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side angle view of blueberry muffins on wire rack
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5 from 19 votes

Healthy Blueberry Muffins (Crunchy Tops!)

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Diet: Vegetarian
Servings: 14 muffins
Calories: 160kcal
Author: Denise Bustard

Equipment

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.
    wet ingredients for blueberry muffins mixed together in glass bowl with spatula
  • Add dry ingredients- Stir in the flours, baking powder, baking soda and salt. Mix until completely combined, but be careful not to over-mix.
    overhead view of blueberry muffin batter before adding blueberries
  • Fold in blueberries- Fold in the blueberries and lemon zest until *just* mixed in.
    blueberry muffin batter mixed up in glass bowl with spatula
  • 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.
    blueberry muffins in muffin pan before baking
  • Bake- Bake in a 400°F oven for 25 minutes, or until a toothpick comes out cleanly.
    blueberry muffins in muffin pan after baking through- overhead shot

Video

Notes

1- use refined coconut oil to avoid a coconut flavor; swap for melted butter if you'd like
2- you can use any % of greek yogurt, the thicker the yogurt, the thicker the batter. Make sure you use plain.
3- maple syrup can be swapped for honey; alternative sugars/sweeteners have not been tested.
4- you can use all purpose flour or a mixture of 50% all purpose/50% whole wheat flour. Alternative flours have not been tested
5- do not use paper liners for this recipe as the muffins may stick to the liners. Instead, you may spray the muffin tin with spray oil, use parchment liners, or use reusable silicone liners.
Storage
Store in an air tight container at room temperature for up to 3 days.
To freeze
Cool completely before placing in a freezer bag. Suck the air out of the bag using a straw and freeze for up to 1 month.
You may also freeze loosely wrapped in parchment paper and placed in a meal prep container.

Nutrition

Serving: 1muffin | Calories: 160kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 177mg | Potassium: 165mg | Fiber: 1g | Sugar: 10g | Vitamin A: 40IU | Vitamin C: 1.6mg | Calcium: 62mg | Iron: 0.9mg