Low Fat Blueberry Muffins with Yogurt

Indulge guilt-free with these Low Fat Blueberry Muffins with Yogurt, a wholesome and delicious treat perfect for breakfast or snacking. Made with unsweetened Greek yogurt and low-fat milk, these moist muffins offer a healthier twist without sacrificing flavor. Bursting with juicy blueberries in every bite and subtly sweetened with just half a cup of granulated sugar, they’re the perfect balance of lightness and decadence. With a quick prep time of 15 minutes and simple ingredients you likely already have in your pantry, this recipe is ideal for busy mornings or last-minute baking. Plus, a clever dusting of flour on the blueberries ensures they stay evenly distributed throughout, creating picture-perfect muffins that deliver fruity goodness in every bite. Ready in just under 20 minutes in the oven, these low-fat muffins are a fresh, flavorful way to live your best muffin life.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:18 mins

Total Time:33 mins

Servings: 12

Ingredients

• 1.5 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.5 cups Granulated sugar
• 0.75 cups Unsweetened Greek yogurt
• 0.25 cups Low-fat milk
• 1 large Egg
• 1 teaspoons Vanilla extract
• 2 tablespoons Vegetable oil
• 1 cups Fresh or frozen blueberries

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.

Step 2

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

Step 3

In a separate medium bowl, whisk together the granulated sugar, Greek yogurt, milk, egg, vanilla extract, and vegetable oil until smooth and creamy.

Step 4

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter should be slightly lumpy.

Step 5

Lightly toss the blueberries with a tablespoon of flour to prevent them from sinking in the batter, then fold them gently into the mixture.

Step 6

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition Facts

Serving size	(769.3g)

Amount per serving	% Daily Value*
Calories	1600.5

Total Fat 38.1g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 18.8g
Cholesterol 233.3mg	0%
Sodium 2326.2mg	0%
Total Carbohydrate 273.3g	0%
Dietary Fiber 8.4g	0%
Total Sugars 124.3g
Protein 46.3g	0%

Vitamin D 79.0IU	0%
Calcium 332.8mg	0%
Iron 9.8mg	0%
Potassium 640.4mg	0%

*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.

Source of Calories

Fat: 21.1%

Protein: 11.4%

Carbs: 67.4%