Skinny Blueberry Muffins

Name: Skinny Blueberry Muffins
Prep time: 5 min
Cook time: 25 min
Total time: 40 min
Yield: 11 large muffins
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

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4.5

1,011 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Cooling Time
10 mins
Total Time
40 mins
Servings
11 large muffins
Calories
168 kcal
Course
Breakfast, Bread
Cuisine
American

Skinny Blueberry Muffins

Jade Rice

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🫐💜💙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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Ingredients

Servings

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

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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.

Equipments used:

Notes

*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

Nutrition Information

Show Details

Serving 1serving Calories 168kcal (8%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Cholesterol 17mg (6%) Sodium 151mg (6%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 11large muffins

Amount Per Serving

Calories 168 kcal

% Daily Value*

Serving	1serving
Calories	168kcal	8%
Carbohydrates	25g	8%
Protein	3g	6%
Fat	6g	9%
Saturated Fat	1g	5%
Polyunsaturated Fat	5g	29%
Cholesterol	17mg	6%
Sodium	151mg	6%
Fiber	1g	4%
Sugar	11g	22%