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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
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.
Oooh lovely! This is the perfect snack to take to work, I will definitely need to try it! Your pics are gorgeous!
These are going to be breakfast tomorrow!
Yum! These look delicious!
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!
This is an AWESOME healthy recipe! I can tell by the ingredients! Pinning this to try it!!
They look amazing Ashley. I love sneaking in Greek yogurt and saving some calories.
Have a wonderful holiday weekend!
These are beautiful girlfriend! I LOVE blueberry muffins too…and NO BUTTAH?
Come to mama! Pinned!
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 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
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!
If your lactose intolerant how can you have butter? WhAt lol and how are you allergic to wheat but not all purpose
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 🙂
So I had a similar issue with the density of the muffins and I think my issue was being too ‘buff’. I over mixed the batter with my buff muscles. All joking aside, my muffins did not turn out well, and after reading these comments, I must have over mixed the batter because I literally followed the recipe to a T!
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