Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside.Best of all, they ;re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it ;s about time you met them.These healthy blueberry muffins are easy to make, too. Forget those box mixes! You can make these wholesome muffins from scratch with basic grocery store ingredients. No special equipment required.What makes these blueberry muffins healthy?These muffins are more healthy than your average blueberry muffins. They ;re made with 100 percent whole wheat flour (I used white whole wheat flour, which you can hardly taste). Whole wheat flour offers redeeming whole grain nutrients and extra fiber.The muffins are also naturally sweetened with honey or maple syrup, which lend subtle honey or maple flavor to the muffins. They ;re lower in overall sugar content compared to coffee shop muffins.Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don ;t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes.Blueberry Muffin Recipe TipsYou can make these muffins with fresh or frozen blueberries. Do not defrost frozen blueberries before using; just stir the frozen blueberries into the batter as directed.Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins.Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops. You can buy raw sugar in the sugar aisle of most grocery stores these days, or just grab a few extra raw sugar packets from you go-to coffee shop (I won ;t tell).These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods!Recommended EquipmentI love this sturdy, made-in-the-USA muffin pan (affiliate link). I don ;t ever have to grease it, thanks to the silicone non-stick coating. Clean-up is a breeze, too. I ;ve never had to soak or scrub on this pan.Watch How to Make Blueberry MuffinsLove these muffins?Here are more of my favorite naturally sweetened, whole-wheat muffin recipes!Healthy Apple MuffinsHealthy Banana MuffinsHealthy Carrot MuffinsHealthy Raspberry MuffinsHealthy Pumpkin MuffinsHealthy Zucchini MuffinsPlease let me know how these muffins turn out for you in the comments! I ;m always so eager for your feedback. Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container button:focus{outline:none}.tasty-recipes-print-button{background-color:#667;display:inline-block;padding-left:1em;padding-right:1em;padding-top:.5em;padding-bottom:.5em;text-decoration:none}a.tasty-recipes-print-button{color:#fff}a.tasty-recipes-print-button:hover{color:#fff}.tasty-recipes-equipment{display:-webkit-box;display:flex;flex-wrap:wrap;-webkit-box-pack:space-evenly;justify-content:space-evenly}.tasty-recipes-equipment>h3{-webkit-box-flex:0;flex:0 0 100%}.tasty-recipes-equipment .tasty-link-card{-webkit-box-flex:0;flex:0 0 50%;padding:1.5rem 1rem;text-align:center}@media screen and (min-width:500px){.tasty-recipes-equipment .tasty-link-card{-webkit-box-flex:0;flex:0 0 33%}}.tasty-recipes-equipment .tasty-link-card p{font-weight:700;font-size:1em;margin-bottom:0}.tasty-recipes-equipment .tasty-link-card p a{color:initial}.tasty-recipes-equipment .tasty-link-card span{font-size:.9em}.tasty-recipes-rating.tasty-recipes-clip-10{-webkit-clip-path:polygon(0 0,10% 0%,10% 100%,0% 100%);clip-path:polygon(0 0,10% 0%,10% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-20{-webkit-clip-path:polygon(0 0,20% 0%,20% 100%,0% 100%);clip-path:polygon(0 0,20% 0%,20% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-30{-webkit-clip-path:polygon(0 0,30% 0%,30% 100%,0% 100%);clip-path:polygon(0 0,30% 0%,30% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-40{-webkit-clip-path:polygon(0 0,40% 0%,40% 100%,0% 100%);clip-path:polygon(0 0,40% 0%,40% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-50{-webkit-clip-path:polygon(0 0,50% 0%,50% 100%,0% 100%);clip-path:polygon(0 0,50% 0%,50% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-60{-webkit-clip-path:polygon(0 0,60% 0%,60% 100%,0% 100%);clip-path:polygon(0 0,60% 0%,60% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-70{-webkit-clip-path:polygon(0 0,70% 0%,70% 100%,0% 100%);clip-path:polygon(0 0,70% 0%,70% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-80{-webkit-clip-path:polygon(0 0,80% 0%,80% 100%,0% 100%);clip-path:polygon(0 0,80% 0%,80% 100%,0% 100%)}.tasty-recipes-rating.tasty-recipes-clip-90{-webkit-clip-path:polygon(0 0,90% 0%,90% 100%,0% 100%);clip-path:polygon(0 0,90% 0%,90% 100%,0% 100%)}.tasty-recipes-nutrition ul{list-style-type:none;margin:0;padding:0}.tasty-recipes-nutrition ul:after{display:block;content:’ ‘;clear:both}.tasty-recipes-nutrition li{float:left;margin-right:1em}.tasty-recipes-plug{text-align:center;margin-bottom:1em;display:-webkit-box;display:flex;-webkit-box-align:center;align-items:center;-webkit-box-pack:center;justify-content:center}.tasty-recipes-plug a{text-decoration:none;box-shadow:none}.tasty-recipes-plug a img{width:150px;height:auto;margin:5px 0 0 8px;display:inline-block}@media print{.tasty-recipes-no-print,.tasty-recipes-no-print *{display:none!important}}.tasty-recipes-image{padding:0 0 10px 10px}.tasty-recipes-details ul{list-style-type:none;margin:0;color:#666;font-family:Function,’Trebuchet MS’,Arial,sans-serif;font-size:13px;text-align:left;padding-left:0}.tasty-recipes-details ul li{display:inline-block;margin-right:15px;padding:0!important}.tasty-recipes-print-button{float:right;background-color:#f7f7f7!important;padding:2px 12px 0;margin-top:12px;font-size:19px;text-decoration:none!important;border-top-right-radius:2px!important;border-top-left-radius:2px!important;border-bottom-right-radius:2px!important;border-bottom-left-radius:2px!important}a.tasty-recipes-print-button{color:#222!important}a.tasty-recipes-print-button:hover{color:#31ab9d!important}a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:’n’;margin-right:6px;text-transform:none}.tasty-recipes h2{font-family:’Playfair Display’,Georgia,serif!important;font-size:24px;margin-bottom:3px;margin-top:0;border-bottom:2px solid #F7F7F7;padding-bottom:4px}.tasty-recipes h3{font-family:’Playfair Display’,Georgia,serif!important;font-size:20px;text-transform:uppercase;margin-bottom:18px;padding-top:5px;font-weight:700;letter-spacing:.5px}.tasty-recipes-notes h3{margin-bottom:8px}.tasty-recipes-notes{padding-bottom:20px}.comment-respond .tasty-recipes-ratings{width:100%;font-family:Georgia,serif;font-size:16px;color:#000}.tasty-recipes ul li{padding-bottom:6px}.tasty-recipes ol li{padding-bottom:12px}.tasty-recipes-ratings{font-family:Function,’Trebuchet MS’,Arial,sans-serif;text-transform:none;font-size:13px;color:#666;width:20%;float:right;margin-top:5px}.tasty-recipes-ratings-inner{display:inline;float:right}.tasty-recipes-rating{font-size:15px}.tasty-recipes-ratings p{text-align:center;margin-bottom:0}.tasty-recipes-details{text-align:center;width:80%;display:inline-block;margin-top:8px}.tasty-recipes-description{margin-top:24px;clear:both}.tasty-recipes-notes strong{font-family:Function,’Trebuchet MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Blueberry MuffinsAuthor: Cookie and KatePrep Time: 13 minutesCook Time: 22 minutesTotal Time: 35 minutesYield: 12 muffins 1xCategory: MuffinMethod: BakedCuisine: American★★★★★4.9 from 200 reviewsThese healthy blueberry muffins are golden, fluffy, moist and delicious! No one will guess this recipe is made with 100% whole wheat flour and naturally sweetened with honey or maple syrup. Recipe yields 12 muffins. Scale 1x2x3x Ingredients1 ¾ cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine sea salt¼ teaspoon ground cinnamon (optional)⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extract1 cup (6 ounces) blueberries, fresh or frozen1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topInstructionsPreheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine 1 ¾ cups of the flour with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the remaining 1 teaspoon flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.