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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.
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.
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.
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.
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 🙂
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!
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
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… 🙂
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?
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.
I love baking with Greek yogurt! These blueberry muffins look not only healthy but mouthwatering, too! Your photos are gorgeous!
I love fluffy muffins, oh how I want these beauties for breakfast tomorrow!
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.
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.
Your photos are so pretty! Great job, girl 🙂
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.
I would love to wake up with some of these on my table!!
My word! These are the most beautiful blueberry muffins!! I bet they taste amazing, too!!