Healthy Blueberry Muffin Recipe made with Greek yogurt, coconut oil, and juicy blueberries for a soft muffin you can feel good about.
author’s note
Eating Healthy Doesn’t Have To Be Boring!
There was a phase where my husband became absolutely obsessed with bakery muffins. The bigger the dome, the better. But as much as I love a good bakery treat, those muffins were basically cake — delicious, yes, but a little too sweet and heavy for breakfast. So I started playing around with a lighter version that still tasted bakery-style but didn’t rely on cups of sugar and butter to get there.
After several rounds of testing, I swapped in Greek yogurt for moisture, coconut oil for a softer crumb, and fresh blueberries for bright flavor. When he took a bite, he paused, smiled, and said he liked these even more than the original sugary ones. Mission accomplished. Healthier, simple, and still that big, fluffy muffin he wanted.
Healthy Blueberry Muffin Recipe = success.
Healthy Blueberry Muffin Recipe Ingredients
| Ingredient | Helpful Swap or Tip |
|---|---|
| Flour (all purpose or white whole-wheat) | White whole-wheat flour is a great nutrient boost without making muffins heavy |
| Cornstarch | Skip only if needed; muffins will be a bit firmer |
| Baking powder | Check freshness so muffins rise well |
| Blueberries | Use fresh if possible; if using frozen, do not thaw |
| Honey-vanilla Greek yogurt | Plain Greek yogurt works; add a splash of vanilla |
| Coconut oil | Melt and cool to room temp; avocado oil works too |
| Light brown sugar | White sugar works if needed, though flavor will change slightly |
Quick Tip
Toss blueberries in a little flour so they stay spread out in the batter instead of sinking to the bottom. You’ll get berries in every bite.
How To Make Healthy Blueberry Muffin Recipe
- Preheat oven: Set to 350°F and grease the muffin tin (or use paper liners).
- Mix dry ingredients: Stir together the dry ingredients.
- Coat blueberries: Toss blueberries in the dry mix.
- Whisk wet ingredients: Mix the wet ingredients together. Gently combine the two.
- Bake: Spoon the batter into the tin. Bake for 20-25 minutes.
- Cool: Let muffins cool on a wire rack and enjoy!
Featured Comment
“My picky kids devoured these and I feel like they have been fooled lol. Thank you soo much. These are ultra moist and mine had a perfect crisp to them.”
– Gould
Storage
Leftovers?
- Store leftover healthy blueberry muffins in an airtight container at room temp for up to 3 days.
- For longer storage, freeze them in a sealed bag and bake from frozen with extra time.
More Healthy Baked Goods:
Breakfast
Healthy Banana Bread Recipe
Desserts
Lemon Zucchini Bread
Desserts
Healthy Brownies
Breakfast
Banana Crumb Muffins
Healthy Blueberry Muffins
Equipment
- Muffin pan 12 cavities
Ingredients
- 1 cup all-purpose flour or white whole-wheat flour
- 1 tablespoon cornstarch
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup small fresh blueberries
- 1 large egg
- 1/2 cup honey-vanilla Greek yogurt
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil melted
- 1/2 cup light brown sugar gently packed
- Coarse sparkling sugar optional
Instructions
- Preheat oven to 350°F (175°C). Generously coat a muffin pan with cooking spray or use paper liners. Measure and set out the egg and yogurt to reach room temperature. Melt coconut oil, measure, and set aside to get to room temperature (see note 1).
- In a large bowl, add the flour (use a food scale if you have it—125g) and remaining dry ingredients. Stir until blueberries are nicely coated in flour.
- Ensure wet ingredients are at the same temperature to avoid clumps, then add all in another bowl. Whisk until completely smooth.
- Sprinkle dry ingredients over wet and fold with a spatula until combined and no streaks of flour remain. Don’t overmix.
- Spoon batter into a 1/4-cup measuring cup to perfectly fill it to the top. Then scoop that batter into each muffin cavity.
- Optional: If desired, sprinkle a little bit of extra sugar (1/2 teaspoon) on the tops.
- Bake for 20–25 minutes or until a toothpick when inserted in the center comes out clean or with moist crumbs.
- Right out of the oven, use a table knife to gently trace around the edges of the muffins. Let muffins cool for 5 minutes before removing from the tin. Use a table knife to gently coax the muffins out. Let muffins finish cooling on a cooling rack so the bottoms don’t get soggy as they cool. Enjoy warm!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to try substituting blueberries for bananas. Has anyone tried this? frozen or ripe nanners?
Can I use frozen blueberries in this recipe?
Yes! 🙂 Don’t be alarmed when the dough gets super thick and dyes a bit though 🙂 I’ve used frozen and fresh and love both!
Hands down, the best BB Muffins I have ever made! This recipe is not only a keeper, but is entitled to being laminated and in it’s own special section!!!
I added a few more blueberries as I made the large, bakery sized muffins and a tsp of almond extract for flavor. But other than that, I followed the recipe exactly as written. I am very impressed how well the yogurt kept it’s flavor through the baking process within the muffin. Not overpowering in the least, just a creamy rich and indulgent flavor. I make my own greek yogurt and it is much thicker and creamier than store bought. It has a consistency of room temperature cream cheese, but this recipe welcomed it where other recipes fall short.
Thank you so much for sharing!!!
That totally makes my day to hear these are the best you’ve ever made!! Thank you SO much! So happy to hear you loved these Judy! And your homemade Greek yogurt sounds amazing!
Is your yogurt flavored with vanilla or is it just plain? Asking because of the addition of almond extract. I love almond extract! Just didn’t know if the two would meld together well or not. ?
Hello! These look amazing! Wondering whether you’ve tried substituting coconut sugar for the white sugar? I’d love to make these but am trying to get away from the more refined stuff where possible 🙂 Thanks!
I actually haven’t tried it, but I have been baking a lot more with coconut sugar and LOVING it! I think it would work but I can’t say for sure since I haven’t tried it. If I do end up trying it with this specific recipe I will definitely make a note 🙂
Delicious! I had to make a few minor substitutions due to corn allergy so for the cornstarch i used arrowroot and for the baking powder i have my homemade corn free baking powder. Everything else was kept the same. I doubled the recipe and got 12 regular cupcake size muffins, 9 mini muffins and two large bakery style muffins out of it. Needless to say the 9 mini muffins have been inhaled by hubby and 2 munchkins and myself. Delicious very fluffy and just the right amount of sweetness. I had been looking for a good blueberry greek yogurt recipe for weeks now and I think this is the keeper!
Thanks for the healthy treat!
So glad you tried and loved these Erin! And you were able to fix it to work with your allergy! I really appreciate your comment and review! 🙂
I made these this morning using fresh blueberries I picked at my neighbors house. I made a few changes. I used gluten free flour, gently folded berries in at the end and used a mini muffin pan. Made exactly 24 and they baked up perfectly in 18 minutes. Oh and the Greek yogurt was strawberry cheesecake flavor because that is all I had. This recipe is definitely a keeper; these muffins are delicious! Kids love them. Thank you!
Yumo! I’ve dived straight into the art of baking again and wanted some healthier alternatives to store bought baked goods. These are great! I doubled the mix and halved it, then added banana and choc chips to one half and the blueberries to the other half. I only used 1/2 cup of sugar and it didn’t effect the taste at all. I also sprinkled some black chia seeds on top of each muffin. They came out wonderful. A definite keeper.
LOVE your changes and adaptations! Especially the less sugar 🙂 Thanks for your kind comment and letting everyone know what you tried!!
WOW!! Really really one-darn-delicious-muffin.. The cornstarch transformed the otherwise too dense muffin to be just moist & light. Love it!! Subbed 1 c wild blueberry frozen, decrease the sugar and used lime greek yogurt (what I had in the fridge). Will be making again soon due to special request from H & D! Thanks for sharing your secret ingredient for muffin!
I made these today and they were amazing. When I read that your husband liked them better than the real deal, I was skeptical. But these are now husband and toddler approved in my house!
do you think subbing the wheat flour for oat flour would work for these muffins?
I can’t say since I haven’t tried that substitution. If I do try it out I will be sure to let you know and add that to the recipe. If you try it out let me know how it goes!
I tried half and half oat flour and white flour (my wholemeal flour had bugs in it!!!)
They turned out delicious! But I have nothing to compare it to as I never had a chance to make the originals.
I also used a mushed banana instead of most of the sugar, and slightly reduced the yoghurt.
Icing was cream cheese with lemon and a sprinkle of sugar. Yum!
The whole tray disappeared in 12 hours.
Your changes sound awesome!! I especially love that lemon glaze — YUM! 🙂 Thanks for the comment!