Low Fat Blueberry Muffins with Yogurt
Indulge guilt-free with these Low Fat Blueberry Muffins with Yogurt, a wholesome and delicious treat perfect for breakfast or snacking. Made with unsweetened Greek yogurt and low-fat milk, these moist muffins offer a healthier twist without sacrificing flavor. Bursting with juicy blueberries in every bite and subtly sweetened with just half a cup of granulated sugar, they’re the perfect balance of lightness and decadence. With a quick prep time of 15 minutes and simple ingredients you likely already have in your pantry, this recipe is ideal for busy mornings or last-minute baking. Plus, a clever dusting of flour on the blueberries ensures they stay evenly distributed throughout, creating picture-perfect muffins that deliver fruity goodness in every bite. Ready in just under 20 minutes in the oven, these low-fat muffins are a fresh, flavorful way to live your best muffin life.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Granulated sugar
- 0.75 cups Unsweetened Greek yogurt
- 0.25 cups Low-fat milk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 2 tablespoons Vegetable oil
- 1 cups Fresh or frozen blueberries
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the granulated sugar, Greek yogurt, milk, egg, vanilla extract, and vegetable oil until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter should be slightly lumpy.
Lightly toss the blueberries with a tablespoon of flour to prevent them from sinking in the batter, then fold them gently into the mixture.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2326 mg | 101% | |
| Total Carbohydrate | 273.3 g | 99% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 124.3 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 333 mg | 26% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
