Pastries + Pies

Honey Blueberry Muffins

Everyone loves a good blueberry muffin, right!? Enter these super light, moist, and delectable Honey Blueberry Muffins made with protein-packed Greek yogurt. And thanks for asking, yes, they are made with plant based sugar substitutes so you can enjoy one (or two) guilt free!

Healthy and light Honey Blueberry Muffins

Seriously, get ready for the best blueberry muffins you have ever had!

My husband Justin, who is very particular about the fruit he consumes, gave me a rare, but much needed compliant.  He said, “honey, this is a really good muffin.”  A pretty basic comment, but coming from someone who doesn’t “do fruit in muffins”, I’ll take it.

To be quite honest, I thought this recipe was going to turn out amazing after one batch.  Not the case.  It took me 3 try’s to get the wet : dry ingredient ratio correct.  I had to reduce the greek yogurt and butter amount to account for the honey I added.

Tips for muffin making:

  • Separate and Don’t Overmix: I have made this mistake before.  Heed my warning and don’t forget the basic rule of muffin making: keep the dry and wet ingredients separate until the last minute, then mix until barely combined. A few lumps are fine. 
  • Science is Your Friend: As well as using baking powder, add a half teaspoon of baking soda to balance out the acid in the yogurt. This will ensure you get a good rise and color on your muffins.
  • Coat the Blueberries with Flour: Coating the blueberries with flour will prevent them from sinking to the bottom of your muffins. If you use frozen blueberries like I did, I recommend rinsing the berries first. Then coat them with flour to prevent any streaking or bleeding of the blueberries into your batter! Yep, made that mistake. 
If you do not fancy blueberries, try raspberries or cherries in this recipe

Ingredients and health benefits for my Honey Blueberry Muffins

  • Butter – Butter gets a bad wrap and I’m asked all the time… “what exactly is butter and why do people think it’s so bad?” Butter is a dairy product made by churning milk, a process separating the solid fats from the liquid, known as buttermilk. I like butter because it is calorie dense, contains a lot of Vitamin A, and Vitamin E, B12, and K. Butter also is an excellent source of conjugated linoleic acid (CLA) — a type of fat found in meat and dairy products1
  • Eggs – Make sure your eggs are true room temperature to ensure they seamlessly incorporate into the mixture!
  • Honey – High-quality honey contains many important antioxidants. They include organic acids and phenolic compounds like flavonoids.
  • Greek yogurt – Greek yogurt is made with an extra step to the process. Manufacturers drain out excess water, lactose, and minerals. What is left behind is a creamy, rich yogurt with less sugar and a tangy taste. Greek yogurt also boasts a whopping 12-15g per serving of protein. Making this food great for snacking or along side a meal. 

And lastly, let’s not forget about the probiotic content of greek yogurt! Probiotics are healthy bacteria that can help boost your immune system and decrease stomach issues

  • Cinnamon – oh, cinnamon.  How I love you.  It’s also a very popular stripper name. Cinnamon is thought to have many medicinal and soothing properties, and is used frequently in Chinese herbal medicine. The distinctive smell and flavour of cinnamon comes from the essential oils contained in the bark, called cinnamaldehyde.
  • Almond flour – The vitamins, minerals, and antioxidants in almond flour can provide important health benefits. For example, manganese helps the body properly clot blood, allowing it to heal after injuries. Manganese also helps the body break down carbohydrates and cholesterol. Almond flour is also rich in magnesium, which can help you better control your blood sugar levels.
  • Blueberries – I mean…the list is endless. First, blueberries (fresh or frozen) are among the most nutrient-dense berries. A 1-cup serving of blueberries contains 4 grams of fiber, 24% RDI of Vitamin C, and 36% RDI of Vitamin K. Blueberries are also roughly 85% water and an entire cup contains only 84 calories, with 15 grams of carbohydrates. Calorie for calorie, this makes them a great source of several important nutrients.

If you can find a little time to yourself (yes, Mom’s, I’m talking to you) try pairing these Honey Blueberry Muffins with my Golden Almond Milk Latte.  Cozy-up in a quiet spot and grab your favorite book.  To me, this is the definition of a perfect morning.

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. 

Honey Blueberry Muffins

Honey Blueberry Muffins

Everyone loves a good blueberry muffin, right!? Enter these super light, moist, and delectable Honey Blueberry Muffins made with protein-packed Greek yogurt. And thanks for asking, yes, they are made with plant based sugar substitutes so you can enjoy one (or two) guilt free!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 10


  • ½ cup Unsalted Butter Melted
  • ½ cup Monk Fruit Brown Sugar
  • 2 tbsp Honey
  • 1 tsp Vanilla Extract
  • 6 tbsp Plain Greek Yogurt
  • 1 tbsp Baking Powder
  • ½ tsp Baking Soda
  • 2 cups Almond Flour plus 2 tbsp for coating
  • 2 cups Blueberries Fresh or frozen
  • 1 tbsp Cinnamon


  • Preheat oven to 425°F and line with cupcake liners. Set aside.
  • In a large mixing bowl combine the melted butter and sugar, beating until combined. Add the eggs in one at a time. Add the greek yogurt and vanilla extract.
  • Add 2 cups flour, baking powder, cinnamon, baking soda, and salt. Mix until it begins to come together but is not fully incorporated.  Remember, we want a think and slightly lumpy batter.
  • Toss the blueberries with the additional two tablespoons of flour. Fold the blueberries into the batter, mixing only until combined. Batter will be thick – this is a good thing!
  • Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent. 
  • Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring up to the touch. 
  • Remove from oven and allow to cool for at least 15 minutes before eating!
Keyword Healthy Breakfast

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