Healthy Blueberry Muffins
Healthy Blueberry Muffins that are light and fluffy and bursting with blueberries. These healthy homemade muffins are naturally sweetened and easy to make in one bowl.
If you’ve followed my blog for a while, you probably know that healthy muffins are one of my favorite things to bake. You can make a batch of muffins and have them ready to eat in just about half an hour.
These healthy blueberry muffins are so delicious, especially when they are warm from the oven. The muffins have a soft, light and fluffy texture and sweet blueberries in every bite.
This muffin recipe is an easy one bowl recipe, so the batter comes together quickly and you’ll have fewer dishes to wash. Many of my favorite muffin recipes are one bowl recipes, including these Healthy Banana Muffins, Zucchini Muffins and Strawberry Muffins.
These blueberry muffins are perfect for enjoying any time of day. Serve them with eggs for breakfast, enjoy one with a cup of coffee or tea for a snack, or try them for a healthier dessert.
How to Make Healthy Blueberry Muffins
To make this one bowl blueberry muffin recipe, you will start by combining the wet ingredients. Then you’ll mix the dry ingredients into the same bowl, followed by the blueberries. Here’s an overview of the recipe steps. You can find the full recipe with ingredient amounts and instructions in the recipe card at the end of this post.
- Melt the butter in a large bowl in the microwave. If you don’t have a microwave, you can melt the butter in a pot on the stove and then pour it into a large bowl.
- Whisk the honey into the melted butter.
- Add the remaining wet ingredients to the bowl: plain Greek yogurt, milk, vanilla and eggs. Whisk until the wet ingredients are well combined.
- Sprinkle the baking powder, baking soda and salt over the wet ingredients. Whisk until these ingredients are completely mixed in.
- Stir in the flour using a rubber spatula or spoon. Stop stirring when the flour is almost incorporated.
- Fold in the blueberries, being careful to not over-mix the batter.
- Prepare your muffin pan by either spraying it with cooking spray or lining it with paper liners. Or, use this nonstick muffin pan which doesn’t require any greasing, and the muffins never stick. Scoop the batter into the muffin pan. Using a large scoop can make this quick and easy.
- Bake the muffins until a tester inserted into the center of a muffin comes out clean. Let them cool in the pan for a few minutes and then transfer the muffins to a wire rack to finish cooling, or enjoy them warm.
Storage and Freezing Muffins
You can store these blueberry muffins at room temperature for up to 3 days. Keep them in an airtight container.
These muffins freeze really well. Let them cool completely and then put them in an airtight container, such as a zip-top bag. Muffins can be stored in the freezer for up to 3 months. The fastest way to thaw a frozen muffin is to use the defrost setting or low power in the microwave. You can also thaw frozen muffins by leaving them at room temperature for 30 minutes to an hour, or by placing them in the refrigerator overnight.
Blueberry Muffins Recipe Tips
- You can use fresh or frozen blueberries in this recipe. If using frozen berries, do not thaw the berries before mixing them into your muffin batter or they will turn your muffins purple.
- To make healthy lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter.
- Be sure to mix in the baking powder, baking soda and salt really well with a whisk. You don’t want any clumps of these ingredients left in the muffin batter.
- After adding the flour and blueberries, be careful to mix the batter until everything is just combined. Over-mixing at this point can lead to dense muffins.
More Muffin Recipes:
Healthy Blueberry Muffins
- 5 tablespoons unsalted butter
- ½ cup honey (or pure maple syrup)
- ¾ cup plain Greek yogurt
- ¼ cup milk (whichever kind you prefer)
- 2 teaspoons vanilla extract
- 2 eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cup white whole wheat flour
- 1 ½ cups blueberries (fresh or frozen)
- Preheat oven to 350° F. Spray a muffin pan with cooking spray or line with paper liners.
- Place the butter in a large bowl and melt in the microwave. Add the honey to the melted butter in the bowl and whisk to combine. Add the plain Greek yogurt, milk, vanilla and eggs and whisk to combine.
- Sprinkle the baking powder, baking soda and salt over the wet ingredients in the bowl. Whisk until very well combined. Add the flour to the bowl and stir with a spatula or large spoon until almost combined. Add the blueberries and gently fold them in. Be careful to not over-mix the batter.
- Scoop the batter into the prepared muffin pan, dividing it evenly between the 12 muffin wells.
- Bake for 21-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let muffins cool in the pan for 5-10 minutes and then remove to a wire rack to finish cooling. Serve warm or at room temperature.
- To make lemon blueberry muffins, add the zest of one large or two small lemons to the muffin batter.
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