Blueberry Muffins – Lightened Up!

 I have tried so many different muffin recipes but this is still my number one go to, tried and true, can-not mess-it-up-muffin-recipe! Using yogurt in the batter, we’ve been able to keep the calories low but the flavor high. A little sprinkle of of raw sugar on top gives a nice crunch, too!

To start, mix up the batter. Next step is to add in the blueberries- You can use fresh or frozen, whichever you prefer. Give them a gentle fold into the batter using a spatula to keep them whole, which will also help prevent the muffins from turning purple (which if they do, is not a big deal!).

I used paper liners but you don’t necessarily need to use any liners as long as you spray the muffin tin with nonstick spray. Silicon muffin liners also work great and I love that they are reusable! I used a 1/3 cup cookie scoop to property measure these muffins, which makes sure they all have about the same amount of batter, and that they all cook at the same pace. 

Before baking the muffins, I add a little bit of raw sugar to the tops of these muffins- it gives them a crunchy, almost brûlée-d finish and since we’re saving so many calories with this recipe, a little indulgence doesn’t make a difference in the numbers that much. 

See the tops of these muffins? They’re crunchy, delicious, and still so tender inside. Yum!

If you love blueberries as much as we do, here’s a few other recipes you might love: 

• Blueberry Cream Cheese French Toast Casserole
• Lemon Blueberry Scones
• Blueberry Pie Bars

Blueberry Muffins - Lightened Up!

Instead of butter, this recipe uses yogurt! It produces a much lighter, better tasting muffin that's much healthier.

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Author: Kathi & Rachel

Ingredients

• 2 cups flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup orange juice
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 8 oz carton vanilla nonfat yogurt (If using Greek yogurt add 1/4 cup water)
• 1 egg lightly beaten
• 1 cup fresh or frozen blueberries

Instructions

• Preheat oven to 400 degrees.
• Measure flour, sugar, baking powder baking soda and salt in a large bowl. Make a well in the center and add orange juice, oil, vanilla, yogurt and egg. Stir until moistened. Gently fold in blueberries.
• Spoon batter into 12 muffins cups coated with cooking spray. Sprinkle with 1 tablespoon sugar.
• Bake 18 minutes or until wooden pick inserted in center comes out clean.

Nutrition

Calories: 126kcal | Carbohydrates: 22g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 145mg | Potassium: 71mg | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 2.6mg | Calcium: 20mg | Iron: 1.1mg

Looking for other muffin recipes? We got you covered there too! 

• Peach Cobbler Muffins
• Healthy Bran Muffins
• Cornbread Muffins
• Glazed Jelly Donut Muffins
• Pumpkin Pecan Crunch Muffins