Healthy Greek Yogurt and Honey Blueberry Muffins are moist, fluffy, and subtly sweet! We love this healthy blueberry muffin recipe for breakfast or as a snack! The protein packed Greek yogurt makes these muffins moist and the honey makes them delightfully sweet.

Healthy 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 rooftops that I’ve got a new favorite muffin in town, and the batter is made without a drop of butter. That’s right: none. Nadda. Not even an ounce! Whoa. Talk about a game changer! The best part? They’re just as flavorful, soft, and glorious to bite into as their buttery counterparts… minus the guilt! I’ll be saving my butter for brownies from now on, thank you very much!

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 blueberry muffins. These will definitely be a hit with any honey lovers in your life!

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.

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.

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.

More Blueberry Muffin Recipes:

• Blueberry Cornbread Muffins with Browned Butter and Honey
• Jumbo Blueberry Crumb Muffins
• Blueberry Lemon Poppy Seed Muffins

Bake these muffins 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

Ashley Manila

Healthy Greek Yogurt and Honey Blueberry Muffins are moist, fluffy, and subtly sweet! We love this healthy blueberry muffin recipe for breakfast or as a snack! The protein packed Greek yogurt makes these muffins moist and the honey makes them delightfully sweet. 

4.76 from 33 votes

PRINT RECIPE PIN RECIPE

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Inactive Time 5 minutes mins

Total Time 38 minutes mins

Course Breakfast

Cuisine American

Servings 12 muffins

Ingredients

 

• 2 cups whole wheat flour
• 1/3 cup coconut sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup low-fat greek yogurt
• 1/2 cup almond milk
• 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's melted and slightly cooled)
• 2 cups blueberries

Instructions

 

• Preheat oven to 400 degrees (F).
• Line a 12-cup muffin tin with paper liners; set aside.
• In a large bowl whisk together flour, sugar, baking powder, salt, and cinnamon; set aside.
• In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey.
• Gently fold the wet mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in the oil. And then fold blueberries. Be sure not to over mix here. 
• Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 16 to 18 minutes. 
• Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature