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.



  1. Preheat oven to 400F and line a muffin pan with paper liners.
  2. In a large bowl, toss together the whole wheat pastry flour, baking powder, ground cinnamon, and salt. Set aside.
  3. In a medium bowl, whisk together the avocado oil (or extra-virgin olive oil), maple syrup (or honey), plain Greek yogurt, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir together until just combined. Fold in the blueberries.
  5. 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.


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.


Keywords: healthy blueberry muffin recipe, whole wheat blueberry muffin, Greek yogurt blueberry muffin