Skinny Blueberry Muffins
Especially when it’s a skinny recipe, which of course gives you permission to have seconds. Or thirds.
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.
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.
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
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.
- 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)
- 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.)
- To a large bowl, add all the flour, baking powder, salt, and whisk to combine; set aside.
- To a separate large bowl, add the egg, sugar, milk, canola oil, Greek yogurt, vanilla, and whisk until smooth and combined.
- Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
- 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.
- 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.
- Bake for 5 minutes at 425F. The short baking time at very high heat helps the muffins get a more domed top.
- 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.
- 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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