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!

5 from 2 votes

Print Pin Recipe  Comment

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

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

Course: bread, Breakfast

Cuisine: American

Servings: 12

: 126 kcal

: 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

1. Preheat oven to 400 degrees.
2. 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.
3. Spoon batter into 12 muffins cups coated with cooking spray. Sprinkle with 1 tablespoon sugar.
4. Bake 18 minutes or until wooden pick inserted in center comes out clean.

Nutrition Facts

Blueberry Muffins - Lightened Up!

Amount Per Serving

Calories 126 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 2g10%

Cholesterol 13mg4%

Sodium 145mg6%

Potassium 71mg2%

Carbohydrates 22g7%

Sugar 6g7%

Protein 2g4%

Vitamin A 30IU1%

Vitamin C 2.6mg3%

Calcium 20mg2%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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