Healthy Blueberry Muffins – 🫐💜💙 These skinny 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!
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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 in texture and bursting with juicy blueberries in every bite. I used fresh blueberries and haven’t tried them 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.
To me, that makes these low-fat and low-calorie blueberry muffins, but I know everyone has their own idea of what “healthy” is.
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 low-fat blueberry muffins and neither could my family, who never suspected they were on the healthier side. Love it when that happens.
Love Muffins?
My Greek yogurt raspberry muffins are soft, fluffy, and unbelievably moist thanks to the yogurt in the batter, and are bursting with raspberries in every bite!
Or, my peanut butter banana chocolate chip muffins are loaded with peanut butter and rich chocolate for an option that’s a little more decadent.
Ingredients in Healthy Blueberry Muffins
For these healthy blueberry Greek yogurt muffins, you’ll need:
- All-purpose flour
- Baking powder
- Salt
- Egg
- Granulated sugar
- Silk unsweetened cashew milk – any kind of milk (dairy or non-dairy) will work in this healthy blueberry muffin recipe
- Vegetable oil
- Greek yogurt
- Vanilla extract
- Fresh blueberries
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Healthy Blueberry Muffins
This is such an easy recipe for healthy blueberry muffins. No special ingredients or extra steps required! Here’s an overview of the process:
- Stir together the wet and dry ingredients in separate bowls, then combine the two.
- Toss the blueberries in a tablespoon of flour, and gently fold them into the batter.
- Use a spoon, measuring cup, or ice cream scoop to scoop the muffin batter into greased muffin tins or muffin tins lined with paper liners. For a nice pop of color, add a few extra blueberries to the top of the muffins before they go into the oven.
- Bake the muffins until the tops are set and are springy to the touch and a toothpick inserted into the center comes out clean.
- Let muffins cool in pans for about 10 minutes. Then, transfer the muffins to a wire rack to cool completely, and enjoy!
What to Serve with Skinny Blueberry Muffins
Storage
– Store leftover muffins in an airtight container at room temperature for up to 1 week.
– Freeze cooled muffins for up to 6 months. I recommend wrapping each muffin with plastic wrap to prevent them from sticking together! Then, thaw in the fridge when you’re ready to eat.
– Serve your muffins cold, or warm them for just a few seconds in the microwave.
Recipe FAQs
I haven’t tried it 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.
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.
Possibly, but I’ve only made this recipe as written. If you want to make these blueberry muffins even lower in fat, try applesauce, and leave me a comment telling me how they turned out!
My gut says no, as even using half all-purpose flour and half whole wheat flour often results in baked goods that are just “okay.”
You definitely can’t use solely almond flour to make these healthy blueberry Greek yogurt muffins.
A couple of readers have reported success using half almond flour and half all-purpose flour, but without having tested it myself I don’t know if it yields the same results. If you need to keep this recipe gluten-free, I would recommend trying a 1:1 all-purpose gluten-free flour instead.
Sure! Follow the instructions as normal. Then, spoon your healthy muffin batter into a greased mini muffin pan, and bake, adjusting the time as needed. Mini muffins will take less time to cook!
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Skinny Blueberry Muffins
Equipment
- 2 Mixing Bowls
- 1 (12 Cup) Muffin Pan
- 1 Wire Rack
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt, or to taste
- 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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Even Blueberry Breakfast Recipes:
The Best Blueberry Muffins — These are hands down the best homemade blueberry muffins EVER. They’re fluffy and moist thanks to the addition of sour cream in the batter.
The Best Vegan Blueberry Muffins — 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 Muffin Tops – If you like to eat just the tops of your muffins, you’re going to LOVE this EASY recipe for soft and tender blueberry muffin tops bursting with juicy berries in every bite!!
Blueberry Banana Muffins — The muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they’re under 100 calories each.
Blueberry Dutch Baby Pancake — Why bother flipping individual pancakes when you can make one big one and bake it!
Blueberry Baked Pancakes — Craving pancakes but not the work of standing at the stove flipping them? Make these EASY oven baked pancakes with only THREE ingredients!!
Blueberry Coffee Cake with Streusel Topping — An EASY, no-mixer cake studded with juicy blueberries and topped with big buttery streusel nuggets that are just SO GOOD!! Not overly sweet and PERFECT with a cup of coffee for breakfast, brunch, or a snack!!
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blueberries tossed in 2 tablespoons flour (helps prevent sinking) – well, THAT was great! thank you for the tip!
Glad that helped, and yes that’s a baking trick with baking with any fruit you don’t want to sink, works fairly universally.
Does it prevent it from getting “wet” if you know what I mean? All m y cakes get ruined when I put in some juicy fruits like peaches.. :(
If you follow the recipe like I wrote it, I think you’ll be very pleased with the results.
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!
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!
I love it when people make my recipes the same day I post them! Thank you :) And your 3 year old is lucky to have such a great snack!
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
These are perfect Averie!! Those photos, oh my gosh I want to grab one!
Thanks for the compliments and pin :)
If I’m going to eat a muffin, and I havne’t in forever, but if I do – it is going to have blueberries.
Something about the classics, there’s a reason they’re classics. Blueberry muffins pretty much trump all others.
What a delicious treat. I am adding these to my must-try soon list.
That’s what I love most about skinny recipes – you can have seconds, thirds, or sometimes fourths! :D
You got that right :)
What, you used fresh blueberries? ;) These look like my kinda recipe, but of course you already know that!
When they’re not a bazillion dollars, I love using fresh! 11 months of the year though, that doesn’t usually happen.
I had no idea there was even such a thing as Cashew Milk! I bet it is delicious!
It is perfect for baking and cooking!
These look delicious. Can you substitute Splenda instead of sugar?
I haven’t tried so cannot say for sure how the texture will turn out or the consistency of the batter.
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
https://thehappyflammily.com
Amen to the classics!
Love the blueberry overload and how juicy and soft these look. Mmmm blueberry muffins are by far my favorite.
Overload and juicy are two words that sum these muffins right up!
I love these low-fat little-sugar muffins!! And blueberry muffins are my favorite! Definitely making these!! Pinned!
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!
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 :)