This highly requested blueberry muffin recipe is from our restaurant! Lightly sweetened and enhanced with lemon zest, vanilla, and cardamom made with fresh or frozen blueberries, with optional streusel topping!
These blueberry muffins are moist and delicious and completely irresistible! A tried and true recipe from our vegetarian restaurant, we give them a boost of healthy nutrients with whole wheat flour and minimal sugar- just enough to bring out their lovely flavor!
Creamy yogurt, lemon zest, vanilla, and a touch of cardamom all work together to create a synergy of flavors. Every bite delights the palate.
To elevate, sprinkle on the streusel crumb topping for a delicious crunch and a lovely presentation- optional but delicious!
healthy Blueberry Muffin Ingredients
- 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.
- Flour – we love using whole wheat pastry flour– this very light wheat flour adds a nutty flavor, beatuiful texture 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– skip the vegetable oil and try olive oil! Feel free to replace it with a neutral oil like avocado oil. 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.
- Vanilla extract- use real vanilla extract for the best flavor.
- Lemon zest– for a zesty brightness!
- Sugar– we use 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.
Step-by-step instructions
Heat the oven to 375F degrees. Oil or line a 12-hole muffin tin with paper (spray oil the papers!)
Step one: mix the streusel topping. Stir the flour, sugar, and salt, and mash the butter with your fingers until it forms a coarse crumb. Pop it in the freezer while you make the muffin batter.
Step two: Mix dry ingredients. Measure flour, sugar, baking powder, baking soda, cardamom (if using), and salt into a large bowl. Whisk the flour mixture.
Step three: Mix wet ingredients. Thoroughly whisk olive oil, eggs, Greek yogurt, vanilla, milk, and lemon zest in a separate medium bowl.
Step 4: Combine. Add the wet ingredients into the dry and gently mix until mostly incorporated. Add the blueberries, folding in just enough to distribute.
Step 5 Fill. Spoon the batter into the muffin pan using paper liners. (You can also use a nonstick muffin pan sprayed with olive oil cooking spray.) An ice cream scoop works great for this. Fill up to the top. Press a few blueberries into the top of each muffin. Sprinkle 1-2 teaspoons of the streusel over the top of each muffin.
Step 5: Bake. Place in the oven (middle rack) for 20-25 minutes, until puffed and golden or a toothpick comes out clean ( or200-204F degrees internally on a thermometer). Remove muffins from the tin and let cool on a wire rack.
Storage
Store at room temperature in a sealed container for up to 3-4 days. Refrigerate for up to a week, or freeze for up to 3 months. To freshen up, pop in the oven at 350F for 5 minutes or air fry at 300F for 3 minutes.
Serving Suggestions
Serve with a cozy cup of Delicious Authentic Masala Chai or try our London Fog Latte.
Chef’s Tips and Variations
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!
More favorite Muffin recipes!
Enjoy these “healthier” blueberry muffins! Let us know what you think of them in the comments below.
Watch how to make Blueberry Muffins
Blueberry Muffin Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: baked
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Ingredients
- 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
Instructions
- Heat the oven to 375F degrees. Oil or line a 12 hole muffin tin with papers (oil the papers!)
- (Optional Streusel topping: 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.
Notes
Store at room temperature in a sealed container for up to 3 days. To freshen up, pop in the 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.
Nutrition
- 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
Amazing muffins!! I used the lower amount of sugar (100g) and felt that was enough. I also used flax eggs. Love the lemon zest too. This is a really incredible recipe that I’ll go back to over and over. Thank you!!
Love this feedback Angeli! Glad you liked these. 🙂