Healthy Greek Yogurt and Honey Blueberry Muffins

/// August 29th, 2014

Healthy Greek Yogurt and Honey Blueberry Muffins It’s official: This is my new favorite blueberry muffin recipe! Incredibly moist, tender, and bursting with berries – these healthy greek yogurt and honey spiked muffins are sure to win your heart, too! 

Healthy Greek Yogurt and Honey Blueberry Muffins Fact: I’ve always been a sucker for soft, buttery, SUPER fluffy blueberry muffins! Emphasis on the buttery part, for sure. A muffin without butter just seems wrong. And boring. And doomed.

And yet… here I am, shouting from the roof tops that I’ve got a new favorite muffin in town, and the batter is made without a drop of butter. That’s right – none. Not even an ounce! Whoa. Talk about a game changer! The best part? They’e just as flavorful, soft, and glorious to bite into as their buttery counterparts… minus the guilt! I’ll be saving my butter for brownies, thank you very much 😉

Healthy Greek Yogurt and Honey Blueberry Muffins Another unique thing about this recipe: there’s a whole 1/4 cup of honey in the mix! We love honey over here, and I LOVE that you can actually taste the sweet golden honey flavor in every bite of these muffins. These will definitely be a hit with any honey lovers in your life!

Healthy Greek Yogurt and Honey Blueberry Muffins Now, since there’s nothing worse than a dry muffin, I added a whole cup of rich, creamy, protein packed Greek yogurt to the batter. This adds intense moisture, and ensures you’ll be left with soft, fluffy muffins. There’s also a splash of milk in the recipe, and you may choose to use anything from whole to skim, depending on your dietary/taste preferences.

Healthy Greek Yogurt and Honey Blueberry Muffins Earlier I mentioned there is NO butter in this recipe. Let’s talk more about that! Since I cut the butter out, I needed to replace it with another ingredient that would add both moisture and flavor. I also wanted to keep these muffins on the healthier side. I tested the recipe with olive oil, coconut oil, and a combination of both, and am happy to say all three variations are winners! If you choose to use olive oil, I do recommend using a brand that isn’t intensely flavored. A milder olive oil will work best. Also, the taste of oil in the finished product isn’t strong, so don’t worry about your muffins being overly flavored by either one.

Healthy Greek Yogurt and Honey Blueberry Muffins These muffins come together super quick, and only take 18 minutes in the oven! They also freeze quite well, so you can also pop half the batch in the freezer if you want to save some for another day. I always find muffins taste best on day one – especially fresh out of the oven – but these will stay fresh for up to 3 days if you store them in an airtight container.

Healthy Greek Yogurt and Honey Blueberry Muffins Bake these up for a quick breakfast, fun snack, or lunch box treats! No matter when you serve them, they’re sure to be a new favorite 😉 xoxo

Healthy Greek Yogurt and Honey Blueberry Muffins

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat greek yogurt
  • 1/2 cup whole milk (you may use another fat percentage if preferred)
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
  • 1 cup blueberries

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
http://bakerbynature.com/healthy-greek-yogurt-honey-blueberry-muffins/

Blueberry Muffins



152 thoughts on “Healthy Greek Yogurt and Honey Blueberry Muffins

    1. Rachel

      Really impressive how these came out without butter. Next time I may increase the sugar or honey a bit since they could’ve been slightly sweeter. But I love them still! I broke down the macros for those interested. Keep in mind I used nonfat yogurt and 2% milk and olive oil.
      214cal
      30g carbs
      8g fat
      5g protein
      :)

      Reply
      1. sally

        Thank you…was my next question!! I also subbed a half cup oat flour/half cup apt flour instead of using all AP flour and subbed in brown sugar splenda and added Stevie in for more sweetness.

        Reply
    2. shweta

      Hi i made these muffins today fire my 8 month old baby and my hubby. I substituted the honey with maple syrup! They both loved loved it. I just wanted to ask. ..i found the taste a little bitterish…coz of whole wheat flour. Can i seamlessly substitute that for spelt flour instead? Also please recommend some other for options to go with it. .I’d like to make a few different batches for her to eat through the month. Thanks so much for this wonderful recipe! !

      Reply
      1. bakerbynature Post author

        Hi Shweta. I have never made this recipe using spelt, so I am unable to say if it would work or not. You could easily swap out the blueberries for a cup of diced apples, raspberries, or blackberries. Also chocolate chips would work.

        Reply
      2. Bekah

        I just made these muffins with spelt flour and they turned out perfectly! Very moist, buttery, and delicious :)

        Reply
    3. Ruthie Corliss

      These are delicious!! I decreased the brown sugar to 1/3 c, the honey to 2T, the oil to 1/4c. I only had 1/2 c of yogurt so I finished the cup with applesauce. I added 1T of flaxseed and 1 tsp. of raw wheat germ. I increased the blueberries to about 1 1/2 cups or so.Cooked about 16 mins. Yielded 17 muffins. I sprinkled the tops with sugar prior to baking.

      Reply
    4. Jenny

      I’m sorry, but these muffins turned out nothing like the picture and were terrible. I followed the recipe to a T. They are super dense and taste floury and gross. Very disappointed I wasted all of these ingredients.

      Reply
      1. Katelyn

        Hey Jenny,
        This had happened to me too….it was b/c I over mixed the wet and dry mixture. Over mixing will result in dense muffins.
        Try slowly folding the mixture together until it’s just blended, then separate into your muffin tin to bake!
        Don’t worry just takes practice! :)

        Reply
      1. bakerbynature Post author

        Hi Jennifer. At this time I don’t have the calorie info, but I know there are many tools (and apps) out there that allow you to type in the ingredients and get the nutritional info. Thank you for your kind compliment :)

        Reply
      2. Dana

        hi! Delicious muffins, thanks for the recipe. We just made them, my two year old helped me as the recipe was super easy to follow. She and I both loved them. I worked out the calori information it came out as the following:
        292 each muffin. Obviously this will change depending on which brands you use but this was the closest match using myfitnesspal. I hope this helps x
        Made with love in bristol England x

        Reply
  1. Kathryn

    These muffins sound awesome! I love how fluffy and soft they look and, even better, that they’re filled with such deliciousness as honey and yoghurt. Pretty much my perfect breakfast!

    Reply
  2. Joanne

    I’m on a breakfast kick lately and could use some new muffin stand-bys! I see this being made time and time again. Love that it’s a bit healthier than your average muffin.

    Reply
    1. julia

      Actually brown sugar is still a processed sugar… but in moderation for most people it’s ok. People with a sugar sensitivity should probably steer clear. Still Waaaayyyy less unhealthy than your run of the mill blueberry muffins.

      Reply
  3. Ashley

    These were yummy but I’m wondering if it was supposed to make 24?? My muffins were HUGE and took almost twice as long to bake! Love the recipe though!

    Reply
    1. bakerbynature Post author

      Hi Ashley. I suppose you could make 24 smaller ones if you wanted to 😉 My muffins did not come out huge, but they were a good size. Glad you enjoyed the recipe! xo

      Reply
      1. Kimi

        I’m thinking that with 3 cups of flour there was no way that I was only making 12 muffins. I had the same problem….. and definitely ended up with 24 muffins and some leftover. Mine was also too dry. Still in the oven, we will see how they turn out. I’m a terrible baker I’m sure… :)

        Reply
      2. Liz

        This also made WAY too much for 12 muffins for me. I couldn’t fit all the batter in the pan. Also I’m wondering about the coconut oil. Your post says to make sure it’s at room temperature. So, at room temperature, coconut oil is in a solid form. This made it extremely difficult to mix. I’m thinking it should have been warmed up a little to become a liquid before mixing?

        Reply
        1. bakerbynature Post author

          Hi Liz. Yes, you are correct. The coconut oil should be above room temperature and melted. I have adjusted the recipe to note this. Thank you for your feedback.

          Reply
  4. Ame

    I just found this recipe on Pinterest. I am new to cooking with coconut oil. The coconut oil I have is solid at room temperature. I was wondering if there are supposed to be small chunks of the coconut oil in the batter. Like one of the posters earlier, I am getting 24 muffins in my batch. Yeah! Quick breakfast on the go this week.

    Reply
  5. Kristin

    Are you sure you used an entire tablespoon of baking powder? I made these tonight and they were just ok – not very flavorful. But I did swap out unsweetened applesauce for the oil to make it healthier.

    Reply
    1. bakerbynature Post author

      Hi Kristin. Yes, I’m sure I used one tablespoon of baking powder. Muffin recipes typically use a higher amount of baking powder so they rise and get that famous muffin top. Swapping out applesauce for oil would definitely change the taste and texture to your muffins.

      Reply
  6. Eva @ Eva Bakes

    Hi Ashley! I wanted to let you know that I made these muffins yesterday and they were phenomenal! I’ve made a ton of blueberry muffins in my baking career, and my husband declared these as his favorites. He said that they were heartier than the ones I’ve made, and he really enjoyed the flavor and texture. Next time, I’m going to add some lemon zest and juice to the batter but we are definitely huge fans of these muffins. Thank you! (P.S. My 4-year old daughter actually DID NOT TALK while eating these muffins because they were that good. The girl never stops talking, so this is a testament to how wonderful your muffins were!)

    Reply
    1. bakerbynature Post author

      Hi Eva! So good to hear from you :) And thank you so much for sharing this sweet story with me! It’s such a great feeling to know my recipe was a hit with your family. Happy New Year!

      Reply
    2. Joslyn

      I just made these. It was difficult batter…more like a dough… But the outcome was worth it…they are really REALLY good. My picky kid eats them so that’s success in itself.

      Reply
  7. Dawn Macke

    They were also huge for me but delicious! My first time using coconut oil. Next time I’ll try that microwaving it for few sec. Took me awhile 2 get it mashed down to just little pieces….oops. They were still Great; thanks.

    Reply
  8. Emma

    It’s 10:30pm and I just finished making and snacking on these gems (hey, I’m pregnant. I’m allowed to make muffins at bedtime! 😛 ). They are seriously delicious. I did add probably 1/3 cup extra of milk (didn’t measure) because the batter seemed way too thick but they turned out beautifully! I am so excited. I ate two this evening and fully intend to have them for breakfast in the morning and will be freezing the rest for our future enjoyment. I also ended up with more than 12 so maybe my muffin tins are smaller but I don’t mind!

    Reply
    1. Patty

      caloriecount.com said the calories are 276 with the olive oil , 10 grams of fat, 17 gram of sugar, 1 gram fiber and 7 grams protein.

      Reply
  9. Patty

    They do look yummy, but I wouldn’t call them healthy muffins. Even subbing out the whole milk for skim and using non-fat greek yogurt for low-fat they are still 265 calories, 10 grams of fat and 17 grams of sugar. Caloriecount.com gave this recipe a nutrition grade of C-. They might be healthier than bakery muffins, but they are still not healthy muffins. Even though they probably are delicious.

    Reply
  10. april

    also, these are good with other fruits besides blueberries… ie: freeze dried strawberries or raspberries.. so yummy :)

    Reply
  11. Deetz

    Delicious muffins! I used coconut oil and the consistency of the batter was more cookie dough like then liquid. I think it has to do with the room temperature coconut oil. Coconut oil is liquid at temperatures of 75 or above, so unless your room is quite warm your oil is going to be solid. I think if I had melted it then the consistency would have been much more muffin like. It didn’t effect the taste so no problem there. It just might be worth clarifying in the recipe that you mean liquid coconut oil. Since the consistency was so thick I just piled it in the 12 muffin tins so I have 12 HUGE muffins vs. 24 standard size. Hoping the kiddos like them as much as I do!

    Reply
  12. Kim

    Hi! I can’t wait to make these this weekend. What flavor ,if any, of Greek yogurt did you use and have you ever tried unsweetened vanilla almond milk, which is healthier than skim milk?

    Reply
  13. Mindy

    I made these muffins and they are very good for no sugar or butter. They are definitely not a sweet muffin though. I did add the little butter when I ate them. I followed the recipe and used olive oil. I substituted mullberries from my back yard instead of blue berries but they would have been a little sweeter with blueberries. I also made a batch with chocolate chips instead of berries. It made 24 muffins for me. I cooked for 9 min at 400 and only 7 min at 375.

    Reply
    1. bakerbynature Post author

      Hi Mindy! These are definitely not a super sweet muffin, but I love them for a light and convenient breakfast :) Thank you for all of your honest and insightful feedback. xoxo

      Reply
  14. Crystal Rodriguez

    These look delicious! I want to try them but am out of blueberries at the moment, would this recipe work with bananas? If so, I wonder how many? Thanks!!!

    Reply
    1. bakerbynature Post author

      Hi Crystal! Thank you so much. I think bananas could work, but since I’ve never tried it I can say 100%. I would start with one small banana, then add more next time if it works out. I know for a fact frozen blueberries will work in a pinch 😉

      Reply
  15. Pam

    Your pics looked so amazing I had to try them! I have a batch in the oven with 4 minutes to go. The batter seemed thick and I was worried I missed an ingredient but double checking, everything was added. I made a double batch, would that be the reason it’s thick? I’m making one batch now to see how they come out but was thinking about adding more waterm yogurt or milk to it to thin it some. What do you think? Would that mess it up?

    Reply
  16. Celine

    I’m wondering why you included 1/2 cup + 3tbsp of sugar when you already have honey. Honey is a healthier alternative so wouldn’t it make more sense to increase the amt of honey and omit the sugar altogether?

    The “healthy” description caught my interest but I saw the amt of sugar which seems a contradiction. I read your readers’ comments and they raved about how great the muffins were without the use of sugar. I’m confused. Please clarify.

    Reply
    1. bakerbynature Post author

      Hi Celine. Per muffin the sugar intake is much less than traditional recipes. Using all honey causes the muffins to be spongy (too much liquid). Some readers have experimented with reducing the sugar with good results.

      Reply
        1. Celine

          I reduced the sugar to 1/2 cup and used white whole wheat flour instead of whole wheat. I also substituted raspberries for the blueberries. My son proclaimed that these were the best muffins and his favorite! They were incredibly moist, light, and importantly not too sweet. Right out of the oven, he and I gobbled two muffins each. Thank you for a great recipe.

          Reply
          1. bakerbynature Post author

            Hi Celine. That is so awesome to hear :) And thank you for letting us know the changes you made! I love the sound of adding in raspberries – yummy.

  17. Kristen

    Looking to make these for my kids, but would love the baby to be able to have some. Has anyone tried without the honey? Would I need to sub it with something else? He isn’t one yet, so no honey for him!

    Reply
  18. Shirley

    Thanks for this recipe, its really light & moist. I halve the recipe coz i want to try it first & that’s a huge mistake

    Reply
  19. Dominique

    i just made this recipe today and used coconut oil and when I opened the oven there was a huge amount of smoke! I had to turn off the oven and throw out the batch which I was really disappointed about because they were looking amazing!! Does this happen? Not sure how I should proceed next time because I was really a fan of the recipe :(

    Reply
  20. Casey

    These are so good! I just made them with my kiddos and they turned out great! This is definitely a keeper recipe. They made 15 muffins (I was scared to pile that much batter in the muffin cups), but next time I will pack it all in to 12. Thanks for a great recipe!

    Reply
  21. Riley Ray

    These are absolutely delicious. I just made them and I added in a little lemon zest and lemon juice. They are so flavorful and my 4 year old loves them!

    Reply
  22. Carly

    Yum!!! I added a couple tbs of OJ and sprinkled some flax meal. I left the 3 tbs of brown sugar and sprinkled it on top instead. I just vegetable oil because that is what I had. These are so good and easy! I made 23 with my recipe. Thank you so much these are exactly what I was looking for.

    Reply
  23. Bonnie

    These are hands down the best blueberry muffins I have ever made. Ever. I love that they’re not super sweet, just very flavorful. And they’re so light and fluffy! Thank you so much for sharing – I’ll be making another batch this weekend!

    Reply
  24. Feliz

    I didn’t have any whole wheat flour so I used 2 and 1/2 cups regular flour and then chopped up 1/2 oats and they came out delicious

    Reply
  25. Sara Bett

    Thanks for the delicious recipe! I added a pinch of cardamom powder and used hemp seed oil instead of coconut oil. Gave it a little hint of nutty flavor. Also added in some raspberries since I had some on hand. The only mistake I made was making them mini muffins. Way too much berry goodness for a small muffin. Next time I’ll go big!

    Reply
  26. Laura

    I tried to make these as closely to the recipe as possible (I usually adjust according to health/taste). Sooo good! I was surprised how moist and sweet they were. Honestly, I expected them to taste “healthy”. Hard to only eat one at a time:)

    Reply
  27. Philippa

    I made these 100% to the recipe and they’re amazing; light, fluffy and very moreish! I’ve seen 265 calories quoted above and compared to your standard Starbucks (other coffee shops are available) blueberry muffin at 448, these definitely qualify as healthier. Also, because there’s less sugar than traditional muffins, the blueberries are the stars and because of the relatively short cooking time, they’re not cooked to mush. I’ve made a batch this morning for friends coming round… They’d better hurry up or there’ll be none left. Thank you so much for sharing this recipe.

    Reply
  28. Barbara

    These are amazing! At first the batter seemed like too much because it filled the cups a little past the top, but they came out big and delicious. This is definitely my new favorite muffin recipe! I tweaked just a few things: baked for 4 minutes extra (which could just be a difference in oven temp), used vanilla Greek yogurt because that’s what I had on hand, and added a large handful of sliced almonds for some extra crunch.
    Thank you so much for the recipe! Everyone loves them, including my two year old. I know I will be using this recipe many, many times.

    Reply
  29. Tinea

    OMG!!!these muffins were so amazing that I had to leave a comment. My boys who hate anything healthy tore them up! I did increase the brown sugar and honey. I added oats and flaxseed mill. So delicious and moist. I will definitely be making these again. Also, gotta take a batch into the office to show off. Thanks so much!

    Reply
  30. Patti

    Why did my batter turn out so dry? They are still in the oven but they look nothing like yours do! I wonder what i did wrong.

    Reply
  31. Clara

    Great base and robust recipe. Love hearing the adaptions especially the lower sugar one. I made mine with too much yogurt and no baking soda whoops. And still came out great. I’m going to try next to make with half the oil content subbed with avocado. My little one really liked the muffins even though she refuses to have fresh blue berries but my older wasn’t too keen I think because she s partial to chocolate and also doesn’t like fresh blue berries. I was wondering if maybe I can make this recipe with blue berry purée instead Would that make the mix too watery. If yes should I up the flour content. I think my older one would love purple muffins.

    Reply
  32. Marie Nicole

    I made these yesterday and they came out fantastic! I used coconut Greek yogurt and skim milk. Even my 7 year old daughter liked them and she is super picky. Thank you for this recipe!

    Reply
  33. Keren

    I made these today using a gluten free flour mix (Bob’s Red Mill), and the swap worked very well. I think I have a new favorite blueberry muffin!

    Reply
  34. Noelle

    just found this recipe…..these muffins are fantastic! This has to be the best blueberry muffin recipe I have made ever! I used whole wheat pastry flour and the texture was perfect. Thank you for sharing this recipe!

    Reply
  35. hdtj2004@gmail.com

    I made these muffins following the recipe exactly. My muffins don’t look anything like the muffins in the picture. My muffins are a different colour & much bigger (twelve muffins). My batter was extremely dry but didn’t want to add anything else as first time I try a recipe I stick to the recipe 100%.

    Two things I am wondering: 1) Did you use white whole wheat flour? ; 2) I used coconut oil but had to melt it as had been in the fridge, would the liquid state change the measurement of the oil?

    It seems a lot of people had success with this recipe. I am baffled. Have been baking for years.

    Thanks.

    Heather

    Reply
  36. Emily

    Thank you for a new favorite recipe! So moist and tender. I made a few modifications (minor) that didn’t affect the texture:
    – used 1 cup full-fat plain (not Greek) yoghurt; reduced milk to 1/4 cup
    – reduced brown sugar to 1/2 cup less 1 Tbsp
    – added zest + juice of 1/2 lemon
    – used more blueberries! Tossed frozen berries in a little flour before folding in – this helps with the purple muffin effect!
    I will be making these again SOON!

    Reply
  37. Louise

    These are in the oven now….changes made (due to what was on hand):
    -substituted Agave syrup for Honey
    -used frozen blueberries
    -used 1 cup almond flour rather than whole wheat; then 2 cups all-purpose flour
    -used Stevia Brown Sugar
    If the Batter is any indication, think these will be Delicious! Thank you!

    Reply
  38. Kayla

    Hey Ashley! I love your blog and this recipe is amazing! I was searching for a way to repurpose some nasty yogurt and I came across your recipe. I made a couple revisions such as: adding chia seeds,cutting the olive oil, adding more sugar, using regular flour and I eventually created an entirely new muffin! :) I posted it on my blog and gave you credit for the original idea!! I would love it if you checked it out when you have a chance! http://Www.agirltofollow.com/food/blueberry-greek-yogurt-muffin

    Reply
  39. Juliet Davenport

    OMG!! These turned out amazing! I used slightly more than a cup of frozen blueberries (bc mine were so large), and baked them at 400 for 9 minutes, then at 375 for 12 minutes. My batch made 17 muffins, and fulling the cups to the top. The batter is indeed very thick, but they came out fantastic!

    Reply
  40. Laura

    So happy with the result! After a few unsuccessful attempts, this recipe worked perfectly! I just made a few variations: added 1 more egg because I thought the batter was to thick and a little bit more than 1 cup of blueberries. The only objections is that are a little bit to oily, so next time I’ll put less than a 1/2 cup of coconut oil. I also bake them at 400 during 9 minutes and at 375 during 11 minutes.

    Reply
  41. Amanda

    Hi, I followed your recipe to a T using coconut oil. My batter was very gummy (did I do something wrong?) & there was enough to fill 18 cups to the top, they’re huge. Like others have said mine do not look anything like yours. =/ But they do taste good so I guess that’s all that matters. My fiancé really enjoys them so these will be in regular rotation in my household, I just wish mine looked as pretty as yours. Thanks for the recipe.

    Reply
  42. Pretty

    Oh my lanta. I was a bit skeptical at first. I didn’t quite believe the “bursting bluberries” or the “incredibly moist” comments. These are absolutely perfect!!!!!! Thank you!

    Reply
  43. Aliza

    these were so yummy! thanks for the recipe! Only thing I would change is add a bit more sugar (maybe another couple of tablespoons) or sprinkle some brown sugar on top and on the bottom of the tray

    Reply
  44. Jodi

    I just made theses muffins…. My coconut oil was at room temp but when I added it into the yogurt and milk it curdled up do to the coldness of the milk and yogurt, is there a trick to making this not happen?

    Reply
    1. bakerbynature Post author

      Hi Jodi. In baking it’s always best to have your ingredients around the same temperature. Next time I would recommend letting your yogurt and milk sit out for 20-30 minutes, just so they can come to room temperature.

      Reply
  45. Nicole

    WOW, I tell you I had no idea muffins could taste this good without butter or tons of sugar. These are amazing. I followed the steps exactly, except I only had vanilla greek yogurt on hand and used white sugar in the dough on accident. I then read the reviews and sprinkled some brown sugar on top and ate TWO right out of the oven with butter. Amazing! Thanks for this recipe. I doubt I’ll have any to freeze, haha! I did make more than I thought. I got 12 big muffins and 12 mini muffins for my 1 year old son!

    Reply
  46. Megan Cruz

    These were so good. I messed up and bought original strawberry banana yogurt. Went with it and they turned out amazing. I made some with blueberries and then made another batch with raspberries. Even my kids loved them. So so good. Thanks for the recipe.

    Reply
  47. Kathryn Miller

    Oh yea! real good!… I ground my own whole wheat flour and used local honey. I had NO brown sugar so I used white and a tad less… Added my own blueberries from my bushes last year and the muffins were AWESOME…
    When I have my goats in milk again after kidding in March, I will have my own milk and yogurt to put in the recipe.
    Thanks for making my breakfast menu list complete.
    K. Miller ~ Blackbird Farm

    Reply
  48. Michelle Schmidt

    These Blueberry Muffins are fantastic! I used half the amount of coconut oil and substituted unsweetened apple sauce for the other half. Since the apple sauce has some sweetness I only used a little less than half a cup of brown sugar. I also used 2% milk since that’s what I had.

    This recipe made 48 mini muffins. Baked at 400 degrees for 7 minutes and then 375 degrees for 5 minutes. I didn’t use cupcake liners, just sprayed the pan with Pam.

    Thank you for sharing this recipe! They were the perfect amount of sweet, moist, and I didn’t feel guilty for eating 3 of them straight out of the oven!

    Reply
  49. Diane Welch

    These are now, without a doubt, going to be my go to muffin mix! We have multiple allergies, including gluten, so I adapted using 1 1/2 cups oat flour (a dense flour, but very conducive to muffins), 3/4 c sweet and 3/4 c brown rice flours and 1 1/2 tsp xanthan gum. I also used brown cane sugar. They came out fantastic! I’ve already had 2, almost burnt my tongue because I couldn’t wait to try them!! The base mix seems to be hardy enough to stand up to any add ins…I may try some shredded sweet potatoe, cranberry ginger and lemon poppy or chia seed. Thank you for this!

    Reply
  50. Katrina

    Made these a few days ago and definitely will be making them again. They were so moist and delicious and people wouldn’t believe they were made with healthy ingredients. Has anyone tried making with all whole wheat flour? My mixture was also super thick so I too added a little extra milk. Not sure why that happened. So amazing. Thanks for sharing!

    Reply
  51. Katrina

    I would love to try a different variation of this. At the moment all I have is carrots. I wonder if thuse would work with this recipe? Perhaps wouldn’t be as sweet, but I wonder if the texture would still be good. Any thoughts?

    Reply
  52. Adrienne

    Made two batches of these today. I substituted lemon zest for the cinnamon and lemon extract for the vanilla. Then I upped the berries to 3 cups. They were fabulous! Thanks for the great recipe.

    Reply
  53. Laurie

    Just made these last night and they were delicious! I was a little worried that they would be too dense, because mind puffed up a lot more than those in the picture, but they were perfect! I added a few more blue berries, and just a bit more brown sugar to help cut the bitterness, since I had read that in a comment. I got a burst of blueberry in the first bite, and it was fantastic!

    Reply
  54. Irena White

    I just made a batch of mini muffins (reduced cooking time to 10 minutes – reduced heat after 6 monutes) and a batch of full size muffins and both are perfect. Baked in a fan force oven according to recommended temps. Thanks from Seacliff South Australia.

    Reply
  55. Megan

    I made these this morning and the batter was more of a dough. I followed the recipe to a T. Did I miss something or is it more of a dough? They aren’t done baking yet so we shall see.

    Reply
  56. Vanessa

    I just made these for snack for my son’s class tomorrow. So delicious! Mine made 15 muffins. I just inhaled one. I did sprinkle just a tiny bit of sugar in the raw on each one. Thinking of trying this with strawberries. So good!

    Reply
  57. Deedee

    I substituted with vanilla soy milk and vanilla coconut “yogurt” because of my daughters Dairy allergy and the muffins turned out great. My children and spouse loved them. Thanks for sharing this recipe.

    Reply
  58. Amy Murauskis

    I bought all of the ingredients today. Or so I thought. Accidentally grabbed regular yogurt. Do you think that will be an issue?

    Reply
  59. Autumn

    Made these this morning for my 9 month old’s breakfast – I omitted honey and increased brown sugar by 1tbsp and a dash of milk extra – also used frozen blueberries. They turned out great! So soft and buttery without the butter! I love the sweetness – just right for a baby who doesn’t need much and a mom who doesn’t need much;) We’ll be making these again!

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