These Healthy Blueberry Muffins make a great breakfast or afternoon snack! They are naturally sweetened and can be made gluten-free!
These blueberry yogurt muffins are always a hit with my family and are gone before they finish cooling.
If you are looking for some other great muffin recipes I love these Easy Banana Muffins, Lemon Muffins, or these Pumpkin Streusel Muffins.
Forget about those boxed mixes from the store because I promise these are just as easy to make.
Sure you may have to have a few extra ingredients or open a few extra packages but it’s worth it!
What makes these blueberry muffins healthy?
These are made healthier by making a few ingredient swaps. I like to make muffins often so when I do I try to pack a little extra nutrition into them.
I am using white whole wheat flour and naturally sweetening them with honey. I am also using Greek yogurt for extra protein.
They are easy swaps that make me feel better about what I am feeding my family.
Ingredient List:
- Flour: use white whole wheat for extra nutrition but can also use unbleached all-purpose flour. If you need a gluten-free version replace it with a cup for cup gluten-free flour. Bob’s Red Mill Gluten-Free Flour is a great one to use.
- Baking Powder and Baking Soda
- Salt: salt is actually very important in baked goods so don’t leave it out! It helps with the flavor of the muffins!
- Butter: you can also use avocado or coconut oil instead.
- Honey: can also replace with maple syrup or sugar.
- Eggs
- Greek Yogurt: can use vanilla Greek yogurt. If you do omit the vanilla in the recipe. You can also use regular yogurt or sour cream.
- Vanilla
- Blueberries: you can use fresh or frozen. If you are using frozen DO NOT thaw them before using or your muffins will be blue.
Muffin tips:
- Don’t overwork the batter. Stir just until everything is combined and no longer for tender muffins. No need to use a mixer because muffin batter should be lumpy.
- If you are looking for those nice rounded tops that aren’t pointy be sure not to overmix.
- Use a large cookie scoop or spring handled ice cream scoop to make filling the muffin pan easier and cleaner. Use a No. 20 or 24.
- After filling the cups be sure to wipe up any batter spills on the pan so they don’t burn.
- When muffins are done take them out of the pan right away to they don’t get soggy.
- Let them cool completely for best flavor! I know that can be really hard!
If you are looking for a great muffin pan I have 2 options and I love them both: USA 12 Cup Muffin Pan or this Structured Silicone Muffin Pan.
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Blueberry Yogurt Muffins
Ingredients
- 2 large eggs
- 1 cup plain Greek yogurt
- ½ cup honey
- ½ cup butter, melted
- 2 teaspoons vanilla
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 400°F. Prepare a 12 cup muffin pan; set aside.
- In a large mixing bowl combine the eggs, yogurt, honey, butter, and vanilla. Stir in the flour, baking powder, baking soda, and salt just until flour is moistened (batter will be lumpy). Gently fold in blueberries.
- Divide batter evenly among muffin cups. Bake for 15-20 minutes or until lightly golden. If baked in a greased pan, let stand 5 minutes then remove from pan to cool on a wire rack. If baked in paper cups, immediately remove from pan to cool on a wire rack.
Notes
- Flour: use white whole wheat for extra nutrition but can also use unbleached all-purpose flour. If you need a gluten-free version replace it with a cup for cup gluten-free flour. Bob’s Red Mill Gluten-Free Flour is a great one to use.
- Butter: you can also use avocado or coconut oil instead.
- Honey: can also replace with maple syrup or sugar.
- Greek Yogurt: can use vanilla Greek yogurt. If you do omit the vanilla in the recipe. You can also use regular yogurt or sour cream.
- Blueberries: you can use fresh or frozen. If you are using frozen DO NOT thaw them before using or your muffins will be blue.
- Store at room temperature in a air tight container for up to 2 days or in the refrigerator for up to 5 days.
- Freezer Friendly: Freeze completely cooled muffins in a single layer on a baking sheet for 30 minutes or until solid. Place in a freezer safe container or bag for up to 2 months.
