Healthy Blueberry Muffins

Recipe posted in: Breakfasts, Flex Meals & Snacks, Main Courses, Snacks, Desserts
healthy whole wheat blueberry muffins on a wire rack cooling

Who doesn’t love a warm, delicious blueberry muffin? What if we told you that you can easily make healthy blueberry muffins right in your own kitchen?

We’re here to share with you our recipe for the most amazing and healthy blueberry muffins you’ve ever tasted. Bursting with the goodness of juicy blueberries, these whole wheat blueberry muffins are irresistibly moist and fluffy, yet low in calories and high in antioxidants. Even better, they’re incredibly easy to make, so you won’t have to spend the entire morning in the kitchen.

If you’re tired of consuming bland and boring breakfast items, prepare to be blown away by these mouth-watering Greek yogurt blueberry muffins. Whether you’re trying to lose weight or just want to maintain a healthy lifestyle, you won’t be able to resist these delectable treats.

How to Make Blueberry Muffins

healthy whole wheat blueberry muffins on a wire rack coolingGet ready to delight your taste buds with this healthy blueberry muffin recipe! First, preheat your oven to 400 degrees and give your muffin tin a quick spritz of cooking spray. In a large mixing bowl, combine whole wheat pastry flour, baking powder, baking soda and cinnamon.

Now it’s time to mix up the wet ingredients: melted coconut oil, unsweetened applesauce, eggs, honey, vanilla extract and tangy nonfat Greek yogurt. Blend the wet ingredients into your dry ingredients, then stir in some fresh or frozen blueberries.

Pour your batter into 12 muffin cups, pop them in the oven, and bake for 15 minutes. Once your muffins pass the toothpick test, let them cool for about five minutes before transferring them to a wire rack. Patience is a virtue, so wait for them to cool completely before chowing down!

Healthy Hacks

This recipe makes 12 muffins. Each muffin contains just 158 calories. Start your day off right by tracking your morning meal in a food journal app like NuMi! If you’re losing weight on Nutrisystem, you can log this healthy blueberry muffin as one SmartCarb, half of a PowerFuel and one Extra.

Not a fan of blueberries? Feel free to swap in a different type of berry! Strawberries, blackberries or raspberries would all be delicious options.

You can also swap the vanilla extract with a different type for a totally unique flavored muffin. Use lemon extract for a lemon blueberry muffin that is perfect for spring celebrations. Coconut extract provides a tropical taste, while orange extract is bright and citrusy – both taste like a sweet, summer morning!

More Easy Muffins

Hungry for more tasty muffins? Check out these other delicious muffin recipes that fit into your Nutrisystem weight loss plan.

Blueberry MuffinNo time for baking? No problem! Stock up on Nutrisystem Blueberry Muffins for mornings made easy. They are pantry-friendly, so they’re easy to grab and go on busy mornings and perfect for stashing in your desk drawer at work. The golden-topped muffin is sweet and full of plump, wild blueberries. Sweet, satisfying (it’s high in dietary fiber!) and perfectly portioned for weight loss, this sweet breakfast pairs perfectly with your morning coffee or tea.

Servings: 12 (1 serving = 1 muffin)

Calories per Serving: 158

On Nutrisystem, Count As: 1 SmartCarb, ½ PowerFuel and 1 Extra


  • 1 ¾ cups whole wheat pastry flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • ¼ cup coconut oil, melted
  • 2 Tbsp. unsweetened applesauce
  • 2 eggs, at room temperature
  • 2 tsp. vanilla extract
  • ¼ cup honey
  • 1 cup nonfat plain Greek yogurt
  • 1 ½ cups blueberries (fresh or frozen)


  1. Preheat oven to 400°F. Grease a muffin tin with cooking spray.
  2. In a large mixing bowl, combine flour, baking powder, baking soda and cinnamon.
  3. In a separate bowl, combine melted coconut oil, applesauce, eggs, honey, vanilla and yogurt.
  4. Pour the wet ingredients into the dry ingredients. The batter will be thick.
  5. Fold in blueberries.
  6. Pour the batter into 12 muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool for 5 minutes, then remove them from the muffin cups and place on a wire rack. Let them cool completely before serving.
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