These healthy blueberry muffins are made with 100% whole grains and naturally sweetened with bananas and honey. At only 161 calories per muffin, you’re going to love this healthy snack.
BEST Healthy Blueberry Muffins
We recently received a message from a Fit Foodie Finds follower that said she was looking for a healthy blueberry muffin recipe on our site and couldn’t find one. We love getting requests from you guys because it inspires us to get creative in the kitchen.
We dove headfirst into recipe testing and wanted these healthy blueberry muffins to taste exactly like real bakery-style blueberry muffins, but without the refined sugar and processed flour.
Why make these?
These healthy blueberry muffins are:
- Super fluffy: talk about a fluffy muffin. We don’t skimp when it comes to filling up the muffin cups with batter, but we’re also sharing our secret to ultra fluffy muffins below.
- 100% Whole Grains: this recipe calls for white whole wheat flour, which is 100% whole grain.
- All-Natural Sugars: You won’t find any refined sugar such as white or brown sugar in this recipe.
- Freezer-Friendly: Bake now, eat later! This blueberry muffin recipe is freezer-friendly!
PS: try our Blueberry Banana Bread. It’s a very similar recipe to these muffins.
Here’s What You Need
The ingredient line-up for these healthy blueberry muffins is simple, healthy, and uses items you probably already have in your kitchen.
- White whole wheat flour: make sure to use white whole wheat flour instead of regular whole wheat as it’s lighter and better for baking.
- Blueberries (fresh or frozen): fresh or frozen blueberries will work for this recipe.
- Eggs: eggs are used as a bind and also to make this blueberry muffins recipe nice and fluffy.
- Honey: honey is an all-natural sweetener that pairs really well with blueberries.
- Greek yogurt: Greek yogurt is our secret healthy ingredient that really fluffs up these blueberry muffins!
- Banana: banana is another all-natural sweetener that we used in this recipe.
- Almond milk: feel free to use any kind of milk you want.
- Vanilla extract: vanilla does such a great job of enhancing all of the flavors.
- Coconut oil: a little coconut oil goes a long way for moisture. You need only 2 tablespoons.
How to Make Blueberry Muffins Healthier
When it comes to healthy swaps and baking, there are 3 things to keep in mind –> Flour + Sugar + Fat. Check out the swaps we make below!
Flour: Ditch the white flour and use white whole wheat flour for a whole grain flour option. This will give you a serving of whole grains and a delicious nutty flavor. Option to sub an all-purpose gluten-free flour if you are hoping to make these gluten-free.
A note on flour
Unfortunately, we do not recommend using a nut-free flour such as almond or coconut. You’ll need to find a different recipe if this is what you’re hoping for!
Sugar: This recipe is sweetened exclusively with all-natural sugars. We opted to remove the refined, white sugar and replace it with honey and banana.
Fat: The only fat that these healthy blueberry muffins call for is 2 tablespoons of coconut oil. We were able to reduce the oil-content because mashed banana helps make these muffins extra moist!
Don’t love bananas? We know that there is a big debate when it comes to the flavor of bananas. If you’re one of those people that can’t do it, feel free to sub about 1 cup of unsweetened applesauce. Your muffins won’t be as sweet, but you won’t taste any banana.
#1 Tip for SUPER Fluffy Muffins
I’m sure you’re wondering how we got these healthy blueberry muffins to be so dang fluffy. The answer? GREEK YOGURT.
Greek yogurt not only helps moisten your muffins, but the acidity actually helps activate the baking soda, making these super fluffy. We’re not mad about this at all and pretty much use this method in all of our muffin recipes.
We prefer to use plain Greek yogurt and you can use any % fat that you want.
Let your blueberry muffins recipe cool completely. Then, transfer them into an airtight container and store on the countertop for up to 3 days or in the fridge for up to 5 days.
How to Freeze Blueberry Muffins
- First, let the muffins cool completely.
- Then, place muffins on a baking sheet and place the baking sheet into the freezer.
- Freeze for at least 2 hours.
- Once the muffins are frozen, transfer them into a freezer-safe, gallon-size bag. Then, remove as much air as possible and seal.
- Write “Blueberry Muffins” on the front of the bag along with an “eat by date” 3 months from the time you made the muffins.
To thaw: remove a frozen muffin from the bag. Then, let thaw on the countertop for 30 minutes OR defrost in the microwave for a few minutes.
- 1.75 cups white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 cup fresh blueberries (frozen works too)
- 2 large eggs
- 1/2 cup honey
- 1/3 cup nonfat Greek yogurt
- 1 cup mashed banana (~2 medium bananas)
- 1/2 cups unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil
- Preheat the oven to 350ºF and line a muffin pan with muffin liners and spray with cooking spray.
- Combine all dry ingredients in a medium-size bowl and set aside.
- Next, in a separate large bowl, whisk together the two eggs. Then, add the rest of the wet ingredients to the bowl (except for coconut oil) and mix to combine.
- Slowly add dry ingredients to wet ingredients and stir the batter until well combined. Finally, add melted coconut oil and mix again.
- Finally, generously fill each muffin well. We filled ours between 3/4 of the way full and all the way to the top.
- Bake at 350ºF for 23-25 minutes or until a toothpick comes out clean when inserted into the center.
- Remove the blueberry muffins from the oven and let cool for at least 10 minutes before eating.
Nutrition FactsServing Size: 1 Calories: 161 Sugar: 15 Sodium: 148 Fat: 4 Carbohydrates: 28 Fiber: 3 Protein: 4
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