These Low Fat Blueberry Muffins made with fresh blueberries and Greek yogurt will be your new favorite without all of those extra calories.
Muffins, like these Low Fat Blueberry Muffins, freeze beautifully and make a quick, morning breakfast on the run. To keep them fresh, allow to cool completely, then place side by side in a resealable plastic freezer bag.
When you're ready to eat, remove one muffin at a time 10 minutes prior to serving. I love cooked blueberries; however, I don't like to eat them raw. Isn't that weird?
I'll eat them in cakes, pies, pancakes and in muffins though. Maybe it's a texture or hot vs. cold thing, I'm not quite sure. But I do LOVE blueberry muffins.
I don't usually make many muffins at home because when I do, my youngest thinks that they're all for her and the rest of the family winds up eating more than they wanted to just to get some before she devours them all.
I keep telling her that one day it's all going to catch up with her when she least expects it and BAM! Those muffins and desserts she keeps eating will be permanently planted on her hips! 🙂
So lately, when I do make desserts or breakfast treats, I try to make them a little healthier, which leads me to these Low Fat Blueberry Muffins I made a few weeks ago.
How do you make Blueberry Muffins?
Spray a muffin tin with cooking spray or use paper muffin cups and fill them with batter three-quarters of the way to the top. Bake in a 350 degree F oven for 15-20 minutes.
The muffins are done when the top springs back when lightly touched or when a toothpick comes out clean when inserted into the middle
These Low Fat Blueberry Muffins really were moist and delicious and you would never tell they were low fat. Or at least she didn't because she probably consumed 8 out of the 12 muffins these made over the course of a few days! ~Enjoy!
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Low Fat Blueberry Muffins
- 2 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup skim milk
- ½ cup low fat plain greek yogurt
- ⅓ cup granulated sugar
- 2 large eggs
- 2 tablespoons canola oil
- 1 pint blueberries, rinsed
- cooking spray, if needed
- Preheat oven to 350 degrees F.
- In a small bowl combine the flour, baking powder, salt, and baking soda.
- In a large bowl or stand mixer, add your milk, yogurt, sugar, eggs and oil and beat until blended.
- Next, add in your dry ingredients and combine until all ingredients are wet; then fold in the blueberries by hand.
- Spray a muffin tin with cooking spray or use paper muffin cups and fill them with batter three-quarters of the way to the top.
- Bake for 15-20 minutes; depending on your oven. They are done when the top springs back when lightly touched or when a toothpick comes out clean when inserted into the middle.
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I like that only little oil goes in these muffins! And with blueberries I am sure they are really yummy!
Carrie's Experimental Kitchen says
I'm so glad you like it Medeja
nilanjana majumdar says
Love these muffins ..more so as Im so fond of low fat cooking!!
Carrie's Experimental Kitchen says
Thanks for stopping by Nilanjana
mand xxx says
These muffins were fab! I made them today and will defiinitely be making more , thank you xxx
Carrie Farias says
Sorry I missed this post!!! I'm so glad you liked them, thanks for stopping by to let me know!