Healthy Blueberry Muffins

Studded with fresh berries and spiced with warm cinnamon, these Easy Blueberry Muffins use whole wheat flour and natural sweeteners to keep them healthy without sacrificing flavor. They’re the make-ahead breakfast or snack of your dreams!

The Ultimate Healthy Breakfast Muffins

Moist, fluffy and bursting with blueberry goodness, these muffins are a healthy munchie that makes you feel like you’re eating dessert. They’re packed with fiber and nutrients from the whole wheat flour and low in cholesterol thanks to the use of coconut oil rather than butter. On top of that, they use honey instead of sugar, introducing a wealth of health benefits like strengthened immunity and improved digestion.

I love making a double batch of these muffins and keeping one batch in the fridge and the other in the freezer. My family bulldozes through them, so it’s always nice to have a bunch on deck. Whether you need a grab-and-go breakfast or a healthy snack to satisfy your sweet tooth, consider this recipe your pot of gold.

What You’ll Need

This trusty ingredient lineup makes wholesome muffins that taste even better than the ones from your local bakery. The full amounts are listed in the recipe card near the end of this post.

• White Whole Wheat Flour: Most of this will go into the muffin batter itself, but one tablespoon will be tossed with the blueberries to prevent them from sinking.
• Honey: I like the raw and unfiltered kind.
• Cinnamon
• Greek Yogurt: You know how sour cream makes muffins extra moist and fluffy? Greek yogurt is a healthier way to achieve the same result!
• Salt
• Coconut Oil: Melted and slightly cooled.
• Vanilla Extract: Use a high-quality extract for the best flavor.
• Baking Powder
• Large Eggs
• Fresh Blueberries

Can I Use Frozen Berries?

Yes, and you don’t even have to thaw them out first! In fact, you shouldn’t – just toss the frozen berries with the flour as usual, fold them into the batter and bake. If you were to thaw them, they’d bleed blue into the muffins and might even make them soggy.

How to Make Whole Wheat Blueberry Muffins

These healthy blueberry muffins come together in about 30 minutes, and less than half of that time is devoted to prep. So even though they’re great for making in advance, they’re also quick enough to whip up on the spot!

• Heat Oven & Line Pan: Preheat the oven to 375°F. Line a 24-count muffin pan with nonstick muffin liners (you’ll only need 16 liners).
• Combine Wet Ingredients: Add the honey, greek yogurt, coconut oil, vanilla extract and eggs to a large bowl, whisking until everything is combined.
• Combine Dry Ingredients: Add the white whole wheat flour, cinnamon, salt and baking powder to a medium-sized bowl.
• Add to Wet Ingredients: Slowly fold the dry ingredients into the wet ingredients.

• Toss Berries With Flour: Set aside half a cup of the blueberries to sprinkle on top of the muffin batter once it’s in the pan. Add the remaining blueberries and 1 tablespoon of white whole wheat flour to a small bowl. Toss to coat all of the berries in the flour.
• Add to Batter: Gently fold the coated blueberries into the muffin batter.

• Fill Muffin Tin: Spoon the batter into the prepared muffin pan, filling each liner about 3/4 of the way full.
• Add Remaining Berries: Sprinkle the top of each muffin with the remaining blueberries.
• Bake: Bake the muffins for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let Cool: Cool the muffins in the pan for 5 minutes before you transfer them to a wire rack to continue cooling.
• Enjoy! Serve your healthy blueberry muffins warm or at room temperature.

Tips for Success

Before you start mixing up your muffin batter, take a moment to read over these helpful tips and tricks.

• Use the Spoon and Level Method: Never scoop a measuring cup directly into a bag of flour – this leads to over-packing. Either spoon in the flour little by little or weigh it out with a food scale.
• Line or Grease the Muffin Pan: If you don’t have nonstick muffin liners, be sure to grease your muffin tin with cooking spray. Otherwise, you’ll struggle to remove the finished muffins.
• Remember to Coat the Berries in Flour: The process of coating the blueberries in flour prevents them from sinking to the bottom of the muffins while they bake. It’s a quick and simple step that makes a noticeable difference.
• Let the Muffins Rest in the Pan: Because these muffins are so moist and tender, they shouldn’t be transferred to a cooling rack as soon as they come out of the oven. They need to rest in the muffin pan for a good 5 minutes to keep them from falling apart.

Mix-In Ideas

As long as you don’t over-mix the batter, you can load up your muffins with any add-ins you’re craving. Here are some foolproof options!

• Chopped Nuts
• Lemon, Lime or Orange Zest
• Blackberries, Raspberries or Strawberry Slices
• Dark Chocolate Chips
• Nutmeg
• Shredded Coconut
• Chopped Banana

How to Store Homemade Muffins

Cooled blueberry muffins can be kept in an airtight container at room temperature for up to 4 days. I like to line the container with a paper towel to absorb excess moisture, which keeps the muffins from getting soggy. Feel free to warm each muffin in the microwave for a few seconds before you dig in.

Can I Freeze These?

You bet! Simply wrap each muffin in clear wrap and freeze them in a heavy-duty storage bag for up to 2 months. Thaw your muffins in the fridge and bring them to room temperature before enjoying.

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More Easy Make-Ahead Breakfast Ideas

• Strawberry Oatmeal Bars
• Bacon & Egg Breakfast Burrito
• Creamy Peanut Butter Overnight Oats
• Cheesy Breakfast Enchiladas
• Chocolate Chip Zucchini Muffins

DON’T MISS A RECIPE ->

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