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.

MY OTHER RECIPES

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!!

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.

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.
Only Eats

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77 comments on “Skinny Blueberry Muffins”

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

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

    Simon

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

    Regards 
    Annabel

  4. 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!

  5. Averie, delicious! Another wonderful recipe!

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

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

  8. 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!

  9. 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.

  10. 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.

  11. Any idea an approximate calories in each muffin ?

  12. Made these last night for my family and they loved them! My son ate 3 this morning for breakfast

  13. I wish the calories and fat were listed. We are doing weight watchers and would like to know how many points they are per muffin.

  14. Have you tried using whole wheat flour instead of all purpose? I know with most recipes you can do half in half, just wondering if you thought it would work using all whole wheat?

    • I haven’t tried using it and although some recipes are ‘okay’ with half whole wheat and half AP, not sure if this is one that would work. I honestly wouldn’t do it and would get my whole wheat grains in another format rather than these muffins :)

  15. Made these muffins using unsweetened almond milk, coconut oil and just about half of the sugar.  They came out delicious and plenty sweet!  This is my new “go to” recipe for blueberry muffins.  Thanks!!!

  16. Made these today! Very good! I will make these alot.

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