By Karyl Leavings. Updated February 2025. ⭐⭐⭐⭐⭐ from 392 votes.
These Healthy Blueberry Muffins rise high, smell like a cozy bakery morning, and stay incredibly fluffy without piles of sugar or butter. Greek yogurt creates a tender crumb, blueberries burst with natural sweetness, and whole grain flour brings gentle nuttiness that feels nourishing and satisfying. This is the muffin recipe readers return to every single week.
Table of Contents
Healthy Blueberry Muffins (Low Sugar + Fluffy)
- Total Time: 28
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Fluffy and tender healthy blueberry muffins made with Greek yogurt, whole grain flour, and low sugar. Packed with juicy blueberries and perfect for breakfast, snacks, or meal prep.
Ingredients
1 1/2 cups (180 g) white whole wheat flour or oat flour
1 cup (150 g) fresh or frozen blueberries
2 large eggs
1 cup (240 g) plain Greek yogurt
1/4 cup (60 ml) maple syrup or honey
1/4 cup (60 ml) avocado oil or melted coconut oil
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
Zest of 1 lemon (optional)
Instructions
1. Preheat the oven to 375 F (190 C) and line a 12 cup muffin pan with parchment or paper liners.
2. In a medium mixing bowl whisk together the Greek yogurt, eggs, avocado oil or melted coconut oil, maple syrup or honey, and vanilla until smooth.
3. In a separate large bowl whisk together the flour, baking powder, baking soda, and salt until well combined.
4. Pour the wet mixture into the dry mixture and stir gently with a spatula until no dry streaks of flour remain. The batter should be thick and scoopable.
5. Toss the blueberries with 1 teaspoon of flour, then gently fold them into the batter, being careful not to over mix.
6. Divide the batter evenly among the 12 muffin cups, filling each cup nearly to the top for tall bakery style muffin tops.
7. Bake for 16 to 20 minutes, or until the tops are set, lightly golden, and a toothpick inserted into the center of a muffin comes out with a few moist crumbs.
8. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before storing or serving.
Notes
For gluten free muffins use certified gluten free oat flour instead of white whole wheat flour and add 1 extra tablespoon of Greek yogurt if the batter seems very thick.
To reduce added sugar further you can replace the maple syrup or honey with 1 medium mashed very ripe banana and increase the vanilla to 1 1/2 teaspoons.
You can use fresh or frozen blueberries. If using frozen blueberries do not thaw them first, and fold them in gently to prevent streaky batter.
Store the muffins in an airtight container at room temperature for 1 day, in the refrigerator for up to 4 days, or freeze individually wrapped muffins for up to 3 months.
- Prep Time: 10
- Cook Time: 18
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 7
- Sodium: 140
- Fat: 6
- Saturated Fat: 2.5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 3
- Protein: 6
- Cholesterol: 35
About This Recipe
This is my signature Healthy Blueberry Muffin formula. It produces muffins with tall domed tops, a soft interior, balanced sweetness, and a generous amount of juicy blueberries. The recipe uses pantry friendly ingredients and a simple two bowl method that makes it perfect for meal prep, lunchboxes, quick weekday breakfasts, and weekend brunch.
Why it works:
The high moisture content from yogurt hydrates the flour, producing a tender texture. A carefully balanced combination of baking powder and baking soda creates a quick initial lift in the oven. Sweetness comes from maple syrup rather than refined sugar, allowing the blueberries to take center stage. Oil adds softness without making the muffins heavy. Lemon zest brightens the flavor without increasing sweetness.
When to make it:
Any time blueberries are in season, on sale, or already sitting in your freezer. This recipe is especially great for Sunday batch prep since the muffins stay moist for several days.
Why You Will Love It
- Fluffy, tender, tall topped muffins that look bakery made
- Naturally sweetened with only a small amount of maple syrup
- Protein boosted through Greek yogurt
- Perfect for meal prep and freezer storage
- Kid friendly and easy to customize
Key Ingredients and Notes
White Whole Wheat Flour or Oat Flour
White whole wheat flour creates a lighter crumb than traditional whole wheat flour because it comes from a softer wheat variety. It contributes fiber and nutrients while keeping texture tender. Oat flour produces a slightly heartier muffin with a warm, nutty flavor. Certified gluten free oat flour works well for gluten free needs. King Arthur Baking provides excellent guidance on whole grain hydration and structure for bakers who love understanding flour behavior.
Greek Yogurt
Greek yogurt replaces a large portion of oil and creates exceptional softness. It provides acidity, which reacts with baking soda for extra lift. The protein content also supports structure and helps the muffins stay moist longer. This aligns with Healthline research highlighting the nutritional benefits of yogurt as a high protein, low sugar ingredient.
Blueberries
Fresh or frozen both work beautifully. Frozen blueberries stay firmer during baking and prevent over mixing because they cool the batter slightly. A quick toss in flour keeps them from sinking.
Maple Syrup
Provides natural sweetness with a warm, gentle flavor. You can reduce sugar further by replacing it with mashed ripe banana. Honey also works but adds a more pronounced floral sweetness.
Oil
A small amount of coconut oil or avocado oil creates tenderness without heaviness. Avocado oil is neutral in flavor and ideal for consistent results.
Eggs
Help stabilize the structure and create a fluffy crumb. Two flax eggs may be used for an egg free version.
Lemon Zest
Brightens the batter and enhances berry flavor through aromatic oils.
Helpful Internal Context
If you enjoy whole grain baking, you might also like my Healthy Banana Bread Muffins on FlavorAndRecipes.com for a delicious rotation in your weekly breakfast lineup.
For no sugar added options, try the 3 Ingredient Banana Oat Cookies also on FlavorAndRecipes.com.
How to Make Healthy Blueberry Muffins
1. Preheat your oven
Set oven to 375 F (190 C). Line a 12 cup muffin pan with parchment style liners.
2. Combine the wet ingredients
In a medium mixing bowl whisk together Greek yogurt, eggs, oil, maple syrup, and vanilla. The mixture should look smooth and creamy.
3. Mix the dry ingredients
In a large bowl whisk the flour, baking powder, baking soda, and salt. This helps distribute the leaveners so the muffins rise evenly.
4. Bring the wet and dry together
Pour the wet mixture into the dry mixture. Stir gently with a spatula until no dry streaks remain. The batter should be thick and scoopable.
5. Fold in the blueberries
Toss the blueberries with one teaspoon of flour. Fold slowly into the batter to prevent streaking or over mixing.
6. Fill the muffin pan
Divide the batter equally among all 12 cups, filling nearly to the top. This is the secret to tall, bakery style peaks.
7. Bake
Bake for 16 to 20 minutes, or until the tops spring back to the touch and edges are lightly golden. A toothpick should come out with soft crumbs rather than wet batter.
8. Cool
Cool in the pan for 5 minutes, then move muffins to a wire rack. This prevents soggy bottoms and keeps the crumb light.
Pro Tips for Success
- Keep the batter thick for high rising muffins that do not spread flat.
- Spoon and level your flour to avoid packing too much density into the batter.
- Toss blueberries in flour to keep them from sinking.
- Frozen blueberries should be added directly to the batter without thawing.
- For extra tall muffins, let the batter rest 5 minutes before baking.
- If your oven runs hot, check muffins at the 15 minute mark.
- Use parchment liners to prevent sticking from high moisture yogurt batters.
Variations and Substitutions
Lemon Burst Blueberry Muffins
Add one tablespoon lemon zest and one tablespoon lemon juice for a bright, bakery style citrus flavor.
Banana Blueberry Muffins
Replace half of the yogurt with mashed ripe banana for softer, sweeter muffins.
Vanilla Protein Blueberry Muffins
Add 20 grams vanilla protein powder and increase yogurt by 2 tablespoons.
If you want more high protein breakfast ideas, the Greek Yogurt Protein Cups on FlavorAndRecipes.com are a perfect companion.
Chocolate Chip Blueberry Muffins
Add two tablespoons mini dark chocolate chips for a kid friendly option.
Dairy Free
Use coconut yogurt and avocado oil.
Gluten Free
Use certified gluten free oat flour and add 1 extra tablespoon yogurt.
Serving and Storage
Serving
Wonderful warm, but also great when cooled. Serve with yogurt, sliced strawberries, or a dab of almond butter.
Refrigeration
Store muffins in an airtight container in the refrigerator for up to 4 days.
Freezing
Freeze individually wrapped muffins for up to 3 months.
Reheating
Warm in the microwave for 15 seconds or heat in a 300 F oven for 5 minutes.
Shelf Life
Greek yogurt and fruit keep the crumb soft for several days.
FAQs
Can I remove all added sugar?
Yes. Replace the maple syrup with mashed ripe banana. The muffins will be slightly less fluffy but still very moist. Add one extra teaspoon vanilla to enhance natural sweetness.
Can I use almond flour?
Not as a direct replacement. Almond flour does not provide the structure required for tall muffins. It may be used as part of a blended flour mix but the texture will be much softer.
Why do my muffins sometimes come out dense?
This usually happens when flour is packed into the cup or when the batter is over mixed. Spoon and level flour and mix gently until the batter is just combined.
Can I double this recipe?
Yes. Double all ingredients exactly and bake in two muffin pans. Rotate pans halfway through for even browning.
Can I use flavored yogurt?
Plain yogurt is best because flavored yogurts often contain a high amount of added sugar. If flavored yogurt is used, reduce maple syrup by half.
Conclusion
I hope these Healthy Blueberry Muffins become a staple in your kitchen. They are reliable, fluffy, naturally sweet, and packed with real fruit. If you bake them, please leave a star rating, share your thoughts, or upload a photo. Join the Flavor and Recipes newsletter for new wholesome recipes each week.
