Grammy's Kitchen · Blueberry Muffins · Healthy Blueberry Muffins
One of 39 blueberry muffins recipes we measured
from cookieandkate.com
1,045 cooks on cookieandkate.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 39.
| this recipe | typical | |
|---|---|---|
| fat | 35% | 52% |
| total sugar | 87% | 83% |
| egg | 48% | 30% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| liquid | 117% | 76% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 210 g | 1 3/4 cups plus 1 teaspoon white whole wheat flour or regular whole wheat flour |
| 4 g | 1 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon fine salt |
| 1 g | 1/4 teaspoon ground cinnamon (optional) |
| 73 g | 1/3 cup melted coconut oil or extra-virgin olive oil |
| 170 g | 1/2 cup honey or maple syrup |
| 100 g | 2 eggs, preferably at room temperature |
| 245 g | 1 cup plain Greek yogurt* |
| 9 g | 2 teaspoons vanilla extract |
| 170 g | 1 cup (6 ounces) blueberries, fresh or frozen |
| 12 g | 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top |
Method: 6 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these today 7/22/26 as directed using EVO, 10% Full fat Greek Yogurt, and Pure Maple Syrup. The whole wheat flour was Wheat Montana Bakery, Bronze Chief Whole Wheat Flour and used a pint of blueberries. I scooped using ice cream scoop into the 12 muffin” — a cook, 5.0★
“I have made blueberry muffins every summer since I was 12 (over 50 years! How can that be???). This recipe is by far the best healthy blueberry muffin recipe that I have tried in many, many years. The only changes that I made was to sub a mix of brown an” — a cook, 5.0★