Healthy blueberry muffins

Healthy blueberry muffins

Looking for a recipe for healthy blueberry muffins? Then look no further! These delicious, healthy blueberry muffins are made with white whole-wheat flour and coconut sugar, meaning they’re a guilt-free treat. Not to mention, they’re delicious. Did I mention that?

You can also bake a whole bunch, pop them in the freezer, and then zap them in the microwave for a just-baked muffin experience.

I like to use fresh blueberries but you can also use frozen ones. Just be sure NOT to thaw them beforehand! If you do then they’ll become all mushy and the juices will run through the batter, making it blue. But I guess that could be cool if you’re into blue food.

For me, living in France, I find there to be a major lack of good muffins. With so many delicious French pastries and cakes like madeleines, financiers, pains aux chocolat, etc, the humble muffin doesn’t seem to have found its place. But there is something truly wonderful about them, because not only can they become the perfect breakfast, but they’re also easy to transport. I think they fit perfectly in the famous French pastry category of ‘gateaux de voyage‘, or ‘travel cakes’.

This recipe and my healthy chocolate chip banana muffins are my go-to muffin recipes. I like to make double batches and freeze them, so that we always have some sort of muffin in the freezer in case of a muffin emergency. And by that I mean we’re on our tenth reading of ‘If you give a moose a muffin’ and we’re all desperately craving a muffin.

Which brings me to my question: why on Earth do Anglos tend to put butter or jam on their muffins? Could someone please explain this to me? I simply cannot understand it! There’s already butter AND fruit in the damn muffin, so why treat it like toast? It just baffles me.

Healthy blueberry muffins
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5 from 1 vote

Healthy blueberry muffins

Made with white whole-wheat flour and coconut sugar, these muffins are the perfect guilt-free treat!
Prep Time10 minutes
Cook Time16 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: blueberry, blueberry muffin, healthy, muffin
Servings: 12 muffins
Calories: 150kcal
Author: Gitanjali


  • 230 g white whole-wheat flour
  • 65 g melted coconut oil or vegetable oil
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup coconut sugar
  • 2 eggs
  • 260 g Greek yogurt
  • 1 tsp vanilla extract
  • 250 g fresh blueberries

For sprinkling on top:

  • 1 tbsp brown sugar
  • 1 tsp cinnamon


  • Preheat the oven to 200° C
  • In a big bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
  • In a seperate bowl, whisk the coconut oil, coconut sugar, eggs, Greek yogurt and vanilla extract.
  • Gently fold the wet ingredients into the dry ingredients. Once mixed, fold in the blueberries with a wooden spoon or spatula.
  • Pour into the muffin pan, either filled with muffin cups or oiled. Fill them 3/4 of the way high.
  • In a small bowl, mix the cinnamon and sugar for the topping. Then sprinkle each muffin with a bit of this mixture.
  • Bake for 16-20 minutes, keeping your eye on them. The tops should be golden and the inside should be cooked through (duh). Feel free to poke them with a toothpick or knife to check for doneness.
  • Remove the muffins from the tin and let them cool on a wire rack until they're still warm but not hot enough to burn the roof of your mouth.

This recipe is inspired by a similar recipe I found on Cookie and Kate.

If you’re looking for more sweet recipes, check out all of my baked pastries, cakes, and desserts here.

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