Low Sugar Blueberry Muffins or Cake
Satisfy your sweet tooth without the guilt with these delightful Low Sugar Blueberry Muffins or Cake! Bursting with juicy blueberries, this versatile recipe is made with wholesome ingredients like Greek yogurt, honey, and just the right amount of butter for natural sweetness and a tender crumb. Perfectly moist and subtly sweet, these treats are ideal for breakfast, a midday snack, or even dessert. Whether you bake them as convenient grab-and-go muffins or a beautifully golden cake, the recipe is simple to make with minimal prep time and comes together in just under 40 minutes. Plus, the use of flour-tossed blueberries ensures every bite is packed with fruity goodness. Healthy and delicious, these low sugar delights are sure to become a household favorite!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 80 grams Unsalted butter, melted and cooled
- 240 grams Plain Greek yogurt
- 60 milliliters Honey (or maple syrup as an alternative)
- 1 teaspoons Vanilla extract
- 2 units Large eggs
- 150 grams Blueberries, fresh or frozen
- 1 tablespoon Extra flour for tossing blueberries
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners, or grease and flour an 8-inch (20cm) round or square cake pan if making a cake.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, Greek yogurt, honey, and vanilla extract until smooth and creamy.
Add the eggs to the wet mixture, one at a time, whisking well after each addition.
Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to ensure the muffins or cake remains tender.
In a small bowl, toss the blueberries with the tablespoon of extra flour to prevent them from sinking to the bottom during baking. Gently fold the blueberries into the batter.
If making muffins, evenly distribute the batter into the prepared muffin cups. If baking a cake, pour the batter into the prepared pan and smooth the top with a spatula.
Bake muffins for 20-25 minutes, or bake the cake for 30-35 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins or cake to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
2099 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 553 mg | 184% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 279.7 g | 102% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 76.5 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 398 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 908 mg | 19% | |
*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.
