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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.
Hi! I can’t wait to make these this weekend. What flavor ,if any, of Greek yogurt did you use and have you ever tried unsweetened vanilla almond milk, which is healthier than skim milk?
Hi Kim. I used plain greek yogurt, but vanilla would work OK too 😉 I have not tried it with almond milk, but have a feeling it would work ok. Happy baking!
Delicious muffins! I used coconut oil and the consistency of the batter was more cookie dough like then liquid. I think it has to do with the room temperature coconut oil. Coconut oil is liquid at temperatures of 75 or above, so unless your room is quite warm your oil is going to be solid. I think if I had melted it then the consistency would have been much more muffin like. It didn’t effect the taste so no problem there. It just might be worth clarifying in the recipe that you mean liquid coconut oil. Since the consistency was so thick I just piled it in the 12 muffin tins so I have 12 HUGE muffins vs. 24 standard size. Hoping the kiddos like them as much as I do!
also, these are good with other fruits besides blueberries… ie: freeze dried strawberries or raspberries.. so yummy 🙂
Hi April! I’m so happy you enjoyed them 🙂 I will try them with raspberries soooooon! xo
THESE ARE AMAZING!!!!!!!!!!!!!!!
They do look yummy, but I wouldn’t call them healthy muffins. Even subbing out the whole milk for skim and using non-fat greek yogurt for low-fat they are still 265 calories, 10 grams of fat and 17 grams of sugar. Caloriecount.com gave this recipe a nutrition grade of C-. They might be healthier than bakery muffins, but they are still not healthy muffins. Even though they probably are delicious.
“Healthy” doesn’t automatically mean low calorie. These are packed with nutrition. Between the wheat flour, yogurt, and olive oil/coconut oil, you’re getting a lot of bang for your buck. Healthy fat is good for heart health… not necessary to use skim and low fat ingredients, you’re cheating yourself out of nutrition that way.
By any chance do u know the calorie count per muffin?
caloriecount.com said the calories are 276 with the olive oil , 10 grams of fat, 17 gram of sugar, 1 gram fiber and 7 grams protein.
It’s 10:30pm and I just finished making and snacking on these gems (hey, I’m pregnant. I’m allowed to make muffins at bedtime! 😛 ). They are seriously delicious. I did add probably 1/3 cup extra of milk (didn’t measure) because the batter seemed way too thick but they turned out beautifully! I am so excited. I ate two this evening and fully intend to have them for breakfast in the morning and will be freezing the rest for our future enjoyment. I also ended up with more than 12 so maybe my muffin tins are smaller but I don’t mind!
is there anything i could sub for the oil!? Would apple sauce work? Thanks!!
Hi Abbie. I’ve never made them with just applesauce, but a reader did and said they came out pretty dry 🙁 I definitely recommend using oil… or butter.
They were also huge for me but delicious! My first time using coconut oil. Next time I’ll try that microwaving it for few sec. Took me awhile 2 get it mashed down to just little pieces….oops. They were still Great; thanks.
Hi Dawn! So happy to hear these turned out for you 🙂 Microwaving coconut oil – just for a few seconds – is a fantastic way to melt it down 😉 xo
Hi Ashley! I wanted to let you know that I made these muffins yesterday and they were phenomenal! I’ve made a ton of blueberry muffins in my baking career, and my husband declared these as his favorites. He said that they were heartier than the ones I’ve made, and he really enjoyed the flavor and texture. Next time, I’m going to add some lemon zest and juice to the batter but we are definitely huge fans of these muffins. Thank you! (P.S. My 4-year old daughter actually DID NOT TALK while eating these muffins because they were that good. The girl never stops talking, so this is a testament to how wonderful your muffins were!)
Hi Eva! So good to hear from you 🙂 And thank you so much for sharing this sweet story with me! It’s such a great feeling to know my recipe was a hit with your family. Happy New Year!
I just made these. It was difficult batter…more like a dough… But the outcome was worth it…they are really REALLY good. My picky kid eats them so that’s success in itself.