Skinny Blueberry Muffins
These Skinny Blueberry Muffins are light, moist, and naturally sweet, made with Greek yogurt, juicy blueberries, and less sugar and fat than traditional muffins. Perfect for healthy breakfasts or snacks, they deliver bakery-style flavor with a better-for-you twist.
Ingredients
- 1¾ cups all-purpose flour spooned and leveled
- 1½ cups fresh or frozen blueberries do not thaw if frozen
- 2 large eggs room temperature
- ½ cup plain Greek yogurt
- ⅓ cup honey or maple syrup
- 3 tablespoons neutral oil or unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ¼ teaspoon salt
- Optional Add-Ins
- 1 teaspoon lemon zest
- ½ teaspoon cinnamon or a pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- If using frozen blueberries, toss them with 1 teaspoon flour to prevent sinking.
- In a large bowl, whisk together eggs, honey (or maple syrup), Greek yogurt, oil or applesauce, and vanilla until smooth.
- Add flour, baking powder, salt, and cinnamon (if using). Stir just until combined—do not overmix.
- Gently fold in blueberries and lemon zest, if using.
- Divide batter evenly among muffin cups, filling about ¾ full.
- Bake for 16–20 minutes, until tops are lightly golden.
- Remove from oven and cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Overmixing leads to dense muffins—stir gently.
- Low-fat muffins dry out quickly, so avoid overbaking.
- Let frozen muffins thaw fully for best texture.
- These muffins taste even better the next day.