Healthy blueberry muffins are the perfect blend of healthy and delicious! With greek yogurt, whole wheat flour, no refined sugar and a TON of blueberries!
Blueberry season is in full swing and we have been enjoying them by the pound!
I wish it could last forever, but I know it’s a short season. We have been putting blueberries in almost everything…baked oatmeal, on steel cut oats, in parfaits, and in these healthy blueberry muffins!
I do have another blueberry muffin recipe on the blog, these Skinny Blueberry Buttermilk Muffins, and I love them! But that recipe is several years old and I’ve come a long way in my baking abilities since then…perhaps my palette has changed a bit, too? I wanted to see if I could improve on this recipe.
We love these new and improved healthy blueberry muffins because
- they are bursting with blueberries…1.5 cups!
- they are soft but not crumbly
- they are moist but don’t get soggy as they sit for a few days (this was my complaint with the old recipe)
How to make this healthy blueberry muffin recipe
This healthy blueberry muffin recipe can be prepared in one bowl, making clean up even quicker!
- First, we mix our wet ingredients together. I like to do this in a large glass measuring bowl since I can melt the coconut oil in it and return it to the microwave to melt more if needed.
- Next we stir in our dry ingredients.
- Finally, we fold in the blueberries. You can use fresh or frozen but there is something about those fresh blueberries…they just seem extra juicy when you bite into a muffin!
What makes these blueberry muffins healthy?
- Half whole wheat flour
- maple syrup or honey in place of refined sugar
- very little oil (1/4 cup of coconut oil!)
- moist from a full cup of Greek yogurt
- a whole LOT of fresh blueberries.
How do you store these healthy blueberry muffins? I kept them on the counter in an air tight container for up to 3 days and they kept really well! They didn’t last more than 3 days in our house so they may actually keep for longer than that.
Can I freeze this healthy blueberry muffin recipe? YES. I would put them in a large heavy freezer bag, suck the air out using a straw, and freeze for up to 3 months.
Can I swap the coconut oil? YES! You can swap for vegetable oil. Blueberries? YES! Swap for any smaller berry or fruit pieces. You can even bake these with frozen fruit! Lemon? YES! These are delicious without the lemon! Can I use white whole wheat flour? I am DYING to get my hands on some of this flour; it’s so hard to find in Canada. But yes, that should be fine and might make these healthy blueberry muffins even tastier!
Tips & equipment for the BEST healthy blueberry muffins
- I used a standard muffin pan, silicone or parchment muffin liners (paper liners may not work),
- a large measuring cup that makes pouring batter into the muffin trays super easy
- a storage container such as this one for room temp storage or a gallon freezer bag for freezing
- looking for more muffin recipes? Try these Easy Baked Oatmeal Muffins, these Lemon Chia Yogurt Muffins, or these 7 Healthy Breakfast Egg Muffins
Healthy Blueberry Muffins
- 1/4 cup coconut oil (melted; 52 g)
- 1 cup greek yogurt (300 g)
- 1/2 cup maple syrup (138 g)
- 2 eggs
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1 cup all purpose flour (spooned & leveled; 125 g)
- 1 cup whole wheat flour (spooned & leveled; 125 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. Sprinkle tops with coarse sugar (optional).
- Bake for 25 minutes, or until a toothpick comes out cleanly.
- These muffins can be stored for up to 4 days in a sealed container at room temperature, or in a heavy freezer bag in the freezer for up to 3 months.