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.
Ahhh-mazing….as usual! Chelsea, I LOVE your recipes! Most delicious and health conscious…Thank you!!!
I’m so thrilled you liked these muffins Susan!! Thank you so much 🙂
Made these muffins for my husband, our 18 month old son and myself this morning…they turned out wonderfully! I used lemon flavoured Greek yogurt and sprinkled the tops with cane sugar and cinnamon. So good! The recipe made exactly 24 mini muffins which are perfect for the little guy 🙂 Thanks!
I’m so happy these were a big hit! And making them mini sounds so fun. Thanks for the review Samantha! 🙂
Loved the recipe! Added a pinch of salt, to enhance the flavor. Also- you may want to let the more novice bakers know, cold eggs or yogurt will cause your melted coconut oil to harden. Recipe doubles beautifully. Thank you!
Thank you so much CJ! I’m thrilled you enjoyed these muffins. And thanks for pointing that out! Definitely will make a note of that in the recipe. Thanks!
Used 1/4 cup coconut flour, 3/4 cup ap flour, taking 1 tsp flour out and substituting cornstarch, added 1 extra egg white – my eggs were small. Added more blueberries. DELICIOUS .
Thrilled you enjoyed these Marie! 🙂 Thanks for the comment!
I thoroughly loved this recipe, thank you!
So happy you enjoyed it! Thanks Brigette 🙂
I made these last week and they were so soft and moist! Any tips on doubling the recipe or making them in a jumbo sized muffin pan? It’s hard to just eat one ?
Haha thank you, I definitely agree (I always eat about 3 in one sitting :/) ! I’ve actually never used a jumbo sized muffin pan so I can’t give great advice about that, but this recipe does double well! I’ve doubled it with no problems 🙂
I’ve tried dozens of muffin recipes (even those that are so-called ‘bakery style’ and full of sugar!) and so far they’ve mostly been “blah.” Not sure if it’s the secret ingredient or the vanilla Greek yogurt in this recipe, but whatever it is, this recipe is BY FAR the best muffin recipe!!! Thank you so much, Chelsea! Also love that it makes only ~9 muffins and can use fresh or frozen and any combo of berries.
Only modification I did was added some streusel to the top (little bit of sugar/flour/softened butter) and they looked bakery style but didn’t have that overwhelmingly-sweet bakery taste 🙂
That is quite the compliment! That means so much to me, so thank you Darcy! And your streusel sounds incredible — I’ll definitely need to add that next time 🙂 Thank you!
I’d love to Pin several of your recipes, but I don’t use Facebook and I don’t see any other way to Pin. Can you please add a link to Pin directly to Pinterest without going thru Facebook? Thanks
There should be a “pin it” button right above the first photo in every blog post and then a side pinterest button on desktop (bottom of page on mobile) Hope that helps!
These muffins came out light, fluffy, moist and sweet. Really a perfect texture. I added a full cup of blueberries because I had an abundance that I had to use quickly; otherwise, followed the recipe to a T. I even found this delicious vanilla bean organic whole milk Greek yogurt made by Wallaby. Next time, I will add some lemon zest to brighten up the blueberries a little.
So glad to hear these muffins were enjoyed! 🙂 And the lemon zest sounds like a fantastic idea! 🙂
Is this self rising flour or all purpose? Thanks!
All purpose 🙂
They turned out great!!
So glad to hear it! 🙂 Thanks for the comment!