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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 were so good. I messed up and bought original strawberry banana yogurt. Went with it and they turned out amazing. I made some with blueberries and then made another batch with raspberries. Even my kids loved them. So so good. Thanks for the recipe.
WOW, I tell you I had no idea muffins could taste this good without butter or tons of sugar. These are amazing. I followed the steps exactly, except I only had vanilla greek yogurt on hand and used white sugar in the dough on accident. I then read the reviews and sprinkled some brown sugar on top and ate TWO right out of the oven with butter. Amazing! Thanks for this recipe. I doubt I’ll have any to freeze, haha! I did make more than I thought. I got 12 big muffins and 12 mini muffins for my 1 year old son!
Can I use frozen blueberries?
Hi Tammy. Yes, frozen blueberries will work fine – just make sure you don’t thaw them first.
I just made theses muffins…. My coconut oil was at room temp but when I added it into the yogurt and milk it curdled up do to the coldness of the milk and yogurt, is there a trick to making this not happen?
Hi Jodi. In baking it’s always best to have your ingredients around the same temperature. Next time I would recommend letting your yogurt and milk sit out for 20-30 minutes, just so they can come to room temperature.
these were so yummy! thanks for the recipe! Only thing I would change is add a bit more sugar (maybe another couple of tablespoons) or sprinkle some brown sugar on top and on the bottom of the tray
You’re so welcome, Aliza! Happy you enjoyed the muffins 🙂
Oh my lanta. I was a bit skeptical at first. I didn’t quite believe the “bursting bluberries” or the “incredibly moist” comments. These are absolutely perfect!!!!!! Thank you!
That’s awesome, Pretty! Thank you for letting me know how much you enjoyed the recipe 🙂
Hi, I followed your recipe to a T using coconut oil. My batter was very gummy (did I do something wrong?) & there was enough to fill 18 cups to the top, they’re huge. Like others have said mine do not look anything like yours. =/ But they do taste good so I guess that’s all that matters. My fiancé really enjoys them so these will be in regular rotation in my household, I just wish mine looked as pretty as yours. Thanks for the recipe.
So happy with the result! After a few unsuccessful attempts, this recipe worked perfectly! I just made a few variations: added 1 more egg because I thought the batter was to thick and a little bit more than 1 cup of blueberries. The only objections is that are a little bit to oily, so next time I’ll put less than a 1/2 cup of coconut oil. I also bake them at 400 during 9 minutes and at 375 during 11 minutes.
OMG!! These turned out amazing! I used slightly more than a cup of frozen blueberries (bc mine were so large), and baked them at 400 for 9 minutes, then at 375 for 12 minutes. My batch made 17 muffins, and fulling the cups to the top. The batter is indeed very thick, but they came out fantastic!
So happy to hear it, Juliet! And thank you for the details – so helpful for fellow readers 🙂
Hey Ashley! I love your blog and this recipe is amazing! I was searching for a way to repurpose some nasty yogurt and I came across your recipe. I made a couple revisions such as: adding chia seeds,cutting the olive oil, adding more sugar, using regular flour and I eventually created an entirely new muffin! 🙂 I posted it on my blog and gave you credit for the original idea!! I would love it if you checked it out when you have a chance! http://Www.agirltofollow.com/food/blueberry-greek-yogurt-muffin
Sorry wrong link. Correct: Agirltofollow.com/food
Omg I did it again! Ugh Agirltofollow.com/food