This recipe for Healthy Blueberry Muffins comes out SUPER moist, made with olive oil, Greek yogurt, and whole wheat flour, and with very little sugar. You can use frozen or fresh blueberries, and they freeze well for mornings on-the-go! They’re perfect for busy families with kids, or if you want to stock your freezer with a healthy breakfast option.
If you’re looking for a toddler or kid-friendly snack, or looking to stock your freezer with a healthy breakfast option, you’ve got to try this blueberry muffin recipe. If they last long enough to put in the freezer, that is.
The olive oil makes them super moist, and stay super moist at room temperature for days, not to mention adds a healthy dose of good fats. The Greek yogurt adds a punch of protein to help fill you up. And the whole wheat flour adds fiber and nutrients!
These muffins aren’t too sweet- there’s only 1/3 cup of brown sugar in the whole batch. The super sweet frozen blueberries help add natural sweetness (you can use fresh, too).
But don’t let all this healthiness fool you. These muffins are absolutely delicious.
OH. AND. You only need one bowl and a few minutes of prep for these. You can literally have muffins in front of you in a half an hour with this recipe.
How to make healthy blueberry muffins
- First, mix together everything except the flour and blueberries in a bowl. That’s right- no mixing dry ingredients in one bowl and wet in another! Everything in one bowl. You’re welcome. Olive oil, brown sugar, eggs, vanilla extract, Greek yogurt, cinnamon, salt, baking powder, and baking soda. You can use an electric mixer or whisk for this.
- Then, add a mix of whole wheat and all-purpose flour to the bowl and stir with a wooden spoon until just combined. Don’t over-mix, or the muffins may not be very fluffy.
- Gently fold in the blueberries with a wooden spoon.
- Divide batter into a muffin pan, sprinkle with some turbinado sugar if you want, and bake!
Bonus points if you get your kids to help you make these muffins. They’re a fun project to do with littles. Mine got a bit messy eating the Greek yogurt off the spoon, as you can see.
Why use part whole wheat and part white flour?
I love healthy foods but I also take great pleasure in eating delicious food. I’ve found that using 100% whole grains when baking doesn’t yield a result that’s as pleasurable to eat.
That’s why I usually use part whole grain and part white flour when I bake! It adds more nutrients without taking all the fun away.
OK that was a bit dramatic – you can certainly make a delicious 100% whole grain muffin, like with these blueberry banana oat muffins, but I love compromising on this by meeting in the middle :-) These muffins still have a light, fluffy, airy crumb that slices neatly and doesn’t crumble all over the place, which I love.
Baking with olive oil
If you haven’t tried it, YOU MUST. Baking with olive oil is life changing, and these blueberry muffins are no exception. The earthy, nutty flavor of the olive oil is not overpowering, so you don’t have to worry about the flavor being weird. It adds healthy fats to your baked goods, and keeps things SUPER moist for longer than using butter.
Other baked goods with olive oil:
Tips and tricks
- Use a nonstick muffin pan for easy cleanup. I like this USA pan muffin pan.
- Test for doneness by inserting a toothpick into the center of the biggest muffin- if it comes out clean, it’s done! This will help you not overcook them.
- Use a large cookie/ice cream scoop to evenly (and neatly) divide the batter into each muffin cup in your pan.
- Line your muffin pan with liners to save time on clean-up (you can use oil or butter to grease the cups too, if you prefer).
- Let the muffins cool for 5-10 minutes before eating them. They’ll hold up better and you won’t burn yourself on a piping hot blueberry.
- Make the muffins pretty with whole blueberries on top of each by saving some blueberries to place manually on top of the batter in each cup before you bake them. Sprinkle turbinado sugar (sugar in the raw) for some sparkly, crunchy deliciousness on top.
- White sugar, honey, or maple syrup may be used in place of the brown sugar. White sugar may also be used to sprinkle tops of muffins in place of turbinado sugar.
- Use any kind of berry you want, frozen or fresh, in place of or along with the blueberries. If using strawberries, slice or chop them first.
- You can use 100% all-purpose flour if you want- just sub 3/4 cup for the 1/2 cup whole wheat flour. You can also use more whole wheat flour– try 1.25 cups whole wheat flour with 1/2 cup white flour for a higher whole grain count. If you want to use 100% whole wheat flour, I recommend 1 3/4 cups total, and I recommend white or pastry whole wheat flour (which is a bit lighter in texture).
- You can omit the vanilla extract and cinnamon if you want.
- Canola oil or melted coconut oil can be used in place of olive oil.
How to store/freeze muffins
You can store these healthy blueberry muffins in an airtight container or bag at room temperature for 2-3 days. Or, put them in the fridge for about a week.
Any longer than that and you’ll need to freeze them. I usually just put them in a gallon sized zip-top bag, try to smush out as much air as possible without crushing the muffins, and keep them for 2-3 months, taking one out and popping it in the microwave when I need one.
Grill the muffins with butter!
Here’s the best way to serve these healthy blueberry muffins.
I love cutting a muffin in half, slathering it with salted butter, and grilling it cut-side down in a cast iron or nonstick skillet. It helps caramelize the cut side of the muffin, and infuses the butter into every delicious, warm bite. Give it a try! It only takes a few minutes.
Other healthy breakfast recipes with whole grains:
- Breakfast cookies
- Healthy pumpkin pancakes
- Cherry almond overnight oats
- Fluffy berry oat pancakes
- Apple cinnamon oatmeal
- Honey cornmeal pancakes with blackberry syrup
Browse all brunch and breakfast recipes here.
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Healthy Blueberry Muffins
- 1/3 cup extra-virgin olive oil
- 1/3 cup brown sugar
- 2 large eggs
- 1 cup Greek yogurt
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 cups blueberries fresh or frozen
- turbinado sugar for sprinkling on top, optional
- Preheat your oven to 400 degrees F and line a 12-cup muffin pan with liners (or grease with oil or butter).
- In a large bowl, add the olive oil (1/3 cup), brown sugar (1/3 cup), two eggs, Greek yogurt (1 cup), vanilla extract (1/2 tablespoon), cinnamon (1/2 teaspoon), kosher salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon). Mix together with a whisk or electric mixer for a minute or two, until everything is very well combined.
- Add the whole wheat flour (1/2 cup) and all-purpose flour (1.5 cups) to the bowl. Mix with a wooden spoon until just combined (do not overmix).
- Fold in the blueberries (1.5 cups).
- Add batter to prepared muffin pan. I like to use a large cookie/ice cream scoop for this so they're even.
- Sprinkle tops of muffins with turbinado sugar, if desired.
- Bake at 400 degrees F for 20-25 minutes, checking to see if they are done by inserting a toothpick in the center of a muffin (if it comes out clean, they're done).
- Allow muffins to cool for at least 5 minutes before eating.
- To make muffins "pretty" with whole, visible blueberries on top, save 1/2 cup of blueberries to add on top of muffins after you've scooped the batter into the pan. Then, sprinkle with turbinado sugar and bake!
- Ingredient substitutions: White sugar, honey, or maple syrup can be used in place of the brown sugar; white sugar can be used in place of turbinado sugar; regular plain yogurt can be used in place of Greek yogurt; 3/4 cup all-purpose flour can be used in place of the whole wheat flour; melted coconut oil or canola oil can be used in place of olive oil; other berries may be substituted for blueberries.
- Storage: muffins may be kept in an airtight container or bag at room temperature for 2-3 days, in the fridge for about a week, or in the freezer for 2-3 months.
- Serving suggestion: I love cutting a muffin half, slathering it with salted butter, and grilling it cut-side-down in a cast iron skillet for a minute or so until it gets toasted. Yum!
- Muffin Pan
- Electric Hand Mixer