An easy, healthy homemade blueberry muffin recipe your family will love.
These moist blueberry muffins are easy to make and bursting with blueberry flavor! A perfect breakfast or after school snack option!
I have been craving Blueberry Muffins for the past 2 weeks. Basically ever since my sister in law told me about these Blueberry Streusel Muffins she made. All I could picture are these big bakery style muffins with burst blueberry all over.
Insert drool.
I have no idea why, I normally don’t even like blueberry muffins but I NEEDED to make them. ASAP!
So what did I do?
I went to the ever trustworthy Pinterest and searched. I “search” for recipes by picture. If it’s a drool worthy picture it’s usually a good recipe. So I found the best picture I could find and went from there. And just by chance, the recipe I pulled up happened to be a friend of mine’s –> Gina from Kleinworth and Co. Woohoo!
Her recipe was for Streusel Muffins, which looked amazing but too much sugar for my taste. So I adapted them slightly to make them more up my alley.
Well ya’ll I got my burst blueberry muffin fix and boy are they amazing!
These muffins are slightly sweet, extremely moist and filled with burst blueberries!
AKA exactly what I was looking for!
I guarantee these will be a keeper at your house. Coming from the girl who doesn’t even like blueberry muffins.
These were devoured in 2 days at my house. (and no not all by me.. geesh!)
As we get closer and closer to the start of school my mind is already shifting to quick breakfast recipes and nutritious after school snacks. I think these will fit the bill perfectly and I already know little man likes them!
So make sure you put this on your list of “back to school” snacks. I know I will! (ps.. it’s so weird to think I have have a kindergartener! Eek!)
Bon Appetit friends!
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A healthy homemade blueberry muffin recipe your family will love. Moist muffins bursting with blueberry flavor!
Ingredients
- 2 cups white whole wheat flour
- 3/4 cup honey
- 1 teaspoon cinnamon
- 1 cup plain greek yogurt
- 1/2 teaspoon salt
- 1/3 cup coconut oil, melted
- 1 1/2 teaspoon vanilla extract
- 2 1/2 teaspoons baking powder
- 2 large eggs
- 1 tablespoon white whole wheat flour
- 2 cups blueberries
Instructions
- Preheat over to 375.
- In a large bowl, mix together the wet ingredients – honey, greek yogurt, coconut oil, vanilla extract, and eggs. Whisk together until combined.
- To a medium bowl add, white whole wheat flour, cinnamon, salt, and baking powder. Slowly fold the dry ingredients into the wet ingredients.
- In a small bowl – combine 1-1/2 cups blueberries & 1 tbsp white whole wheat flour & toss to coat
- Gently fold blueberries into the batter.
- Spoon the batter into muffin pan filling each hole about 3/4 of the way full (line or spray with cooking spray if not using the cupcake liners)
- Sprinkle the top of each muffin with remaining blueberries.
- Bake 20 minutes or until toothpick comes out clean.
- Cool 5 minutes in pan before transferring to a wire rack to continue cooling – or serve warm
Notes
adapted from Kleinworth and Co. Blueberry Streusel Muffin Recipe
Nutrition
- Serving Size: 1 muffin
- Calories: 176
- Sugar: 15 g
- Sodium: 98 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 24 mg
Keywords: healthy blueberry muffins, blueberry muffins recipe, easy blueberry muffins, healthy muffin recipes, best blueberry muffins, blueberry muffin, homemade blueberry muffins
IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
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Paleo
Gluten Free
Low Carb
Vegetarian
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Whole30
can you freeze these?
Yes. I’d recommend allowing them to cool and then placing in a freezer safe storage bag. To reheat just wrap in a paper towel and place in the microwave for 45 seconds or let sit out on the counter overnight.
This is my favourite recipe that I found in 2020, I LOVE the blueberry muffins. This is so easy to make and they’re just so, so, tasty!
★★★★★
Your comment makes my day! I am so glad you love them! The perfect make-ahead breakfast!!
This recipe is very far off on the wet ingredients. There’s an exceptionally large amount of dry ingredients relative to wet ones and you need to add at least 1 more egg, maybe a little more coconut oil or yogurt or something. There’s zero way, with the recipe listed, you’ll be able to smoothly mix everything together.
I’d give it a try. I was able to mix it, bake it and have it turn out moist.
I love them make them roften
★★★★★
Thank you! Don’t you love when you find a recipe to add to the rotation!
Delicious blueberry muffins recipe! I was lucky to get ONE before my family gobbled them up. Will make 2 batches next time. 🙂
★★★★★
Can I substitute frozen blueberries? How about keifer instead of yogurt? That’s all I have right now, but I really want to make these in the morning!
Yes, you could do both.
I think there might be something missing from the recipe. Which I combined the dry ingredients with the wet, the batter became really dry and stiff like a bread dough. I feel like either its too much flour or a wet ingredient is missing. I will say that I baked them anyways, and my kiddo still gobbled them up. Great Flavor!
hey Jackie, yes this is a thicker batter but it will still leave you with a delicious muffin! 🙂
These blueberry muffins are looking too much delicious i cant wait to eat
★★★★★
Hello, I am a very disappointed mother. These muffins absolutely suck and belong in the garbage. Cat food tastes better than these wastes of space. My daughter even told me that they tasted like play doh. You should be ashamed of yourself for creating these. Good night,
I’m sorry you didn’t like them. Others sure do. So I guess they must like cat food.
Making these this week!
You just can’t beat a good blueberry muffin and I love the healthier twist to your recipe. I’ve got a pint of blueberries in my fridge, I’ll be making these muffins with them.
The perfect muffin! These look amazing!!
It’s time for me to go get more blueberries, because I have to try your recipe and make these!
enjoy brandi!
OMGEE! These muffins look perfect! 🙂 Wish I had a couple of them with my coffee this morning.
Me too… except I ate them all 🙂
The muffins are suuuper gooey. I don’t know if maybe I messed up somewhere because I followed the exact recipe. I was looking for something different, more of a fluffy texture.
★
You could reduce the amount of yogurt to 1/2 cup and that might do the trick.
My kiddos will love these muffins! Perfect lunch box treat!
These muffins are SO good- they were gone in no time at all! Thank you for sharing your recipe! I have a quick question: I also made your healthy strawberry muffins- Absolutely Loved those as well- can the strawberry muffin recipe be used with blueberries, and the blueberry recipe with strawberries? Or should I not change the fruit/muffin base? I only ask because of ingredients currently in the kitchen! Either way, your recipes are amazing! So flavorful and moist. I also can’t wait to make your zucchini recipes!
★★★★★
Hey Stephanie so pumped your a huge fan of BOTH muffins. Honestly I think you could interchange them. But I’ve never tried it. You’ll have to let me know how it turns out!
Those look perfect and I love baking with coconut oil, such a great flavor and texture!
There’s nothing better than a blueberry muffin for breakfast! Pass the coffee and I’ll take two please 😉