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!
Table of Contents
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!
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!!
Post brought to you by Silk. The recipe, images, text, and opinions expressed are my own. Sign up for the Silk newsletter here.
I made these using a little less oil, and applesauce in place of the yogurt — 1/2 cup. These were FANTASTIC.!! BUT…I wouldn’t use muffin papers again… I’d go w/o them, as I did it Both ways, and the ones w/o papers Did NOT Stick, and came out clean….SO GOOD.!!!
Was looking for a low calorie muffin recipe that didn’t require ridiculous ingredients I’d have to sell a kidney for. Super easy recipe, loved it! Only had almond milk on hand, so used that in place of cashew milk. Not overly sweet, and the sourness from the blueberries just added an extra punch. Will be my go to recipe – will even see if I can try and make it lower in calories next time! Thank you so much for sharing!!
Was looking for a low calorie muffin recipe that didn’t require ridiculous ingredients I’d have to sell a kidney for. Super easy recipe, loved it! Only had almond milk on hand, so used that in place of cashew milk. Not overly sweet, and the sourness from the blueberries just added an extra punch. Will be my go to recipe – will even see if I can try and make it lower in calories next time! Thank you so much for sharing!!
Thanks for the 5 star review and glad that this turned out great! And yes I agree, keeping it simple without using a bunch of crazy weird ingredients that are often found in low cal or ‘healthy’ type dessert recipes, totally get that and I would never do that to my readers!
Thank you for this recipe! This has become my go-to recipe for muffins. I love the blueberry! I’ve tried adapting the recipe with apple-cinnamon muffins too, just swapping the same amount of chopped apple for blueberry. So good!
Thank you for this recipe! This has become my go-to recipe for muffins. I love the blueberry! I’ve tried adapting the recipe with apple-cinnamon muffins too, just swapping the same amount of chopped apple for blueberry. So good!
Thanks for the 5 star review and glad this has become your go-to recipe for muffins and that you’ve even made an apple-cinnamon version, too!
Amazing!!! I used a combo of half AP flour and half almond flour and it turned out great! I used the earth balance vegan butter in place of regular oil and used vegan coconut yogurt and almond milk with a splash of ACV to imitate buttermilk. Mmmm!!!! so good!! Will definitely be using this recipe again!
Amazing!!! I used a combo of half AP flour and half almond flour and it turned out great! I used the earth balance vegan butter in place of regular oil and used vegan coconut yogurt and almond milk with a splash of ACV to imitate buttermilk. Mmmm!!!! so good!! Will definitely be using this recipe again!
Thanks for the 5 star review and glad to hear half AP and half almond flour worked great as well as Earth Balance and the other tweaks too! Great to hear you’ll use the recipe again!
All I can say is WOW. These are hands down the best blueberry muffins I have ever had. I didn’t realize it only makes 11 and I was wondering the whole time why it only came to 11 until I looked at the recipe. Listen to the baking instructions and they came out nice golden brown and domed top. These are 6 WW points, totally worth it! This will be my go to recipe. In love!
Would this be something my husband could eat while watching his sugar?
I hate to give dietary advice so I would consult your doctor/dietician on this.
I make 24 mini muffins. Cook at 375 for 16-17 min. Comes out perfectly and domes nicely. I’ve made this recipe at least 1/2 dozen times now, and it turns out great everytime!
I make 24 mini muffins. Cook at 375 for 16-17 min. Comes out perfectly and domes nicely. I’ve made this recipe at least 1/2 dozen times now, and it turns out great everytime!
Thanks for the 5 star review and glad that these come out great as mini muffins. Thanks for sharing the baking time/temp you used so others can see it, too.
Our favorite blueberry muffins recipe
Our favorite blueberry muffins recipe
Thanks for the 5 star review and glad this is your favorite blueberry muffin recipe!
Made these today, and they were DELISH! I didn’t have cashew milk since I am a rice milk type of girl but they still came out great! I’m only allowing myself to have one muffin a day, and I can already tell it’s gonna be quite the challenge! Thanks for the recipe!
Made these today, and they were DELISH! I didn’t have cashew milk since I am a rice milk type of girl but they still came out great! I’m only allowing myself to have one muffin a day, and I can already tell it’s gonna be quite the challenge! Thanks for the recipe!
Thanks for the 5 star review and glad the rice milk was great in the recipe too!
I hardly ever make blueberry muffins but I was craving them this morning so I found this recipe! I substituted the sugar for maple syrup and it tastes fine. Super easy to make and delicious.