Healthy Blueberry Muffins

These healthy blueberry muffins are soft, fluffy, and bursting with juicy blueberries, perfect for a feel-good breakfast or snack you’ll actually look forward to.

Course Breakfast

Cuisine American

Diet Low Calorie

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 201

Author Kim

Ingredients

1 1/2 cups (180g) whole wheat pastry flour or all-purpose flour
1 cup (90g) quick oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg optional
1 cup (148g) blueberries
1/2 cup (170g) honey or maple syrup
1/4 cup (48g) melted coconut oil, avocado oil or another neutral oil
1/4 cup (57g) unsweetened applesauce
2 large eggs at room temperature and lightly beaten
1 cup (240g) plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon turbinado sugar optional for sprinkling

Instructions

Preheat the oven to 425℉. Line a 12-cup standard muffin pan with paper liners, or grease with nonstick cooking spray.
In a large bowl, whisk together the 1 1/2 cups (180g) whole wheat pastry flour or all-purpose flour, 1 cup (90g) quick oats, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
Toss the 1 cup (148g) blueberries in the flour mixture. This will keep them from sinking to the bottom while baking.
In a separate large bowl, whisk together the 1/2 cup (170g) honey or maple syrup, 1/4 cup (48g) melted coconut oil, avocado oil or another neutral oil, 1/4 cup (57g) unsweetened applesauce, 2 large eggs, 1 cup (240g) plain Greek yogurt and 1/2 teaspoon vanilla extract until thoroughly combined.
Pour the wet ingredients into the dry ingredients and stir until just combined (there may be a few dry bits or lumps, and that’s okay).
Divide the batter evenly between the muffin cups, filling each to the top. Sprinkle with the 1 tablespoon turbinado sugar.
Bake for 5 minutes at 425ºF. Reduce the temperature to 350℉ and continue baking until the muffins are lightly golden and a toothpick inserted into the center comes out clean, 15 to 17 minutes more. Cool for 5 minutes in the muffin pan before transferring the muffins to a wire rack to cool completely before serving.

Notes

Measure flour correctly: For the most accurate results, use a kitchen scale. If measuring by cups, spoon the flour into the measuring cup and level it off with a knife, don’t scoop directly from the bag, or you may pack in too much.
Don’t overmix the batter: Stir just until combined. Overmixing can make the muffins dense instead of soft and fluffy.
Fill the cups to the top: This gives you beautifully domed muffins.
Start with a higher oven temperature: Baking at a higher temp for the first few minutes helps create taller, bakery-style muffin tops.
Storing: Store in an airtight container at room temp for up to 3 days, or in the refrigerator for up to 7 days. When you’re ready to enjoy one, pop it in the microwave for a few seconds to warm it up.

This recipe was originally published March 10, 2014. It was updated with new content and republished February 19, 2026.

Nutrition