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!
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.