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.
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.
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By using honey instead of a lot of white sugar, we add some sweetness but also the moisturizing properties of honey. Acting as a humectant – honey helps all baked good remain moist and delicious.
This recipe has a lot of room for substitutions. Bananas, apples and oatmeal are some of the top muffin choices and don’t forget a combination of nuts and spices.
Why Blueberries are Good in Muffins?
We have several blueberry bushes here on our little homestead. They are wonderful producers. Having several beehives on the property is sure to boost production due to excellent bee pollination.
As a true Southern girl, I love a good blueberry cobbler. But, I am always looking for healthier ways to enjoy my blueberries.
After making a few pies, the excess crop of berries is frozen for later use. Sometimes, I end up throwing some out due to frost bite – what a waste.
Making these honey blueberry muffins has been a great way to add healthy blueberries to our diet – without the cobbler calories.
Blueberries are a healthy food option containing antioxidants and fiber and vitamin C – a veritable superfood. This makes them a good addition to our muffin recipe.
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 but lasts forever if stored properly.
- oats regular or quick cook
- Greek Yogurt vanilla or unflavored
- frozen blueberries
- white whole wheat flour/plain flour
Oats: Regular or quick oats can be used in this honey 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 in most recipes and adds sweetness using a smaller amount that you would need to of regular white sugar.
Of course you are free to use any variety of honey with the knowledge that it will work well. Pasteurized honey will perform the same but you may miss some of the nutritional benefits of raw honey.
Honey is a natural sweetener made by honeybees. Yes, it is good for you but it is still sugar so don’t forget to use it in moderation if you are concerned about calories.
Yogurt: Greek yogurt is prized for its flavor and thick viscosity. Using plain or vanilla yogurt, prevents overwhelming the overall flavor of the muffin.
Blueberries: The recipe calls for frozen blueberries but sure you can use fresh. Just be sure to rinse them and drain any excess water.
Flour: Instead of using just plain flour, this recipe uses a partial amount of white whole wheat flour. This adds more fiber and nutrition to the muffin.
This easy honey recipe doesn’t require a lot of complicated cooking techniques. You are just going to mix everything together and bake it. 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 or 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.
How to Store Muffins
Now you have a bounty of delicious homemade 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.
Now if your blueberry appetite is not satisfied, this Honey Yogurt Berry Pops recipe is great for Summer. And if you really need a yummy candy fix,- these Honey Caramel Turtles can brighten the gloomiest day.
Healthy Honey Blueberry Muffins
- 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
- 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.