Healthy Blueberry Muffins

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These healthy blueberry muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack! Plus they freeze well!

quick and easy low sugar blueberry muffins

*Originally published 6/2014. Updated 5/2025*

Hi Friends!

I’ve been making these healthy blueberry muffins for 10+ years now and they’re still a favorite of mine. This particular recipe was originally a small-batch recipe that made about 7 muffins and I recently re-tested it to make a full batch of 12 muffins with just a few little tweaks.

So if you haven’t tried them yet, now is the perfect time, especially since blueberry season is almost here.

Blueberry Muffins – Easy & Quick!

When it comes to baking, muffin recipes like this are the absolute best for beginners. You just need one bowl, do a little pouring, a little mixing and stick them in the muffin.

You can do it ahead of time so you have them ready for the week or they’re quick enough and easy enough to whip up a batch on a weekday morning.

Are these low sugar blueberry muffins?

Yes! Compared to most muffins, these are relatively low in sugar. I use white sugar but you could substitute maple syrup if you’d like.

I like to rely on the natural sweetness of the blueberries with just a small amount of added sugar. Plus adding a sprinkle of sugar on top before baking really helps carry the sweetness into each bite, allowing you to use less sugar in the recipe.

One Bowl Blueberry Muffins Ingredients

You don’t need any fancy ingredients to make these muffins. In fact, you likely have almost everything you need already in your pantry including:

  • Oil – I use avocado oil
  • Egg
  • Yogurt – I use plain Greek yogurt but plain regular yogurt or even vanilla yogurt will work
  • Vanilla extract
  • Maple syrup – you can swap white sugar if you prefer
  • Milk
  • Baking powder, baking soda, cinnamon
  • Blueberries – fresh or frozen

How To Make Moist and Fluffy Blueberry Muffins

To make these muffins just follow a few simple steps:

  • Mix the yogurt, eggs, oil, milk, vanilla and sugar.
  • Add the flour, baking powder, baking soda, cinnamon and stir to just combine.
  • Toss the blueberries in 1 -2 tsp flour to coat, then add and mix gently to combine.
  • Scoop into muffin tins, sprinkle the tops with blueberries and a pinch of sugar and bake!
one bowl blueberry muffins

Blueberry Muffins Variations

Blueberry Muffins Made with Buttermilk

I’ve found that a lot of people are looking for muffin recipes made specifically with buttermilk. While this recipe doesn’t call for buttermilk, it uses plain Greek yogurt which is similar. If you don’t have yogurt, you can swap in one cup of buttermilk.

Don’t have buttermilk? It’s so easy to make your own – just add a splash of vinegar to a cup of milk and let it sit for 5 minutes.

Streusel For Blueberry Muffins

Let’s talk about them. They’re big & fluffy, packed with blueberries and not overly sweet. In these blueberry muffins, yogurt is used to keep the blueberry muffins moist. And I always add a sprinkle of sugar on top because it’s a quick and easy way to add a little sweetness in every bite. However, you could also add a streusel topping. It’s a little bit more work but mixing some cold butter, brown sugar and oats together and sprinkling on top would be delightful!

Blueberry Muffins with Frozen Blueberries – Should I thaw frozen blueberries before baking?

If you don’t have fresh blueberries, you can use frozen. Be sure to always toss blueberries in about a teaspoon of flour before mixing into the batter. If you pick blueberries in the summer, or even when you see them on sale at the store, stock up and freeze them. They’re great for baking!

Blueberry Muffins Protein – Can I add protein powder to blueberry muffins?

These muffins do get a boost of protein from the Greek yogurt but if you wanted to add some additional protein, you could add a scoop or two of protein powder to the batter before mixing in the flour. Adding protein powder can dry out the muffins so I would start with one scoop and if it’s not noticeable, add another scoop the next time.

Best Fluffy Blueberry Muffins Recipe

Here’s the recipe:

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Healthy Blueberry Muffins

healthy blueberry muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 14 reviews

These Blueberry Muffins are lightly sweetened and bursting with flavor. They’re kid-friendly and make a great breakfast or snack!

  • Author: Lindsay
  • Prep Time: 5 min
  • Cook Time: 25 min
  • Total Time: 30 minutes
  • Yield: Makes 12 muffins 1x

Ingredients

Scale
  • 1/3 cup oil
  • 1/4 cup milk
  • 2 eggs
  • 1 cup plain Greek yogurt 
  • 2 teaspoons vanilla extract
  • 1/3 cup sugar + 2 tsp for sprinkling
  • 1.5 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/4 tsp salt
  • 1.25 cups fresh blueberries (or frozen) + 1 tsp flour

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together oil, milk, eggs, yogurt, vanilla and sugar until well combined.
  3. Add flour, baking powder, baking soda, cinnamon and salt and stir until just combined.
  4. Toss 1 cup berries in 1 tsp flour to coat, then gently mix in berries.
  5. Scoop in greased or lined muffin tins. 
  6. Lightly press remaining 1/4 cup berries into the top of the muffins and sprinkle lightly with sugar.
  7. Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean

Notes

Feel free to use frozen blueberries instead – no need to thaw before baking!

You can use a gluten-free 1:1 flour blend to make these muffins gluten-free.

Saving a few blueberries to press into the top of each one makes them look extra fancy…and sprinkling with just a pinch of sugar on top is crucial, in my opinion!

Healthy Blueberry Muffins FAQs

What makes blueberry muffins moist and fluffy?

Including yogurt and baking soda helps make these muffins light and fluffy. The acid in the yogurt, especially Greek yogurt reacts with baking soda and creates carbon dioxide which helps the muffins rise.

What’s the difference between using milk and buttermilk in muffins?

Buttermilk (and Greek yogurt) are more acidic and will help make muffins taller and fluffier than just using regular milk.

Are blueberry muffins healthy?

As always, it depends on the ingredients but I consider this muffin recipe to be fairly healthy. It uses Greek yogurt and hemp hearts which add protein, plus white whole wheat flour to add some fiber. It’s also fairly low in added sugar.

How do I make blueberry muffins vegan without eggs?

You can try replacing eggs in muffin recipes with flax eggs. Here’s how to make a flax egg.

What type of flour is best for blueberry muffins?

I like white whole wheat flour. It has the benefits of wheat flour but it’s lighter and has a more mild flavor. You could also try replacing some of the flour with almond flour.

healthy blueberry muffins with Greek yogurt

Can I freeze blueberry muffins for later?

Yes, just cool completely and place in a freezer-safe bag. Thaw on the counter or in the microwave when ready to eat.

Can I make these blueberry muffins gluten-free?

Yes! To make these muffins gluten-free swap the white whole wheat flour for a 1:1 gluten-free flour blend. I like King Arthur Measure for Measure.

How to store blueberry muffins?

Store in an airtight container on the counter for a couple of days. If keeping longer than that I would store in the fridge to prevent spoilage.

These healthy blueberry muffins are lightly sweetened and bursting with flavor. They're kid-friendly and make a great breakfast or snack! Plus they freeze well!

Healthy Muffin Recipes

Looking for more muffins? You can find all my healthy muffins and bars recipes here.

Enjoy!
–Lindsay–

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Reader Interactions

Comments

  1. Wow, that’s nice of your old boss to give you her credit card so you can buy refreshments and muffins! Blueberry muffins are one of my favorites! I like how these muffins look so moist. I will definitely enjoy these!

    Reply

    • These muffins are great! I used 1 cup of frozen blueberries. I calculated the calories and nutrition for making 6 muffins:
      Calories: 187
      Carbs:33
      Fat:4
      Protein:5
      Sodium:210
      Sugars:15

      Reply

  3. I live near blueberry fields and now I want to go picking when they are ready. I bet the yogurt makes the muffins really moist!

    Reply

  6. I admit this is an odd link for my to save considering I am not usually a big muffin (or pastry for that matter) fan, but holy yum these look good!

    Growing up in a healthy house hold, weekend mornings when my mom made us Blueberry Muffin are some of the best I can remember!
    They were even better the next day when the top was sticky, and the sugars a little caramelized, yum!
    I can’t wait to make these!

    Reply

  9. How did you know blueberry muffins are my fav!?! Seriously, I LOVE them!!! I’m psyched to make these and they will be on the menu this weekend. I just need to pick up some fresh blueberries. Do you think plain Greek yogurt would work?

    Reply

  16. Blueberry muffins are definitely my favorite muffin flavor too! So warming and comforting:) Plus I’ve worked for my share of “crazies” too and something about a nice meal always makes days with those types of employers a bit more livable- though it sure is nice not to have to do that anymore:) Love this recipe!

    Reply

  19. So, I’m curious to know which grocery store since I work where you lived then. 🙂

    Hen House has particularly delightful muffins!

    These muffins look delicious.

    Reply

  24. You can’t go wrong with blueberry muffins! These look so good – I love fluffy, moist muffins. Now I’m totally craving them. Thanks for sharing the recipe.

    PS – that HS job sounds perfect for a teen…$12/hour is a lot when you’re a HS student!

    Reply

  29. Blueberry muffins have always been my favorite!

    So funny about your landscaping story!…my friend and I did landscaping one summer in high school and our boss was weird, too! On days it would rain, she would make us come to her house anyway to do her laundry and vacuum her house!!

    Reply

  30. I’m not near as cool to work with as the landscape lady, but I at least encourage you to make or buy blueberry muffins whenever the mood strikes. It doesn’t even have to be on an exceptionally stressful work day 🙂

    Reply

  35. wonderful recipe, looks absolutely scrumptious i cant wait to try it out! Will the muffins stick if i dont use patty pans? but i will grease the muffin tray! xx

    Reply

  37. These are really good! I used whole wheat pastry flour, old fashioned oats, coconut oil instead of butter and real maple syrup instead of sugar. Turned out delicious! And they are only about 125 calories each with the ingredients I used.

    Reply

  39. Yum! Those look delicious. It’s been a while since pI’ve had a blueberry muffin, and I love them. I need to put them on my “must venanize” list 🙂

    Reply

  42. I made this recipe with strawberry Greek yogurt, decreased the sugar and butter, increased the oatmeal & blueberries and added walnuts. I made it in muffin top pan (16) incredible muffins. They cooked in about 22 minutes. I live these muffins!

    Reply

  43. OMG….. this is the best…. healthiest blueberry muffin I have ever made. Best of all, is that everyone at home was asking for more… I guess I’ll have to double the recipe. By the way, I didn’t have yogurt so I used applesauce instead and a bit of milk and it is definitely super yummy!!! Thank you!!
    Liz

    Reply

  46. Your boss sounded like a very giving, generous person with a BIG heart.♡ How very kind was she to do all that!!! The muffins look delicious….these are my husband’s all time favorite! Making them as soon as I finish typing this, in fact! Thank you for being so kind to share!

    Reply

  47. Making these now with frozen blueberries. Wondering if I should be defrosting them first or throwing them in frozen? !

    Reply

  49. Do I use ALL PURPOSE white whole wheat flour or white whole wheat CAKE FLOUR? I noticed someone used pastry flour, but I haven’t been able to find that anywhere…..

    Reply

  52. Ok, firstly, these muffins turned out amazing so I am leaving 5 stars. You aren’t wrong for raving about them! BUT could you please reconsider the recipe quantity? Why on earth would anyone post a recipe for “7 or 8” muffins when every standard muffin tin makes 12?! Think of those poor, lonely, empty 4 or 5 slots looking on while 7 or 8 of their brethren bake beautiful blueberry muffins! If that doesn’t tug at your heartstrings, what about those who enjoy these delicious muffins so much, only to find there were only 2/3 as many as there could have been!?! If that still doesn’t sway you, imagine your mathematically challenged readers (maybe it’s just me?) trying to multiply measurements by 1.5 just to get a full muffin tray! (1.5 times one egg is tough to calculate). For the love of all that is good (i.e. THESE MUFFINS!), please consider reposting for a quantity of 12 muffins! 🙂

    Reply

  53. Ah!!! Made these this morning and these are by far my favorite blueberry muffins I’ve ever made. So hearty, filling and not overly sweet. Thanks for sharing such a great recipe!

    Reply

  54. These blueberry muffins are unbelievable! Just out of this world. I baked them for my family this evening. Thank you for this generous recipe!

    Reply

  55. These blueberry muffins are unbelievable! Just out of this world. I baked them for my family this evening. Thank you for this generous recipe!

    Reply

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