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.
Mike says
Hi Ashley, the recipe looks really good. Will definitely try it this Sunday. Keep sharing such amazing recipes.
Taylor Smith says
Very delicious!! Thank you for sharing this recipe
Jamie-Lee says
These were so good. I used spelt flour and skim milk. Perfectly moist and made 12 perfect sized muffins.
CHRISTINA MOORE @ YOUR MIND YOUR BODY says
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.
Karen says
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!
Bella Hardy @ Healthnerdy says
This greek yogurt honey blueberry muffins recipe so extravagant and look yummy:) I’m afraid I will not find the ingredients for this recipe!
Whit says
Swapped the AP for almond flour and added coconut flakes – turned out great. Thanks for the recipe!!! It’s one of our regulars.
Kari says
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!
Andrea says
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!
Mary Charpentier says
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/