Indulge in these delightful Healthy Blueberry Muffins, a perfect blend of wholesome ingredients and irresistible flavor. Crafted with fresh blueberries, creamy Greek yogurt, and nourishing coconut oil, these muffins are surprisingly simple to make and promise a deliciously guilt-free treat for any time of day!

Healthy Blueberry Muffins stacked on top of each other with a bite taken out of the top one, showcasing their fluffy texture and juicy blueberries.

Contents

The Best Healthy Blueberry Muffins: Wholesome & Delicious

There’s nothing quite like a warm, fluffy blueberry muffin to start your day or enjoy as a comforting snack. Yet, many bakery-style muffins, while undeniably delicious, are often loaded with excessive sugar and butter, making them less ideal for a regular, healthy diet. This was precisely the dilemma I faced when my husband expressed a craving for those large, airy muffins reminiscent of his favorite bakery.

My quest began with a well-regarded recipe, but it quickly became clear that it was far too sweet and rich for what I envisioned as a healthy breakfast option. Determined to capture that bakery-quality taste and texture without compromising on nutrition, I embarked on a journey of careful modification. I swapped out some traditional ingredients for healthier alternatives like protein-rich Greek yogurt and heart-healthy coconut oil. The result was nothing short of a culinary triumph!

To my pleasant surprise, my husband, the initial inspiration for this endeavor, declared these healthier versions even more delectable than the original sugary ones. Mission accomplished! These muffins prove that you don’t have to sacrifice flavor for health. They are moist, tender, bursting with juicy blueberries, and remarkably satisfying – a true testament to the power of wholesome baking. Get ready to bake a batch of these incredible healthy blueberry muffins that will become a new favorite in your home.

All the wholesome ingredients, including flour, cornstarch, baking powder, salt, blueberries, egg, Greek yogurt, vanilla extract, coconut oil, and light brown sugar, meticulously laid out on a counter for healthy blueberry muffins.

Key Wholesome Ingredients for Healthy Blueberry Muffins

Crafting the perfect healthy blueberry muffin starts with selecting high-quality, beneficial ingredients. Each component in this recipe plays a crucial role in achieving that sought-after moist, fluffy texture and rich flavor while keeping things on the healthier side.

Flour (All-Purpose or White Whole-Wheat): You have flexibility here! All-purpose flour yields a classic, light texture, while white whole-wheat flour adds a nutritional boost with more fiber without significantly altering the taste or texture compared to traditional whole wheat flour. Feel free to use either based on your preference for a delightful outcome.
Cornstarch: This might seem like an unusual addition, but cornstarch is our secret weapon for exceptionally soft and tender muffins. It works by inhibiting gluten development in the flour, resulting in a lighter, more delicate crumb.
Baking Powder: Essential for lift and fluffiness, baking powder ensures our muffins rise beautifully. Always check its freshness by adding a teaspoon to a bowl of hot water; if it bubbles vigorously, it’s good to go! A fresh leavening agent is key for a successful bake.
Salt: A pinch of salt is a non-negotiable flavor enhancer. It balances the sweetness, brightens the blueberry notes, and brings out the depth in all the other ingredients, transforming good muffins into great ones.
Fresh Blueberries: The stars of the show! Fresh, plump blueberries offer the best burst of flavor and texture. If fresh are unavailable, frozen blueberries can be used directly from the freezer without thawing to prevent them from bleeding into the batter and turning it purple.
Large Egg: An egg binds the ingredients, adds moisture, and contributes to the muffin’s structure. For best results, ensure your egg is at room temperature before mixing, as this helps it emulsify more effectively with other ingredients, leading to a smoother batter.
Honey-Vanilla Greek Yogurt: This is the true game-changer in our healthy blueberry muffin recipe! Greek yogurt not only adds incredible moisture and tenderness, but its protein content also makes these muffins more satisfying. The honey-vanilla flavor complements the blueberries perfectly, adding a subtle sweetness and depth.
Vanilla Extract: A touch of pure vanilla extract elevates the overall flavor profile. For an even richer taste, you can substitute vanilla bean paste.
Coconut Oil (Melted): Replacing traditional butter with melted coconut oil introduces a healthier fat while keeping the muffins wonderfully moist and light. It contributes a delicate tropical note that beautifully complements the blueberries.
Light Brown Sugar: We use light brown sugar for its molasses notes, which add a lovely depth of flavor and extra moisture to the muffins. Gently packed, it provides just the right amount of sweetness. White granulated sugar can also be used if preferred.
Coarse Sparkling Sugar (Optional): For that classic bakery-style finish, a sprinkle of coarse sparkling sugar on top before baking adds a beautiful sparkle and a delightful crunchy texture to each muffin.

Separate bowls showing dry ingredients (flour, cornstarch, baking powder, salt, and blueberries coated in flour) being mixed together, and wet ingredients (egg, Greek yogurt, vanilla extract, coconut oil, and brown sugar) being whisked for healthy blueberry muffins.

Quick Tip: Preventing Sunken Blueberries

A common muffin mishap is finding all the blueberries congregated at the bottom. To ensure an even distribution of berries in every single bite, gently toss your fresh or frozen blueberries with a tablespoon of the dry flour mixture before incorporating them into the batter. This light coating helps them suspend beautifully throughout the muffin as they bake!

How To Make Delicious Healthy Blueberry Muffins Step-by-Step

Making these wholesome blueberry muffins is a straightforward process that yields impressive results. Follow these simple steps for bakery-quality muffins right in your own kitchen.

Prepare Your Workspace and Ingredients: Begin by preheating your oven to 350°F (175°C). Generously grease a 12-cavity muffin tin with cooking spray, or line it with paper liners. It’s crucial for the texture of these muffins to have your egg, Greek yogurt, and melted coconut oil at room temperature. Cold ingredients can cause the melted coconut oil to seize and clump, affecting the batter’s smoothness.
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour (1 cup or 125g if using a food scale for precision), cornstarch, baking powder, and salt. Once combined, gently add your fresh blueberries and toss them with the dry mix until they are lightly coated. This small step is key to preventing the blueberries from sinking to the bottom during baking.
Whisk Wet Ingredients: In a separate medium bowl, combine the room-temperature egg, honey-vanilla Greek yogurt, vanilla extract, melted coconut oil, and light brown sugar. Whisk thoroughly until the mixture is completely smooth and well-incorporated. Ensure there are no sugar clumps.
Gently Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix the batter; a few streaks of flour are perfectly fine. Overmixing can develop the gluten in the flour too much, leading to tough, dense muffins rather than light and fluffy ones.
Fill Muffin Tin & Bake: Divide the batter evenly among the 12 muffin cavities. A 1/4-cup measuring cup is ideal for portioning to ensure consistent muffin size. For an extra touch of sweetness and a crunchy topping, you can optionally sprinkle a small amount of coarse sparkling sugar on top of each muffin before baking.
Bake to Perfection: Place the muffin tin into your preheated oven and bake for 20-25 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with only moist crumbs attached. Avoid overbaking, as this can dry out your muffins.
Cool and Enjoy: As soon as they come out of the oven, use a table knife to gently trace around the edges of each muffin to help prevent sticking. Let the muffins cool in the tin for about 5 minutes. Then, carefully remove them and transfer them to a wire rack to cool completely. Cooling on a rack prevents the bottoms from becoming soggy due to trapped steam. Enjoy them warm for the best experience!

The combined dry and wet ingredients forming a blueberry muffin batter being spooned into a muffin tin, ready for baking.

Storage Tips for Freshness

Wondering how to keep your delicious healthy blueberry muffins fresh? Here’s how:

Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2-3 days. Make sure they are completely cooled before storing to prevent condensation.
Refrigerator: For slightly longer freshness, you can store them in an airtight container in the refrigerator for up to a week.
Freezing for Longer Storage: These muffins freeze beautifully! Place cooled muffins in a single layer in a sealed freezer-safe bag or airtight container. They will keep well for up to 3 months. To enjoy, simply thaw at room temperature or warm them gently in the microwave or oven from frozen for a quick treat.

More Wholesome Baked Treats to Explore:

If you loved these healthy blueberry muffins, you’ll be thrilled to discover more of our wholesome and delicious baked good recipes. Perfect for guilt-free indulgence!

Healthy Banana Bread with Greek yogurt for extra moisture and protein.
Lemon Zucchini Bread, a delightful and moist loaf with a tangy lemon glaze.
Healthy Brownies, an amazing recipe without flour, refined sugar, butter, or eggs.
Banana Crumb Muffins featuring a thick, irresistible cinnamon crumb topping.
Greek Yogurt Pancakes, fluffy and delicious for a special breakfast.

Healthy Blueberry Muffins

By
Chelsea Lords

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 Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Servings:
9 muffins

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)

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.