Light and Fluffy Skinny Blueberry Muffins

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Nothing beats a sweet blueberry muffin! These light and fluffy Skinny Blueberry Muffins are just 100 calories each.

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They’re perfect to whip up as a snack to keep your sweet tooth satisfied all week long!

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To make, preheat oven to 425°F. Spray a muffin pan with cooking spray and set aside.

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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!

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 In a medium-sized bowl, add flour, protein powder, baking powder, and salt. Whisk together and set aside.

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In a larger bowl, add egg, milk, granular sweetener, brown sugar, yogurt, oil and vanilla. Whisk until combined.

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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.

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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!

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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. 

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Add any remaining blueberries to the top of the batter and sprinkle muffins with some more sweetener.

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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!

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 Let muffins cool for 5 minutes. Then, remove and transfer to a wire rack to finish cooling.

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For full recipe, instructions, helpful tips and nutrition swipe up or visit blog!

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