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!

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.

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! 💙

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!

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. ❤️

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.

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.

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!

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. 😊

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)

Yield: 12 muffins

Healthy blueberry muffins

Name: Healthy blueberry muffins
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cups white whole wheat flour or pastry flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 3/4 cup plain nonfat Greek yogurt (I use non-fat or 2%); 1/2 cup honey (or sub maple syrup); 1/4 cup unsweetened applesauce; 1/4 cup olive oil or melted butter or melted coconut oil (or sub 1/4 cup more applesauce); 1 large egg; 1 teaspoon pure vanilla extract; 1 1/4 cups fresh blueberries

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 Time 20 minutes

Cook Time 18 minutes

Total Time 38 minutes

Ingredients

1 3/4 cups white whole wheat flour or pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup plain nonfat Greek yogurt (I use non-fat or 2%)
1/2 cup honey (or sub maple syrup)
1/4 cup unsweetened applesauce
1/4 cup olive oil or melted butter or melted coconut oil (or sub 1/4 cup more applesauce)
1 large egg
1 teaspoon pure vanilla extract
1 1/4 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.