Skinny Blueberry Muffins
Healthy Blueberry Muffins — These easy blueberry muffins are made with Greek yogurt instead of butter, and there’s only a little vegetable oil and sugar in these. Don’t worry, these don’t taste healthy at all!
Healthy Blueberry Muffins
I have a jillion blueberry muffin and blueberry cake recipes on my blog, but you can never have too many, right? 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 also 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.
What’s in These Healthy Blueberry Muffins?
For these easy blueberry muffins, you’ll need:
- All-purpose flour
- Baking powder
- Granulated sugar
- Silk unsweetened cashewmilk
- Vegetable oil
- Greek yogurt
- Vanilla extract
- Fresh blueberries
How to Make Blueberry Muffins
To make this healthy blueberry muffin recipe, simply whisk together the wet and dry ingredients in separate bowls, then combine the two. Gently fold in the blueberries, then scoop the batter into greased muffin tins.
Bake the healthy blueberry muffins until the tops are set and are springy to the touch. Let muffins cool in pans for about 10 minutes before removing to cool on wire rack.
Can I Use Frozen Blueberries in These Muffins?
I haven’t tried that myself, but you probably can. You’d want to add the berries to the batter frozen (do not thaw) so that they bleed less into the batter. You’d also need to bake your muffins for a few extra minutes to ensure they cook all the way through.
Is There a Sugar Substitute I Can Use?
Without having tried a sugar substitute in these myself, I can’t say for sure. I’ve had some readers report success using Stevia though.
Tips for the Best Blueberry Muffins
For a nice pop of color, add a few extra blueberries to the top of the muffins before they go into the oven. It just makes these muffins look even better!
I personally don’t love the look of muffin liners, so I always just grease my non-stick muffin pan with cooking spray. But if you prefer using lines to make cleanup easier, go ahead and use them.
Also, you’ll want to toss the blueberries in a tablespoon of flour before folding them into the batter. This prevents them from sinking to the bottom of your muffins!
More Blueberry Muffin Recipes:
- Extra Soft and Moist Blueberry Muffins — No oil and almost no butter yet they’re the moistest muffins ever! All those blueberries make them impossible to resist!
- Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make!
- Blueberry Muffins with Raspberry Jam Swirls — Big, bakery-style, fluffy muffins that are oozing with blueberries and swirls of raspberry jam in every bite.
- Flourless Blueberry Banana Blender Muffins — No flour or oats, no butter, and no added white or brown sugar yet they’re incredibly moist, super soft, perfectly sweet, and are bursting with blueberries.
- 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*
- 1/4 cup canola or vegetable oil**
- 1/4 cup plain Greek yogurt***
- 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.
*Silk Unsweetened Vanilla Almondmilk or another milk may be substituted
**Liquid-state coconut oil may be substituted
***I used 0% fat but other Greek yogurt or sour cream may be substituted
Amount Per Serving: Calories: 168 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 17mg Sodium: 151mg Carbohydrates: 25g Fiber: 1g Sugar: 11g Protein: 3g
Even More Easy Blueberry Recipes:
Blueberry Dutch Baby Pancake — Why bother flipping individual pancakes when you can make one big one and bake it!
Lightened Up Blueberry Lemon Pound Cake — No BUTTER in this healthier cake with big juicy blueberries and refreshing lemon! It’s a keeper!
Brown Sugar Blueberry Banana Bread with Blueberry Butter — Blueberry coffee cake meets super soft banana bread! So good!
Blueberry Oatmeal Crumble Bars — Fast, easy, no-mixer bars great for breakfast, snacks, or a healthy dessert! BIG crumbles and juicy berries are irresistible!
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