These crave-worthy muffins are what muffin dreams are made of. Warm, fluffy blueberry muffins bursting with fresh blueberries in every bite. I promise you will be dreaming about these delicious healthy blueberry muffins with their decadent cake-like texture. The yogurt helps make them super moist while adding protein.
Ella and I agree that these are the best healthy blueberry muffins we have ever had! We are sure you will enjoy them as much as we do.
Why You Will Love Healthy Blueberry Muffins
- These blueberry muffins are just as delicious as store-bought muffins but are healthy and lightened up.
- Each muffin has bursting blueberries.
- These blueberry muffins are made with simple ingredients.
- The muffins are soft, fluffy, and delicious.
- They are easy to mix together.
Why Make Blueberry Muffins With Yogurt?
These blueberry muffins are made with 0-fat Greek yogurt. We added yogurt to the batter because it makes the muffins extra soft and moist. Also, Greek yogurt adds protein!
Ingredients For Healthy Blueberry Muffins
- Flour: Use all-purpose flour in this recipe.
- Sweetener: Use sugar or a 1:1 sugar-free sweetener.
- Baking Powder and Baking Soda: Help the muffins come together and rise.
- Salt: To enhance the flavors.
- Eggs: Help the muffins come together.
- Milk: We used unsweetened vanilla almond milk.
- Greek Yogurt: These muffins are made with 0-fat Greek yogurt.
- Vanilla: A splash of vanilla extract for flavor.
- Blueberries: We used fresh blueberries but frozen blueberries will also work.
What Milk To Use?
You can use your milk of choice in this recipe. We used unsweetened vanilla almond milk.
Frequently Asked Questions
Are These Blueberry Muffins Healthy?
These homemade blueberry muffins are healthier than store-bought muffins. They are made with simple ingredients such as flour, almond milk, Greek yogurt, eggs, and blueberries. Also, there is no butter or oil in this recipe!
Are Blueberry Muffins For Breakfast?
These healthy blueberry muffins make for a delicious breakfast, snack, or even dessert!
Can Blueberry Muffins Sit Out?
These blueberry muffins can sit out on the counter at room temperature for 1-2 days if they are stored in an air-tight container. After that, it is best to store them in the refrigerator or freeze them.
Can I Freeze Blueberry Muffins?
These blueberry muffins will last up to 2 months in the freezer. We like to store these muffins in reusable stasher bags.
How To Make Healthy Blueberry Muffins
First, add the flour, sweetener, baking powder, baking soda, and salt to a large bowl and mix.
Next, in a separate large bowl, whisk together the eggs, almond milk, 0-fat Greek yogurt, and vanilla extract.
After that, add the wet ingredients to the bowl with the dry ingredients a little at a time until fully combined. Don’t overmix the batter.
Then, wash your blueberries and let them dry on a paper towel. After that, lightly toss them in a little bit of flour to remove any moisture so they don’t sink to the bottom of the muffin when baking.
Next, gently fold the blueberries into the batter.
Then, lightly spray a nonstick muffin pan with oil or use parchment paper liners. Pour the batter into the muffin pan.
After that, bake the muffins and enjoy!
Can I Use Frozen Blueberries?
Yes, you can make these blueberry muffins with frozen blueberries. If you use frozen blueberries, rinse them and then let them completely dry. Also, toss them in a small amount of flour to remove any moisture and prevent the blueberries from dropping to the bottom of the muffins. After that, fold them into the batter.
How Long Do Blueberry Muffins Last?
These healthy blueberry muffins are perfect for meal prep and will last 1-2 days if stored in an airtight container on the counter at room temperature. Or, they will last 3-4 days if stored in an airtight container in the refrigerator. Also, they freeze well if you would like to freeze some for later!
Tips For Making Blueberry Muffins
Evenly Disperse The Blueberries
When you are pouring the batter into the muffin pan, make sure to disperse the blueberries as equally as possible.
Toss The Blueberries In Some Flour
It is best to lightly toss the blueberries in a little bit of flour. This helps remove any excess moisture and helps make sure the blueberries don’t sink to the bottom.
Use A Measuring Cup
We like to use a measuring cup or an ice cream scoop to put the batter in the muffin pan. This makes it easy and ensures that the batter will be evenly distributed.
Use A Nonstick Muffin Pan
We recommend using a nonstick muffin pan when making muffins.
How To Prevent Your Muffins From Sticking To Liners
If you want to use muffin liners, we recommend these parchment paper liners because we have found that the muffins don’t stick to them.
Don’t Overmix The Batter
Make sure to combine the ingredients but don’t overmix the batter. Muffins often become dense if the batter is overmixed.
Whisk The Wet Ingredients
It is important to whisk together all of the wet ingredients until there aren’t any more clumps of Greek yogurt.
More Recipes To Try Next!
- Healthy Blueberry Crisp Recipe
- Blueberry Overnight Oats
- Blueberry Baked Oats Recipe
- Chocolate Zucchini Muffins
- Banana Apple Muffins
If you try this recipe please be sure to leave us a comment and star rating ★★★★★ letting us know how it turns out for you. We hope you enjoy these blueberry muffins!
HEALTHY BLUEBERRY MUFFINS WITH YOGURT
10
servings15
minutes25
minutes112
kcalYou will be dreaming about these healthy blueberry muffins with fresh bursting blueberries in every bite. The Greek yogurt makes them moist and adds protein.
Ingredients
1 ¾ CUP all-purpose flour
3/4 CUP sugar or a 1:1 sugar-free sweetener such as monk fruit
1 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
2 eggs
1/2 CUP unsweetened vanilla almond milk
1/2 CUP 0-fat Greek yogurt
1 TSP vanilla extract
1 CUP fresh blueberries
Directions
- Add the flour, sweetener, baking powder, baking soda, and salt to a large bowl. Mix these dry ingredients.
- In a separate large bowl, whisk together the eggs, almond milk, 0-fat Greek yogurt, and vanilla extract. Make sure to whisk until there are no more clumps of Greek yogurt left.
- Add the wet ingredients to the bowl with the dry ingredients a little at a time until fully combined. Make sure not to over-mix the batter. *Sugar-free sweeteners may absorb more liquid, so if your muffin batter is too thick, add an additional tablespoon of milk.
- Wash your blueberries and let them completely dry on a paper towel. Then, lightly toss the blueberries in a little bit of flour to remove any excess moisture.
- Lightly fold the blueberries into the muffin batter.
- Lightly spray a nonstick muffin pan with oil or use parchment paper muffin liners. Then, use a measuring cup or ice cream scoop to pour the batter into the muffin pan. This recipe makes 10-12 muffins.
- Bake the muffins at 350 degrees F for 24-26 minutes and enjoy!
Equipment
Stasher BagsBuy Them Here- Silicone Non-Stick Muffin PanBuy It Here
- Parchment Muffin LinersBuy It Here
Recipe Video
Notes
- WW Points™: 2 points per muffin *if you use a sugar-free sweetener
- To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.
- Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently. It could vary based on cooking methods and ingredients used.
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Nutrition Facts
10 servings per container
- Amount Per ServingCalories112
- % Daily Value *
- Total Fat
1.3g
2%
- Saturated Fat 0.3g 0%
- Cholesterol 33mg 11%
- Sodium 206mg 9%
- Total Carbohydrate
19.8g
7%
- Dietary Fiber 1g 4%
- Sugars 2.1g
- Protein 4.9g 8%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I love this recipe for healthy blueberry muffins! So tasty!
Could I use oat flour ?
Thank you
Hi Eileen, you can replace all-purpose flour with oat flour in our cottage cheese blueberry muffins using slightly less – about 3/4 cup of oat flour for every 1 cup of all-purpose flour. Since oat flour lacks gluten, you might want to add a binding agent like 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water. Alternatively, you can use an extra egg to help with structure and moisture. If you choose the extra egg option, you might need to add a bit more oat flour to achieve the right batter consistency. Start with 3/4 cup of oat flour, as it absorbs more liquid, and if the batter seems too runny, gradually add more. I haven’t tried this substitution myself, but if you give it a go, let us know how it turns out! Also, we have a great recipe using oat flour you might want to try! It’s our blueberry baked oats recipe!
can i use honey instead of sugar or unhealthy sweetnerd
Hi Rick, we have not tested these muffins with honey instead of sugar. Since honey has a liquid texture, it may make the batter more wet, so check the consistency of the batter, you may need to reduce the amount of liquid you add. Keep in mind that when substituting honey for sugar in these blueberry muffins, you may not need as much, use about 1/2 cup of honey rather than 3/4 cup of sugar. Also, add an additional 1/8 teaspoon of baking soda to help the muffins rise. Lastly, you may want to lower the oven temperature by 25 degrees so they don’t over-brown. I hope this helps, and please let us know if you make them and how they turned out!