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
Prep
Cook
Inactive
Total
Yield 12 muffins
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.
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.
Courses Breakfast
Cuisine American
So pretty!! Love, love, love anything blueberry muffin! 🙂
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
🙂
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.
Do you have to adjust quantity if you sub flour for almond flour or oat flour?
Dear bakerbynature
I saw this and it looked so good. My husband is diabetic, but loves sweets. So, I wanted to try this…
They’re in the oven baking as I txt you. I used a solid 3 Cups unbleached white flour as I am allergic to whole wheat. Also I’m lactose intolerant, so instead of milk, I used butter…one can never have enough butter, right?
And for the oil, I used coconut oil. The smell coming from my oven right now is overwhelmingly breathtaking! I am also roasting a pork roast in the top oven, as my muffins are baking in the lower oven. I’ll let you know how they turn out! IF the taste is anything near the smell, they will be divine! Thanks for sharibg this awesome recipe!
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! !
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.
I just made these muffins with spelt flour and they turned out perfectly! Very moist, buttery, and delicious 🙂
Hi Bekah! Love the idea of using spelt flour here – thank you for letting us know it worked out 🙂
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.
I love the sound of your adaptions, Ruthie! Thank you for letting me know this recipe was a winner 🙂
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.
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! 🙂
My batter was such an abject failure that I didn’t even bother baking them. A total waste. The “batter” came out the consistency of cookie dough. I’m a professionally trained baker, so I’m pretty sure I didn’t mess anything up on that front…
Hi Ari. The batter is very thick.
These are so delicious. I didn’t have any coconut sugar so used brown sugar instead and sprinkled some coconut and oats on the top before baking. Will definitely try them with the coconut sugar next time
Thank you
These look delicious. I know what my Friday morning is going to look like.
These look amazing! Do you know by chance,the calorie count per muffin?
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 🙂
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
Hi Dana. I’m so happy to hear you and your daughter enjoyed the muffins 🙂 And thank you for the helpful calorie information! xoxo
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!
These are beautiful girlfriend! I LOVE blueberry muffins too…and NO BUTTAH?
Come to mama! Pinned!
They look amazing Ashley. I love sneaking in Greek yogurt and saving some calories.
Have a wonderful holiday weekend!
This is an AWESOME healthy recipe! I can tell by the ingredients! Pinning this to try it!!
Honey is one of my favorite ingredients to cook and bake with, I love that there is such a generous amount used!! MUST try these girlfriend!
Yum! These look delicious!
These are going to be breakfast tomorrow!
Oooh lovely! This is the perfect snack to take to work, I will definitely need to try it! Your pics are gorgeous!
My word! These are the most beautiful blueberry muffins!! I bet they taste amazing, too!!
I would love to wake up with some of these on my table!!
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.
Your photos are so pretty! Great job, girl 🙂
I can’t believe that these muffins don’t have any butter or processed sugar in them! they sound absolutely incredible and I love your photos.
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.
I love fluffy muffins, oh how I want these beauties for breakfast tomorrow!
I love baking with Greek yogurt! These blueberry muffins look not only healthy but mouthwatering, too! Your photos are gorgeous!
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!
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
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… 🙂
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?
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.
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.
Hi Ame. At room temperature coconut oil should be liquified. If it’s not, you can just pop it in the microwave for a few seconds so it melts 🙂
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.
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.
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!)
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!
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.
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.
Hi Dawn! So happy to hear these turned out for you 🙂 Microwaving coconut oil – just for a few seconds – is a fantastic way to melt it down 😉 xo
is there anything i could sub for the oil!? Would apple sauce work? Thanks!!
Hi Abbie. I’ve never made them with just applesauce, but a reader did and said they came out pretty dry 🙁 I definitely recommend using oil… or butter.
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!
By any chance do u know the calorie count per muffin?
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.
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.
“Healthy” doesn’t automatically mean low calorie. These are packed with nutrition. Between the wheat flour, yogurt, and olive oil/coconut oil, you’re getting a lot of bang for your buck. Healthy fat is good for heart health… not necessary to use skim and low fat ingredients, you’re cheating yourself out of nutrition that way.
THESE ARE AMAZING!!!!!!!!!!!!!!!
also, these are good with other fruits besides blueberries… ie: freeze dried strawberries or raspberries.. so yummy 🙂
Hi April! I’m so happy you enjoyed them 🙂 I will try them with raspberries soooooon! xo
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!
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?
Hi Kim. I used plain greek yogurt, but vanilla would work OK too 😉 I have not tried it with almond milk, but have a feeling it would work ok. Happy baking!
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.
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
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!!!
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 😉
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?
Oh my word!! These are delicious!!!
Hi Pam! Did they end up coming out OK for you? Muffin batter is typically thick 😉
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.
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.
Thank you for your reply. I will try with less sugar.
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.
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.
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!
Hi Kristen. You can sub in maple syrup 🙂 Enjoy!
Thank you! We’ll definitely try that 🙂
Thanks for this recipe, its really light & moist. I halve the recipe coz i want to try it first & that’s a huge mistake
I’ve just made some muffins based on your recipe…But they look nothing like yours! They are very dry!!!
Hi Grace, Did you follow the recipe exactly? Or did you adapt?
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 🙁
Hi Dominique. You may want to check your oven as this is not normal. I bake with coconut oil all the time and it never causes smoking in my oven.
Where is your older version of this recipe from around 2017?
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!
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!
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.
Hi Carly. Yum! Your additions sound wonderful! Thank you so much for letting me know you enjoyed the recipe 🙂
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!
Yay! So happy to read this Bonnie 🙂 Have a great weekend!
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
can I sub canola or veg oil for the olive oil?
Hi Stephanie. Yes, that should work just fine.
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!
Hi Sara. I’m so happy you made and enjoyed this recipe 🙂 LOVE the idea of adding raspberries into the mix!
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:)
Hi Laura. That is so so good to hear! They really are a delicious muffin – the fact that they’re healthy is just a bonus to me 🙂
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.
Hi Phillippa! I’m so so happy you enjoyed this recipe. Have a great morning with your friends 🙂
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.
Hi Barbara. I am so happy to hear you and your family enjoyed these muffins. And I love the almond addition you made – sounds so yummy!
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!
Tinea, Thank you so much for taking the time to leave this sweet comment 🙂 I’m so happy you and your boys enjoyed them!
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.
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.
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!
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!
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!
Hello, I made this recipe and it was DELICIOUS. I really liked, I featured on my blog. It’s turkish but I put a link.
Thanks for sharing such a great recipe.
Have nice day!
http://niluferustuner.blogspot.com.tr/2015/09/pek-saglkl-muffinler.html
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
Hi Heather. I’m sorry you were not pleased with the way your muffins turned out. I used melted coconut oil as well, and regular whole wheat flour.
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!
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!
and what exactly makes them ‘healthy’?
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
Sorry wrong link. Correct: Agirltofollow.com/food
Omg I did it again! Ugh Agirltofollow.com/food
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!
So happy to hear it, Juliet! And thank you for the details – so helpful for fellow readers 🙂
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.
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.
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!
That’s awesome, Pretty! Thank you for letting me know how much you enjoyed the recipe 🙂
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
You’re so welcome, Aliza! Happy you enjoyed the muffins 🙂
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?
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.
Can I use frozen blueberries?
Hi Tammy. Yes, frozen blueberries will work fine – just make sure you don’t thaw them first.
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!
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.
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
Could I use frozen blueberries with this recipe?
Hi Amy. Yes, just be sure not to thaw them.
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!
You’re very welcome, Michelle! Thank you for letting me know how well they turned out 🙂
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!
Yay! So happy to hear it, Diane 🙂 Happy baking.
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!
SO happy you enjoyed these muffins, 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?
Hi Katrina. Honestly I have no idea how the carrots would affect the batter. They would certainly adds moisture and texture to the muffins.
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.
SO happy to hear it, Adrienne! And I love the idea of adding lemon zest and lemon extract – yum!!!
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!
I feel
I wasted good bluberries,on this reciepe. The coconut oil is overpowering. Wont try it again.
Hi Mary. You can always use canola or olive oil in this recipe. I’m sorry to hear you did not enjoy your muffins.
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.
You’re very welcome, Irena! So happy you enjoyed them 🙂
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.
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!
So happy you enjoyed this recipe, Vanessa! If you try them with strawberries, I’d love to hear how they turn out 🙂
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.
So happy they were a hit Deedee! Thanks for letting me know 🙂
I bought all of the ingredients today. Or so I thought. Accidentally grabbed regular yogurt. Do you think that will be an issue?
Hey Amy! I’ve never tried this recipe with regular yogurt, but I think it should work just fine 🙂
Ok thank you! I will keep you posted. Fingers crossed it works, I cannot wait to try these.
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!
These were great! I didn’t have whole wheat flours, so I used unbleached all purpose flour instead. They still turned out great! I did end up putting a sugar crumble on the top of my second batch because I was craving some extra sweetness ;). I’m not a baker, so I was worried I was going to over mix, so I took my time haha. I love that this recipe has less sugar than most recipes! I LOVE how moist hey stay!
Yay! So happy you enjoyed them, Ashley 🙂
Yum yum yum! I subbed 3/4 cups of wheat flour for oats and only did less than half cup brown sugar. The rest I compensated for honey. They came out so good. I filled my tin cups pretty full and still got 12 regular muffins and then thenrest i did in mini. I got about 18 of those. I put in the normal muffins wihtbhe time noted and pit in the mini muffin tray about 6 or 7 minutes later in the lower rack/underneath the regular ones. They came out perfectly golden brown. I migt do more subbing next time. More oats and more honey. I did use coconut oil too. So so good. Thank you!
I made these muffins this morning and they were ABSOLUTELY DELICIOUS! I followed the recipe exactly using melted coconut oil instead of olive oil.. That gave them a wonderful extra flavour. Baked exactly as directed and the end result was perfection. I rarely find a muffin recipe I like as they are usually too sweet for my taste, so this one is definitely a keeper! Now looking for a healthier version of pumpkin muffins …
These are delicious! And very easy to make. I made them with half almond flour and they turned out great.
hi, do the blueberries have to be fresh? or can i substitute with canned ones or dried ?
Hi I am really excited to make this recipe! I followsed it exactly and the mixture after I put together the liquids and the flours was quite think! Is that ok?
I just mad these and used vanilla almond milk instead of whole milk and vanilla no fat Greek yogurt and they turned out soooooo good
YAY!
I thought the batter was quite thick and I also checked the recipe twice to see if I missed some liquid. Not sure why some are raving about how good these are and I found them boring and flour-y. I know my family will still eat them anyway. Not a keeper for me.
Can I use regular flour instead of wheat?
Hi Peggy! I think that should work just fine 🙂
I cook a lot and use recipes from online often and I’ve never felt the urge to leave a comment before, but these muffins were DELICIOUS! I just made them for breakfast and they were a huge hit! My teenage boys devoured them (they had no idea they were even healthy!!) I’m following a strict diet that limits my calories and do not typical like “health food.” Too bad not all “health food” tasted as yummy as these muffins do. Thank you so much for simple ingredients and making it an easy to follow recipe! I’m looking forward to exploring your site and making more of your delicious “health food”
I didn’t have enough blueberries so used 1/3 cup each of blueberries, blackberries, and raspberries. I also used unsweetened almond milk and was able to make 19 muffins at 171 calories per muffin. Thanks again for creating this recipe!! I can’t say enough about how much my family and I enjoyed them!!
These are the best “healthy” muffins I’ve made yet! Absolutely worth making. Don’t even need butter or honey on them when they come out, as they’re flavorful enough with great texture!
Mine are in the oven now! I used frozen blueberries, almond milk, coconut Greek yogurt and vegetable oil bc it’s what I had, and applesauce instead of eggs. In my standard muffin tin I ended up with 18 FULL muffins. They’re rising nicely and smell great, can’t wait to see how they turned out!
Yay! How did they turn out?
So delicious! I used two cups of oat flour and 1 cup of all purpose flour. I substituted plain Greek yogurt with lemon Greek yogurt. These will not last long!
Love this recipe. I used raspberries and vanilla Greek yogurt. Yes the batter is thick but I made sure to not over mix. I got 21 muffin. My boys ate them up. I’m actually making more but with blueberries this time. Thank you for the recipe!
Wow! This healthy greek yogurt honey blueberry muffins recipe is incredible! I’m seriously so inspired right now. I need to add 1 tsp.honey to recipe and it would be perfect. Thx for sharing!
These muffins are amazing! So moist and just the right amount of sweetness. I used 3 cups of AP flour (didn’t have whole wheat on hand) and my recipe yielded 19 large muffins. According to my calculations on my Lose It app each muffin is 184 calories. 🙂
My daughter made them my husband who just had bypass
heart surgery. he loved them; moist, tasty, lots of blueberries. Thanks for the recipe. Good taste and Legal to eat on heart diet!
Fort Myers, Fl/
With modifications, this is my go-to blueberry muffin recipe! The first time around, the muffins were a bit too dense. I only use one cup of AP flour and one cup of whole wheat flour (rather than three total cups of flour as the recipe calls for), omitted the honey, and added zest from one small lemon. Otherwise, I follow the rest of the recipe and have made it many times. The muffins are light and fluffy, with just the right amount of sweetness. My whole family (including school age kids) love them!
These muffins are amazing!! I did change the recipe a little though. Instead of whole wheat flour and all purpose flour I used Namaste Gluten Free Flour because I have a very bad reaction to gluten. Tastes like a muffin with normal flour! These are now my favourite muffins. Would definitely recommend!
Swapped the AP for almond flour and added coconut flakes – turned out great. Thanks for the recipe!!! It’s one of our regulars.
This greek yogurt honey blueberry muffins recipe so extravagant and look yummy:) I’m afraid I will not find the ingredients for this recipe!
I messed up this recipe in so many ways (forgot the oil until after I had mixed in the blueberries, but added it and tried to mix it in, and completely forgot to add the brown sugar!!! They were slightly dense due to my over mixing (and the paper liners are a bit extra greasy), but my ultra picky daughter declared these delicious! (I’m hoping that she’ll still like it when I make it correctly in the future.) I made 36 mini muffins plus 4 regular sized muffins.
Thanks for the recipe!
I love these muffins. It’s incredible that this is a low-sugar recipe, which is one of the things I like about it. I tried out the recipe just as you did, and the results were fantastic. Me and my family loved every bite.
These were so good. I used spelt flour and skim milk. Perfectly moist and made 12 perfect sized muffins.
Very delicious!! Thank you for sharing this recipe
Hi Ashley, the recipe looks really good. Will definitely try it this Sunday. Keep sharing such amazing recipes.
I’m not sure how accurate this is, but I copied and pasted the ingredients into a site called verywellfit.com and it generated a nutrition label. Thought I’d share-i hope it’s somewhat accurate! (Substituted brown sugar for coconut sugar)
Just in case the embedded link doesn’t appear, it says it’s 179 calories for one muffin.
Carbs: 23g (11g sugar)
Fat: 8.9g
Protein: 3g
Third time’s a charm…? Here’s what I got for the nutritional info:
I love this recipe! Greek yogurt is something I thoroughly enjoy eating and it complements the blueberries excellently.
This was a great recipe! I used maple syrup instead of honey and I divided the batter into two batches and made one half with 2 crushed up old bananas and the other half with cranberries, the juice of half an orange and some orange zest.
My family went nuts! I waited til my daughter was done and asking for another to tell her they were healthy! Just as shocked as when I snuck her chocolate hummus 😉
Love that I have a somewhat healthy muffin recipe now!
I just made them, turned out amazing. i used the honey and maple syrup for sweetner.i used i think 5% vanilla flavoured greek yogurt. coconut oil the 2 eggs and the whole wheat flour. i rolled in nuts dates ginger cinnamon. choclate raspberries from my backyard bush. in various combinations. I would retry them with spelt so i red in the comments may change the taste. but the overall muffin consistency i like. Thank you.
I just bake last night this healthy recipe. The batter came out great but I change the way of preparing it due to some comments. I sift all dry ingredients but the sugar (used coconut) and add 1/2 tsp of fresh shredded nutmeg. The coconut oil I put it in the mixer until creamy, add the sugar and continue mixing. Add the eggs (one at a time) and mixing well after addition. Sub greek yoguet for sourcream (only because it was what I had) and add it to the mixture, as well as vainilla and some milk. I start adding the dry ingredients and incorporate some milk until finish. Add blueberries and mix it by hand. I got 18 muffins from the batch. If you like sweet muffins you could add Monk Fruit sugar since they are not too sweet, for me just great.