Skinny Blueberry Muffins

Every time I bake Skinny Blueberry Muffins, I can’t help but think of those perfect mornings when the sun begins to peek through the window and the aroma of freshly baked goods fills the air. It’s like a warm hug, a burst of sweetness, and a little bit of indulgence all rolled into one delightful muffin. These muffins have become a staple in my kitchen, perfect for breakfast or as a snack anytime during the day. I remember the first time I made them; the blueberries burst with flavor, and the light, fluffy texture was nothing short of heavenly. The best part? They’re skinny, so I can enjoy them without a hint of guilt. Honestly, who doesn’t love a treat that’s both delicious and healthy? If you’re looking for a recipe that’s easy, quick, and downright scrumptious, let’s dive right into how to make these amazing muffins that will elevate your mornings.

Skinny Blueberry Muffins Shopping List

When it comes to the ingredients for Skinny Blueberry Muffins, quality is key. Each component plays a crucial role in achieving that perfect muffin. The combination of all-purpose flour, baking powder, and fresh blueberries creates the foundation for a light and fluffy muffin. Using Greek yogurt not only adds moisture but also provides a protein boost, making these muffins a wholesome choice. Let’s gather what we need:

• 1 ½ cups of all-purpose flour: This is the base for your muffins, providing structure and texture.
• 2 teaspoons of baking powder: Essential for leavening, helping your muffins rise to perfection.
• ¼ teaspoon of salt: A must-have to enhance all the flavors in the muffins.
• 1 large egg: This binds the ingredients together and adds richness.
• ½ cup of granulated sugar: For that touch of sweetness that balances the tartness of the blueberries.
• ½ cup of Silk Unsweetened Cashew Milk: A dairy-free alternative that keeps the muffins moist.
• ¼ cup of canola or vegetable oil: Adds moisture and richness, making the muffins tender.
• ¼ cup of plain Greek yogurt: This not only provides creaminess but also a healthy dose of protein.
• 1 teaspoon of vanilla extract: A little flavor enhancer that brings everything together.
• 1 and ½ cups of fresh blueberries: It’s the star of the show, bursting with flavor and nutrients.

Step by Step Instructions for Skinny Blueberry Muffins

Now that we have all our ingredients ready, it’s time to get started on making these Skinny Blueberry Muffins. This process is simple and enjoyable; you’ll love how quickly the muffins come together. Let’s dive into the steps!

1. Preheat your oven to 425F (220C). It’s important to start with a hot oven as this helps the muffins rise beautifully. While the oven is heating up, get your muffin pan ready. Spray the cavities of a non-stick 12-cup muffin pan very well with cooking spray or grease and flour the pan; set aside. I prefer not to use muffin liners because I like the crispy edges, but you can use them if you wish.

2. In a large bowl, add all-purpose flour, baking powder, and salt. Use a whisk to combine everything well, ensuring there are no lumps. This helps to evenly distribute the leavening agent.

3. In another large bowl, crack the egg and add the granulated sugar. Whisk them together until the mixture is smooth and slightly frothy. This step is crucial as it helps to incorporate air, making the muffins light.

4. Next, pour in the Silk Unsweetened Cashew Milk, canola oil, Greek yogurt, and vanilla extract into the egg and sugar mixture. Whisk everything together until it’s well combined.

5. Now, it’s time to combine the wet and dry ingredients! Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins, and we want them to be light and fluffy!

6. Gently fold in the fresh blueberries using a spatula. I like to toss the blueberries in a little flour to prevent them from sinking to the bottom of the muffins. This keeps them evenly distributed throughout.

7. Using a large cookie scoop or a ¼-cup measure, evenly distribute the batter into the cavities of the prepared muffin pan. Fill each cavity about ¾-full. For a nice presentation, add a couple of blueberries to the top of each muffin.

8. Bake the muffins for 5 minutes at 425F. This initial high heat helps create a dome shape. After 5 minutes, lower the temperature to 375F (190C) and continue baking for about 19 to 20 minutes. Keep an eye on them; they’re done when the tops are set, lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

9. Once baked, allow the muffins to cool in the pan on a wire rack for about 10 minutes. This will make them easier to handle. Gently run a knife around each muffin cavity if necessary, then remove the muffins and cool completely on the rack.

10. Enjoy! These muffins are best fresh but can be kept airtight at room temperature for up to one week or frozen for up to six months. You’ll love having these on hand for a quick snack!

Tips and Variations

When making Skinny Blueberry Muffins, there are always little tips and tricks to enhance your experience. Here are some suggestions:

• Storage: Keep any leftover muffins in an airtight container at room temperature for up to a week. They taste best fresh but will stay good a little longer.
• Freezing: Muffins can be frozen for up to six months. Just make sure to place them in a freezer-safe bag and label them for easy identification.
• Pairing: Enjoy these muffins with your morning coffee or tea. They’re great for breakfast or as a snack.
• Variations: Try adding nuts or swapping in different fruits like raspberries or chopped strawberries for a twist!
• Sweetness: If you prefer sweeter muffins, feel free to add an extra tablespoon or two of sugar to taste.
• Serving: Serve warm or at room temperature. A little butter or a drizzle of honey can enhance the flavor!

How to Serve Skinny Blueberry Muffins

When it comes to serving Skinny Blueberry Muffins, there’s no shortage of delightful options. Here are some ways to enjoy them:

• Breakfast Delight: Serve these muffins warm alongside a cup of coffee or tea for a delightful start to your day.
• Snack Time: Perfect for a quick snack, these muffins can be taken on-the-go. They’re portable and satisfying!
• Family Gatherings: Bring these muffins to brunch or family gatherings; they’re sure to please everyone.
• With Fresh Fruit: Pair with a side of fresh fruit or a yogurt parfait for a balanced breakfast.
• For Dessert: Enjoy them as a light dessert after dinner, perhaps warmed with a scoop of low-fat ice cream on the side.
• Seasonal Touch: During the summer, serve them with a sprinkle of powdered sugar or a dollop of whipped cream for a festive touch.

FAQ

Conclusion

In conclusion, Skinny Blueberry Muffins are not just a delicious treat, but they also provide a healthier alternative for those who love muffins. Their light, fluffy texture combined with the burst of fresh blueberries makes them a delightful addition to any breakfast table. I encourage you to give this recipe a try; you won’t regret the deliciousness that awaits you. Bake a batch today and savor the joy of homemade goodness!

Skinny Blueberry Muffins

Craving something sweet but want to keep it light? These Skinny Blueberry Muffins are the ultimate guilt-free treat! Bursting with juicy blueberries and a hint of sweetness, they are perfect for breakfast or a snack. Enjoy the moist, fluffy texture that makes every bite delightful. Make them today for a deliciously healthy option!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 11 large muffins

Calories 150 kcal

Equipment

• Mixing Bowls
• Muffin Pan
• Cookie Scoop
• Wire Rack

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 Cashew Milk
• ¼ cup canola or vegetable oil
• ¼ cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1 and ½ cups fresh blueberries tossed in 2 tablespoons flour, helps prevent sinking

Instructions

 

• Preheat your oven to 425F (220C). It’s important to start with a hot oven as this helps the muffins rise beautifully. While the oven is heating up, get your muffin pan ready. Spray the cavities of a non-stick 12-cup muffin pan very well with cooking spray or grease and flour the pan; set aside. I prefer not to use muffin liners because I like the crispy edges, but you can use them if you wish.
• In a large bowl, add all-purpose flour, baking powder, and salt. Use a whisk to combine everything well, ensuring there are no lumps. This helps to evenly distribute the leavening agent.
• In another large bowl, crack the egg and add the granulated sugar. Whisk them together until the mixture is smooth and slightly frothy. This step is crucial as it helps to incorporate air, making the muffins light.
• Next, pour in the Silk Unsweetened Cashew Milk, canola oil, Greek yogurt, and vanilla extract into the egg and sugar mixture. Whisk everything together until it’s well combined.
• Now, it’s time to combine the wet and dry ingredients! Gently pour the wet mixture into the bowl with the dry ingredients. Using a spatula, stir until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough muffins, and we want them to be light and fluffy!
• Gently fold in the fresh blueberries using a spatula. I like to toss the blueberries in a little flour to prevent them from sinking to the bottom of the muffins. This keeps them evenly distributed throughout.
• Using a large cookie scoop or a ¼-cup measure, evenly distribute the batter into the cavities of the prepared muffin pan. Fill each cavity about ¾-full. For a nice presentation, add a couple of blueberries to the top of each muffin.
• Bake the muffins for 5 minutes at 425F. This initial high heat helps create a dome shape. After 5 minutes, lower the temperature to 375F (190C) and continue baking for about 19 to 20 minutes. Keep an eye on them; they’re done when the tops are set, lightly golden, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
• Once baked, allow the muffins to cool in the pan on a wire rack for about 10 minutes. This will make them easier to handle. Gently run a knife around each muffin cavity if necessary, then remove the muffins and cool completely on the rack.
• Enjoy! These muffins are best fresh but can be kept airtight at room temperature for up to one week or frozen for up to six months. You’ll love having these on hand for a quick snack!

Notes

• Tip 1: Keep any leftover muffins in an airtight container at room temperature for up to a week. They taste best fresh but will stay good a little longer.
• Tip 2: Muffins can be frozen for up to six months. Just make sure to place them in a freezer-safe bag and label them for easy identification.
• Tip 3: Perfect for a quick snack, these muffins can be taken on-the-go. They’re portable and satisfying!
• Tip 4: Try adding nuts or swapping in different fruits like raspberries or chopped strawberries for a twist!
• Tip 5: If you prefer sweeter muffins, feel free to add an extra tablespoon or two of sugar to taste.

Keyword easy muffin recipe, healthy blueberry muffins, homemade blueberry muffins, low calorie muffins