Nothing beats a sweet blueberry muffin! These light and fluffy Skinny Blueberry Muffins are just 100 calories each. They’re perfect to whip up as a snack to keep your sweet tooth satisfied all week long!
I can’t get over these light, fluffy Skinny Blueberry Muffins! They are so perfect to have on hand to tame that sweet tooth craving throughout the week or just enjoy as part of your breakfast. I love grabbing one in a pinch to help fuel my body and get a little taste of sweetness!
These muffins have incredible texture thanks to some Greek yogurt and canola oil. Each bite also has subtle hints of vanilla and brown sugar, which pair so amazingly well with the sweet blueberries. But that’s not all.
A crunchy, sugary topping awaits you on the top of these muffins for some more fun texture and flavor! It really just brings them together in the most perfect way. 😍
You can easily make these muffins vegan by using a dairy-free yogurt and plant-based protein powder. Making them gluten-free is easy, too. Just use a gluten-free flour like Bob Red Mill’s Gluten-free 1:1 Baking Flour. I recommend this one for the best muffin texture.
Enjoy these light and fluffy blueberry muffins by themselves or top with cream cheese (my favorite) or nut butter. My fiancé Simon loves toasting them in the air fryer and adding some butter!
Trust me. If you love blueberry muffins, you’ve gotta make these!
WHY YOU’LL LOVE THESE LIGHT AND FLUFFY BLUEBERRY MUFFINS
- Light, fluffy, and bursting with blueberry flavor!
- They have a yummy, crunchy sugar topping for a double dose of sweetness.
- Baking takes just 12 minutes!
- Each muffin is only 100 calories.
- A great treat for weekend breakfast or meal prep.
- The whole family will eat these up!
INGREDIENTS
- All-purpose flour – You can substitute oat flour, but this will give the muffins more of an oat-y texture. Make these muffins gluten free with Bob Red Mill’s Gluten-free 1:1 Baking Flour.
- Protein powder – We’ll use just a little bit! Using too much change the muffin texture. The brand you use definitely matters here. I would recommend a whey + casein blend or plant-based blend over a straight whey blend. I used PEScience Vanilla. For all PEScience products, you can save 10% with code Laurenfitfoodie.
- Baking essentials – Grab some baking powder, salt, and vanilla extract.
- Egg
- Milk – I used unsweetened almond milk.
- Oil – I used canola oil. I haven’t tried with anything else, but I would think coconut oil would work.
- Sweetener – I used Swerve granular sweetener. Feel free to use your favorite sweetener of choice.
- Brown sugar – I used Swerve brown sugar. You can substitute brown sugar or your favorite brown sugar alternative. Coconut sugar will also work.
- Greek yogurt – I used plain nonfat Greek yogurt. If you’re vegan, you can use dairy-free yogurt. You can also substitute sour cream!
- Blueberries – I used fresh berries for the best flavor! If you use frozen, just make sure to add them to the batter still frozen or they may turn your muffins blue!
HOW TO MAKE LIGHT AND FLUFFY BLUEBERRY MUFFINS
- Preheat oven to 425°F. Spray a muffin pan with cooking spray and set aside.
- Start by washing and drying the blueberries. Then, place them in a bowl with a tablespoon of flour. This will keep them from sinking to the bottom of the muffin!
- In a medium-sized bowl, add flour, protein powder, baking powder, and salt. Whisk together and set aside.
- In a larger bowl, add egg, milk, granular sweetener, brown sugar, yogurt, oil and vanilla. Whisk until combined.
- Next, add the wet ingredients to the dry ingredients, stirring gently until smooth. Be careful not to over-mix. Otherwise, the muffins will become tough.
- Fold in the blueberries. I like to save a few to put on top of the muffins at the end so they’re nice and pretty! 😊
- Scoop the batter evenly into the muffin tin. Make sure to only fill them 3/4 of the way or the muffins will rise wonky. You may have some extra batter left. When this happens, I just microwave it in a mug and eat it! 😉
- Add any remaining blueberries to the top of the batter and sprinkle muffins with some more sweetener.
- Bake for 12-14 minutes or until golden brown along the edges. A toothpick inserted in the center should still be slightly gooey. That’s how we know we’ve got a nice, moist texture!
- Let muffins cool for 5 minutes. Then, remove and transfer to a wire rack to finish cooling.
BLUEBERRY MUFFIN FAQ
You can use oat flour, but you’ll get more of an oat-y taste and texture. I haven’t tried coconut or almond flour, but I would predict the same. If you want to make these gluten-free, use Bob Red Mill’s Gluten Free 1:1 Baking Flour.
You can. Just replace with another 1/4 cup (or 30g) flour to keep the same wet/dry ingredient ratio.
I think fresh tastes best, but frozen or dried are good too. If you use frozen blueberries, add them to the batter still frozen or they may turn your muffins blue!
Make sure you only fill the muffin holes 3/4 of the way full. Otherwise, they will rise too much and fall to the sides!
MORE YUMMY MUFFIN RECIPES
- BANANA NUT PROTEIN MUFFINS WITH PECAN CRUMBLE
- DOUBLE CHOCOLATE CHIP PROTEIN MUFFINS
- LEMON POPPY SEED PROTEIN MUFFINS (LOW CARB)
- THE BEST LOW FAT PUMPKIN MUFFINS
WANT TO MAKE THIS RECIPE?
If you try these blueberry muffins and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
Skinny Blueberry Muffins
Nothing beats a sweet blueberry muffin! These light and fluffy Skinny Blueberry Muffins are just 100 calories each. They’re perfect to whip up as a snack to keep your sweet tooth satisfied all week long!
Ingredients
- 1.25 cup plain all-purpose flour (150g)
- 1 scoop vanilla protein powder (31g)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1/2 cup unsweetened almond milk (120g) - or milk of choice
- 1/3 cup Swerve granular sweetener (64g)
- 1/4 cup Swerve brown sugar (48g)
- 1/4 cup plain nonfat Greek yogurt (60g)
- 2 Tbsp canola oil (30g)
- 1 tsp vanilla extract
- 1 cup blueberries (140g) + 1 Tbsp flour, for coating
- 2 Tbsp coarse sugar or Swerve granular sweetener, for muffin tops
Instructions
- Preheat the oven to 425 degrees F. Spray a muffin pan with cooking spray and set aside.
- Start by washing and drying the blueberries and then placing in a bowl with a tablespoon of flour to coat (this will help prevent them all from sinking).
- In a medium-sized bowl, add the flour, protein powder, baking powder and salt; whisk the dry ingredients together well and set aside.
- In a separate larger bowl, add the egg, milk, granular sweetener, brown sugar, yogurt, oil and vanilla. Whisk until combined.
- Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
- Fold in the blueberries. I like to save a few to top the blueberries so they’re nice and pretty! 😊
- Scoop the batter evenly amongst the muffin cavities. Make sure to only fill them 3/4 of the way full or the muffins will rise wonky (you may have some extra batter left – I usually just microwave this in a mug and eat it!) Add any remaining blueberries to the top of the batter, sprinkle the batter evenly with the 2 Tablespoons of sweetener.
- Bake for 12-14 minutes or until golden brown along the edges (a toothpick inserted in the center should still be slightly gooey (for a more moist texture!)
- Let muffins cool for 5 minutes then remove and transfer to a wire rack to finish cooling.
Notes
MFP entry: LFF Skinny Blueberry Muffins
Nutrition Information:
Yield:
12Serving Size:
1 muffin (58g)Amount Per Serving: Calories: 98Total Fat: 3.4gSaturated Fat: 0.3gCarbohydrates: 12.3gFiber: 0.9gSugar: 2.1gProtein: 4.5g
RECIPE OF THE MONTH CHALLENGE!
These skinny blueberry muffins are the recipe of the month for January 2022! At the end of the month, I will pick a winner of the challenge to receive a $50 Amazon gift card!
To enter the recipe of the month challenge:
- Make the recipe of the month– these blueberry muffins.
- Tag me on instagram (@LaurenFitFoodie), if you have an instagram (if not, it’s cool!)
- RATE and REVIEW the recipe.
To leave a review, simply click on the stars in the recipe card OR scroll to the bottom of the page where you see comments, and hit the tab right next to it (reviews).
I will pick a winner at the end of the month! Make sure to enter your email correctly! 😉
Absolutely delicious ♡
I have been craving muffins lately so it was a no brainer to make these when I saw the recipe posted! These are amazing and SO easy to make, plus my two year old loves them! They are for sure as light and fluffy as they say they are!
The best muffins!!!! I can’t believe their only 100 calories. Seriously my favorite snack right now. I used coconut oil instead of canola oil. Delish!!!
Omg!!! Everything of yours I’ve tried is amazing but to have something like these make my heart happy!! Delicious!!!
Delish! So light and fluffy. It’s a great breakfast or snack at any point of the day!
So good! Made with raspberries cause that’s what I had and they are delicious!!
These were super yummy! We used a different protein powder, so the taste may be off, but we’re going to remake with the kind Lauren recommends & update. Will be a staple for meal prep in the future!
My new favorite blueberry muffins! So soft and the perfect amount of sweet. Will be making many more times 🙂
Ummm I am BLOWN away at how good these muffins are! I am new to the LFF community & can’t wait to try all her sweet & savory items!
Love these muffins! So easy and soft. I subbed the canola oil for olive oil and used PEscience cake pop protein powder because that’s what I had- delish! I’ve already made them twice this week!
a meal prep staple! so fluffy and delicious it’s hard to believe they’re so good for you!
These muffins are SO GOOD. I usually make the boxed ones since it’s quick, but honestly these are just as quick to make but WAY BETTER.
The texture is sooo perfect and they’re delicious.
Made these tonight as an easy snack for the week and they turned out perfectly!
How do you suggest storing them to keep them nice and fresh for a few days?
Hi Britt!
Yay so glad they turned out great for you! Such a great snack right?!
I would store in an airtight container (or bag) to maximize freshness. They will hold up great for 3-4 days at room temperature, a week in the fridge, or 3-4 months when frozen 😊
I cannot use almond milk – we’re a nut-free household (you have the recipe listed as nut-free, but with the almond milk, it’s not). Do you suggest using fat free or 1% milk instead? Does the fat content matter?
Hi Beth! You can absolutely use any type of milk for this recipe, fat content does not matter. Fat free or 1% work great. It is such a small amount that the macros and fat content would hardly change at all. Hope that helps!
I’m on a kick of making your recipes and have yet found one that disappoints. This is no exception to that finding! So easy to make. Easily the best looking and tasting blueberry muffins I have ever made.
AH! Thank you so much for your comment! You just made my day girl! So happy to hear that 😊
Hi Lauren, this may be a stupid question – is the weight at 58 g each raw or cooked? I compete, so this is essential for me so I don’t go over my macros during prep. I’ve made them multiple times (off season) and I don’t worry about the weight then.
They are a household staple! Your recipes are amazing! Thank you!
Hi Christine! So happy to hear you and your family love these! The 58g is the cooked weight! 🙂