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Best Healthy Blueberry Muffins

Best Healthy blueberry muffins made with Greek yogurt and honey for a soft, fluffy crumb and lots of juicy berries.
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Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all purpose flour or white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon optional
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup milk of choice
  • 1/3 cup honey or maple syrup
  • 1/4 cup neutral oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blueberries fresh or frozen
  • 1 tablespoon flour to toss with blueberries
  • coarse sugar or sliced almonds for topping (optional)

Method
 

  1. Prep. Heat oven to 375F. Line a 12 cup muffin tin with liners or lightly grease.
  2. Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
  3. Mix wet ingredients. In a second bowl, whisk eggs, Greek yogurt, milk, honey, oil, and vanilla until smooth.
  4. Combine. Pour wet ingredients into dry and stir gently until just combined. Do not overmix.
  5. Add blueberries. Toss blueberries with 1 tablespoon flour, then fold them into the batter.
  6. Bake. Divide batter evenly into the muffin tin. Add topping if using. Bake 16 to 20 minutes, until a toothpick comes out clean or with a few moist crumbs.
  7. Cool. Cool in the pan 5 minutes, then move muffins to a rack to cool completely.

Notes

Frozen blueberries work great, just use them straight from the freezer.
These muffins keep 2 to 3 days at room temp, or freeze up to 3 months.
For extra tall tops, rest the batter 5 to 10 minutes before baking.