These skinny blueberry muffins mix whole wheat and all-purpose flour with Greek yogurt and honey, then fold in plenty of fresh blueberries and a little optional lemon zest. They bake up in a standard muffin tin and taste good warm or at room temperature.

Table of Contents

Ingredients

To make these skinny blueberry muffins, you’ll need:

Dry Ingredients:

Whole Wheat Flour – 1 cup
All-Purpose Flour – 1 cup
Baking Powder – 2 teaspoons
Baking Soda – ½ teaspoon
Salt – ½ teaspoon
Cinnamon – 1 teaspoon (optional)

Wet Ingredients:

Eggs – 2 large
Greek Yogurt – ¾ cup (plain or vanilla)
Honey – ⅓ cup
Unsweetened Almond Milk – ½ cup (or any milk of choice)
Vanilla Extract – 1 teaspoon

Mix-Ins:

Fresh Blueberries – 1 ½ cups
Lemon Zest – 1 teaspoon (optional, for extra flavour)

Step-by-Step Instructions

1. Preheat Your Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.

2. Combine Dry Ingredients

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon (if using).

3. Mix Wet Ingredients

In a separate bowl, whisk together the eggs, Greek yogurt, honey, almond milk, and vanilla extract until smooth and well combined.

4. Fold in the Blueberries

Add the wet ingredients to the dry ingredients and mix gently until just combined. Be careful not to overmix. Fold in the blueberries and lemon zest (if using).

5. Fill the Muffin Tin

Divide the batter evenly among the muffin cups, filling each about ¾ full.

6. Bake the Muffins

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. Cool and Serve

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Tips for Success

Use Fresh Blueberries: For the best flavour and texture, use fresh blueberries, but frozen ones work as well.
Don’t Overmix: Overmixing the batter can result in dense muffins. Mix just until combined.
Make It Sweeter: Add a tablespoon of brown sugar for a slightly sweeter muffin.

Give this recipe a try today and share your delicious creations with friends and family. Don’t forget to tag us on social media!

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Fresh blueberries give the best flavour and texture, but frozen ones work well too.

Why are my muffins dense?

Overmixing is the usual cause. Stir the wet ingredients into the dry just until combined, then fold in the blueberries gently.

How do I know when the muffins are done?

Bake at 375°F (190°C) for 18 to 22 minutes. Push a toothpick into the centre of a muffin, and if it comes out clean they are ready.

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Skinny Blueberry Muffins Recipe