Gimme Some Oven

Healthier Blueberry Muffins

This post may contain affiliate links. Please read my disclosure policy.

Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

This post is sponsored by Almond Breeze, maker of the delicious almondmilk used to make these muffins (<– and that yummy glaze on top of them!).

Happy Friday, sweet friends!

And a Happy Early Mother’s Day to all of you beautiful moms out there! I hope that we all do our part to make you feel extra-celebrated this weekend for the incredible, strong, loving, patient, hard-working, life-changing women that you are. And that you know how grateful we are for you and the zillion everyday, unseen, unglamorous, yet oh-so-important things you do to keep things rollin’ and to care for those you love. You all knock my socks off, and I so wish I could make you all a big brunch to say “thank you” for making this world such a brighter place!!

But instead, I’ll have to settle for zee ol’ internet, and share a recipe that hopefully one of your loved ones might make for you sometime soon. Or one that you can make with those sweet littles of yours. Or one that we can all just share with anyone we love.

Yep, I went with a classic. I made you some blueberry muffins!

Even better, I made you some healthier blueberry muffins!

(Don’t worry, no one will even be able to tell.)  ;)

Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

This is actually a recipe that I’ve been tweaking and experimenting with for awhile now. Because I don’t know about you, but I LOVE BLUEBERRY MUFFINS. Like, so much. But I always have such a guilty conscience after eating one of those enormous ones from the bakery that I’m pretty sure could take the place of two entire meals’ of calories. Yeesh — not how these delicious breakfast treats are meant to be enjoyed.

So I’ve lightened them up! And after batches and batches of testing, I think they’re actually to the point now where I would totally prefer these to the epic ones from my coffee shop next door. (<–And now that’s saying something.)

Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

They’re made with white whole wheat flour (my favorite baking swap for all-purpose refined flour), they’re naturally sweetened with honey (although I did use a little powdered sugar in the glaze, if you want that), and they are chocked full of tons of fresh blueberries. You can use frozen ones if you’d like (just don’t de-thaw them first), although heads up that their color tends to bleed more so you might have more purple/blueish muffins. Still delish. ;)

Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

Just bake everything up to fluffy, soft perfection…

Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

…and while they’re in the oven, feel free to whip up a simple little almondmilk glaze if you want. I made mine using shelf-stable Almond Breeze Original Unsweetened Almondmilk, which I’ve been getting in the habit of stocking in my pantry this past year. (Sooooo convenient to keep on hand!)  But you can also make the glaze using their refrigerated almondmilk.

I added a little bit of fresh lemon juice/zest to my glaze, but you could also add a little cinnamon or vanilla or almond extract or whatever sounds tasty.
Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

Then just drizzle it all over those beautiful blueberry muffins…
Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

…and breakfast is served.

Enjoy friends! And I wish you such a lovely weekend ahead!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Healthier Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 5 reviews
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 20 -24 muffins 1x


These Healthier Blueberry Muffins are made with white whole wheat flour, naturally sweetened with honey, and they are SO wonderfully fluffy and buttery and delicious!



Healthier Blueberry Muffins Ingredients:

  • 3 cups white whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup non-fat plain Greek yogurt
  • 3/4 cup honey
  • 2 teaspoons vanilla extract, store-bought or homemade
  • 1/2 cup Almond Breeze Original Unsweetened Almondmilk (shelf-stable or refrigerated)
  • 1/2 cup melted butter or coconut oil, slightly cooled
  • 2 cups fresh or frozen blueberries (if frozen, do not thaw first)

(Optional) Honey Lemon Glaze:


How To Make The Healthier Blueberry Muffins:

  1. Preheat oven to 375°F.  Grease 24* baking cups with cooking spray, or line them with paper liners.  Set aside.
  2. Add the flour, baking powder, cinnamon, and salt together in a large mixing bowl, and whisk until completely combined.  Set aside.
  3. In a separate mixing bowl, add the eggs, Greek yogurt, honey, vanilla, and almondmilk, and whisk until completely combined.  Gradually add in the melted butter (or coconut oil), whisking continually as you add it in so that its warmth doesn’t accidentally cook the eggs.  Whisk until completely combined.
  4. Pour the wet ingredients into the mixing bowl with the dry ingredients, using a rubber spatula to gently fold everything together until just combined.  (Be really careful not to overmix the batter.)  Gently fold in the blueberries until just combined.
  5. Scoop the batter into the prepared baking cups, filling them 3/4 full and topping with a few extra fresh blueberries if desired.
  6. Bake for 17-20 minutes, or until a toothpick inserted in the middle of the muffin comes out clean.  Remove and let cool on a wire rack.  Serve immediately, drizzled with the optional glaze if you’d like.  Or store in a sealed container for up to 3 days.

How To Make The Honey Lemon Glaze:

  1. Whisk all ingredients together until smooth.  If you need to thicken the glaze, add more powdered sugar.  If you need to thin the glaze, add more almondmilk.


*Depending on how much batter you use per muffin, this recipe should yield between 20-24 muffins.

This post has been sponsored by Almond Breeze, whose shelf-stable almondmilk always has a permanent home in my pantry. (Love it!)  Thanks for continuing to support the brands who help make this site possible!

Healthier Blueberry Muffins -- made with white whole wheat flour, naturally sweetened, and SO fluffy and buttery and delicious! |

Share this Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

43 comments on “Healthier Blueberry Muffins”

  1. These look delicious! Blueberry muffins are one of my favorite kinds!

  2. I love blueberry muffins!  Love that you made them healthy too!

  3. Wow! Even though they are healthier, they still look pretty decadent. I think that sometimes the healthier versions don’t look as good to the eye, but these look great!

  4. My kiddos love to make blueberry muffins with me! Can’t wait to whip up a batch of these! 

  5. They’re in the oven right now to bring to my mom for Mother’s Day breakfast!  Thanks for sharing the recipe!

  6. So my husband and I just tasted them and they’re fantastic!  I didn’t put the glaze on them, but the wonderful blueberry flavor shined through-no extra sugar needed!  I’ve tried so many recipes from this site and every one of them has been a winner.  :)

  7. I like that you often use almond milk and coconut oil because I dairy free. Any tips for making these without the yogurt? 

    • Hi AJ! You could try an almond milk or soy milk yogurt, or you could try applesauce — we hope that helps!

  8. They do look incredible. Awesome pictures Hayley! 
    I would try to make them. I am not so sure I can accomplish this mission, but we’ll see. Wish me luck! 


    • Thank you Natalija! This is actually Ali’s recipe and blog though — I just help out with comments. :) We hope you enjoy these!

  9. These look so lovely! I’ve been craving something blueberry lately. And is it just me or do those blueberries look huge!

    • Thanks Melissa — we hope you love these! And yeah, they were definitely some big berries! :D

  10. These muffins are just perfect and beautifully done! ?

  11. Hi. Do I keep the honey at room temp. I don’t know how to bake with honey. I only ever  put it in my tea!

  12. I’ve never heard of white whole wheat flour – is it carried at most large grocery chains (or walmart/target)? Can regular flour be substituted if I can’t find the white wheat flour? Thanks!  

    • Hi Stacia! Yes, you should be able to find it at most regular grocery stores (not sure about Target or Walmart though). And yes, you can totally use regular AP flour, or a mix of AP and regular whole wheat if you can’t find it, or if you prefer. We hope you enjoy these! :)

  13. Do you think you could use oat flour instead of the white whole wheat flour? Just trying to stay away from flour. Thank you!

    • Hi Melissa! You could try a mix of oat and almond flour — if you do, definitely let us know how they turn out!

  14. Could you substitute with gluten free flour?

    • Hi Jennifer! We haven’t experimented with gluten-free flour in this recipe, but we think you could probably try a gluten-free AP flour. We hope you enjoy the muffins!

  15. I am whipping these up now, is the batter supposed to be super thick? I think I followed directions perfectly?!

  16. This looks sooooo yummy! How would I make it for 12 muffins?

    • Thanks, Sadhiya — we hope you enjoy them! If you only want 12, we would cut the recipe in half.

  17. I have these in the oven right now and simply can’t wait to eat them! The recipe looks so delicious… :)

  18. How many calories are these?

    • Hi Sherrie! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  19. Oh my that looks delicious!

  20. Can these be made with canola oil and dairy-milk?

  21. My son loved it. We just made it. I think it’s a little bland and heavy. We didn’t have almond milk but regular so maybe that makes a difference. It’s still really yummy.

    • Thanks for your feedback, Case! Definitely try them with almond milk if you can. :) You can also add a bit of almond extract or lemon/orange zest to amp up the flavor a bit if you want. :)

  22. These are delicious! A little more on the dense side rather than fluffy but I also used all purpose flour since I didn’t have any of the whole wheat white.

  23. I just made these and they are great. I love being able to use almond milk since we have given up regular milk. I used half regular flour and half wheat flour. I didn’t try the glaze, you don’t need it unless you want them to be sweeter.

  24. Is it right that they are very soft? I think mine we’re very soft because of the blueberry’s inside the cupcakes.. I’ve had them in the oven for over 30 minutes…

  25. We love this recipe!!! i have saved and bookmarked it whenever we bake; which is not very often
    i was wondering what is the calorie c. for this recipe ?