A Healthier Blueberry Muffin That Actually Tastes Good

I have yet to find a healthy blueberry muffin recipe that actually tastes good. In my opinion, most healthy blueberry muffins taste like a hockey puck with a couple of blueberries stuck inside.  But I’ve gotta hand it to my client, Joan, who passed this recipe on to me!  It’s surprisingly good!  The muffins are loaded with healthy ingredients, but they are moist and have just the right amount of sweetness.  I’ve made a few tweaks as usual, and I highly recommend you give these a try.  They make a nice breakfast or snack. Try it warmed up with a little butter!

Healthy Blueberry Muffins

These healthy muffins are surprisingly moist and delicious!

Course Breakfast
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 16 muffins


  • 1 1/4 cups 100% stone ground whole wheat pastry flour spooned and leveled
  • 1 cup old-fashioned thick rolled oats not instant
  • 1/4 cup flaxseed meal or ground flaxseed
  • 1/4 cup raw walnuts
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup 2% plain greek yogurt
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons melted butter
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon grated orange zest
  • 1/4 cup fresh squeezed orange juice from the orange you zested
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh or frozen blueberries wild blueberries are extra healthy!


  1. Preheat oven to 375 degrees.  Generously spray a 12-cup muffin tin with cooking spray.  (I used convection bake at 350 degrees.)

  2. In a food processor, process the flour, oats, flaxseed meal, walnuts, baking powder, baking soda and salt until finely ground.

  3. In a large bowl, whisk together the yogurt, brown sugar, butter, applesauce, orange zest, orange juice, egg and vanilla.

  4. Add the flour mixture to the wet ingredients and mix until just incorporated (do not overmix).  Fold in the blueberries.

  5. Divide the batter evenly among the muffin cups, filling each cup about 1/2-2/3 full.  

  6. Bake about 22 minutes on center rack, or until a toothpick inserted in the center comes out clean.  

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