Healthy Blueberry Muffins
Ingredients
- 1 ¾ cplus 1 teaspoon white whole wheat flour or regular whole wheat flour
- 1 tspbaking powder
- ½ tspbaking soda
- ½ tspfine salt
- ¼ tspground cinnamon
optional
- ⅓ cmelted coconut oil or extra-virgin olive oil
- ½ choney or maple syrup
- 2eggs
preferably at room temperature
- 1 cplain greek yogurt
- 2 tspvanilla extract
- 1 cblueberries
fresh or frozen
- 1 tbspturbinado sugar
for sprinkling on top, also called raw sugar
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease). Or, use muffin liners if you prefer.
- 2
In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
- 3
In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
- 4
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
- 5
Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- 6
Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.
Healthy Blueberry Muffins
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About this Recipe
Craving a warm, golden, fluffy blueberry muffin that tastes utterly indulgent but is actually good for you? These healthy blueberry muffins deliver on all fronts, offering a delightful treat perfect for any time of day, all without the refined sugars or heavy flours you might expect.
The genius behind this recipe lies in its smart ingredient choices. By using 100% whole wheat flour, these muffins pack a nutritional punch while maintaining an incredibly light and moist texture, thanks in part to the inclusion of creamy plain Greek yogurt. They’re naturally sweetened with either honey or maple syrup, proving you don't need artificial ingredients to achieve that classic sweet blueberry muffin flavor.
Prepare for a batch of twelve beautifully golden muffins, each crowned with a delicate sprinkle of turbinado sugar and bursting with juicy blueberries. You’ll be delighted by their wonderfully soft and tender crumb, a pleasant surprise given their whole grain foundation. The optional hint of ground cinnamon adds a subtle, comforting warmth that perfectly complements the sweet-tart berries. Enjoy the satisfying experience of a truly delicious homemade muffin that's surprisingly light at just 197 calories per serving, making it a perfect guilt-free pleasure for breakfast or a snack.
This recipe is wonderfully versatile. You can easily swap between white whole wheat flour for a milder flavor and lighter texture, or regular whole wheat flour for a heartier, nuttier profile. Choose your preferred fat between melted coconut oil or extra-virgin olive oil, and sweeten with either honey or maple syrup. Fresh or frozen blueberries work equally well, so use what you have on hand. For a touch of extra sparkle and crunch, don't forget the optional turbinado sugar on top!
These delightful muffins are ideal for a wholesome start to your day, a satisfying midday snack, or a welcome addition to a weekend brunch spread. They pair beautifully with a cup of hot coffee or your favorite herbal tea, offering a comforting and flavorful moment.