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.Â
- Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 16 to 18 minutes.Â
- Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.
Joleena C Mogle says
There’s no calorie count!
Seija says
Wonderful healthier version of a blueberry muffin! Love the whole grain. Followed your recipe exactly except that, after reading that some thought it could be a bit sweeter, I added a small amount of vanilla stevia and it came out lovely. My only small complaint was that they’re quite oily (I chose the coconut oil option) but I could change that if I wanted in the future . Thank you for this recipe, it’s a keeper!
Lorraine says
Our family favorite.
Marce says
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.
kittydi says
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.
Laura says
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!
Veronica says
I love this recipe! Greek yogurt is something I thoroughly enjoy eating and it complements the blueberries excellently.
Caralyne Raynes says
Third time’s a charm…? Here’s what I got for the nutritional info:
Caralyne Raynes says
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
Caralyne Raynes says
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)