Skinny Blueberry Muffins
User Reviews
4.5
Skinny Blueberry Muffins
Description
Skinny Blueberry Muffins combine common baking ingredients with fresh blueberries dusted lightly with flour to prevent them from sinking during baking. The batter is a balance of wet and dry elements, incorporating Greek yogurt and cashew milk to add moisture and tenderness. Baking at 425°F promotes a rapid rise, resulting in muffins with a soft crumb and gentle golden edges. The muffins are evenly portioned using a scoop or measuring cup to ensure uniform size and baking. Adjusting the recipe for frozen blueberries is possible by adding them frozen to minimize color bleeding and modifying baking time as needed.
The final muffins have a tender texture with bursts of fresh blueberry flavor. They are versatile for breakfast or as a lightly sweetened snack. The recipe avoids muffin liners for a classic appearance, instead greasing and flouring the pan for non-stick results. The use of cashew milk and substitutions like almond milk or coconut oil allows adaptation for dietary preferences.
This recipe’s notes suggest substituting with other plant-based milks or dairy products like sour cream or different fat percentages of Greek yogurt, giving flexibility to fit taste or availability. The recipe precisely balances ingredients to avoid toughness from over-mixing and ensures blueberries stay well distributed for consistent fruitiness in every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt or to taste
- 1 egg large
- ½ cup granulated sugar
- ½ cup cashew milk Silk brand, unsweetened
- ¼ cup canola oil or vegetable oil
- ¼ cup Greek yogurt plain
- 1 teaspoon vanilla extract
- 1 blueberries helps prevent sinking, fresh, 1/2 cups, tossed in 2 tablespoons flour
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
- Substitute cashew milk with other plant-based milks like almond or vanilla almond milk if preferred.
- Liquid coconut oil can be used instead of canola or vegetable oil for a different fat source.
- Using 0% fat Greek yogurt is optional; other types or sour cream may replace it based on personal preference.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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