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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 are so good! I just made them with my kiddos and they turned out great! This is definitely a keeper recipe. They made 15 muffins (I was scared to pile that much batter in the muffin cups), but next time I will pack it all in to 12. Thanks for a great recipe!
i just made this recipe today and used coconut oil and when I opened the oven there was a huge amount of smoke! I had to turn off the oven and throw out the batch which I was really disappointed about because they were looking amazing!! Does this happen? Not sure how I should proceed next time because I was really a fan of the recipe 🙁
Hi Dominique. You may want to check your oven as this is not normal. I bake with coconut oil all the time and it never causes smoking in my oven.
Where is your older version of this recipe from around 2017?
I’ve just made some muffins based on your recipe…But they look nothing like yours! They are very dry!!!
Hi Grace, Did you follow the recipe exactly? Or did you adapt?
Thanks for this recipe, its really light & moist. I halve the recipe coz i want to try it first & that’s a huge mistake
Looking to make these for my kids, but would love the baby to be able to have some. Has anyone tried without the honey? Would I need to sub it with something else? He isn’t one yet, so no honey for him!
Hi Kristen. You can sub in maple syrup 🙂 Enjoy!
Thank you! We’ll definitely try that 🙂
I’m wondering why you included 1/2 cup + 3tbsp of sugar when you already have honey. Honey is a healthier alternative so wouldn’t it make more sense to increase the amt of honey and omit the sugar altogether?
The “healthy” description caught my interest but I saw the amt of sugar which seems a contradiction. I read your readers’ comments and they raved about how great the muffins were without the use of sugar. I’m confused. Please clarify.
Hi Celine. Per muffin the sugar intake is much less than traditional recipes. Using all honey causes the muffins to be spongy (too much liquid). Some readers have experimented with reducing the sugar with good results.
Thank you for your reply. I will try with less sugar.
I reduced the sugar to 1/2 cup and used white whole wheat flour instead of whole wheat. I also substituted raspberries for the blueberries. My son proclaimed that these were the best muffins and his favorite! They were incredibly moist, light, and importantly not too sweet. Right out of the oven, he and I gobbled two muffins each. Thank you for a great recipe.
Hi Celine. That is so awesome to hear 🙂 And thank you for letting us know the changes you made! I love the sound of adding in raspberries – yummy.
Oh my word!! These are delicious!!!
Hi Pam! Did they end up coming out OK for you? Muffin batter is typically thick 😉
Your pics looked so amazing I had to try them! I have a batch in the oven with 4 minutes to go. The batter seemed thick and I was worried I missed an ingredient but double checking, everything was added. I made a double batch, would that be the reason it’s thick? I’m making one batch now to see how they come out but was thinking about adding more waterm yogurt or milk to it to thin it some. What do you think? Would that mess it up?
These look delicious! I want to try them but am out of blueberries at the moment, would this recipe work with bananas? If so, I wonder how many? Thanks!!!
Hi Crystal! Thank you so much. I think bananas could work, but since I’ve never tried it I can say 100%. I would start with one small banana, then add more next time if it works out. I know for a fact frozen blueberries will work in a pinch 😉
I made these muffins and they are very good for no sugar or butter. They are definitely not a sweet muffin though. I did add the little butter when I ate them. I followed the recipe and used olive oil. I substituted mullberries from my back yard instead of blue berries but they would have been a little sweeter with blueberries. I also made a batch with chocolate chips instead of berries. It made 24 muffins for me. I cooked for 9 min at 400 and only 7 min at 375.
Hi Mindy! These are definitely not a super sweet muffin, but I love them for a light and convenient breakfast 🙂 Thank you for all of your honest and insightful feedback. xoxo