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Tender Blueberry Muffins lightly sweetened, enhanced with lemon zest, vanilla, and cardamom made with fresh or frozen blueberries. A delicious breakfast or afternoon snack. Gluten-free adaptable. Video.
These blueberry muffins are moist and delicious and completely irresistible. We give them a boost of healthy nutrients with whole wheat flour and minimal sugar- just enough to bring out their lovely flavor! Tangy yogurt, lemon zest, vanilla, and a touch of cardamom all work together to create the perfect marriage of flavors.
For an optional enhancement, sprinkle streusel on top for a delicious crunch and a fancier look. Looking for more healthy muffin recipes? Try these delightful Rhubarb Muffins!
Blueberry Muffins Video
Table of Contents
Ingredients In healthy Blueberry Muffins
- Blueberries– fresh or frozen. When using frozen blueberries, give a quick rinse if covered in ice crystals and pat dry as best you can with a paper towel. But do not thaw, add in frozen. The batter may tint blue slightly but the muffins will still be delicious.
- Whole wheat pastry flour– this very light wheat flour adds a nutty flavor and more nutrients. You can substitute all-purpose flour, or use 1/2 wheat, 1/2 white, or cup-to-cup gluten-free flour mix.
- Greek Yogurt– the thick consistency of Greek yogurt is important in creating a thick batter, helping the blueberries to stay suspended throughout the muffins rather than sinking to the bottom.
- Olive oil– feel free to replace it with a neutral oil like avocado. You can use butter or coconut oil though they tend to create a dry muffin, especially the next day.
- Cardamom– the combination with blueberries and lemon zest is so lovely. Leave it out if you prefer or replace it with cinnamon.
- Sugar– just enough to give the muffins flavor and help to brown the tops. These muffins are not super sweet.
*See the recipe card below for a full list of ingredients and measurements.
How To Make healthy Blueberry Muffins
Heat the oven to 375F degrees. Oil or line a 12-hole muffin tin with paper (spray oil the papers!)
Mix streusel: Mix together the streusel by mixing together the flour, sugar, salt and mash the butter in until in forms a coarse crumb. Pop it in the freezer while you make the muffin batter.
Combine: Add the wet ingredients into the dry and gently mix until mostly incorporated. Add the blueberries, folding in just enough to distribute.
Scoop batter into the muffin tin, an ice cream scoop works great for this. Fill up to the top. Press a few blueberries into the top of each muffin.
Sprinkle about 1 teaspoon of the streusel over the top of each muffin.
Bake for 20-25 minutes or until they bounce back when pressed in the center. Or around 200F degrees internally on a thermometer. Remove muffins from the tin and let cool on a rack.
Blueberry Muffin FAQS
It does not seem to make a huge difference. If the batter is thin, the berries will sink anyways. A thick batter helps to distribute the berries more evenly.
It is easier to use fresh blueberries though sometimes they can be lacking in flavor when they are off-peak. Frozen berries may streak the batter with blue ribbons though the berries are frozen at peak harvest and can have more flavor.
Yes, choose a flour blend that will replace the flour cup-to-cup.
Yes. Cool completely and place in a freezer bag for up to 6 months. Thaw overnight in the fridge and warm if you like!
Using wholegrain flour and minimal sugar is a great way to make blueberry muffins healthier!
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.Print
- 2 1/2 cups (300 grams) ww pastry flour (use all purpose or 1/2 wheat 1/2 white)
- 1/2 to 3/4 cup (100 to 150 grams) sugar (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoon cardamom (optional or use 1 teaspoon cinnamon)
- 1/2 teaspoon salt
- 2/3 cup olive oil (or a more neutral oil if preferred)
- 2 eggs, room temperature
- 1 cup Greek yogurt
- 2 teaspoons vanilla
- 1/4 cup milk (plant based is fine if preferred)
- 2 teaspoons lemon zest
- 1 1/2 cups (220 grams) blueberries, fresh or frozen (do not thaw-*see notes)
Streusel Topping (optional- but makes them special!)
- 1/4 cup flour (use a gluten free blend if desired)
- 1/4 cup sugar, coarse or regular
- 2 tablespoons coconut oil or butter
- pinch of salt
- pinch of cardamom
- Heat the oven to 375F degrees. Oil or line a 12 hole muffin tin with papers (oil the papers!)
- (Optional)Mix streusel: Mix together the streusel by mixing together the flour, sugar, salt and mash the butter in until in forms a coarse crumb. Pop it in the freezer while you make the muffin batter.
- Dry ingredients: Measure out flour, sugar, baking powder, baking soda, cardamom (if using), and salt. Stir together.
- Wet ingredients: In a separate bowl whisk together thoroughly olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest.
- Combine: Add the wet ingredients into the dry and gently mix until mostly incorporated. Avoid over mixing! Add the blueberries, folding in just enough to distribute.
- Fill: Scoop batter into the muffin tin, a mechanical ice cream scoop works great for this. Fill up to the top. Press a few blueberries into the top of each muffin. Sprinkle about 1 teaspoon of the streusel over the top of each muffin.
- Bake for 20-25 minutes or until they bounce back when pressed in the center or around 200F degrees, internally, on a thermometer. Remove the muffins from the tin and let them cool on a rack.
Store at room temperate in a sealed container up to 3 days. To freshen up pop in oven at 350F for 5 minutes or air fry at 300F for 3 minutes.
Sugar– 1/2 cup (100 grams) gives a light sweetness which we prefer, but adding another 1/4 cup will give them a full sweet flavor.
Frozen blueberries– give a quick rinse if covered in ice crystals and pat dry as best you can with a paper towel. But do not thaw, add in frozen. The batter may tint blue slightly but the muffins will still be delicious.
Freeze- in a sealed container or bag up to 3 months.
- Serving Size: 1 muffin (without streusel topping)
- Calories: 261
- Sugar: 11.1 g
- Sodium: 125.6 mg
- Fat: 14 g
- Saturated Fat: 2.2 g
- Carbohydrates: 31 g
- Fiber: 3.3 g
- Protein: 6.1 g
- Cholesterol: 31.8 mg
Keywords: blueberry muffins, crumble top blueberry muffins, streusel top blueberry muffins, lemon blueberry muffins