Healthy Blueberry Muffins (Whole Wheat!) Recipe

Indulging in a delicious blueberry muffin doesn’t have to derail your healthy eating goals. Whole wheat blueberry muffins offer a nutritious twist on a classic favorite, providing a hearty and wholesome treat that’s both delicious and good for you.

Made with whole wheat flour, these muffins are packed with fiber, vitamins, and minerals. The natural sweetness of fresh blueberries adds a burst of flavor and antioxidants, making these muffins a perfect choice for a healthy breakfast or snack.

This recipe ensures that you enjoy the comforting taste of blueberry muffins while maintaining a balanced diet.


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup honey or maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk (dairy or non-dairy)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen blueberries


Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. This ensures that your muffins don’t stick to the pan and are easy to remove once baked.

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents throughout the flour mixture, ensuring that your muffins rise uniformly.

In a separate bowl, combine the honey or maple syrup, unsweetened applesauce, plain Greek yogurt, milk, egg, and vanilla extract. Stir these wet ingredients until they are well blended. This mixture provides moisture and sweetness to your muffins without the need for refined sugar or excessive oil.

Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough muffins. The batter should be thick and slightly lumpy.

Gently fold in the blueberries. If you are using frozen blueberries, toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom of the muffins during baking.

Divide the batter evenly among the muffin cups, filling each about two-thirds full. This recipe should yield approximately 12 muffins.

Bake the muffins in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and firm to the touch.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them to firm up and makes them easier to handle.


These healthy whole wheat blueberry muffins are a delightful way to start your day or enjoy as a midday snack. They are easy to make, delicious, and packed with nutrients. Enjoy the natural sweetness and health benefits of blueberries in every bite!


Q: Can I use frozen blueberries instead of fresh?
A: Yes, frozen blueberries work just as well. Just make sure to toss them in a bit of flour before adding to the batter to prevent them from sinking.

Q: Can I substitute the Greek yogurt with a dairy-free option?
A: Absolutely! You can use a dairy-free yogurt alternative, such as coconut or almond yogurt, to make these muffins dairy-free.

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