Skinny Blueberry Muffins

I have a jillion blueberry muffin and blueberry muffin and blueberry cake recipes but you can never have too many.

Especially when it’s a skinny recipe, which of course gives you permission to have seconds. Or thirds.

Skinny Blueberry Muffins - No butter and very low sugar but you'll never notice!! Easy, no mixer, soft, fluffy, and bursting with blueberries in every bite!!

You’d never guess these easy, no mixer muffins are skinny. My daughter couldn’t believe it when I told her.

They’re soft, fluffy, tender, and bursting with juicy blueberries in every bite. I used fresh blueberries and haven’t tried with frozen.

Skinny Blueberry Muffins - No butter and very low sugar but you'll never notice!! Easy, no mixer, soft, fluffy, and bursting with blueberries in every bite!!

There’s only one-half cup sugar in the entire batch of muffins, just one-quarter cup of oil, and to ensure the muffins stay moist with so little fat, I used 0% fat Greek yogurt rather than more oil, butter, or extra eggs.

I used Silk Unsweetened Cashewmilk. It’s so irresistibly creamy and thick but with fewer calories than skim milk. Eating more plant-based protein is a great goal and Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies. They’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.

Silk Cashewmilk

I couldn’t get enough of the muffins and neither could my family, who never suspected they were on the healthier side. Love it when that happens.

Skinny Blueberry Muffins - No butter and very low sugar but you'll never notice!! Easy, no mixer, soft, fluffy, and bursting with blueberries in every bite!!

Print Recipe

Skinny Blueberry Muffins

You can never have too many blueberry muffin recipes especially when it's a skinny recipe. You'd never guess these easy, no mixer muffins are skinny. They're soft, fluffy, tender, and bursting with juicy blueberries in every bite. There's only one-half cup sugar in the entire batch of muffins, no dairy and I used Silk Cashewmilk instead, just one-quarter cup of oil, and to ensure the muffins stay moist with so little fat, I used 0% fat Greek yogurt rather than more oil, butter, or extra eggs. No one will ever suspect the muffins are on the healthier side.

Yield: 11 large muffins

Prep Time: 5 minutes

Cook Time: about 25 minutes

Total Time: about 40 minutes, for coolling

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt, or to taste
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 1/4 cup canola or vegetable oil (liquid-state coconut oil may be substituted)
  • 1/4 cup plain Greek yogurt (I used 0% fat but other Greek yogurt or sour cream may be substituted)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh blueberries tossed in 2 tablespoons flour (helps prevent sinking)

Directions:

  1. Preheat oven to 425F. Spray the cavities of a Non-Stick 12-Cup Regular Muffin Pan very well with cooking spray or grease and flour the pan; set aside. (I don't prefer the cosmetic look of muffin liners.)
  2. To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.
  3. To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.
  4. Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
  5. Add the blueberries and fold gently to incorporate. I haven't tried the recipe using frozen blueberries but if you do, I recommend adding them to the batter frozen because they'll run and bleed less than if thawed, adjust baking time accordingly if necessary.
  6. Using a large cookie scoop or 1/4-cup measure, evenly distribute the batter into the cavities of the prepared pan, filling each cavity about 3/4-full. Tip - Add a couple blueberries to the top of each muffin for a nice pop of color.
  7. Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.
  8. Lower the temp to 375F and bake for about 19 to 20 minutes or until tops are set, lightly golden, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. Use your judgment when evaluating doneness because muffin pans, ovens, ingredients, and climates vary. Start watching closely at about 16 minutes.
  9. Allow muffins to cool in pan on top of a wire rack for about 10 minutes before removing and placing on rack to cool completely. Gently rim each cavity with a knife if necessary for easier removal. Muffins are best fresh but will keep airtight at room temp for up to 1 week or in the freezer for up to 6 months.

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61 comments

  1. I hear you on muffin liners. The last ones I used had a polka dot pattern and they actually DYED the pan I was using permanently! Like, giant pink polka dots on the pan. I was horrified. If it did that to a pan, what’s it doing to my insides?
    These are fantastic, and easy, and everything I want in a muffin!

    • Omg that is quite the story!! And yes if it’s that toxic to the pan, what is it doing to our body! The last time I used liners for some cupcakes I swear I could taste the dye on the cupcakes. No thanks :)

  2. I love any recipe that only requires one bowl. The texture looks great and a lighter version is always a nice option to have. A fresh berry muffin seems like another way to extend summer before pumpkin season starts!

    • I’ve already started baking soooo many pumpkin recipes and I actually made these 3-4 weeks ago when summer was still in full swing. Then again, it’s 95F in San Diego due to a hot snap and so it still feels like summer!

  3. I love these low-fat little-sugar muffins!!  And blueberry muffins are my favorite!  Definitely making these!!  Pinned!

  4. Love the blueberry overload and how juicy and soft these look. Mmmm blueberry muffins are by far my favorite.

  5. I’m not discriminatory toward any muffins, but there is something classic and delicious about a great blue berry muffin! I’ll have to try these soon!

    Paige
    http://thehappyflammily.com

  6. These look delicious.  Can you substitute Splenda instead of sugar?

  7. I had no idea there was even such a thing as Cashew Milk! I bet it is delicious!

  8. What, you used fresh blueberries?  ;)   These look like my kinda recipe, but of course you already know that!

  9. That’s what I love most about skinny recipes – you can have seconds, thirds, or sometimes fourths! :D

  10. What a delicious treat.  I am adding these to my must-try soon list. 

  11. If I’m going to eat a muffin, and I havne’t in forever, but if I do – it is going to have blueberries.

  12. These are perfect Averie!! Those photos, oh my gosh I want to grab one!

  13. Gorgeous!! And amazing how healthy they are – blueberry muffins are such a classic so it is lovely to have one that works for everyday eating. Added to the list to try! <3

  14. I just pulled a batch of these out of the oven and they smell divine!  My 3 year old has one cooling currently as his bedtime snack. Thanks for a fantastic muffin recipe!

  15. Hi Averie,
    I also got to make these, it seems like I’m not the only one you had dying to make it the day you posted it! :P My baby is now almost 9 months, so I let her try it. And Averie her smile was so cute. She loved it. lol And I did too, very tender muffins. Cant wait to see what else you will post this week. P.S. isnt this weather ridiculous? It is so hot, it makes my blood curdle to think that schools actually allow recess time (for my 2nd grader).

    • It is SO CRAZY HOT my kitchen was 91F today, plus humidity, plus photography lights. No a/c, so miserable, and I was baking my ‘fall’ recipes…oh my. My 3rd grader has a/c in her school but they go out for recess and eat outside.

      So glad you made these today too! And what are the odds the two people that made them today both gave them to their lil ones :) Glad they were a hit, I’m sure the smile was priceless!

  16. blueberries tossed in 2 tablespoons flour (helps prevent sinking) – well, THAT was great! thank you for the tip!

  17. @Averie Sunshine

    These are immaculate Averie!! Those photographs, goodness my gosh I need to snatch one!

    regards
    rakhi

  18. Beautiful pictures. Wow! I love the colors and the brightness!

  19. I’ll give this recipe a 10++++ . My eyes pretty much rolled all the way back when I took my first bite! Amazing taste! Moist and delicious. The dome top is exquisite! I’ve always wondered how to create those beautiful domes — now I know! Thanks so much!

  20. @AVERIE SUNSHINE 

    These are flawless Averie!! Those photos, goodness my gosh I have to grab one!

    Jenifer

  21. Is there anything I can use as an egg substitution? My daughter is allergic, but these sound delicious and I love that there is so little sugar!

    • Perhaps one of the egg-replacer products on the market that you’d normally use for your allergy-free baking needs since your daughter has egg allergies, you probably know more about them than I do! I’ve only made the recipe the way I wrote it so really can’t speak from experience about substitutions.

  22. Hi Averie, I just made these today.  They are delicous and so moist. They are so easy to make too.  Do you know how many calories each muffins is?  I would like to have a friend try them but she will only eat snacks that are a 100 calories or less.   
    Thank you
    Brenda

  23. I just made this (again!) and made a double batch this time :) they’re sooo good. my mom was really hesitant when i first made it because when i said i was making muffins, she automatically thought it would taste like the ones at stores. but then she ate two right after they came out of the oven. I used pastry flour to make these both times, so  i don’t know if that makes a big difference! and I love them because there are SO many blueberries. my biggest problem with buying blueberry muffins is that there are barely any blueberries! 

  24. These were so good.  I added the recipe to MyFitnessPal so if someone is calculating their daily nutrition it is there under the name of Skinny Blueberry Muffins – Averie Cooks with 164 calories.

  25. @Averie Sunshine

    yummy.! i love muffins.  Can’t wait to try them. Looks tempting on photos. i definitely gonna made them for my kids. Thanks for sharing.
    regards
    Tina

  26. I love any recipe that only requires one bowl. 

  27. Delicious, these are my favorite. soo tasty. Thanks for sharing.

    Simon

  28. I had no clue there was even such an incredible concept as Cashew Milk! I wager it is flavorful!

    Regards 
    Annabel

  29. Appreciable”” “SKINNY BLUEBERRY MUFFINS” I hear you on biscuit liners. The last ones I utilized had a spotted example and they really DYED the container I was utilizing forever! Like, goliath pink polka dabs on the dish. I was shocked. In the event that it did that to a dish, what’s it doing to my internal parts? 

    These are fabulous, and simple, and all that I need in a biscuit!

  30. Averie, delicious! Another wonderful recipe!

  31. blueberry and jam are so yummy i love it your recipe is good thanks for it

  32. So yummy but they’re more WW Smart Points than I was hoping for. Could I use unsweetened applesauce in place of the oil? 

  33. natalie robinson Reply

    I just made the blueberry muffins  5 minutes ago. They are AMAZING. They aren’t too sweet, they’re moist and I’m on weight watchers so I am watching my points. They’re only 4 points and I am so glad I found your website! I look forward to trying more of your recipes. These were delicious!

  34. These muffins were very light and tasty.  I’m not sure why there is not calorie count, it seems to me if one is going to post a recipe the is titled Skinny Muffins a calorie count should be included.  There are many calorie counters available on the internet.  I used one and put all the ingredients in and the calorie count came out to be 160 calories per muffin.    For those of you who are on Weight Watchers that is 4 points per muffin, not bad for a tasty muffin.  This is not low calorie although they were very good.  There are 24 grams of carbs in each muffin.

  35. Loved these! Any thoughts on how many calories per muffin?

    • Glad you loved them! I’m pretty sure if you read through the comments that other readers have posted the stats otherwise there are online calculators you can use that will do the data for you.

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