You are going to love these easy Healthy Blueberry Muffins because they are moist, fluffy, filled with blueberries, and taste delicious! Made with the goodness of whole wheat flour, plain greek yogurt, and naturally sweetened with pure maple syrup for a guilt-free snack.
Everyone will love these delicious healthy muffins– even the kids! You can even turn them into mini muffins by baking them at 350°F for 10-12 minutes in a mini muffin pan. Great to stick in the kid’s lunches or for an afterschool snack.
These muffins taste moist, and fluffy, but are still low-calorie. They will quickly become a family favourite. They are absolutely delightful and so easy to make.
What Makes these Muffins Healthy?
- Whole Wheat Flour: a good source of protein, fiber, and a variety of vitamins and minerals, opposed to white flour.
- Baking Powder: leavening agent.
- Baking Soda: leavening agent.
- Cinnamon: Adds flavour to the muffins, but is also high in antioxidants.
- Coconut oil: this oil is said to be one of the healthiest on the planet with a myriad of health benefits- a true superfood.
- Pure Maple Syrup: a good alternative to cane sugar to naturally sweeten the muffins.
- Eggs: used to bind all the ingredients together.
- Plain Greek Yogurt: packed with beneficial probiotics and is a balanced source fo protein, fats, carbohydrates, vitamins and minerals. Its creaminess helps keep the muffins moist.
- Vanilla Extract: adds flavour with little to no nutrients and added calories.
- Blueberries: one of the most nutritious, antioxidant-rich types of fruit in the world, and are the star of these muffins.
Easy Healthy Blueberry Muffins
Preheat the oven to 400°F. Grease or line a 12 cup muffin pan.
Mix 1 cup of fresh or frozen blueberries with 1 tablespoon of whole wheat flour. Set aside.
In a medium bowl whisk together 1 and 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1/4 teaspoon of ground cinnamon.
In a separate large bowl mix together 1/3 cup of melted coconut oil, 1/2 cup pure maple syrup, 2 eggs, 1 cup plain greek yogurt, and 2 teaspoons of vanilla extract.
Mix the wet and dry ingredients together until fully combined and fold in the blueberries.
Divide evenly into prepared muffin tins and bake for 16-19 minutes or until a toothpick in the center comes out clean or with a few moist crumbs.
Let cool in pan for about 10 minutes before transferring to a wire rack to cool completely.
Enjoy as a healthy snack or breakfast!
Healthy Blueberry Muffins
Moist, fluffy, filled with blueberries, and taste delicious! Made with the goodness of whole wheat flour, plain greek yogurt, and naturally sweetened with pure maple syrup for a guilt-free snack.
Ingredients
- 1 cup blueberries fresh or frozen
- 1 ½ cups whole wheat flour plus 1 tablespoon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon ground
- ⅓ cup coconut oil melted
- ½ cup pure maple syrup
- 2 eggs large, room temperature
- 1 cup plain greek yogurt
- 2 tsp vanilla extract
Instructions
-
Preheat the oven to 400°F. Grease or line a 12 cup muffin pan.
-
Mix 1 cup of fresh or frozen blueberries with 1 tablespoon of whole wheat flour. Set aside.
-
In a medium bowl whisk together 1 and 1/2 cups of whole wheat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1/4 teaspoon of ground cinnamon.
-
In a separate large bowl mix together 1/3 cup of melted coconut oil, 1/2 cup pure maple syrup, 2 eggs, 1 cup plain greek yogurt, and 2 teaspoons of vanilla extract.
-
Mix the wet and dry ingredients together until fully combined and fold in the blueberries.
-
Divide evenly into prepared muffin tins and bake for 16-19 minutes or until a toothpick in the center comes out clean or with a few moist crumbs.
-
Let cool in pan for about 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Muffins will stay fresh covered at room temperature for up to 3 days, in the refrigerator for up to one week, and in the freezer for up to 3 months.
The recipe is adapted from Cookie and Kate.
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