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, it also helps add a dose of protein!
- 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. If you need to lower carbs a sugar free maple syrup is a good alternative.
- 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 in 20-second increments until it goes smooth again.
TIP- I love this large glass measuring cup
2. Add dry ingredients- Stir in the flour, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix. If yu overmix baked goods it will result in tough, dense muffins that do not rise very much.
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.
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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.
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Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Yvette says
I feel bad that I forgot to take a photo. They were delicious! I used haskap berries instead of blueberries. Love, love.Oh, and the crunchy top was the best too.
Jennifer says
Wow, so incredible and moist. These are the new blueberry muffin recipe at our house. The extra crunchy tops really took the recipe to the next level, thanks!
Denise Bustard says
Hi Jennifer, I'm so happy to hear you enjoyed them! Thanks so much for taking the time to report back 🙂
Paula says
These turned out to be delicious but I wasn’t sure because the dough was so thick. I used about 1 cup of ground oatmeal and a cup of wheat flour. I also used half maple syrup and half honey. I may try to use some applesauce in place of one of the eggs next time. Has anyone tried that? Overall, very delicious though! Thank you for the recipe! 😃
Denise Bustard says
Hi Paula! Thanks so much for taking the time to come back and leave a review and for including your modifications. I'm glad you enjoyed, and yes the batter is really thick, isn't it? I haven't tried without the eggs, but these rhubarb muffins swap half of the greek yogurt for applesauce: https://sweetpeasandsaffron.com/rhubarb-muffins/
Beth says
Could this be made as a quick bread also?
Denise Bustard says
Hi Beth! I think that would work, but I actually have a blueberry quick bread recipe here: https://sweetpeasandsaffron.com/blueberry-bread/. The two recipes are really similar.
Abbey says
These were SO delicious! I used 1/4 cup maple syrup and 1/4 cup honey instead of the 1/2 cup of maple syrup. I also did not have lemon, so I used an orange instead. They turned out great! I will be making this again!
Denise Bustard says
Hi Abbey! I'm so happy to hear you enjoyed. Thanks so much for coming back and letting us know about your modifications, that's so helpful!
Brina says
These were amazing. Followed the recipe exactly. Only added a couple of dashes of nutmeg. Served them to my friends who balk at “healthy” treats but they loved them! Making more for breakfast because my husband and son (who is an extremely picky eater) loved them too. Thanks for this recipe.
Denise Bustard says
Hi Brina! So happy to hear you and your friends enjoyed. Thanks for taking the time to come back and leave a review 🙂
Chunl says
Hi Denise. Please may I ask, if I don't want to use maple syrup/honey, can I use granulated sugar instead? Will the batter be even thicker?
Jasmine @ Sweet Peas & Saffron says
HI Chunl, we have not tested any alternative sweeteners for this recipe other than maple syrup and honey. If you do try it with granulated sugar, could you let us know how they turn out?
Savanna says
These are DELICIOUS. I usually don't attempt recipes with only a few reviews (possibly snobby of me) but this one seemed so easy and I had all of the ingredients. I did sub out gluten free 1-1 flour and added pecans -- they're really incredible. Perfect texture, perfect crispy tops, and I feel good about eating them thanks to the maple sugar and coconut oil. I didn't have a problem with 25 mins at 400 degrees, either -- but I did check on them at 20 minutes and thought they could use a few more minutes to brown even more.
Will be bookmarking your site. I see many many of these muffins in my future. Thank you!
Denise Bustard says
Hi Savanna! I'm so happy to hear you enjoyed the recipe! Thanks so much for sharing your subs, that's super helpful for other readers. Thank you so much for taking the time out of your day to come back and leave a review 🙂
Courtney P says
Wonderful muffins! I just ate too many of them lol. I made minis and a couple of normal sized muffins and they turned out great. Used sugar free maple syrup and all purpose flour because that’s all I had, and they turned out great.
Denise Bustard says
Hi Courtney! So happy to hear the muffins are a hit! Thanks for including your modification, that's super helpful 🙂
Brenda G Skaggs says
I have not been able to find any whole wheat flour in my area! Will AP work?
Denise Bustard says
Hi Brenda, I hope I'm not too late! AP flour works just fine in this recipe. Hope you enjoy!
Shanda says
So delish! Ran out of Greek yogurt and topped off with coconut milk yogurt. Ran out of maple syrup and topped off with Agave. Also used a gf flour! With all those changes, it was so moist and yummy!! Wish I could show you my photo!
Denise Bustard says
Hi Shanda, thank you so much for reporting back with your modifications! This is so helpful for me and others 🙂
Marianne says
Just curious if 400 is the correct temp for this recipe? I baked mine for only 20 minutes at 400 and they ended up being completely burnt! I am so bummed as the recipe looked delicious and was easy to follow. I cant figure out where I went wrong, our oven does not usually run high.
Denise Bustard says
Hi Marianne! Yes, 400°F is the correct temperature. They do get golden as you can see from the photos but should not burn. Have you ever used an oven thermometer? I've been shocked by how off my oven can be (although my ovens are usually colder than they say, not hotter).
Kavitha says
First attempt at one of your baked good recipes and at muffins and WOW ! Super easy to make and quick. They are just as you described them. I used regular flour as I haven't seen whole wheat flour in the country I live in and they are AMAZING. Thank you.
Denise says
Hi Kavitha! I'm so happy to hear you enjoyed the muffins! Thank you so much for coming back and leaving a review 🙂
Sally says
These are a staple in our house! So good and easy to mix them up. Thanks for the recipe, Denise!
Denise says
Yay! So happy to hear this. Thank you for reporting back 🙂
Amy says
Do you think a dairy free yogurt would work?
Denise says
Hi Amy! I'm not sure, as I've only tested with Greek yogurt. If you try, I'd love to hear how it turns out.
Annie says
I’m a new subscriber to your blog. I had just returned home yesterday with a bunch of blueberries when I saw this email. I knew I had to try these muffins so just pulled them out of the oven. Yummy!! I’m always looking for healthier versions of things and these did not disappoint. I used olive oil instead of coconut oil and didn’t have and lemon zest. I did pull out of oven a few minutes early as mine were very brown, but all ovens are different so that’s normal! Thanks for a great recipe that will be a keeper!
Denise says
Yay! I'm so happy to hear you enjoyed them! Thanks for sharing your modifications, Annie <3
Brittany Audra @ Audra's Appetite says
I love having blueberries on hand in the freezer year round to make blueberry muffins!! 🙂