Our cookbook, Love Real Food, is here! These healthy blueberry muffins are FLUFFY and DELICIOUS. This recipe is easy blueberry muffins sweetened with honey or maple syrup and made with whole wheat flour!

Would you look at those blueberry-studded beauties? These blueberry muffins are golden on top, and moist and fluffy on the inside. Best of all, they’re bursting with jammy blueberry flavor. These are my favorite homemade blueberry muffins, and it’s about time you met them.

Last but not least, I used Greek yogurt instead of sour cream, which lends the same irresistible tang but with more protein and less fat. I don’t think that yogurt passes for sour cream on tacos, but it totally works in muffin recipes. Blueberry Muffin Recipe Tips You can make these muffins with fresh or frozen blueberries. Tossing the blueberries with one teaspoon of flour prevents them from sinking to the bottom. This way, you can use a full cup of blueberries without risking the integrity of the muffins. Sprinkling 1 tablespoon of raw sugar on top of the muffins before baking yields deliciously sweet, crackly muffin tops.

These muffins taste best after they’ve had time to cool completely. Or better yet, let them rest for a couple of hours at room temperature before serving. This is true for most baked goods! I don’t ever have to grease it, thanks to the silicone non-stick coating. I’ve never had to soak or scrub on this pan. These healthy blueberry muffins are delicious!