levelled; 250 g; see note 4
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups blueberries (fresh or frozen)
- 2 tablespoons coarse sugar for sprinkling tops
Instructions
- Pre heat- Heat oven to 400°F. Line a muffin pan with silicone or parchment liners, or spray generously with spray oil. see note 5
- Wet ingredients- 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.
- Add dry ingredients- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix.
- Fold in blueberries- Fold in the blueberries and lemon zest until *just* mixed in.
- Portion- Line a standard-sized muffin pan with parchment or silicone liners. Scoop the batter into the muffin liners, filling right to the top. The batter will be quite thick. Press a few extra blueberries into the tops, then sprinkle with coarse sugar.
- Bake- Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.
Tips:
Video
Nutrition Information
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