Try these Healthy Blueberry Muffins, packed with fresh blueberries and made with Greek yogurt, coconut oil, and wholesome ingredients—delicious and simple!
Healthy Blueberry Muffins
When my husband asked for big, fluffy blueberry muffins like the ones from a bakery, I found a recipe that was good but too sweet and buttery for breakfast.
I changed it up with better ingredients like Greek yogurt and coconut oil, keeping the bakery-style flavor. The result? My husband loved these even more than the original sugary ones—mission accomplished with a healthier, tastier muffin!
Healthy Blueberry Muffin Ingredients
- White flour/white whole-wheat flour: Whole wheat or white flour works.
- Cornstarch: Helps make muffins soft.
- Baking powder: Ensure freshness for proper rise.
- Salt: Brings out the flavor.
- Blueberries: Fresh berries are best; if using frozen, don’t thaw.
- Egg: Best at room temperature.
- Honey-vanilla Greek yogurt: Keeps muffins moist and soft.
- Vanilla extract: You can also use vanilla bean paste.
- Coconut oil: Keeps muffins moist and light.
- Light brown sugar: Adds moisture and sweetness; white sugar works too.
- Coarse sparkling sugar (optional): Adds a crunchy, sweet topping.
Quick Tip
Mixing blueberries with flour helps keep them spread out in the batter. If added last, they’ll sink to the bottom, and the top won’t have any berries. Gently tossing them in flour keeps them in every bite!
How To Make Healthy Blueberry Muffins
- 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!
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:
- Healthy Banana Bread with greek yogurt
- Lemon Zucchini Bread with a yummy lemon glaze
- Healthy Brownies without flour
- Banana Crumb Muffins with a thick cinnamon crumb topping
- Greek Yogurt Pancakes fluffy and delicious
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 fresh (small) 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.
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!