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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.
and what exactly makes them ‘healthy’?
These are in the oven now….changes made (due to what was on hand):
-substituted Agave syrup for Honey
-used frozen blueberries
-used 1 cup almond flour rather than whole wheat; then 2 cups all-purpose flour
-used Stevia Brown Sugar
If the Batter is any indication, think these will be Delicious! Thank you!
Thank you for a new favorite recipe! So moist and tender. I made a few modifications (minor) that didn’t affect the texture:
– used 1 cup full-fat plain (not Greek) yoghurt; reduced milk to 1/4 cup
– reduced brown sugar to 1/2 cup less 1 Tbsp
– added zest + juice of 1/2 lemon
– used more blueberries! Tossed frozen berries in a little flour before folding in – this helps with the purple muffin effect!
I will be making these again SOON!
I made these muffins following the recipe exactly. My muffins don’t look anything like the muffins in the picture. My muffins are a different colour & much bigger (twelve muffins). My batter was extremely dry but didn’t want to add anything else as first time I try a recipe I stick to the recipe 100%.
Two things I am wondering: 1) Did you use white whole wheat flour? ; 2) I used coconut oil but had to melt it as had been in the fridge, would the liquid state change the measurement of the oil?
It seems a lot of people had success with this recipe. I am baffled. Have been baking for years.
Thanks.
Heather
Hi Heather. I’m sorry you were not pleased with the way your muffins turned out. I used melted coconut oil as well, and regular whole wheat flour.
Hello, I made this recipe and it was DELICIOUS. I really liked, I featured on my blog. It’s turkish but I put a link.
Thanks for sharing such a great recipe.
Have nice day!
http://niluferustuner.blogspot.com.tr/2015/09/pek-saglkl-muffinler.html
just found this recipe…..these muffins are fantastic! This has to be the best blueberry muffin recipe I have made ever! I used whole wheat pastry flour and the texture was perfect. Thank you for sharing this recipe!
I made these today using a gluten free flour mix (Bob’s Red Mill), and the swap worked very well. I think I have a new favorite blueberry muffin!
I made these yesterday and they came out fantastic! I used coconut Greek yogurt and skim milk. Even my 7 year old daughter liked them and she is super picky. Thank you for this recipe!
Great base and robust recipe. Love hearing the adaptions especially the lower sugar one. I made mine with too much yogurt and no baking soda whoops. And still came out great. I’m going to try next to make with half the oil content subbed with avocado. My little one really liked the muffins even though she refuses to have fresh blue berries but my older wasn’t too keen I think because she s partial to chocolate and also doesn’t like fresh blue berries. I was wondering if maybe I can make this recipe with blue berry purée instead Would that make the mix too watery. If yes should I up the flour content. I think my older one would love purple muffins.
Why did my batter turn out so dry? They are still in the oven but they look nothing like yours do! I wonder what i did wrong.