Healthy Blueberry Muffins

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Try these Healthy Blueberry Muffins, where each bite is bursting with fresh blueberries! These easy and delicious treats are made with better-for-you ingredients like Greek yogurt, coconut oil, and plenty of blueberries – sure to be a hit!

Healthy Blueberry Muffins stacked on top of each other with a bite out of the top one.

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 way too sugary and buttery for breakfast.

So, I got to work tweaking it with better ingredients like Greek yogurt and coconut oil, without losing that bakery-style deliciousness. Guess what? My husband loved these even more than the original sugar-packed ones — mission accomplished for a better-for-you, super tasty muffin!

All the ingredients used in this breakfast

Why We Love These Muffins

  • Reduced sugar: Contains less sugar compared to typical muffins.
  • Whole wheat flour: Offers more fiber and nutrients than refined flour.
  • Greek yogurt: Adds protein and probiotics.
  • Coconut oil: A better-for-you fat option compared to butter or vegetable oil.
  • Fresh blueberries: Provide antioxidants and natural sweetness.

Dry ingredients being mixed together and the wet ingredients being mixed together for these healthy blueberry muffins.


Why do we mix the blueberries in with the flour right away? Wouldn’t it be better to add them at the very end so they aren’t crushed? Actually, there’s a method to this madness. If you stir in the berries at the end, they’ll sink to the bottom of the muffin pan and you’ll have no berries in the top half of your breakfast treat! However, tossing the berries in flour (very gently, of course!) keeps them suspended in the batter, for blueberries in every bite.

Healthy Blueberry Muffin Ingredients

  • White flour/white whole-wheat flour: Whole wheat for fiber, white for lighter texture.
  • Cornstarch: Makes muffins more tender.
  • Baking powder: Ensure freshness for proper rise.
  • Salt: Important for flavor enhancement.
  • Blueberries: We prefer fresh berries; if using frozen ones, don’t thaw.
  • Egg: Best at room temperature.
  • Honey-vanilla Greek yogurt: Adds moisture and tenderness.
  • Vanilla extract: Or use vanilla bean paste.
  • Coconut oil: Adds moisture and lightness.
  • Light brown sugar: Adds moisture and sweetness; white sugar also works.
  • Coarse sparkling sugar (optional): For a crunchy, sweet topping.

Dry and wet ingredients being mixed together and baked in a muffin tin.

How To Make Healthy Blueberry Muffins

  • Preheat oven: Set to 350°F and grease the muffin tin(or use paper liners).
  • Mix dry ingredients: Combine dry ingredients.
  • Coat blueberries: Toss blueberries in the dry mix (this helps with even dispersion).
  • Whisk wet ingredients: Combine wet ingredients. Gently combine the two.
  • Bake: Add batter evenly to the tin. Bake 20-25 minutes.
  • Cool: Transfer to a wire rack and enjoy when cool!

Healthy Blueberry Muffins stacked on top of each other.

More Healthy Baked Goods:

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Healthy Blueberry Muffins

4.87 from 23 votes
These Healthy Blueberry Muffins are bursting with flavor, are moist and soft, and so delicious! They're made with better-for-you ingredients including Greek yogurt, coconut oil, and plenty of blueberries.
Healthy blueberry muffins stacked on top of each other with a bite out of the top one.
Print Recipe

Healthy Blueberry Muffins

Healthy blueberry muffins stacked on top of each other with a bite out of the top one.
4.87 from 23 votes
These Healthy Blueberry Muffins are bursting with flavor, are moist and soft, and so delicious! They're made with better-for-you ingredients including Greek yogurt, coconut oil, and plenty of blueberries.
Course Breakfast
Cuisine American
Keyword healthy blueberry muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 muffins
Chelsea Lords
Calories 219kcal



  • 1 cup (125g) white flour (or use white whole-wheat flour)
  • 1 tablespoon cornstarch
  • teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup fresh (small) blueberries


  • 1 large egg
  • ½ cup honey-vanilla Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup coconut oil, melted
  • ½ cup light brown sugar, gently packed
  • Optional: coarse sparkling sugar


  • PREP: Preheat oven to 350°F (175°C). Generously coat a Muffin Tin with cooking spray or place 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. (Note 1)
  • DRY INGREDIENTS: 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.
  • WET INGREDIENTS: Ensure wet ingredients are at the same temperature to avoid clumps then add all in another bowl. Whisk until completely smooth.
    Dry ingredients being mixed together and the wet ingredients being mixed together for these healthy blueberry muffins.
  • COMBINE: Sprinkle dry ingredients over wet and fold with a spatula until combined and no streaks of flour remain. Don't over-mix.
  • FILL MUFFIN CAVITIES: Spoon batter into a ¼-cup measuring cup to perfectly fill it to the top. Then scoop that batter out into each muffin cavity.
  • OPTIONAL: If desired, sprinkle a little bit of extra sugar (½ teaspoon) on the tops.
  • BAKE: Bake for 20-25 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs.
    Dry and wet ingredients being mixed together and baked in a muffin tin.
  • COOL: 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

Note 1: Temperatures: Cold eggs and/or yogurt will cause your melted coconut oil to harden and clump -- make sure the eggs and yogurt are at room temperature!

Nutrition Facts

Calories: 219kcal | Carbohydrates: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 151mg | Potassium: 78mg | Fiber: 1g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

SECRET Ingredient Greek Yogurt Blueberry Muffins!


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Recipe Rating


  1. I LOVE using Greek yogurt in baked goods and definitely agree with the full fat ones- These muffins look amazing!

  2. I usually use vanilla pudding mix to soften cookies, so I will have to try cornstarch in muffins! Love that they’re made with greek yogurt, too! Pinned!

  3. These look delicious Chelsea! Perfect for a quick healthy breakfast! Do you think you can substitute the coconut oil with vegetable oil or olive oil? Blueberry muffins usually disappear in no time at our house 🙂

  4. Oh.em.GEEEE. Chelsea! I’m in -love- with these! I’m a huge fan of using Greek yogurt in baking 🙂 Definitely pinning these guys.

  5. I love adding Greek yogurt to my muffins, and I’m on a big blueberry kick right now, so I’m loving these!

  6. Okay, I am totally not one to be all about the greek yogurt and coconut oil ingredients, but you’ve convinced me to give these a fair shot. A husband thumbs up is crucial!

  7. My family has been dying for some grab and go breakfast options and muffins are now going on the list! Pinning!

  8. I could really use some blueberry muffins right now. I’ve never thought of using coconut oil. Great idea!

  9. 5 stars
    I love these secret ingredient muffins, my dear! I will try cornstarch in muffins! It is very clever! I also love that they are made with greek yogurt! Pinned!

  10. these look awesome , and the pictures you take really sell them very well. the wife and i will give them a try i think – I pinned these as well 🙂

    1. I can’t say since I haven’t tried that substitution. If I do try it out I will be sure to let you know and add that to the recipe. If you try it out let me know how it goes!

    2. I tried half and half oat flour and white flour (my wholemeal flour had bugs in it!!!)
      They turned out delicious! But I have nothing to compare it to as I never had a chance to make the originals.
      I also used a mushed banana instead of most of the sugar, and slightly reduced the yoghurt.
      Icing was cream cheese with lemon and a sprinkle of sugar. Yum!
      The whole tray disappeared in 12 hours.

      1. Your changes sound awesome!! I especially love that lemon glaze — YUM! 🙂 Thanks for the comment!

  11. 5 stars
    I made these today and they were amazing. When I read that your husband liked them better than the real deal, I was skeptical. But these are now husband and toddler approved in my house!

  12. 5 stars
    WOW!! Really really one-darn-delicious-muffin.. The cornstarch transformed the otherwise too dense muffin to be just moist & light. Love it!! Subbed 1 c wild blueberry frozen, decrease the sugar and used lime greek yogurt (what I had in the fridge). Will be making again soon due to special request from H & D! Thanks for sharing your secret ingredient for muffin!

  13. 5 stars
    Yumo! I’ve dived straight into the art of baking again and wanted some healthier alternatives to store bought baked goods. These are great! I doubled the mix and halved it, then added banana and choc chips to one half and the blueberries to the other half. I only used 1/2 cup of sugar and it didn’t effect the taste at all. I also sprinkled some black chia seeds on top of each muffin. They came out wonderful. A definite keeper.

    1. LOVE your changes and adaptations! Especially the less sugar 🙂 Thanks for your kind comment and letting everyone know what you tried!!

  14. 5 stars
    I made these this morning using fresh blueberries I picked at my neighbors house. I made a few changes. I used gluten free flour, gently folded berries in at the end and used a mini muffin pan. Made exactly 24 and they baked up perfectly in 18 minutes. Oh and the Greek yogurt was strawberry cheesecake flavor because that is all I had. This recipe is definitely a keeper; these muffins are delicious! Kids love them. Thank you!

  15. 4 stars
    Delicious! I had to make a few minor substitutions due to corn allergy so for the cornstarch i used arrowroot and for the baking powder i have my homemade corn free baking powder. Everything else was kept the same. I doubled the recipe and got 12 regular cupcake size muffins, 9 mini muffins and two large bakery style muffins out of it. Needless to say the 9 mini muffins have been inhaled by hubby and 2 munchkins and myself. Delicious very fluffy and just the right amount of sweetness. I had been looking for a good blueberry greek yogurt recipe for weeks now and I think this is the keeper!

    Thanks for the healthy treat!

    1. So glad you tried and loved these Erin! And you were able to fix it to work with your allergy! I really appreciate your comment and review! 🙂

  16. 5 stars
    Hello! These look amazing! Wondering whether you’ve tried substituting coconut sugar for the white sugar? I’d love to make these but am trying to get away from the more refined stuff where possible 🙂 Thanks!

    1. I actually haven’t tried it, but I have been baking a lot more with coconut sugar and LOVING it! I think it would work but I can’t say for sure since I haven’t tried it. If I do end up trying it with this specific recipe I will definitely make a note 🙂

  17. 5 stars
    Hands down, the best BB Muffins I have ever made! This recipe is not only a keeper, but is entitled to being laminated and in it’s own special section!!!

    I added a few more blueberries as I made the large, bakery sized muffins and a tsp of almond extract for flavor. But other than that, I followed the recipe exactly as written. I am very impressed how well the yogurt kept it’s flavor through the baking process within the muffin. Not overpowering in the least, just a creamy rich and indulgent flavor. I make my own greek yogurt and it is much thicker and creamier than store bought. It has a consistency of room temperature cream cheese, but this recipe welcomed it where other recipes fall short.

    Thank you so much for sharing!!!

    1. That totally makes my day to hear these are the best you’ve ever made!! Thank you SO much! So happy to hear you loved these Judy! And your homemade Greek yogurt sounds amazing!

    2. Is your yogurt flavored with vanilla or is it just plain? Asking because of the addition of almond extract. I love almond extract! Just didn’t know if the two would meld together well or not. ?

    1. Yes! 🙂 Don’t be alarmed when the dough gets super thick and dyes a bit though 🙂 I’ve used frozen and fresh and love both!

  18. These muffins came out light, fluffy, moist and sweet. Really a perfect texture. I added a full cup of blueberries because I had an abundance that I had to use quickly; otherwise, followed the recipe to a T. I even found this delicious vanilla bean organic whole milk Greek yogurt made by Wallaby. Next time, I will add some lemon zest to brighten up the blueberries a little.

  19. I’d love to Pin several of your recipes, but I don’t use Facebook and I don’t see any other way to Pin. Can you please add a link to Pin directly to Pinterest without going thru Facebook? Thanks

    1. There should be a “pin it” button right above the first photo in every blog post and then a side pinterest button on desktop (bottom of page on mobile) Hope that helps!

  20. 5 stars
    I’ve tried dozens of muffin recipes (even those that are so-called ‘bakery style’ and full of sugar!) and so far they’ve mostly been “blah.” Not sure if it’s the secret ingredient or the vanilla Greek yogurt in this recipe, but whatever it is, this recipe is BY FAR the best muffin recipe!!! Thank you so much, Chelsea! Also love that it makes only ~9 muffins and can use fresh or frozen and any combo of berries.

    Only modification I did was added some streusel to the top (little bit of sugar/flour/softened butter) and they looked bakery style but didn’t have that overwhelmingly-sweet bakery taste 🙂

    1. That is quite the compliment! That means so much to me, so thank you Darcy! And your streusel sounds incredible — I’ll definitely need to add that next time 🙂 Thank you!

  21. 5 stars
    I made these last week and they were so soft and moist! Any tips on doubling the recipe or making them in a jumbo sized muffin pan? It’s hard to just eat one ?

    1. Haha thank you, I definitely agree (I always eat about 3 in one sitting :/) ! I’ve actually never used a jumbo sized muffin pan so I can’t give great advice about that, but this recipe does double well! I’ve doubled it with no problems 🙂

  22. 5 stars
    Used 1/4 cup coconut flour, 3/4 cup ap flour, taking 1 tsp flour out and substituting cornstarch, added 1 extra egg white – my eggs were small. Added more blueberries. DELICIOUS .

  23. 5 stars
    Loved the recipe! Added a pinch of salt, to enhance the flavor. Also- you may want to let the more novice bakers know, cold eggs or yogurt will cause your melted coconut oil to harden. Recipe doubles beautifully. Thank you!

    1. Thank you so much CJ! I’m thrilled you enjoyed these muffins. And thanks for pointing that out! Definitely will make a note of that in the recipe. Thanks!

  24. 5 stars
    Made these muffins for my husband, our 18 month old son and myself this morning…they turned out wonderfully! I used lemon flavoured Greek yogurt and sprinkled the tops with cane sugar and cinnamon. So good! The recipe made exactly 24 mini muffins which are perfect for the little guy 🙂 Thanks!

    1. I’m so happy these were a big hit! And making them mini sounds so fun. Thanks for the review Samantha! 🙂

  25. 4 stars
    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 😉

  26. 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!

    1. What a great comment to get 🙂 I’m thrilled these are the perfect blueberry muffin for you! Thanks for the comment Lisa!

  27. 5 stars
    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!!

    1. I’m so thrilled you found a blueberry muffin that worked and your 2-year-old could enjoy! 🙂 Thanks for the comment!

  28. 5 stars
    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).

  29. 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!

  30. 5 stars
    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.

  31. 5 stars
    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!

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