The Best Healthy Blueberry Muffin Recipe

This healthy blueberry muffin recipe is made with Greek yogurt, olive oil, and nutrient-dense blueberries, and has become one of my toddler’s (and husband’s) favorite breakfasts. They’re always excited to have a sweet treat, and I’m always excited to have them eating healthy protein, fats, and natural sugars, without all of the highly processed ingredients or preservatives in sooo many store-bought snacks and baked goods.

These muffins can be thrown together in under 30 minutes and require only nine simple ingredients, making them a household staple for our family. You can even use frozen blueberries to make these muffins, which is extra convenient during the winter months when fresh blueberries can be harder to find.

Be sure to check Ingredients section for information about ingredient substitutions and the Tips section for tips and advice for the recipe.

How to Make Healthy Blueberry Muffins

To make this healthy spin on blueberry muffins, start by preheating the oven to 425°F, and line a muffin tin with cooking oil or spray to make removing the muffins a whole lot easier.

In a medium-sized bowl, whisk together the flour, baking soda, and baking powder.

In a large, separate bowl, mix together the olive oil and sugar until a crumbly mixture is formed.

Add the eggs to the oil and sugar, and mix just until the yellow streaks from the egg disappear. Then add in the milk and mix until just combined.

Pour the dry ingredients into the wet ingredients and mix until just combined (be careful not to over mix, it’s okay if it’s a little lumpy).

        

Fold in the Greek yogurt and blueberries until just mixed. 

        

Spoon the mixture into your greased muffin tin so that each cup is approximately two-thirds full and bake in the 425°F oven for 12-14 minutes, or until the muffins are golden brown and a toothpick comes out clean after being inserted into the middle of the biggest one.

         

Pop out the muffins and eat while hot and fresh with butter, or put in an airtight container to keep for an extra 3-4 days.

Ingredients

All-purpose flour – All purpose flour is the best way I can find to make a soft, fluffy texture for the muffins.

Whole wheat flour – I love the way whole wheat flour adds texture and sweet, nutty flavor to these muffins, with the added bonus of giving them a nutritious boost. Whole wheat flour contains protein, fiber, and a variety of vitamins and minerals that white flour does not. If you don’t have whole wheat flour, all-purpose flour can be used instead.

Baking soda

Baking powder

Olive oil – Olive oil is generally considered a healthy fat with a lot of different health benefits. I like the unique flavor that it adds to this muffin, which pairs deliciously with the blueberries and Greek yogurt.

Coconut sugar – Coconut sugar is derived from the sap of the coconut palm tree. I like to use it as an alternative to using brown sugar in baked goods because it has a deep, sweet, caramel-like flavor, and it’s generally considered healthier than white or brown sugar. It contains a higher mineral content, including iron, zinc, calcium, and a lower glycemic index than white or brown sugar, which means that it will not spike blood sugar levels as quickly. In a pinch, light brown sugar makes a good substitute as far as flavor.

Eggs – Check out this fantastic article from The Kitchn for an informative and thoroughly tested list of egg substitutes.

Milk – Any type of milk will work, including plant-based milks.

Whole milk plain Greek yogurt – Greek yogurt is a healthy option for adding rich flavor and light, fluffy texture to your muffins while also giving them a boost of protein. Other types of yogurt can be used, but keep in mind that the less fat in the yogurt, the thinner the batter will be and that will affect the texture, so a full fat plain yogurt would make the best replacement.

Fresh or frozen blueberries – Fresh or frozen blueberries work just as well, I generally decide what to used based on whether or not fresh blueberries are in-season and available. Other types of berries or fruit like raspberries, blackberries, or finely diced apples can be used in place of blueberries as well.

Equipment

Mixing bowls: One small/medium bowl, one large bowl.

Whisk

Measuring cups and spoons

Muffin tin

Cooking oil or spray

Spatula or spoon

Toothpick or thin knife: For testing if muffins are done.

Tips

• Serve warm with butter for an extra indulgent treat.

• Avoid over-mixing the batter throughout the process or your muffins may become dense.

• To save your muffins for later, allow them to cool completely before putting them in an air-tight container. This should keep them from getting stale for 3-4 further days.

• Fresh or frozen blueberries can be used in this recipe.

• Experiment with different flavors by replacing the blueberries with different fruits or berries like raspberries, blackberries, finely diced apple.

• A dash of cinnamon or cardamom compliment the blueberries and olive oil and add an aromatic twist.

• For mini muffins, just adjust your cooking time! 8-10 minutes is what works for me.