Healthy Blueberry Muffins

This recipe will take you to healthy and fluffy blueberry muffins. Muffins are soft and moist. These can be served in breakfast or as dessert.

I have used 1 3/4 cup whole wheat flour, you can replace with it 1 cup whole wheat flour and 3/4 cup ground oats.

Also try: Healthy Banana Bread

Course: Breakfast or Dessert

Cuisine: Global Cuisine

Time: Preparation – 15 mins, Baking – 20 mins, Total – 35 mins

Servings: makes 12 muffins


  1. Whole Wheat Flour – 1 3/4 cups + 1 tsp for tossing the blueberries
  2. Fresh Blueberries – 1 cup (you can use frozen as well, but prefer fresh)
  3. Plain Greek Yogurt – 1 cup (you can use non fat greek yogurt as well)
  4. Eggs – 2 (large)
  5. Honey or Maple Syrup – 1/2 cup
  6. Olive Oil – 1/3 cup (you can use coconut oil as well)
  7. Baking Powder – 1 tsp
  8. Baking Soda – 1/2 tsp
  9. Vanilla Extract – 2 tsp
  10. Salt – 1/2 tsp
  11. Raw Sugar – 1 tbsp (to sprinkle on the top).

PS: 1 Cup = 250 ML.

To make it egg less: 1 egg = 1 tbsp of ground flax seeds + 3 tbsp water. Let it rest for 5 mins before adding.

How to make Healthy Blueberry Muffins:

  1. Pre-heat oven to 350 degrees fahrenheit or 180 degrees celsius
  2. Grease all 12 cups on your muffin pan or tray. Keep aside
  3. Take a big mixing bowl. Add whole wheat flour, baking powder, baking soda and salt. Mix them with a whisk. Keep aside the flour mix
  4. In another bowl, add oil and honey (or maple syrup). Beat them up together with a whisk
  5. Add the eggs and beat very well
  6. Add the yogurt and vanilla extract. Mix well
  7. If you’re using coconut oil and it solidifies on contact with cold ingredients, warm it up for 10-15 seconds in the microwave
  8. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour. This helps prevent blueberries from sinking to the bottom. Keep aside
  9. Now pour the wet ingredients into the flour mix. Stir with a spoon and mix until all ingredients are combined
  10. Gently fold the blueberries into the batter. The batter will be thick
  11. Divide and add the batter evenly between the 12 muffin cups
  12. Sprinkle raw sugar on the top of the muffins
  13. Bake the muffins for 20 to 23 minutes or until a toothpick inserted into a muffin comes out clean
  14. Let the muffins cool down in the tray for 5-10 minutes. You can even loosen up the sides of the muffins with a butter knife if needed. Then take them out and cool down for another 10-15 mins
  15. Your Healthy Blueberry Muffins are ready
  16. You can refrigerate them for up to 5 days.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s