4.5 from 1,011 votes
Skinny Blueberry Muffins
Skinny Blueberry Muffins blend fresh blueberries into a moist batter made with all-purpose flour, Greek yogurt, and cashew milk, yielding a light, tender crumb with bursts of juicy fruit. The use of canola oil adds moisture without heaviness, and tossing the berries in flour prevents sinking. These muffins bake at a high temperature for a quick rise that creates a soft yet slightly golden texture, making them suitable for a wholesome breakfast or snack option.
Prep Time
5 mins
Cook Time
25 mins
Cooling Time
10 mins
Total Time
40 mins
Servings:
11
large muffins
Calories:
168 kcal
Course:
Breakfast, Bread
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 11 large muffins
Amount Per Serving
Calories 168
% 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.