Healthy Blueberry Muffins

Blueberry muffins. The most classic muffin out there in the muffin universe. It holds so much beauty and respect from all the other muffins and muffin-lovers. 

Some people say muffins are just evil cupcakes mainly because there's no icing for crying out loud! Who says there can't be a little sweet glaze though on top of muffins -- even healthier muffins, like this?! I think it is perfectly acceptable and makes these healthier blueberry muffins anything but evil. They are naturally sweetened, moist, flavorful, not-earthy tasting whatsoever, and chock full of yummy bursting blueberries. 

As I was sitting in my kitchen during breakfast while watching Grey's Anatomy this morning (I'm only on season 3...I know I've got a long way to go...), Izzy was in her crazy muffin-making phase after temporarily quitting her internship as a surgeon, and all of a sudden I was like "I NEED TO MAKE MUFFINS!!" It was some kind of weird, inspiring, enlightening feeling that I could not get over, so I did the only logical thing. Right away, I got my booty up from eating my warm bowl of peanut buttery banana oatmeal and started gathering all the necessary ingredients for these blueberry muffins. Thank you Izzy from Grey's Anatomy for the inspiration. 

I went off of Gimme Some Oven's Healthier Blueberry Muffins, to make these sweet, comforting, yet healthy classic blueberry muffins. I halved her recipe which says it makes 20 - 24 muffins, and I also made a mix of mini muffins and regular-sized muffins. So you can choose whatever size you'd like to make them into!

Servings: Halving the original recipe for me made 16 mini muffins and 4 regular sized muffins. 

Below is the recipe already halved and the exact measurements I used.



  • 1 1/2 cups white whole wheat flour
  • 1/2 tablespoon baking powder (1 1/2 tsp)
  • 1/4-1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup non-fat plain Greek yogurt
  • 1/3 cup + 1-2 TB honey or maple syrup
  • 1 teaspoons vanilla extract
  • 1/4 cup unsweetened vanilla almond milk (or milk of choice)
  • 1/4 cup melted coconut oil or butter, slightly cooled
  • 1 cup fresh or frozen blueberries (if frozen, do not thaw first) I used frozen. 

Lemon Glaze:

  • 1/4 cup powdered sugar
  • 1 teaspoons unsweetened vanilla almond milk (or milk of choice)
  • 1/2 teaspoon maple syrup or honey
  • 1/2 teaspoon fresh lemon juice
  • Small splash of vanilla extract


  1. Preheat the oven to 375°F.  Grease muffin tins with cooking spray, or line with paper liners.
  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 smaller mixing bowl, add the egg, Greek yogurt, honey, vanilla, and almond milk, and whisk until completely combined.  Gradually add in the melted coconut oil (or butter), whisking continually as you add it.  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 over mix the batter.)  Gently fold in the blueberries until just combined.
  5. Scoop the batter into the prepared baking cups, filling them about 3/4 full and topping with a few extra fresh blueberries if desired.
  6. Bake for 17-20 minutes for regular sized muffins or 11-13 minutes for mini muffins, or until a toothpick inserted in the middle of the muffin comes out clean.  Remove and let cool on a wire rack.  Drizzle with glaze. Serve immediately or store in a sealed container for up to 3 days.

{Recipe adapted from Gimme Some Oven}