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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.
OMG!!!these muffins were so amazing that I had to leave a comment. My boys who hate anything healthy tore them up! I did increase the brown sugar and honey. I added oats and flaxseed mill. So delicious and moist. I will definitely be making these again. Also, gotta take a batch into the office to show off. Thanks so much!
Tinea, Thank you so much for taking the time to leave this sweet comment 🙂 I’m so happy you and your boys enjoyed them!
These are amazing! At first the batter seemed like too much because it filled the cups a little past the top, but they came out big and delicious. This is definitely my new favorite muffin recipe! I tweaked just a few things: baked for 4 minutes extra (which could just be a difference in oven temp), used vanilla Greek yogurt because that’s what I had on hand, and added a large handful of sliced almonds for some extra crunch.
Thank you so much for the recipe! Everyone loves them, including my two year old. I know I will be using this recipe many, many times.
Hi Barbara. I am so happy to hear you and your family enjoyed these muffins. And I love the almond addition you made – sounds so yummy!
I made these 100% to the recipe and they’re amazing; light, fluffy and very moreish! I’ve seen 265 calories quoted above and compared to your standard Starbucks (other coffee shops are available) blueberry muffin at 448, these definitely qualify as healthier. Also, because there’s less sugar than traditional muffins, the blueberries are the stars and because of the relatively short cooking time, they’re not cooked to mush. I’ve made a batch this morning for friends coming round… They’d better hurry up or there’ll be none left. Thank you so much for sharing this recipe.
Hi Phillippa! I’m so so happy you enjoyed this recipe. Have a great morning with your friends 🙂
I tried to make these as closely to the recipe as possible (I usually adjust according to health/taste). Sooo good! I was surprised how moist and sweet they were. Honestly, I expected them to taste “healthy”. Hard to only eat one at a time:)
Hi Laura. That is so so good to hear! They really are a delicious muffin – the fact that they’re healthy is just a bonus to me 🙂
Thanks for the delicious recipe! I added a pinch of cardamom powder and used hemp seed oil instead of coconut oil. Gave it a little hint of nutty flavor. Also added in some raspberries since I had some on hand. The only mistake I made was making them mini muffins. Way too much berry goodness for a small muffin. Next time I’ll go big!
Hi Sara. I’m so happy you made and enjoyed this recipe 🙂 LOVE the idea of adding raspberries into the mix!
can I sub canola or veg oil for the olive oil?
Hi Stephanie. Yes, that should work just fine.
I didn’t have any whole wheat flour so I used 2 and 1/2 cups regular flour and then chopped up 1/2 oats and they came out delicious
These are hands down the best blueberry muffins I have ever made. Ever. I love that they’re not super sweet, just very flavorful. And they’re so light and fluffy! Thank you so much for sharing – I’ll be making another batch this weekend!
Yay! So happy to read this Bonnie 🙂 Have a great weekend!
Yum!!! I added a couple tbs of OJ and sprinkled some flax meal. I left the 3 tbs of brown sugar and sprinkled it on top instead. I just vegetable oil because that is what I had. These are so good and easy! I made 23 with my recipe. Thank you so much these are exactly what I was looking for.
Hi Carly. Yum! Your additions sound wonderful! Thank you so much for letting me know you enjoyed the recipe 🙂
These are absolutely delicious. I just made them and I added in a little lemon zest and lemon juice. They are so flavorful and my 4 year old loves them!