Skinny Blueberry Muffins Recipe | Yummly
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Skinny Blueberry Muffins

Stephen Price: "These were so simple and yummy- didn’t change a t…" Read More
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  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (or to taste)
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup Silk Unsweetened Cashewmilk (Silk Unsweetened Vanilla Almondmilk or another milk may be substituted)
  • 1/4 cup canola oil (liquid-state coconut oil may be substituted)
  • 1/4 cup plain greek yogurt (I used 0% fat but other Greek yogurt or sour cream may be substituted)
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh blueberries (tossed in 2 tablespoons flour, helps prevent sinking)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories160Calories from Fat50
    Total Fat6g9%
    Saturated Fat0.5g3%
    Trans Fat
    Calories from Fat50
    Total Carbohydrate24g8%
    Dietary Fiber<1g3%
    Vitamin A2%
    Vitamin C2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Stephen Price 3 months ago
    These were so simple and yummy- didn’t change a thing! Will definitely be making again and could easily adapt with strawberries, chocolate chips, or anything else.
    Chris S. 4 months ago
    These are so moist and flavorfull. I used frozen blueberries and they turned out perfect.
    Deb 9 months ago
    I used whole grain pastry flour, splenda, fat free milk, and fat free sour cream and they came out moist and delicious. Going to add to my favorites
    Laurie a year ago
    Delicious, I forgot to the the oil (ugh). Despite that they were very good. Can’t wait to make them again WITH the oil!
    Gloria Pennycook a year ago
    Excellent. Used mini muffin time so need less cooking time.
    Porras a year ago
    Loved it. We made mini loafs and split the batter in half doing one with blueberries and one with green apples (one kid doesn't like blueberry). Unfortunately we ate all of it before getting a picture. We'll make it again and possibly add cinnamon and sugar on top.
    Ilona a year ago
    absolutely delicious,my whole family loved them. really easy to do. they re really moist and flavorful. i recommend giving them a try
    Cheri Philip 2 years ago
    Subbed half the yogurt with sour cream and used almond milk instead of cashew. Used half the sugar and topped with sugar in the raw and lemon zest. Delicious and moist!
    Erin Wallace 2 years ago
    Soft, delicious, and EASY! I added about a teaspoon of almond because that’s how I roll. I think you could totally use this as a good base recipe and adapt it for different flavors. Awesome recipe!
    Marilia Faria 2 years ago
    I made a gluten free version of it and they came out soft and tasty, with no excess of sugar! I also added lemon zest to give a citrusy flavor
    Chuck 2 years ago
    Very tasty! The recipe only produces 11 muffins, instead of a full tin, and they weren't really "large". Adjust upwards, you'll want more!
    Pauline S. 2 years ago
    These were delicious! Tasty with a little crunch on the top of the muffin! Yummy
    Hello Sasha 2 years ago
    Good Nice lovely Yummly
    Linda K. 2 years ago
    I've tried so many recipes for blueberry muffins and this one is by far the best one I made. My husband asks for a batch of these every week. Thank you for sharing your recipe.
    Loupe 2 years ago
    These muffins look delicious, but they were gummy and the flavor was significantly lacking. I followed all the ingredients and directions carefully. I did NOT over-stir them. They tasted good once I added butter and a powdered sugar glaze, but that's not the point of this recipe. I think I will stick to muffins as a "splurge item" rather than making a diet version of them.
    Marcela Gutiérrez 2 years ago
    Turned out so good, such a nice texture. Will definitely make again.