Healthy Greek Yogurt & Honey Blueberry Muffins

These are my new favorite muffins, thanks to @bakerbynature for this amazing recipe, Healthy, easy to make, and my husband even likes them!


  • 2 cups whole wheat flour
  • 1/3 cup coconut sugar 
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat greek yogurt
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it’s melted and slightly cooled)
  • 2 cups blueberries (I used half fresh and half frozen)


  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk together flour, sugar, baking powder, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, and honey.
  5. Gently fold the wet mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in the oil. And then fold blueberries. Be sure not to over mix here. 
  6. Divide the batter evenly among the prepared muffin tin, place pan in the oven, and bake for 16 to 18 minutes. 
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.

You can store in a sealed container on the counter for 2-3 days but then they need to go in the fridge. I made the mistake my first time making them of leaving them on the counter and on day 4, I woke up to moldy muffins 😦 It was a sad, sad morning.


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