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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.
I just made a batch of mini muffins (reduced cooking time to 10 minutes – reduced heat after 6 monutes) and a batch of full size muffins and both are perfect. Baked in a fan force oven according to recommended temps. Thanks from Seacliff South Australia.
You’re very welcome, Irena! So happy you enjoyed them 🙂
I feel
I wasted good bluberries,on this reciepe. The coconut oil is overpowering. Wont try it again.
Hi Mary. You can always use canola or olive oil in this recipe. I’m sorry to hear you did not enjoy your muffins.
Just made these last night and they were delicious! I was a little worried that they would be too dense, because mind puffed up a lot more than those in the picture, but they were perfect! I added a few more blue berries, and just a bit more brown sugar to help cut the bitterness, since I had read that in a comment. I got a burst of blueberry in the first bite, and it was fantastic!
Made two batches of these today. I substituted lemon zest for the cinnamon and lemon extract for the vanilla. Then I upped the berries to 3 cups. They were fabulous! Thanks for the great recipe.
SO happy to hear it, Adrienne! And I love the idea of adding lemon zest and lemon extract – yum!!!
I would love to try a different variation of this. At the moment all I have is carrots. I wonder if thuse would work with this recipe? Perhaps wouldn’t be as sweet, but I wonder if the texture would still be good. Any thoughts?
Hi Katrina. Honestly I have no idea how the carrots would affect the batter. They would certainly adds moisture and texture to the muffins.
Made these a few days ago and definitely will be making them again. They were so moist and delicious and people wouldn’t believe they were made with healthy ingredients. Has anyone tried making with all whole wheat flour? My mixture was also super thick so I too added a little extra milk. Not sure why that happened. So amazing. Thanks for sharing!
SO happy you enjoyed these muffins, Katrina!
These are now, without a doubt, going to be my go to muffin mix! We have multiple allergies, including gluten, so I adapted using 1 1/2 cups oat flour (a dense flour, but very conducive to muffins), 3/4 c sweet and 3/4 c brown rice flours and 1 1/2 tsp xanthan gum. I also used brown cane sugar. They came out fantastic! I’ve already had 2, almost burnt my tongue because I couldn’t wait to try them!! The base mix seems to be hardy enough to stand up to any add ins…I may try some shredded sweet potatoe, cranberry ginger and lemon poppy or chia seed. Thank you for this!
Yay! So happy to hear it, Diane 🙂 Happy baking.
These Blueberry Muffins are fantastic! I used half the amount of coconut oil and substituted unsweetened apple sauce for the other half. Since the apple sauce has some sweetness I only used a little less than half a cup of brown sugar. I also used 2% milk since that’s what I had.
This recipe made 48 mini muffins. Baked at 400 degrees for 7 minutes and then 375 degrees for 5 minutes. I didn’t use cupcake liners, just sprayed the pan with Pam.
Thank you for sharing this recipe! They were the perfect amount of sweet, moist, and I didn’t feel guilty for eating 3 of them straight out of the oven!
You’re very welcome, Michelle! Thank you for letting me know how well they turned out 🙂
Could I use frozen blueberries with this recipe?
Hi Amy. Yes, just be sure not to thaw them.
Oh yea! real good!… I ground my own whole wheat flour and used local honey. I had NO brown sugar so I used white and a tad less… Added my own blueberries from my bushes last year and the muffins were AWESOME…
When I have my goats in milk again after kidding in March, I will have my own milk and yogurt to put in the recipe.
Thanks for making my breakfast menu list complete.
K. Miller ~ Blackbird Farm