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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.
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. 🙂
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!
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!
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!
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?
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!
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!!
Can I use regular flour instead of wheat?
Hi Peggy! I think that should work just fine 🙂
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.
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!