Healthier Blueberry Muffins Recipe – Naturally Sweet Muffins with Greek Yogurt & Whole Wheat Flour
These Healthier Blueberry Muffins are soft, moist, and bursting with juicy blueberries—made with better-for-you ingredients like whole wheat flour, Greek yogurt, and maple syrup. They’re naturally sweetened, lower in sugar, and perfect for breakfast, brunch, or snack time. Easy to make and freezer-friendly, these muffins deliver bakery-style flavor with a wholesome twist. Whether you're meal prepping or baking for the family, this recipe is a delicious way to enjoy a classic treat without the guilt.
Equipment
- Muffin tin
- Paper or parchment liners
- Mixing bowls
- Whisk and spatula
- Measuring Cups and Spoons
- Ice cream scoop (optional)
Ingredients
Dry Ingredients:
- 1½ cups whole wheat flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp cinnamon (optional)
Wet Ingredients:
- ⅓ cup honey or maple syrup
- ½ cup Greek yogurt or mashed banana
- ¼ cup avocado oil or melted coconut oil
- 2 large eggs (or flax eggs for vegan)
- 1 tsp vanilla extract
Add-ins:
- 1 cup blueberries (fresh or frozen)
- 1 tbsp flour (for tossing blueberries)
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with parchment or paper liners.
- Mix dry ingredients in a large bowl: flour, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients in a separate bowl: honey/maple syrup, yogurt/banana, oil, eggs, and vanilla.
- Combine wet and dry ingredients gently. Do not overmix.
- Toss blueberries in 1 tbsp flour, then fold into batter.
- Portion batter evenly into muffin cups, filling about ¾ full.
- Bake for 18–22 minutes, until tops are golden and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
- Store in airtight container for 3–4 days or freeze individually.
Notes
- Use oat or almond flour for gluten-free options.
- Substitute flax eggs and plant-based yogurt for a vegan version.
- Add lemon zest, chia seeds, or chopped nuts for extra flavor and texture.
- Frozen blueberries work well—no need to thaw.
- Let batter rest 10–15 minutes before baking for better rise.