Healthy Blueberry Muffins

4.87 from 22 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.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: American

Keyword: healthy blueberry muffins

Servings: muffins

Author: Chelsea Lords

Cost: $4.06

Equipment

Muffin pan 12 cavities

Ingredients

Dry 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

Wet Ingredients

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

US - Metric

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!

Notes

Note 1: 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!

Storage: Store leftover muffins in an airtight container at room temperature for 2-3 days, or in the fridge for up to a week. For longer storage, freeze them in a sealed bag or container for up to 3 months. Thaw at room temperature or microwave for a quick warm-up.

Nutrition