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April 24, 2019

Healthy Greek Yogurt and Honey Blueberry 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.

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!

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. 

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.

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. 

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 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. 

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 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. 

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

Greek Yogurt Blueberry 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. 

20 votes

Print

Healthy Greek Yogurt and Honey Blueberry Muffins

Prep 15 mins

Cook 18 mins

Inactive 5 mins

Total 38 mins

Author bakerbynature

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

  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 flour, sugar, baking powder, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey.
  5. 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. 
  6. Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 16 to 18 minutes. 
  7. 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

19K Shares

Filed Under: Breakfast, Muffins Tagged With: blueberry muffins, Greek yogurt, greek yogurt and honey blueberry muffins, Healthy, honey

Reader Interactions

Comments

  1. Tieghan Gerard says

    August 29, 2014 at 3:37 am

    So pretty!! Love, love, love anything blueberry muffin! 🙂

    Reply
    • Rachel says

      May 8, 2015 at 12:35 pm

      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
      • sally says

        May 2, 2016 at 4:57 pm

        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
      • Nonnaof3 says

        January 11, 2018 at 10:38 pm

        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!

        Reply
    • shweta says

      May 25, 2015 at 2:01 pm

      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
      • bakerbynature says

        May 25, 2015 at 2:40 pm

        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
      • Bekah says

        June 13, 2015 at 5:31 pm

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

        Reply
        • bakerbynature says

          June 16, 2015 at 1:26 pm

          Hi Bekah! Love the idea of using spelt flour here – thank you for letting us know it worked out 🙂

          Reply
    • Ruthie Corliss says

      July 15, 2015 at 3:56 pm

      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
      • bakerbynature says

        July 16, 2015 at 7:14 pm

        I love the sound of your adaptions, Ruthie! Thank you for letting me know this recipe was a winner 🙂

        Reply
    • Jenny says

      April 16, 2016 at 4:15 pm

      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
      • Katelyn says

        April 22, 2016 at 10:29 pm

        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
      • Ari says

        June 25, 2017 at 9:17 pm

        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…

        Reply
        • bakerbynature says

          June 26, 2017 at 1:45 pm

          Hi Ari. The batter is very thick.

          Reply
  2. Monet says

    August 29, 2014 at 4:16 am

    These look delicious. I know what my Friday morning is going to look like.

    Reply
    • Jennifer says

      April 5, 2015 at 3:02 am

      These look amazing! Do you know by chance,the calorie count per muffin?

      Reply
      • bakerbynature says

        April 6, 2015 at 10:56 pm

        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
      • Dana says

        May 6, 2015 at 12:14 pm

        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
        • bakerbynature says

          May 6, 2015 at 12:34 pm

          Hi Dana. I’m so happy to hear you and your daughter enjoyed the muffins 🙂 And thank you for the helpful calorie information! xoxo

          Reply
  3. Kathryn says

    August 29, 2014 at 8:14 am

    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
  4. Taylor @ Food Faith Fitness says

    August 29, 2014 at 10:53 am

    These are beautiful girlfriend! I LOVE blueberry muffins too…and NO BUTTAH?
    Come to mama! Pinned!

    Reply
  5. Melanie Hiester says

    August 29, 2014 at 12:58 pm

    They look amazing Ashley. I love sneaking in Greek yogurt and saving some calories.
    Have a wonderful holiday weekend!

    Reply
  6. Sophia @ NY Foodgasm says

    August 29, 2014 at 2:53 pm

    This is an AWESOME healthy recipe! I can tell by the ingredients! Pinning this to try it!!

    Reply
  7. Nicole ~ Cooking for Keeps says

    August 29, 2014 at 5:33 pm

    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!

    Reply
  8. Millie l Add A Little says

    August 29, 2014 at 7:51 pm

    Yum! These look delicious!

    Reply
  9. Meriem @ Culinary Couture says

    August 31, 2014 at 4:39 am

    These are going to be breakfast tomorrow!

    Reply
  10. Jessica @ Sweet Menu says

    September 1, 2014 at 1:41 am

    Oooh lovely! This is the perfect snack to take to work, I will definitely need to try it! Your pics are gorgeous!

    Reply
  11. Nikki @Seeded at the Table says

    September 1, 2014 at 9:30 pm

    My word! These are the most beautiful blueberry muffins!! I bet they taste amazing, too!!

    Reply
  12. Kristi @ My SF Kitchen says

    September 1, 2014 at 11:38 pm

    I would love to wake up with some of these on my table!!

    Reply
  13. Joanne says

    September 2, 2014 at 12:46 am

    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
  14. Jackie {The Beeroness} says

    September 2, 2014 at 4:31 am

    Your photos are so pretty! Great job, girl 🙂

    Reply
  15. Jenny @ BAKE says

    September 2, 2014 at 12:27 pm

    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.

    Reply
    • julia says

      June 3, 2015 at 1:04 pm

      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
  16. Laura (Tutti Dolci) says

    September 3, 2014 at 4:16 am

    I love fluffy muffins, oh how I want these beauties for breakfast tomorrow!

    Reply
  17. Kristine @ Kristine's Kitchen says

    September 8, 2014 at 3:38 pm

    I love baking with Greek yogurt! These blueberry muffins look not only healthy but mouthwatering, too! Your photos are gorgeous!

    Reply
  18. Ashley says

    October 22, 2014 at 2:16 pm

    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
    • bakerbynature says

      October 22, 2014 at 4:30 pm

      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
      • Kimi says

        December 23, 2014 at 3:11 pm

        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
      • Liz says

        February 7, 2016 at 8:25 pm

        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
        • bakerbynature says

          February 8, 2016 at 3:56 pm

          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
  19. Ame says

    November 24, 2014 at 7:20 pm

    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
    • bakerbynature says

      November 24, 2014 at 7:26 pm

      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 🙂

      Reply
  20. Kristin says

    December 29, 2014 at 1:21 am

    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
    • bakerbynature says

      December 29, 2014 at 1:37 pm

      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
  21. Eva @ Eva Bakes says

    January 12, 2015 at 4:53 pm

    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
    • bakerbynature says

      January 12, 2015 at 4:55 pm

      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
    • Joslyn says

      April 1, 2015 at 8:04 pm

      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
  22. Dawn Macke says

    January 17, 2015 at 9:28 pm

    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
    • bakerbynature says

      January 17, 2015 at 9:44 pm

      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

      Reply
  23. Abbie says

    January 20, 2015 at 8:01 pm

    is there anything i could sub for the oil!? Would apple sauce work? Thanks!!

    Reply
    • bakerbynature says

      January 20, 2015 at 9:05 pm

      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.

      Reply
  24. Emma says

    January 25, 2015 at 3:33 am

    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
  25. Kristen G. says

    February 1, 2015 at 2:21 am

    By any chance do u know the calorie count per muffin?

    Reply
    • Patty says

      February 2, 2015 at 4:51 pm

      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
  26. Patty says

    February 2, 2015 at 4:48 pm

    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
  27. april says

    February 5, 2015 at 8:26 pm

    THESE ARE AMAZING!!!!!!!!!!!!!!!

    Reply
  28. april says

    February 5, 2015 at 8:30 pm

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

    Reply
    • bakerbynature says

      February 5, 2015 at 9:00 pm

      Hi April! I’m so happy you enjoyed them 🙂 I will try them with raspberries soooooon! xo

      Reply
  29. Deetz says

    February 11, 2015 at 9:20 pm

    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
  30. Kim says

    February 21, 2015 at 12:54 am

    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
    • bakerbynature says

      February 21, 2015 at 12:59 am

      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!

      Reply
  31. Mindy says

    February 22, 2015 at 6:28 pm

    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
    • bakerbynature says

      February 24, 2015 at 3:40 pm

      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
  32. Crystal Rodriguez says

    February 23, 2015 at 6:16 pm

    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
    • bakerbynature says

      February 24, 2015 at 3:27 pm

      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
  33. Pam says

    February 28, 2015 at 4:03 am

    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
  34. Pam says

    February 28, 2015 at 4:27 am

    Oh my word!! These are delicious!!!

    Reply
    • bakerbynature says

      February 28, 2015 at 4:39 am

      Hi Pam! Did they end up coming out OK for you? Muffin batter is typically thick 😉

      Reply
  35. Celine says

    March 12, 2015 at 4:33 pm

    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
    • bakerbynature says

      March 12, 2015 at 6:12 pm

      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
      • Celine says

        March 12, 2015 at 8:52 pm

        Thank you for your reply. I will try with less sugar.

        Reply
        • Celine says

          March 16, 2015 at 6:09 pm

          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
          • bakerbynature says

            March 16, 2015 at 10:23 pm

            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.

  36. Kristen says

    March 16, 2015 at 10:09 pm

    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
    • bakerbynature says

      March 16, 2015 at 10:22 pm

      Hi Kristen. You can sub in maple syrup 🙂 Enjoy!

      Reply
      • Kristen says

        March 18, 2015 at 11:57 pm

        Thank you! We’ll definitely try that 🙂

        Reply
  37. Shirley says

    March 21, 2015 at 8:17 am

    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
  38. Grace says

    March 25, 2015 at 11:28 pm

    I’ve just made some muffins based on your recipe…But they look nothing like yours! They are very dry!!!

    Reply
    • bakerbynature says

      March 25, 2015 at 11:34 pm

      Hi Grace, Did you follow the recipe exactly? Or did you adapt?

      Reply
  39. Dominique says

    March 28, 2015 at 11:07 pm

    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
    • bakerbynature says

      March 29, 2015 at 12:07 am

      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.

      Reply
    • Taylor says

      May 18, 2020 at 6:43 pm

      Where is your older version of this recipe from around 2017?

      Reply
  40. Casey says

    March 31, 2015 at 6:08 pm

    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
  41. Riley Ray says

    April 22, 2015 at 9:51 pm

    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
  42. Carly says

    April 26, 2015 at 9:34 pm

    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
    • bakerbynature says

      April 27, 2015 at 3:28 pm

      Hi Carly. Yum! Your additions sound wonderful! Thank you so much for letting me know you enjoyed the recipe 🙂

      Reply
  43. Bonnie says

    May 12, 2015 at 9:25 pm

    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
    • bakerbynature says

      May 15, 2015 at 8:11 pm

      Yay! So happy to read this Bonnie 🙂 Have a great weekend!

      Reply
  44. Feliz says

    May 25, 2015 at 10:31 pm

    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
  45. Stephanie says

    June 8, 2015 at 6:16 am

    can I sub canola or veg oil for the olive oil?

    Reply
    • bakerbynature says

      June 8, 2015 at 2:27 pm

      Hi Stephanie. Yes, that should work just fine.

      Reply
  46. Sara Bett says

    June 14, 2015 at 10:03 pm

    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
    • bakerbynature says

      June 16, 2015 at 1:21 pm

      Hi Sara. I’m so happy you made and enjoyed this recipe 🙂 LOVE the idea of adding raspberries into the mix!

      Reply
  47. Laura says

    July 2, 2015 at 6:56 pm

    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
    • bakerbynature says

      July 2, 2015 at 7:30 pm

      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 🙂

      Reply
  48. Philippa says

    July 8, 2015 at 10:09 am

    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
    • bakerbynature says

      July 8, 2015 at 12:13 pm

      Hi Phillippa! I’m so so happy you enjoyed this recipe. Have a great morning with your friends 🙂

      Reply
  49. Barbara says

    July 11, 2015 at 4:51 am

    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
    • bakerbynature says

      July 11, 2015 at 2:57 pm

      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!

      Reply
  50. Tinea says

    July 20, 2015 at 1:29 am

    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
    • bakerbynature says

      July 20, 2015 at 4:21 am

      Tinea, Thank you so much for taking the time to leave this sweet comment 🙂 I’m so happy you and your boys enjoyed them!

      Reply
  51. Patti says

    August 4, 2015 at 7:43 pm

    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
  52. Clara says

    August 9, 2015 at 8:47 pm

    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
  53. Marie Nicole says

    August 14, 2015 at 12:11 pm

    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
  54. Keren says

    August 23, 2015 at 11:40 pm

    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
  55. Noelle says

    September 13, 2015 at 9:22 pm

    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
  56. Nilufer says

    September 17, 2015 at 10:22 am

    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

    Reply
  57. hdtj2004@gmail.com says

    September 17, 2015 at 8:02 pm

    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
    • bakerbynature says

      September 18, 2015 at 2:06 pm

      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.

      Reply
  58. Emily says

    September 19, 2015 at 1:40 pm

    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
  59. Louise says

    September 21, 2015 at 6:54 pm

    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
  60. Gigi says

    October 13, 2015 at 11:33 am

    and what exactly makes them ‘healthy’?

    Reply
  61. Kayla says

    October 20, 2015 at 6:50 pm

    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
    • Kayla says

      October 20, 2015 at 6:52 pm

      Sorry wrong link. Correct: Agirltofollow.com/food

      Reply
      • Kayla says

        October 20, 2015 at 6:53 pm

        Omg I did it again! Ugh Agirltofollow.com/food

        Reply
  62. Juliet Davenport says

    October 30, 2015 at 9:59 pm

    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
    • bakerbynature says

      October 31, 2015 at 11:09 am

      So happy to hear it, Juliet! And thank you for the details – so helpful for fellow readers 🙂

      Reply
  63. Laura says

    November 24, 2015 at 1:41 am

    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
  64. Amanda says

    December 28, 2015 at 11:51 am

    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
  65. Pretty says

    December 30, 2015 at 7:17 pm

    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
    • bakerbynature says

      December 31, 2015 at 2:46 pm

      That’s awesome, Pretty! Thank you for letting me know how much you enjoyed the recipe 🙂

      Reply
  66. Aliza says

    December 30, 2015 at 11:14 pm

    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
    • bakerbynature says

      December 31, 2015 at 2:40 pm

      You’re so welcome, Aliza! Happy you enjoyed the muffins 🙂

      Reply
  67. Jodi says

    January 1, 2016 at 9:18 pm

    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
    • bakerbynature says

      January 3, 2016 at 4:27 pm

      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
  68. Tammy says

    January 10, 2016 at 3:51 pm

    Can I use frozen blueberries?

    Reply
    • bakerbynature says

      January 10, 2016 at 4:20 pm

      Hi Tammy. Yes, frozen blueberries will work fine – just make sure you don’t thaw them first.

      Reply
  69. Nicole says

    January 12, 2016 at 9:00 pm

    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
  70. Megan Cruz says

    January 23, 2016 at 7:24 pm

    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
  71. Kathryn Miller says

    February 2, 2016 at 5:45 pm

    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
  72. Amy says

    February 3, 2016 at 12:38 am

    Could I use frozen blueberries with this recipe?

    Reply
    • bakerbynature says

      February 3, 2016 at 12:43 am

      Hi Amy. Yes, just be sure not to thaw them.

      Reply
  73. Michelle Schmidt says

    February 9, 2016 at 11:20 pm

    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
    • bakerbynature says

      February 10, 2016 at 3:18 pm

      You’re very welcome, Michelle! Thank you for letting me know how well they turned out 🙂

      Reply
  74. Diane Welch says

    February 14, 2016 at 2:14 pm

    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
    • bakerbynature says

      February 14, 2016 at 2:54 pm

      Yay! So happy to hear it, Diane 🙂 Happy baking.

      Reply
  75. Katrina says

    February 19, 2016 at 6:26 am

    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
    • bakerbynature says

      February 21, 2016 at 2:26 pm

      SO happy you enjoyed these muffins, Katrina!

      Reply
  76. Katrina says

    February 20, 2016 at 3:24 am

    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
    • bakerbynature says

      February 21, 2016 at 2:25 pm

      Hi Katrina. Honestly I have no idea how the carrots would affect the batter. They would certainly adds moisture and texture to the muffins.

      Reply
  77. Adrienne says

    February 20, 2016 at 4:35 am

    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
    • bakerbynature says

      February 21, 2016 at 2:24 pm

      SO happy to hear it, Adrienne! And I love the idea of adding lemon zest and lemon extract – yum!!!

      Reply
  78. Laurie says

    February 23, 2016 at 12:10 am

    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
  79. mary says

    February 28, 2016 at 9:43 pm

    I feel
    I wasted good bluberries,on this reciepe. The coconut oil is overpowering. Wont try it again.

    Reply
    • bakerbynature says

      March 4, 2016 at 11:41 am

      Hi Mary. You can always use canola or olive oil in this recipe. I’m sorry to hear you did not enjoy your muffins.

      Reply
  80. Irena White says

    March 12, 2016 at 4:45 am

    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
    • bakerbynature says

      March 14, 2016 at 1:28 pm

      You’re very welcome, Irena! So happy you enjoyed them 🙂

      Reply
  81. Megan says

    March 23, 2016 at 12:59 pm

    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
  82. Vanessa says

    March 27, 2016 at 8:41 pm

    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
    • bakerbynature says

      March 29, 2016 at 3:32 pm

      So happy you enjoyed this recipe, Vanessa! If you try them with strawberries, I’d love to hear how they turn out 🙂

      Reply
  83. Deedee says

    April 3, 2016 at 5:00 pm

    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
    • bakerbynature says

      April 3, 2016 at 5:26 pm

      So happy they were a hit Deedee! Thanks for letting me know 🙂

      Reply
  84. Amy Murauskis says

    April 25, 2016 at 7:06 pm

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

    Reply
    • bakerbynature says

      April 25, 2016 at 7:08 pm

      Hey Amy! I’ve never tried this recipe with regular yogurt, but I think it should work just fine 🙂

      Reply
      • Amy Murauskis says

        April 25, 2016 at 7:34 pm

        Ok thank you! I will keep you posted. Fingers crossed it works, I cannot wait to try these.

        Reply
  85. Autumn says

    April 28, 2016 at 12:05 pm

    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!

    Reply
  86. Ashley says

    June 25, 2016 at 3:13 pm

    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!

    Reply
    • bakerbynature says

      June 25, 2016 at 7:00 pm

      Yay! So happy you enjoyed them, Ashley 🙂

      Reply
  87. Stela says

    July 19, 2016 at 10:57 am

    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!

    Reply
  88. Natalie K says

    September 19, 2016 at 7:15 am

    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 …

    Reply
  89. Andrea says

    December 9, 2016 at 3:11 am

    These are delicious! And very easy to make. I made them with half almond flour and they turned out great.

    Reply
  90. angela says

    January 5, 2017 at 6:26 pm

    hi, do the blueberries have to be fresh? or can i substitute with canned ones or dried ?

    Reply
    • Hannah says

      January 6, 2017 at 8:39 pm

      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?

      Reply
  91. LaShaun says

    January 7, 2017 at 4:41 am

    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

    Reply
    • bakerbynature says

      January 8, 2017 at 3:11 pm

      YAY!

      Reply
  92. Kris Robinett says

    January 15, 2017 at 12:49 am

    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.

    Reply
  93. Peggy says

    March 27, 2017 at 5:03 pm

    Can I use regular flour instead of wheat?

    Reply
    • bakerbynature says

      March 28, 2017 at 3:14 pm

      Hi Peggy! I think that should work just fine 🙂

      Reply
  94. Elizabeth says

    April 1, 2017 at 2:28 pm

    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!!

    Reply
  95. Merrilee Barrera says

    April 10, 2017 at 10:38 am

    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!

    Reply
  96. Ashley says

    May 7, 2017 at 5:55 pm

    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!

    Reply
    • bakerbynature says

      May 8, 2017 at 12:35 pm

      Yay! How did they turn out?

      Reply
  97. Shannin says

    November 12, 2017 at 2:22 pm

    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!

    Reply
  98. Dorothy says

    December 12, 2017 at 9:46 pm

    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!

    Reply
  99. Jill Roberts @ WellnessGeeky says

    December 26, 2017 at 12:14 pm

    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!

    Reply
  100. Katie says

    March 18, 2018 at 11:53 pm

    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. 🙂

    Reply
  101. Mary Charpentier says

    April 14, 2018 at 7:34 pm

    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/

    Reply
  102. Andrea says

    May 21, 2018 at 11:57 pm

    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!

    Reply
  103. Kari says

    May 24, 2018 at 1:29 am

    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!

    Reply
  104. Whit says

    June 6, 2018 at 6:57 pm

    Swapped the AP for almond flour and added coconut flakes – turned out great. Thanks for the recipe!!! It’s one of our regulars.

    Reply
  105. Bella Hardy @ Healthnerdy says

    June 26, 2018 at 8:39 am

    This greek yogurt honey blueberry muffins recipe so extravagant and look yummy:) I’m afraid I will not find the ingredients for this recipe!

    Reply
  106. Karen says

    September 17, 2018 at 5:10 pm

    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!

    Reply
  107. CHRISTINA MOORE @ YOUR MIND YOUR BODY says

    November 13, 2018 at 7:29 am

    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.

    Reply
  108. Jamie-Lee says

    January 6, 2019 at 11:05 am

    These were so good. I used spelt flour and skim milk. Perfectly moist and made 12 perfect sized muffins.

    Reply
  109. Taylor Smith says

    February 25, 2019 at 2:27 am

    Very delicious!! Thank you for sharing this recipe

    Reply
  110. Mike says

    June 6, 2019 at 11:15 am

    Hi Ashley, the recipe looks really good. Will definitely try it this Sunday. Keep sharing such amazing recipes.

    Reply
  111. Caralyne Raynes says

    July 15, 2019 at 11:42 pm

    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)

    Reply
  112. Caralyne Raynes says

    July 15, 2019 at 11:50 pm

    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

    Reply
  113. Caralyne Raynes says

    July 15, 2019 at 11:54 pm

    Third time’s a charm…? Here’s what I got for the nutritional info:

    Reply
  114. Veronica says

    July 28, 2019 at 12:03 pm

    I love this recipe! Greek yogurt is something I thoroughly enjoy eating and it complements the blueberries excellently.

    Reply
  115. Laura says

    September 12, 2019 at 11:00 pm

    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!

    Reply
  116. kittydi says

    July 11, 2020 at 11:29 pm

    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.

    Reply

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Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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