Healthy Blueberry Muffin Recipe made with Greek yogurt, coconut oil, and juicy blueberries for a soft muffin you can feel good about.
author’s note
Eating Healthy Doesn’t Have To Be Boring!
There was a phase where my husband became absolutely obsessed with bakery muffins. The bigger the dome, the better. But as much as I love a good bakery treat, those muffins were basically cake — delicious, yes, but a little too sweet and heavy for breakfast. So I started playing around with a lighter version that still tasted bakery-style but didn’t rely on cups of sugar and butter to get there.
After several rounds of testing, I swapped in Greek yogurt for moisture, coconut oil for a softer crumb, and fresh blueberries for bright flavor. When he took a bite, he paused, smiled, and said he liked these even more than the original sugary ones. Mission accomplished. Healthier, simple, and still that big, fluffy muffin he wanted.
Healthy Blueberry Muffin Recipe = success.
Healthy Blueberry Muffin Recipe Ingredients
| Ingredient | Helpful Swap or Tip |
|---|---|
| Flour (all purpose or white whole-wheat) | White whole-wheat flour is a great nutrient boost without making muffins heavy |
| Cornstarch | Skip only if needed; muffins will be a bit firmer |
| Baking powder | Check freshness so muffins rise well |
| Blueberries | Use fresh if possible; if using frozen, do not thaw |
| Honey-vanilla Greek yogurt | Plain Greek yogurt works; add a splash of vanilla |
| Coconut oil | Melt and cool to room temp; avocado oil works too |
| Light brown sugar | White sugar works if needed, though flavor will change slightly |
Quick Tip
Toss blueberries in a little flour so they stay spread out in the batter instead of sinking to the bottom. You’ll get berries in every bite.
How To Make Healthy Blueberry Muffin Recipe
- Preheat oven: Set to 350°F and grease the muffin tin (or use paper liners).
- Mix dry ingredients: Stir together the dry ingredients.
- Coat blueberries: Toss blueberries in the dry mix.
- Whisk wet ingredients: Mix the wet ingredients together. Gently combine the two.
- Bake: Spoon the batter into the tin. Bake for 20-25 minutes.
- Cool: Let muffins cool on a wire rack and enjoy!
Featured Comment
“My picky kids devoured these and I feel like they have been fooled lol. Thank you soo much. These are ultra moist and mine had a perfect crisp to them.”
– Gould
Storage
Leftovers?
- Store leftover healthy blueberry muffins in an airtight container at room temp for up to 3 days.
- For longer storage, freeze them in a sealed bag and bake from frozen with extra time.
More Healthy Baked Goods:
Breakfast
Healthy Banana Bread Recipe
Desserts
Lemon Zucchini Bread
Desserts
Healthy Brownies
Breakfast
Banana Crumb Muffins
Healthy Blueberry Muffins
Equipment
- Muffin pan 12 cavities
Ingredients
- 1 cup all-purpose flour or white whole-wheat flour
- 1 tablespoon cornstarch
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup small fresh blueberries
- 1 large egg
- 1/2 cup honey-vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 1/2 cup light brown sugar gently packed
- Coarse sparkling sugar optional
Instructions
- Preheat oven to 350°F (175°C). Generously coat a muffin pan with cooking spray or use paper liners. Measure and set out the egg and yogurt to reach room temperature. Melt coconut oil, measure, and set aside to get to room temperature (see note 1).
- In a large bowl, add the flour (use a food scale if you have it—125g) and remaining dry ingredients. Stir until blueberries are nicely coated in flour.
- Ensure wet ingredients are at the same temperature to avoid clumps, then add all in another bowl. Whisk until completely smooth.
- Sprinkle dry ingredients over wet and fold with a spatula until combined and no streaks of flour remain. Don’t overmix.
- Spoon batter into a 1/4-cup measuring cup to perfectly fill it to the top. Then scoop that batter into each muffin cavity.
- Optional: If desired, sprinkle a little bit of extra sugar (1/2 teaspoon) on the tops.
- Bake for 20–25 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs.
- Right out of the oven, use a table knife to gently trace around the edges of the muffins. Let muffins cool for 5 minutes before removing from the tin. Use a table knife to gently coax the muffins out. Let muffins finish cooling on a cooling rack so the bottoms don’t get soggy as they cool. Enjoy warm!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for our Saturday breakfast, oh my, they are so good. I used white flour and per recipe used honey vanilla yogurt, believe it made the muffins so good.
The honey vanilla yogurt really does make all the difference! Thanks so much Carol!
Is there a substitute for coconut oil?
Butter works great!
DELISH! Made them in mini muffin tins & baked for 11 minutes. I also used plain Greek yogurt. I wonder if brown sugar would do just as well instead of white? Thanks Chels!
My picky kids devoured these and I feel like they have been fooled lol. Ty doo much. These are ultra moist and mine had a perfect crisp to them.
Yay! So happy to hear these were a hit 🙂 Thank you!
Hi, I’m so looking forward to making this as the your pumpkin bread recipe was a huge success. If I baked the blueberry muffin in a loaf pan, what would be the temperature and for how long? Would this be possible at all? Thank you!
Awe thanks Kate!! Unfortunately I don’t think these muffins would convert well to a loaf; I’d try this recipe instead: https://www.chelseasmessyapron.com/healthier-greek-yogurt-lemon-blueberry-bread-video/ Enjoy! 🙂
Was looking for a recipe to use up flavoured Greek yogurt (that got bought in error…vanilla is not plain). Argh. And came across this one.
Just came out of the oven and cooled slightly enough to try and we have a winner! The muffin is so light and moist. I used a little less sugar (only because flavoured yogurt contains sugar and I generally like less sweet).
Will be making a double batch the next time (made 6 in this batch).
Thanks!
I’ve had so many failures with blueberries muffin that i almost gave up till I tried your recipe! I substituted 1/3 with coconut flour and halved the sugar for my 2yo. He gobbled them up and finally said mummy one more pls. Thank you!!
I’m so thrilled you found a blueberry muffin that worked and your 2-year-old could enjoy! 🙂 Thanks for the comment!
Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I’ve tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. Love this. Thanks for your sharing!
What a great comment to get 🙂 I’m thrilled these are the perfect blueberry muffin for you! Thanks for the comment Lisa!
Made these yesterday. They are kid approved! so yummy. I did about 2/3rds all purpose and 1/3 whole wheat. I also added a crumble to the top. My 4 year old really liked them, although they aren’t like like starbucks muffins, he says 😉
I’m happy these were kid approved! And the crumble sounds delicious 🙂 Haha what a cute kid!