Blueberry Muffins (1)
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  • Food: Blueberry Muffin
  • Writer: Nicolas Wilson
  • Content-Type: Food Blog

Take a look at those blueberry-studded beauties, would you? The tops of these blueberry muffins are golden, and the insides are moist and fluffy.

The best part is that they’re jam-packed with blueberry flavor. These are my favorite blueberry muffins from scratch, and it’s about time you got to know them.

These blueberry muffins are also simple to make. Forget about the boxed mixes! With basic grocery store items, you can make these healthy muffins from home. There is no need for any specific equipment.

What is it about these blueberry muffins that make them healthy?

  • These muffins are a healthier alternative to traditional blueberry muffins. They’re made entirely of whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour is a good source of whole grain minerals and fiber.
  • Honey or maple syrup are used to naturally sweeten the muffins, giving them slight honey or maple flavor. When compared to coffee shop muffins, they have less sugar overall.
  • Last but not least, instead of sour cream, I used Greek yogurt, which has the same seductive tang but is higher in protein and lower in fat. On tacos, I don’t think yogurt works as well as sour cream, although it does in muffins.

Tips for Blueberry Muffins

  • These muffins can be made using fresh or frozen blueberries. Frozen blueberries do not need to be defrosted before using; simply incorporate them into the batter as suggested.
  • To keep the blueberries from sinking to the bottom, toss them with a teaspoon of flour. In this manner, you can use a full cup of blueberries without jeopardizing the muffins’ integrity.
  • Before baking, sprinkle 1 tablespoon of raw sugar on top of the muffins to make beautifully sweet, crackly muffin tops. Raw sugar can be found in the sugar department of most supermarkets these days, or you can simply pick up a few extra raw sugar packets from your favorite coffee shop (I won’t tell).
  • After they’ve cooled fully, these muffins are at their best. Better still, let them sit at room temperature for a couple of hours before serving. This holds true for the majority of baked items!

Equipment that is recommended

Blueberry Muffins yum (1)
Food: Blueberry Muffins (Source: Simple Joy)

This durable, made-in-the-USA muffin pan is one of my favorites. Thanks to the silicone non-stick coating, I never have to grease it. Cleaning up is also a breeze. On this pan, I’ve never had to soak or scrub.

Blueberry Muffins

13-minute prep time

Time to cook: 22 minutes

35-minute total time

Yield: 12 Muffins

Blueberry muffins that are healthful, golden, fluffy, moist, and wonderful! No one will suspect that this recipe is created with 100 percent whole wheat flour and honey or maple syrup for natural sweetness. This recipe makes 12 muffins.


  • 1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground cinnamon (optional)
  • 1 teaspoon baking powder
  • ⅓ cup melted coconut oil or extra-virgin olive oil
  • ½ cup honey or maple syrup
  • 2 eggs, preferably at room temperature
  • 1 cup plain Greek yogurt*
  • 2 teaspoons vanilla extract
  • 1 cup (6 ounces) blueberries, fresh or frozen
  • 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top


Blueberry Muffins yummy (1)
Food: Blueberry Muffins (Source: Simple Joy)
  1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease your muffin tin with butter, coconut oil, or cooking spray if necessary (mine pan is non-stick and does not require any grease).
  2. Combine 1 34 cup flour, baking powder, baking soda, salt, and cinnamon in a large mixing basin. Using a whisk, combine the ingredients.
  3. Incorporate the oil and honey or maple syrup in a medium mixing bowl and whisk to combine. After beating the eggs thoroughly, add the yogurt and vanilla extract. Mix thoroughly. (If the coconut oil hardens when it comes into contact with cold ingredients, gradually reheat the mixture in 30-second bursts in the microwave.)
  4. Pour the wet ingredients into the dry and stir just until incorporated using a large spoon (a few lumps are ok). Toss the blueberries with the remaining 1 teaspoon of flour in a small bowl (this helps prevent the blueberries from sinking to the bottom). Fold the blueberries into the batter gently. Don’t be concerned if the mixture is thick.
  5. Evenly distribute the batter among the 12 muffin cups (I used an ice cream scoop with a wire-level, which worked perfectly). Sprinkle turbinado sugar on top of the muffins. Bake the muffins for 16–19 minutes, or until golden brown on top and a toothpick inserted in the center comes out clean.
  6. To cool, place the muffin tray on a cooling rack. To remove the muffins from the pan, you may need to run a butter knife around the outside edge. If you have any leftover muffins, store them at room temperature for up to 2 days or in the refrigerator for up to 5 days, covered. Leftover muffins can be frozen for up to 3 months.


  • NOTE ON GREEK YOGURT: I’ve made muffins with various fat percentages and they’ve always come out nicely. Higher-fat yogurt will result in a richer muffin. You can also use plain yogurt instead of Greek yogurt, but your muffins will not rise as high.
  • MAKE IT VEGAN: Flax “eggs” can be used in place of eggs. Substitute a lesser amount of vegan buttermilk for the yogurt—just combine 2/3 cup non-dairy milk with 2 tablespoons vinegar. Allow 5 minutes for it to cool before mixing it in with the remaining liquid components. Alternatively, 1 cup of vegan yogurt can be used.
  • ELIMINATE THE DAIRY: See the buttermilk option up top.
  • MAKE IT EGG-FREE: Replace the usual eggs with flax eggs.
  • TO MAKE IT GLUTEN-FREE, replace the whole wheat flour with an all-purpose gluten-free flour blend. A gluten-free combination from Bob’s Red Mill works wonderfully.
  • VARIATION: For lemon blueberry muffins, combine the liquid components with the zest of 1 medium lemon (approximately 1/2 teaspoon), ideally organic. For extra-lemony muffins, you could even quadruple the amount.
  • CHANGE IT UP: You can replace the blueberries with 1 cup of any other muffin-worthy fresh fruit. If you’re using strawberries or other large fruits (such as peaches), cut them up first.