Healthy Blueberry Muffins
These healthy blueberry muffins are soft, moist and delicious! They are made with whole wheat flour and Greek yogurt, and naturally sweetened with maple syrup. They only take 15 minutes to prepare and 20 minutes to bake. 
As usual, I overindulged during the holidays and now I’m trying to get back to my normal weight (and then some). However, I still need to have a sweet treat every now and then because life is too short to live without it, even if it is just for a short period of time. Perhaps I’m just that weak because I honestly can’t live without the taste of sugar. However, these healthy blueberry muffins certainly help satisfy that craving. They taste amazing and I can enjoy them guilt-free! 
Why this recipe is so great:
- Made with all healthy ingredients – This recipe is made with 100% whole wheat flour, is 100% naturally sweetened, and contains a healthy fat. There is protein added from the Greek yogurt and it’s packed with antioxidant-rich blueberries.
- Quick and easy to make – This recipe is completely made by hand. All you have to do is mix your wet and dry ingredients separately, combine and then bake.
- Tastes anything but healthy – Don’t let the term “healthy” fool you into thinking these muffins taste like cardboard. They are soft, moist, fluffy and full of flavor. The scent of maple and cinnamon is intoxicating. They are just sweet enough and bursting with wholesome blueberries.
How to make healthy blueberry muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, toss together the whole wheat pastry flour, baking powder, ground cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the avocado oil (or extra-virgin olive oil), maple syrup (or honey), eggs, plain Greek yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir together until just combined. Fold in the blueberries.
- Divide the batter into a paper-lined muffin pan. Bake at 400F for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Substitutions:
- Whole wheat pastry flour – You can substitute with white whole wheat flour or half and half regular whole wheat flour and all-purpose flour.
- Avocado oil – You can replace with extra-virgin olive oil, vegetable oil or melted unsalted butter.
- Maple syrup – You can use honey as well, but the maple syrup flavor pairs really well with the cinnamon and whole wheat flour in this recipe.
- Greek yogurt – You can use Skyr or any kind of thick yogurt.
- Blueberries – Fresh is best, but you can use frozen blueberries. Do not thaw and just add a few extra minutes to the baking time.
FAQ:
- How to store – The muffins can be stored in an airtight container at room temperature for up to 2 days or up to 5 days in the fridge.
- How to make in advance – The muffins are best the day of, but if you are pressed for time, you can make them one day in advance.
- How to freeze – Place the completely cooled muffins in a freezer-friendly container or ziplock bag, label and date, and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350F for 5-10 minutes.
You might also like:
- Healthy Blueberry Oatmeal Muffins (Well Plated)
- Healthy Apple Carrot Muffins
- Healthy Banana Bread
- Healthy Peanut Butter Cookies
- Healthy Chocolate Banana Bread
Did you make this recipe? Please kindly leave a comment with your star rating below.
Print
Healthy Blueberry Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
Description
These healthy blueberry muffins are soft, moist and delicious! They are made with whole wheat flour and Greek yogurt, and naturally sweetened with maple syrup.
Ingredients
- 2 cups (220g) whole wheat pastry flour
- 1 tbsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup (125ml) avocado oil or extra-virgin oil
- 1/2 cup (125ml) maple syrup or honey
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 tsp vanilla
- 1 cup blueberries (fresh or frozen)
- 1 tbsp coarse raw sugar for sprinkling on top (optional)
Instructions
- Preheat oven to 400F and line a muffin pan with paper liners.
- In a large bowl, toss together the whole wheat pastry flour, baking powder, ground cinnamon, and salt. Set aside.
- In a medium bowl, whisk together the avocado oil (or extra-virgin olive oil), maple syrup (or honey), eggs, plain Greek yogurt, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir together until just combined. Fold in the blueberries.
- Divide the batter into the prepared muffin pan. Sprinkle with coarse sugar if using. Bake at 400F for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Notes
Leftovers can be stored in an airtight container at room temperature for up to 2 days or up to 5 days in the fridge.
How to freeze – Place the completely cooled muffins in a freezer-friendly container or ziplock bag, label and date, and store in the freezer for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350F for 5-10 minutes.
Substitutions:
- Whole wheat pastry flour – You can substitute with white whole wheat flour or half and half regular whole wheat flour and all-purpose flour.
- Avocado oil – You can replace with extra-virgin olive oil, vegetable oil or melted unsalted butter.
- Maple syrup – You can use honey as well, but the maple syrup flavor pairs really well with the cinnamon and whole wheat flour in this recipe.
- Greek yogurt – You can use Skyr or any kind of thick yogurt.
- Blueberries – Fresh is best, but you can use frozen blueberries. Do not thaw and just add a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 muffin
- Calories: 227
- Sugar: 10.3 g
- Sodium: 120.2 mg
- Fat: 11.6 g
- Carbohydrates: 26.8 g
- Protein: 5.9 g
- Cholesterol: 34.1 mg
So delicious! Thanks for all the wonderful recipes.
You’re very welcome, Kim! Happy you liked it:)
Could I substitute with vanilla Greek yogurt and then leave out the vanilla?
Yes:) Enjoy the muffins!
Can you substitute with oat flour?
Hi JC, I’ve never worked with oat flour before so I’m not how it compares to WW pastry flour. Perhaps use a 1:1 flour mix like Bob’s Red Mill if you are looking for a GF alternative.
I made this Healthy Blueberry muffins. Delicious!
Thank you! Glad you like them:)
Can the whole wheat pastry flour be replaced by all purpose flour or self raising flour? How does whole wheat pastry flour affect the muffin?
Thank you.
Yes, you can use AP flour. If you are using self-raising flour, then omit the baking powder and salt. The whole wheat flour is heartier and has a mild nutty flavor. I hope that answers your questions:)
The outcome of muffin is hard on the surface and it did not raise, is it due to the egg as I did not add the egg? Should the egg be added in the step 3?
The eggs definitely help with the rise and yes, they should be added in step 3. Thanks for catching my typo!
Ha.. I did not add the eggs, so the muffin turn out to be hard and burnt on the surface. The blueberries have burst and the juice has flown out from the muffin. I will try it again.
Could you use rice flour instead of whole wheat? We have a wheat allergy to contend with.
No, rice flour would make the muffins gummy. I recommend using a gluten-free flour blend like Bob’s Red Mill 1:1 baking mix, it works just like AP flour.
I have fallen in love with using whole wheat pastry flour. It makes things almost nutty, but light and not a brick in your stomack. These muffins are amazing light fluffy . I have some little fresh Maine blueberries to use up and these were just perfect. We made 5 muffins with mini chip before adding the (less since it was only 7 instead of 12) blueberries to the remainder of the batter. I started using a bread dough hand whisk and that also seems to help not over mixing batters.
oops didn’t rate and spelled stomach incorrectly!
Lol, no worries. Thank you for your kind words and for coming back to leave a 5-star rating! Much appreciated:)
They don’t taste like your typical healthy muffin. They are soft and sweet and don’t have that cardboard taste like most things made with whole wheat flour. Definitely making these again!
So great to hear and thank you for your lovely feedback!