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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.
hi, do the blueberries have to be fresh? or can i substitute with canned ones or dried ?
Hi I am really excited to make this recipe! I followsed it exactly and the mixture after I put together the liquids and the flours was quite think! Is that ok?
These are delicious! And very easy to make. I made them with half almond flour and they turned out great.
I made these muffins this morning and they were ABSOLUTELY DELICIOUS! I followed the recipe exactly using melted coconut oil instead of olive oil.. That gave them a wonderful extra flavour. Baked exactly as directed and the end result was perfection. I rarely find a muffin recipe I like as they are usually too sweet for my taste, so this one is definitely a keeper! Now looking for a healthier version of pumpkin muffins …
Yum yum yum! I subbed 3/4 cups of wheat flour for oats and only did less than half cup brown sugar. The rest I compensated for honey. They came out so good. I filled my tin cups pretty full and still got 12 regular muffins and then thenrest i did in mini. I got about 18 of those. I put in the normal muffins wihtbhe time noted and pit in the mini muffin tray about 6 or 7 minutes later in the lower rack/underneath the regular ones. They came out perfectly golden brown. I migt do more subbing next time. More oats and more honey. I did use coconut oil too. So so good. Thank you!
These were great! I didn’t have whole wheat flours, so I used unbleached all purpose flour instead. They still turned out great! I did end up putting a sugar crumble on the top of my second batch because I was craving some extra sweetness ;). I’m not a baker, so I was worried I was going to over mix, so I took my time haha. I love that this recipe has less sugar than most recipes! I LOVE how moist hey stay!
Yay! So happy you enjoyed them, Ashley 🙂
Made these this morning for my 9 month old’s breakfast – I omitted honey and increased brown sugar by 1tbsp and a dash of milk extra – also used frozen blueberries. They turned out great! So soft and buttery without the butter! I love the sweetness – just right for a baby who doesn’t need much and a mom who doesn’t need much;) We’ll be making these again!
I bought all of the ingredients today. Or so I thought. Accidentally grabbed regular yogurt. Do you think that will be an issue?
Hey Amy! I’ve never tried this recipe with regular yogurt, but I think it should work just fine 🙂
Ok thank you! I will keep you posted. Fingers crossed it works, I cannot wait to try these.
I substituted with vanilla soy milk and vanilla coconut “yogurt” because of my daughters Dairy allergy and the muffins turned out great. My children and spouse loved them. Thanks for sharing this recipe.
So happy they were a hit Deedee! Thanks for letting me know 🙂
I just made these for snack for my son’s class tomorrow. So delicious! Mine made 15 muffins. I just inhaled one. I did sprinkle just a tiny bit of sugar in the raw on each one. Thinking of trying this with strawberries. So good!
So happy you enjoyed this recipe, Vanessa! If you try them with strawberries, I’d love to hear how they turn out 🙂
I made these this morning and the batter was more of a dough. I followed the recipe to a T. Did I miss something or is it more of a dough? They aren’t done baking yet so we shall see.