• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Food on the Table
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
×
Home » Recipes » Breakfast & Brunch

Healthy blueberry muffins

By: Kathryn Doherty | Last Updated: Mar 5, 2025 | Published: May 16, 2019
This post may contain affiliate links. See my 
disclosure policy.

Jump to Recipe
Pin

Healthy blueberry muffins are so light and fluffy and bursting with juicy blueberries! These muffins are whole wheat, naturally sweetened and perfect for a yummy, healthy breakfast!A trio of homemade healthy blueberry muffins on a small white plate with a cup of coffee and more muffins on a cooling rack in the background.

This post is sponsored by Bob’s Red Mill. As always, all thoughts and opinions are my own.

My baby girl is turning 8 tomorrow.

(My son is 5 but she's still my baby girl. Always will be. Sorry kiddo!)

I just don't know how that's happened and at the same time, I am excited for the year to come.

I won't bore you with the details, but it's been a rough year for her. She'll be moving to a new school in the fall though and there are a few other things we've been working on that I think are going to really help. Plus summer is almost here and she's got an amazing nanny coming for the mornings and some awesome camps too. So I'm looking forward to age 8 on her behalf. And mine.

But let's dive right into the FOOD!

I’m back today with another healthy muffin recipe for you.

I’ve got two little muffin munchkins in my house, so I’m always making muffins!

I recently shared my healthy strawberry banana muffins and we’ve also got some spinach banana mini muffins on hand. My (just barely still) 7-year-old daughter goes nuts for them.

And we love having whole wheat pancake mini muffins for busy mornings.

Really though, muffins are great any time of day. We have them for breakfast, for morning and afternoon snack, for dessert and for packing in school lunches.

I love that I can make a big batch and have them ready to go in the fridge or freezer for weeks. And it’s so convenient that they are so portable!

So today I’m sharing my whole wheat, naturally sweetened healthy blueberry muffins.

Overhead of fluffy blueberry muffins on a white plate with extras on a wire rack and blueberries scattered around

These babies are loaded with pops of sweet, bright blueberries and they are completely whole wheat.

They’re also made with just a small amount of oil, which keeps them flavorful and moist but still oh so healthy. (And I’ve got a couple substitution options for you on that if you keep reading.)

They’re a great light muffin to have as we approach summer time.

And you’ll love how very big, soft and moist these muffins are.

Seriously scrumptious!

(If you are a blueberry lover, you should also check out these blueberry scones. They are easy to make but you'll feel like a master baker!)

And I’m happy to be back sharing my love not only for muffins, but also for Bob’s Red Mill.

I have used both their organic Ivory Wheat flour and Whole Wheat Pastry flour in batches of this recipe - both work great!

Whole wheat pastry flour, blueberries and baking measuring cups laid out with a blue throw towel

Their Ivory white wheat flour is my absolute favorite and my go-to flour for all things baking. I’ve always got at least one bag in the pantry. I love that it’s completely whole wheat but has a much lighter taste and texture than a stone ground whole wheat flour.

I also think the lightness of the white wheat flour makes it a good one to try if you’re looking to switch your family to whole grains.

The pastry flour bakes up in the same way, too, so whichever you have is great. (I've had that on hand recently for all the birthday fun we're baking up!)

And of course I love supporting a company I believe in.

Bob’s Red Mill is employee-owned and dedicated to using high-quality ingredients to make healthful products for families. Yes, yes, yes. ❤️

Baked blueberry muffins in a muffin tin with one filled with fresh blueberries

OK, back to the blueberry breakfast fun here at hand.

I’ve got some notes, tips and substitutions for you on these muffins coming up now. Just trying to be helpful.

If you’d rather just skip to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Whole wheat muffins with blueberries on a white plate with coffee and extra blueberries nearby

Notes on making whole wheat blueberry muffins:

  • I use either white whole wheat flour or whole wheat pastry flour, but regular all-purpose flour would be fine as well.
  • I use nonfat plain Greek yogurt. You could also use a 2% or 5% Greek yogurt if you prefer. (See below for how to make these vegan.)
  • I use a small amount of olive oil in these muffins to give them great flavor and to keep them moist. You could substitute melted butter or melted coconut oil if you prefer. You could also just add extra applesauce for a low-fat muffin option.

Also, a pro tip I like to share for my fellow hardcore muffin makers.

As with all of my low-fat muffin recipes, I think it helps to use liners AND to spray them with a nonstick cooking spray.

It ensures all your glorious muffin deliciousness will stay together, and not get stuck to the pan or to the liner.

Blueberry muffins cooling on a wire rack and three served on a white plate

Want to make vegan blueberry muffins? Totally do-able.

- Substitute a flax egg for the egg.

- Use maple syrup in place of the honey.

- Use your favorite non-dairy yogurt, such as soy or coconut milk yogurt, in place of the Greek yogurt. This may slightly change the flavor, but the muffins will still be delicious.

Oh, if your vegan yogurt substitute is on the thin or runny side, be sure to strain it to thicken it up so it has a consistency more like Greek yogurt. There are also vegan Greek yogurts available if you can find that at your store.

And now, what to do with your extra muffin goodies!

A hand picking up a large fluffy whole wheat muffin studded with blueberries

Tips on storing healthy blueberry muffins:

- You can store these muffins at room temperature, in a bag or container, for 3-4 days.

- After that, you can keep them in the fridge for another 2-3 days or freeze them.

- These blueberry muffins can be put in the freezer for up to 6 months.

- I wrap each muffin in a strip of aluminum foil and then place them in a freezer-safe ziptop bag (that’s labeled and dated).

- You can defrost them overnight in the fridge or just pop it into the microwave (once the foil is removed) and warm one for 30 seconds or so. They’re also good cold.

Blueberry muffins on a white plate with coffee and extra muffins on a muffin rack

We almost always eat these as are and they don't need a single thing extra.

But you of course can add a smear of butter, jam or even Nutella to take these over the top.

I hope you give these a try next time you are in a baking mood or looking to meal prep some healthy breakfasts or snacks for the week.

I think you’ll love them!

XO,

Kathryn

P.S. Check out some of our other favorite blueberry recipes:

- Whole wheat blueberry waffles (Family Food on the Table)

- Blueberry baked oatmeal (Family Food on the Table)

- Whole grain blueberry yogurt bread (Family Food on the Table)

- Blueberry lemon scones (Belly Full)

- Lemon blueberry French toast (Well Plated)

- No bake blueberry oatmeal cookie balls (Family Food on the Table)

Whole wheat muffins with blueberries on a white plate with coffee and extra blueberries nearby
PRINT PIN SaveSaved!
5 from 1 vote

Healthy blueberry muffins

Healthy blueberry muffins are so light and fluffy and bursting with juicy blueberries! These muffins are whole wheat, naturally sweetened and perfect for a yummy, healthy breakfast!
Prep Time20 minutes mins
Cook Time18 minutes mins
Total Time38 minutes mins
Yield: 12 muffins

Ingredients

  • 1 ¾ cups white whole wheat flour or pastry flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup plain nonfat Greek yogurt (I use non-fat or 2%)
  • ½ cup honey (or sub maple syrup)
  • ¼ cup unsweetened applesauce
  • ¼ cup olive oil or melted butter or melted coconut oil (or sub ¼ cup more applesauce)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups fresh blueberries

Instructions

  • Preheat oven to 350. Line muffin tin with 12 muffin liners and spray with cooking spray.
  • Combine flour, baking powder, baking soda, cinnamon and salt in a large bowl. Mix well.
  • In a separate small bowl, mix together Greek yogurt, honey, applesauce, oil, egg and vanilla until smooth. (It helps to use a whisk or fork to get all the lumps out.)
  • Add the wet ingredients to the dry ingredients and stir until just combined.
  • Carefully fold in the blueberries.
  • Transfer the batter to the prepared muffin tin, filling each one almost all the way full.
  • Bake at 350 for about 18 minutes, until a toothpick inserted in the center comes out clean.
  • Remove and let cool in the pan for a couple of minutes then carefully remove and let cool on a wire rack or some paper towels.
  • Store at room temperature for 3-4 days, in the fridge for up to 5 days or in the freezer for up to 6 months.

Notes

I use a white whole wheat flour but whole wheat pastry flour or regular all-purpose flour would be fine as well.
I use nonfat plain Greek yogurt here. You could also use a 2% or 5% Greek yogurt if you prefer. (See post above for how to make these muffins vegan.)
I use a small amount of olive oil in these muffins to give them great flavor and to keep them moist. You could substitute melted butter or melted coconut oil if you prefer. You could also just add more applesauce for a low-fat muffin option.

Nutrition

Serving: 1muffin | Calories: 296kcal | Carbohydrates: 38g | Protein: 12g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Fiber: 3g | Sugar: 12g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
A small white plate with three homemade blueberry muffins on it.

Pin

More Breakfast & Brunch

  • Close up of wedges of breakfast quesadillas served on a dark plate with guacamole and sour cream on top and chipped fresh chives sprinkled around.
    Breakfast Quesadillas
  • Close up of a small spatula lifting out a piece of sausage grits casserole from a baking dish.
    Grits and Sausage Casserole
  • Close up of a stack of cornbread waffles served with a pat of butter on top.
    Cornbread Waffles
  • Close up of powdered sugar being sprinkled onto French toast sticks arranged and stacked on a plate with fresh fruit scattered around.
    Air Fryer French Toast Sticks

Reader Interactions

Comments

  1. Erin

    May 21, 2019 at 12:54 pm

    Love blueberry muffins so can't wait to give these healthy ones a try!

    Reply
    • Kathryn

      May 22, 2019 at 7:01 am

      They're so light and fluffy! I think you'll love them!

      Reply
  2. Lynda

    April 08, 2023 at 8:56 pm

    Could this recipe be used to make a coffee cake? Or make a bread? Just curious. Lynda

    Reply
    • Kathryn Doherty

      April 11, 2023 at 7:58 am

      Yes, I think you could bake this in a 9x5 bread pan to make a blueberry bread. It would probably be 45-50 minutes at 350. Hope that helps! (I've also got a yummy recipe for a blueberry yogurt bread if you want to check that out: https://www.familyfoodonthetable.com/blueberry-yogurt-bread/)

      Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

More about me →

Popular Recipes

  • A cream cheese chicken and mushroom mixture in a large pan with a wooden spoon resting in it.
    Easy Cream Cheese Chicken
  • Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.
    Slow Cooker Honey Garlic Chicken
  • Close up of a whole roasted chicken on a large white serving platter with veggies and fresh parsley to the side.
    Easy Whole Roasted Chicken
  • Close up of a fork resting in a bowl of rice and curried ground turkey with peas.
    Curry Ground Turkey with Rice and Peas
  • Close up of a wooden spoon drizzling pan gravy over seared pork chops.
    Easy Skillet Pork Chops with Gravy
  • Close up of a dark skillet with a saucy honey garlic chicken dish with sesame seeds and sliced green onions sprinkled on top.
    15-Minute Honey Garlic Chicken

Footer

↑back to top

About

  • Contact
  • Work With Me

Newsletter

  • Sign up for emails!

Legal

  • Privacy Policy
  • Copyright
  • Accessibility

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Family Food on the Table

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.