Home > Breakfast > Healthy Blueberry Muffins Healthy Blueberry Muffins December 2, 2015 | 73 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These healthy blueberry muffins are bursting with flavor, are moist and soft, and so delicious! They’re made with better-for-you ingredients including Greek yogurt, whole wheat flour, coconut oil, and plenty of blueberries. Healthy Blueberry Muffins Several months ago, the husband requested some “bakery style” big fluffy blueberry muffins for him to grab on the go when he left for work in the mornings. I searched around for some recipes and found one that had great reviews and ratings. I made them for him and he loved them. The only problem with the muffins is that they are LOADED with sugar, had tons of oil, and were honestly more of a dessert than a wholesome breakfast. Really, besides the blueberries, there aren’t any ingredients that sounded like “breakfast” to me. Since then it’s been my mission to get the same delicious texture + flavor, with some better ingredients. Although these still have a fair amount of sugar, they also have Greek yogurt and coconut oil. Both are great healthy substitutions and still allow these muffins to shine as a “bakery style” type of muffin. And here’s the AWESOME news. The husband said he liked THIS batch better than the super sugar and oil laden batch I had made previously. Mission accomplished. How to make Healthy Blueberry Muffins: The “secret ingredient” that gives these muffins an airy and moist texture in the cornstarch. Cake flour is often an ingredient that bakery style muffins will call for, however, if you don’t bake a lot of cakes/muffins/breads it can be something to just sit in your pantry for ages. So instead of buying a whole bag of cake flour, an easy “hack” is to reduce the cup of flour by 1 tablespoon and mix in 1 tablespoon of cornstarch in it’s place. This is going to make these muffins super soft and give them a moist texture. Next, the egg. It is imperative to have a large egg or the muffins may be too dry. I highly, highly recommend using a large (or extra large) organic egg as they have tons more flavor than regular eggs and make your baked goods so much richer. I’m not someone that buys a whole lot of organic ingredients, but eggs I have found to be totally worth it. Try it sometime – buy regular eggs and then organic eggs and compare the color of the yolks – you’ll be amazed to see how much richer and deeper the color of the organic eggs are. I swear by organic eggs in muffins, breads, and cookies! The Greek yogurt is next. I recommend a full-fat version for the richness it brings in these muffins, but a lower fat content will be okay. The big recommendation here is to use a flavored Greek yogurt instead of a plain version. I prefer a vanilla flavor and LOVE vanilla Greek yogurt so that’s what I recommend in these muffins. However, you could try a different fruity version and maybe even blueberry Greek yogurt if you aren’t afraid of a very blueberry muffin! Finally is coconut oil. Coconut oil has lots of proven health benefits and I love adding it to baked goods. Coconut oil in this recipe needs to be measured when it is melted and in a liquid form. Did I mention you can substitute out the blueberries for other fruits such as raspberries or chopped strawberries? Healthier bakery-tasting muffins are coming your way! More Healthy Baked Goods: Healthy Banana Bread Lemon Zucchini Bread Healthy Brownies Banana Crumb Muffins Greek Yogurt Pancakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Healthy Blueberry Muffins 4.87 from 23 votes - Review this recipe These healthy blueberry muffins are bursting with flavor, are moist and soft, and so delicious! They're made with better-for-you ingredients including Greek yogurt, coconut oil, and plenty of blueberries. SAVE TO RECIPE BOX Print Recipe Healthy Blueberry Muffins 4.87 from 23 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These healthy blueberry muffins are bursting with flavor, are moist and soft, and so delicious! They're made with better-for-you ingredients including Greek yogurt, coconut oil, and plenty of blueberries. Course Breakfast Cuisine American Keyword healthy blueberry muffins Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 7 -9 Author Chelsea Ingredients▢ 1 cup (114g) white whole-wheat flour (or just plain white)▢ 1 tablespoon cornstarch▢ 1/2 tablespoon baking powder▢ 1/4 teaspoon salt▢ 3/4 cup (101g) blueberries▢ 1 large egg*▢ 1/2 cup (130g) vanilla flavored Greek yogurt▢ 1 teaspoon vanilla extract▢ 1/4 cup (45g) coconut oil melted▢ 1/2 cup (97g) white sugar InstructionsPreheat the oven to 350 degrees F. Spray and lightly flour (do not use muffin liners as these stick) 7-9 of the muffin cavities and set aside. (Tip: when you measure the flour spoon and level the measurement so you don't pack in too much flour into the measuring cup)Remove 1 tablespoon from the flour and return it to the flour bag. In a bowl, toss together the remaining flour with the cornstarch baking powder and salt until well mixed. Stir in the blueberries until well coated in the flour mixture and set aside.In another bowl (important to use 2 bowls so the ingredients don't get over-mixed resulting in dense muffins), lightly beat the egg with a fork for 20 seconds. Stir in the Greek yogurt, vanilla extract, and melted coconut oil until well combined.Stir in the sugar and mix until smooth.Add the dry ingredients to the wet and mix until JUST combined. Over-mixing will yield less optimal results.Fill up the prepared muffin tin a little over 3/4ths the way full.If desired, sprinkle a little bit of extra sugar (1/4 teaspoon) on the tops.Bake for 25-30 minutes or until a fork when inserted in the center comes out clean. Recipe NotesI would recommend reading the notes on the ingredients in the last paragraph of the post to achieve the optimal results of these muffins. *Note that cold eggs or yogurt will cause your melted coconut oil to harden -- make sure the eggs and yogurt are at room temperature! We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I hope you’re avoiding all the frozen berries after our lovely…food poisoning saga going on here. I LOVE using Greek yogurt in baked goods and definitely agree with the full fat ones- These muffins look amazing! Reply
I love these secret ingredient muffins, Chelsea! I usually use vanilla pudding mix to soften cookies, so I will have to try cornstarch in muffins! Love that they’re made with greek yogurt, too! Pinned! Reply
Ohhh glad your muffins won 😉 I love me some grab-and-go muffins, and these look perfect for that. Reply
I am with ya there…muffins don’t scream breakfast food besides the fact that they are bald cupcake! Love your healthy remake and will be adding into our rotation soon! Reply
These look delicious Chelsea! Perfect for a quick healthy breakfast! Do you think you can substitute the coconut oil with vegetable oil or olive oil? Blueberry muffins usually disappear in no time at our house 🙂 Reply
Oh.em.GEEEE. Chelsea! I’m in -love- with these! I’m a huge fan of using Greek yogurt in baking, but I had no idea about the cornstarch so thanks for the tip 🙂 Definitely pinning these guys. Reply
LOVE! I am forever looking for good bakery-style muffin recipes and I cannot wait to try your recipe! Reply
I do have cake flour from time to time, but I’ve never thought to make muffins with it. For those times when I don’t have it, I love the cornstarch “hack”! I love adding Greek yogurt to my muffins, and I’m on a big blueberry kick right now, so I’m loving these! Reply
These muffins look so moist and delicious. I love the secret ingredient and I can’t wait to make these for my hubby! Pinning! Reply
Wow, these really do look superb!! I didn’t know about the substitution for cake flour – thanks for sharing that handy tip. I can’t wait to try these! Reply
Okay, I am totally not one to be all about the greek yogurt and coconut oil ingredients, but you’ve convinced me to give these a fair shot. A husband thumbs up is crucial! Reply
I love using coconut oil in my baking! It’s absolutely the best! And muffins? Yes! More please. I’m with your husband- they are great, super fast and grab-able for breakfast! Reply
My family has been dying for some grab and go breakfast options and muffins are now going on the list! Pinning! Reply
Blueberry muffins have always been my very favorite! These look absolutely delicious! So light and fluffy! Reply
I could really use some blueberry muffins right now. I’ve never thought of using coconut oil. Great idea! Reply
I love these secret ingredient muffins, my dear! I will try cornstarch in muffins! It is very clever! I also love that they are made with greek yogurt! Pinned! Reply
these look awesome , and the pictures you take really sell them very well. the wife and i will give them a try i think – I pinned these as well 🙂 Reply
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! Reply
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. Reply
Your changes sound awesome!! I especially love that lemon glaze — YUM! 🙂 Thanks for the comment! Reply
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! Reply
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! Reply
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. Reply
LOVE your changes and adaptations! Especially the less sugar 🙂 Thanks for your kind comment and letting everyone know what you tried!! Reply
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! Reply
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! Reply
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! 🙂 Reply
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! Reply
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 🙂 Reply
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!!! Reply
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! Reply
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. ? Reply
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! Reply
I would like to try substituting blueberries for bananas. Has anyone tried this? frozen or ripe nanners? Reply
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. Reply
So glad to hear these muffins were enjoyed! 🙂 And the lemon zest sounds like a fantastic idea! 🙂 Reply
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 Reply
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! Reply
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 🙂 Reply
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! Reply
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 ? Reply
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 🙂 Reply
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 . Reply
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! Reply
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! Reply
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! Reply
I’m so happy these were a big hit! And making them mini sounds so fun. Thanks for the review Samantha! 🙂 Reply
Ahhh-mazing….as usual! Chelsea, I LOVE your recipes! Most delicious and health conscious…Thank you!!! Reply
Made these yesterday. They are kid approved! so yummy. I did about 2/3rds all purpose and 1/3 whole wheat. I also added a crumble to the top. My 4 year old really liked them, although they aren’t like like starbucks muffins, he says 😉 Reply
Wow!! My search for perfect blueberry muffins ends here. They came out like you would expect from a gourmet bakery. I’ve tried many blueberry muffin recipes only to be disappointed by the berries sinking to the bottom before it cooked all the way. This batter is like glue and really holds the blueberries in place. Love this. Thanks for your sharing! Reply
What a great comment to get 🙂 I’m thrilled these are the perfect blueberry muffin for you! Thanks for the comment Lisa! Reply
I’ve had so many failures with blueberries muffin that i almost gave up till I tried your recipe! I substituted 1/3 with coconut flour and halved the sugar for my 2yo. He gobbled them up and finally said mummy one more pls. Thank you!! Reply
I’m so thrilled you found a blueberry muffin that worked and your 2-year-old could enjoy! 🙂 Thanks for the comment! Reply
Was looking for a recipe to use up flavoured Greek yogurt (that got bought in error…vanilla is not plain). Argh. And came across this one. Just came out of the oven and cooled slightly enough to try and we have a winner! The muffin is so light and moist. I used a little less sugar (only because flavoured yogurt contains sugar and I generally like less sweet). Will be making a double batch the next time (made 6 in this batch). Thanks! Reply
Hi, I’m so looking forward to making this as the your pumpkin bread recipe was a huge success. If I baked the blueberry muffin in a loaf pan, what would be the temperature and for how long? Would this be possible at all? Thank you! Reply
Awe thanks Kate!! Unfortunately I don’t think these muffins would convert well to a loaf; I’d try this recipe instead: https://www.chelseasmessyapron.com/healthier-greek-yogurt-lemon-blueberry-bread-video/ Enjoy! 🙂 Reply
My picky kids devoured these and I feel like they have been fooled lol. Ty doo much. These are ultra moist and mine had a perfect crisp to them. Reply
DELISH! Made them in mini muffin tins & baked for 11 minutes. I also used plain Greek yogurt. I wonder if brown sugar would do just as well instead of white? Thanks Chels! Reply
