Healthy Blueberry Muffins Pack in the Flavor, Not the Calories

Love the flavor of a warm delicious blueberry muffin but not the calories these tasty baked goods sometimes have?

Try this recipe for a healthier version of blueberry muffins. Packed with blueberries–the February Harvest of the Month–this lighter version includes whole wheat flour, coconut oil and honey.

Blueberries are sweet, juicy and full of nutrients and antioxidants, making them the perfect addition to some of your favorite baked goods and snacks.

Click here to print the recipe.


  • 1 ¾ cups whole wheat flour
  • 1 tsp. whole wheat flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. fine sea salt
  • ¼ tsp. ground cinnamon (optional)
  • 1/3 cup coconut oil, melted
  • ½ cup honey
  • 2 egg
  • 1 cup plain Greek yogurt
  • 2 tsp. vanilla extract
  • 1 cup blueberries, fresh or frozen


  1. Preheat oven to 400 degrees. Prepare muffin tin.
  2. In bowl, mix together coconut oil and honey. Add eggs and beat well. Mix in yogurt and vanilla.
  3. In bowl, combine 1 ¾ cups of flour with baking powder, baking soda, salt and cinnamon.
  4. Add egg mixture to dry ingredients and stir together.
  5. In small bowl, toss blueberries with 1 teaspoon flour. Gently fold blueberries into batter.
  6. Pour batter evenly into prepared muffin tin.
  7. Bake muffins for about 16 minutes or until tops are lightly browned.
  8. Let muffins cool and enjoy

Serves 12