Healthy Honey Blueberry Muffins
Looking for a snack that is tasty and have healthy ingredients too? This recipe for honey blueberry muffins has all the yummy goodness you could want. Seriously who doesn’t love a good muffin? A delicious portable snack or quick breakfast – muffins have a lot to offer. Using whole ingredients such as oatmeal, blueberries and raw honey, this is a great way to start the day.
As a true Southern girl, I love a good blueberry cobbler. But, I am always looking for healthier ways to enjoy my blueberries. By using honey in the recipe, instead of a lot of white sugar, you can add some sweetness and nutrition to the muffins.
Baking Blueberry Muffins with Honey
Muffins are traditionally more robust or heartier than cup cakes. They offer a bit more nutritional quality than cup cakes. And, they can be made using many different combinations of ingredients.
Making these honey blueberry muffins has been a great way to add healthy blueberries to our diet – without the cobbler calories. I try to bake some every few months or so.
Ingredients
You may find that you already have most of these ingredients in your well stocked pantry. The basic baking essentials are shelf stable.
Honey never goes bad. It lasts forever if you store honey properly so I generally include it in my definition of a well stocked pantry.
- blueberries
- oats regular or quick cook
- honey
- Greek Yogurt vanilla or unflavored
- white whole wheat flour/plain flour
Blueberries
This recipe calls for frozen blueberries because that is what I often have on hand. But, you can certainly use fresh berries while they are in season. Be sure to rinse them and drain any excess water.
With my frozen berries, I usually thaw them and allow the excess moisture to drain out of them as well.
Oats
Regular or quick oats can be used in this honey blueberry muffin recipe. Regular oats are thicker and provide more texture. They also hold up better in baking. If you have them on hand – I highly recommend regular oats.
Honey
Raw honey is one of my favorite ingredients in recipes that need a bit of a sweet touch. It blends well and adds sweetness while using a smaller amount that you would need to of regular white sugar.
Raw honey or regular honey differs primarily in the way it was handled after harvest. Either will make nice muffins.
In fact, any flavor or variety of honey works well in this muffin recipe. But, there is not need to pay extra for something special – common wildflower honey will work just fine.
Yogurt
I choose to use Greek yogurt. It is prized for its flavor and thick viscosity. You could use a flavor. But, using plain or vanilla yogurt, prevents overwhelming the overall flavor of the muffin. We are using the blueberries for flavor.
Flour
Instead of using regular flour alone – my recipe uses a partial amount of white whole wheat flour. This adds more fiber and nutrition to the muffin.
You can use either for the flour portions but if you use all whole wheat – your muffin will be more robust!
Equipment
No special equipment needed beyond basic mixing tools, muffin pans (muffin liners) and access to oven. If you are baking muffins, you most likely already have these basics on hand. No need to buy anything special.
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How to Make Honey Blueberry Muffins
This easy honey blueberry muffin recipe doesn’t require a lot of complicated cooking techniques. You are just going to mix everything together and bake it. With a little care as you mix, everything should turn out great.
While the oven is preheating, place cupcake liners in your muffin pan if desired. I do recommend them as it prevents a lot of sticking heart ache later.
1. Mix the dry ingredients together in a bowl and stir to blend well. You can add the oats at this time if you wish or wait until your are ready to mix everything together.
2. Put a tablespoon of flour into a plastic bag with the blueberries and gently toss to coat.
3. Now mix the dry and wet ingredients together gently, just until the two mixtures are incorporated well.
Add the flour coated blueberries to your mix and gently fold them in. Just a few turns with a large spoon or spatula.
4. Fill muffin tins about 3/4 full. If you over-fill they will over flow and make a gnarly mess – be careful to avoid adding too much. Bake at 400°F until done.
This recipe makes approximately 24-36 muffins. If you are using a regular 12 count muffin pan, plan to bake in 2 batches. Of course, if you have 2 pans – that makes the job even easier.
Variations
This muffin recipe has a lot of room for substitutions. Bananas or apples can be used instead of blueberries.
And, don’t forget the various combination of nuts and spices that taste great in muffins – cinnamon, raisins, walnuts etc.
How to Store
Now you have a bounty of delicious homemade blueberry muffins. Once cool, seal them in an air tight bag or container if you plan to consume them within a day or two.
Store in the refrigerator for storage up to a week. If you want to make a batch ahead for thaw as needed – the freezer is a great option.
There are 2 storage options for the freezer. Some people prefer to wrap each muffin individually (plastic wrap or foil) and freeze.
When needed, remove from freezer and allow muffin to thaw on a cooling rack to avoid the mushies. Other folks just place the muffins in a plastic freezer bag with a paper towel to absorb any extra moisture.
More Ideas
Ready to try more baking recipes with honey? If you want to consider a “healthier syrup option” – try this homemade blueberry syrup recipe. It uses honey instead of a lot of added process sugar.
Now if your blueberry appetite is still not satisfied, this Honey Yogurt Berry Pops recipe is great for Summer.
When you are considering a good cookie to freeze for later use, my Crispy Honey Bee Cookies are a good bet.
Another buzzing idea – my honey bee-themed cupcakes are so simple anyone can make them.
For a special occasion (of just for yourself) what about some homemade honey cheesecake? I make this one in the instant pot of all things and it is really easy.
Another cool dish for the Summer season is a honey lime fruit salad. The dressing is sweetened with just enough honey to taste and still allows the fresh fruit flavor to shine.
And if you really need a yummy candy fix,- these Honey Caramel Turtles can brighten the gloomiest day.
Did you like this recipe? Please leave a 5 star (⭐⭐⭐⭐⭐) rating in the recipe card below. And, don’t forget to follow me on Facebook and Pinterest.
Healthy Honey Blueberry Muffins
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Read my disclosure.Equipment
- Muffin Pan
Ingredients
- 2 cups oats regular or quick cook
- 2/3 cup honey
- 2 cups Greek Yogurt vanilla or unflavored
- 4 tablespoons vegetable oil
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups white whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups frozen blueberries
- 2 tablespoons flour
Instructions
- Mix oats with the honey, yogurt, oil, milk, vanilla extract and eggs.
- Stir well until ingredients are well mixed then set aside. Leave sitting for 12 minutes if you are using old fashioned oats (my favorite – but quick oats will work too).
- Line your muffin pan with liners. This recipe makes about 24 medium sized muffins. Use 1 pans or plan on baking in two batches. Prepare your pan(s) while the oven if preheating to 400° F.
- Combine the flour, baking powder, baking soda and salt in a large bowl and mix well.
- Add a small amount of flour ( a couple of table spoons) to a plastic bag and add the frozen blueberries. Gently toss to coat the berries – don’t overdo it.
- Gently mix the wet ingredients with the flour mixture. Use a spatula or similar to fold ingredients together until just mixed.
- Add the frozen berries coated with flour and gently fold into the other ingredients. Just a few quicks turns.
- Fill the muffin cups approximately 3/4 full.
- Bake at 400 degrees for 20 minutes. Use the toothpick test (when inserted into muffin it comes out clean) to test for doneness. Remove from oven and let sit for 10 minutes. Then remove from pan and allow to cool on cookie rack.