Skinny Blueberry Muffins

Name: Skinny Blueberry Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 ½ cups all-purpose flour; 2 teaspoons baking powder; ¼ teaspoon salt; 1 large egg; ½ cup granulated sugar; ½ cup Silk Unsweetened Cashewmilk; ¼ cup canola or vegetable oil; ¼ cup plain Greek yogurt; 1 teaspoon vanilla extract; 1 and 1/2 cups fresh blueberries, tossed in 2 tablespoons flour, helps prevent sinking

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These skinny blueberry muffins are a lightened up take on a classic. Greek yogurt replaces butter, and the whole batch uses only a small amount of vegetable oil and sugar.

They still bake up soft and tender with juicy blueberries in every bite, and the recipe needs no mixer. Full amounts and directions are in the recipe card below.

Jump To

1. Skinny Blueberry Muffins
2. Healthy Blueberry Muffins
3. Love Muffins?
4. Ingredients in Healthy Blueberry Muffins
5. How to Make Healthy Blueberry Muffins
6. What to Serve with Skinny Blueberry Muffins
7. Storage
8. Even Blueberry Breakfast Recipes:
9. FAQs
10. Skinny Blueberry Muffins

Healthy Blueberry Muffins

This healthy blueberry muffin recipe keeps the soft, fluffy texture of a bakery muffin while trimming fat and calories. There is no mixer involved, no creaming of butter, and no special equipment beyond two bowls, a whisk, and a muffin pan.

The biggest change is the fat. Plain Greek yogurt takes the place of butter and keeps the crumb moist with very little fat. The recipe calls for plain Greek yogurt, and the source uses 0% fat for the leanest result.

Because the yogurt adds creaminess and a light tang, these muffins do not taste like a compromise. The entire batch contains just 1/2 cup granulated sugar and 1/4 cup canola or vegetable oil, far less than most blueberry muffin recipes use.

The source describes the muffins as low fat and low calorie, while noting that definitions of healthy vary from one kitchen to the next. What is not in question is the texture. The muffins are soft, fluffy and tender, bursting with blueberries in every single bite, so having seconds does not feel like a splurge.

Fresh blueberries are what the recipe calls for. If you want to use frozen berries, the original recipe has not tested that swap, but the guidance is to add them to the batter still frozen because they bleed less that way, and to adjust the baking time if needed.

For the milk, the recipe uses 1/2 cup Silk Unsweetened Cashewmilk, chosen for its creamy texture and lower calories compared with skim milk. Any dairy or non dairy milk works here, so use what you already keep in the fridge. The author mentions cashew or almond milk as a favorite for baking and smoothies, but the choice stays flexible.

Stir gently when you combine the wet and dry ingredients. Over mixing develops gluten, and that is what turns a tender muffin tough.

As for the reaction at home, the source notes that the family ate these without suspecting they were a lighter version, which is usually the best test a skinny recipe can pass.

Here is the nutrition the recipe provides, per serving:

Nutrient	Per serving
Calories	168
Carbohydrates	25 g
Protein	3 g
Fat	6 g
Saturated fat	1 g
Cholesterol	17 mg
Sodium	151 mg
Fiber	1 g
Sugar	11 g

Adapted from the original skinny blueberry muffins recipe at Averie Cooks.

Love Muffins?

If you enjoy baking with berries, two more muffins are worth adding to your rotation. Lemon blueberry muffins come out soft, fluffy and moist, with the yogurt in the batter doing the heavy lifting on moisture.

Peanut butter banana chocolate chip muffins are the more decadent option, sweeter and richer, which makes them a good weekend treat rather than an everyday breakfast.

You can find the citrus version here: lemon blueberry muffins.

Ingredients in Healthy Blueberry Muffins

These healthy blueberry Greek yogurt muffins come together with pantry basics. Here is the full list:

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, or any dairy or non dairy milk

1/4 cup canola or vegetable oil
1/4 cup plain Greek yogurt
1 teaspoon vanilla extract
1 1/2 cups fresh blueberries, tossed in 2 tablespoons flour to help prevent sinking

That is ten ingredients, one bowl for the dry mix, one for the wet mix, and no butter anywhere in sight. Note the flour coating on the blueberries. It is a small step that keeps the berries suspended in the batter instead of dropping to the bottom of the pan.

Skinny Blueberry Muffins, Ingredients in Healthy Blueberry Muffins

A few substitution notes from the original recipe:

Whole wheat flour: the recipe advises against it. Even a half and half blend with all purpose flour tends to give just okay results.

Almond flour: it cannot replace all of the all purpose flour. Some readers have had success with half almond flour and half all purpose flour. For a gluten free version, use a 1 to 1 all purpose gluten free flour blend.
Sugar substitutes: some readers have reported success with stevia.
Applesauce for oil: a possible way to lower the fat further, though the original recipe has not tested it.
Mini muffins: the batter works in a mini pan, with a shorter baking time.

How to Make Healthy Blueberry Muffins

This is an easy recipe with no special ingredients and no extra steps. Prep time is about 5 minutes, and the muffins bake in roughly 25 minutes.

Preheat and prepare the pan. Heat the 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. The original recipe notes a preference against paper liners for looks, though liners are fine if you want easier cleanup.
Mix the dry ingredients. To a large bowl, add the flour, baking powder and salt, and whisk to combine. Set aside.

Mix the wet ingredients. To a separate large bowl, add the egg, sugar, milk, oil, Greek yogurt and vanilla, and whisk until smooth and combined.
Combine. Add the wet mixture to the dry and stir gently until smooth and just combined. Do not over mix, or the muffins will become tough.
Fold in the blueberries. Add the flour tossed berries and fold gently to incorporate.

Fill the pan. Using a large cookie scoop or a 1/4 cup measure, distribute the batter evenly, filling each cavity about 3/4 full. Add a couple of extra berries to the top of each muffin for a nice pop of color.
Bake hot, then lower the heat. Bake 5 minutes at 425F. That short burst of very high heat helps the muffins get a more domed top.
Finish baking. Lower the temperature to 375F and bake about 19 to 20 minutes, until the tops are set, lightly golden and springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. Start watching closely at about 16 minutes, since muffin pans, ovens, ingredients and climates vary.

Cool. Let the muffins cool in the pan on top of a wire rack for about 10 minutes, then remove them to the rack to cool completely. If needed, gently rim each cavity with a knife for easier removal.

The batch yields 11 large muffins. If you are working ahead, the 10 minutes of cooling brings the whole process to about 40 minutes from start to finish.

What to Serve with Skinny Blueberry Muffins

A lighter muffin leaves room on the plate for something savory or something fresh.

These four pairings work for breakfast, brunch, or a slow weekend morning.

White Cheddar and Dijon Baked Eggs

Baked eggs with sharp white cheddar and a bit of Dijon give you a savory counterpoint to the sweet berries.

They go into the oven and come out ready to scoop, which makes them easy to start while the muffins cool on the rack.

Baked Ham and Cheese Omelet

An oven baked omelet with ham and cheese is the kind of dish that feeds a table without anyone standing at the stove.

It slices into squares, so it works well alongside a basket of muffins for a relaxed brunch.

Cheesy Chicken, Broccoli, and Egg Skillet

If you want protein and vegetables in the same pan, this skillet brings chicken, broccoli and eggs together with melted cheese.

It is a heartier option for mornings when a muffin alone will not hold you until lunch.

Fruit and Granola Yogurt Bowls

For the lightest plate, layer yogurt with fresh fruit and a handful of granola. The crunch and the cool creaminess balance a warm muffin nicely, and the bowls take only a few minutes to assemble.

Storage

These muffins are at their best the day they are baked, but they hold up well if you plan ahead.

Store leftovers in an airtight container at room temperature for up to 1 week.
Freeze cooled muffins for up to 6 months.
Wrap each muffin individually in plastic wrap before freezing to prevent sticking.
Thaw frozen muffins in the fridge.
Serve cold, or warm for a few seconds in the microwave.

If you are packing them for lunches, the individual wrap does double duty. It keeps the muffins from drying out and keeps them separate in the freezer bag.

Even Blueberry Breakfast Recipes:

If blueberries are your thing, there is a whole lineup to work through after this one.

The best blueberry muffins use sour cream for moisture, which gives them a tender, bakery style crumb.

The best vegan blueberry muffins swap avocado for butter and for much of the oil.
Blueberry muffin tops give you the best part of the muffin with none of the base.
Blueberry banana muffins are gluten free, grain free, soy free, dairy free, oil free and refined sugar free, and each one comes in under 100 calories.

A blueberry Dutch baby pancake bakes as one large pancake in the oven.
Three ingredient oven baked blueberry pancakes keep the batter as simple as it gets.
Blueberry coffee cake with a streusel topping comes together without a mixer.

For a sliceable option at home, try this blueberry muffin bread. It takes the same flavors into a loaf pan, which is handy when you want something to slice and toast.

One last note on sourcing: the original post was brought to you by Silk, and the recipe, images, text and opinions belong to the author.

Bake a batch, keep them airtight, and enjoy a lighter muffin that still tastes like the real thing.

See the additional source.

FAQs

What makes these skinny blueberry muffins moist and low in fat?

Plain Greek yogurt replaces most of the butter or oil to keep the muffins moist while significantly lowering the fat content. The recipe uses only 1/4 cup of canola or vegetable oil and 1/4 cup of 0% fat plain Greek yogurt in the entire batch, resulting in just 6 grams of fat and 168 calories per muffin.

Can I use frozen blueberries instead of fresh in skinny blueberry muffins?

Yes, you can use frozen blueberries. Add them to the batter directly from frozen, as they will bleed and run less than thawed berries. Toss the frozen blueberries in a tablespoon of flour before folding them in to help prevent them from sinking. You may need to adjust the baking time slightly.

How do I store skinny blueberry muffins and how long do they last?

Store the muffins in an airtight container at room temperature for up to one week. For longer storage, wrap each muffin individually in plastic wrap and place them in a freezer bag. They can be frozen for up to six months. To serve, thaw the muffins in the refrigerator or reheat a frozen muffin in the microwave for 20 to 30 seconds.

What is the secret to getting bakery-style domed tops on healthy blueberry muffins?

The recipe uses a high-temperature blast at 425°F for the first five minutes of baking. This initial high heat creates steam quickly, which lifts the batter and sets the muffin tops before the interior fully bakes. After five minutes, the oven temperature is lowered to 375°F for the remaining 19 to 20 minutes to finish baking without burning the tops.

Skinny Blueberry Muffins: Lightened Up with Greek Yogurt