Skinny Blueberry Muffins Recipe | Yummly

Skinny Blueberry Muffins

AVERIE COOKS(12)
Gloria P.: "Excellent. Used mini muffin time so need less coo…" Read More
10Ingredients
40Minutes
160Calories
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Ingredients

US|METRIC
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (or to taste)
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 1/4 cup canola oil (liquid-state coconut oil may be substituted)
  • 1/4 cup plain greek yogurt (I used 0% fat but other Greek yogurt or sour cream may be substituted)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries (tossed in 2 tablespoons flour, helps prevent sinking)
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    NutritionView More

    160Calories
    Sodium7% DV160mg
    Fat9% DV6g
    Protein6% DV3g
    Carbs8% DV24g
    Fiber3% DV<1g
    Calories160Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat0.5g3%
    Trans Fat
    Cholesterol20mg7%
    Sodium160mg7%
    Potassium40mg1%
    Protein3g6%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate24g8%
    Dietary Fiber<1g3%
    Sugars10g20%
    Vitamin A2%
    Vitamin C2%
    Calcium8%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(12)

    Gloria P. 2 months ago
    Excellent. Used mini muffin time so need less cooking time.
    Porras 2 months ago
    Loved it. We made mini loafs and split the batter in half doing one with blueberries and one with green apples (one kid doesn't like blueberry). Unfortunately we ate all of it before getting a picture. We'll make it again and possibly add cinnamon and sugar on top.
    Ilona 5 months ago
    absolutely delicious,my whole family loved them. really easy to do. they re really moist and flavorful. i recommend giving them a try
    Cheri Philip 6 months ago
    Subbed half the yogurt with sour cream and used almond milk instead of cashew. Used half the sugar and topped with sugar in the raw and lemon zest. Delicious and moist!
    Erin Wallace 6 months ago
    Soft, delicious, and EASY! I added about a teaspoon of almond because that’s how I roll. I think you could totally use this as a good base recipe and adapt it for different flavors. Awesome recipe!
    Marilia Faria 7 months ago
    I made a gluten free version of it and they came out soft and tasty, with no excess of sugar! I also added lemon zest to give a citrusy flavor
    Chuck a year ago
    Very tasty! The recipe only produces 11 muffins, instead of a full tin, and they weren't really "large". Adjust upwards, you'll want more!
    Pauline S. a year ago
    These were delicious! Tasty with a little crunch on the top of the muffin! Yummy
    Hello Sasha a year ago
    Good Nice lovely Yummly
    Linda K. a year ago
    I've tried so many recipes for blueberry muffins and this one is by far the best one I made. My husband asks for a batch of these every week. Thank you for sharing your recipe.
    Loupe a year ago
    These muffins look delicious, but they were gummy and the flavor was significantly lacking. I followed all the ingredients and directions carefully. I did NOT over-stir them. They tasted good once I added butter and a powdered sugar glaze, but that's not the point of this recipe. I think I will stick to muffins as a "splurge item" rather than making a diet version of them.
    Turned out so good, such a nice texture. Will definitely make again.

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