Shared by darryl.carson
Health Conscious
Preparation Time 33 minutes
Allergens None
Cuisine American

Guilt Free Blueberry Muffins

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  • Muffins
  • 2 cups all purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp table salt
  • 1 teaspoon cinnamon
  • 1 large egg
  • ¾ cup sugar, divided
  • ¾ cup Greek blueberry yogurt (I used Chobani)
  • 1 teaspoon vanilla extract
  • ¼ cup fat free skim milk, divided
  • 1½ cups fresh blueberries, washed
  • Struesel
  • ¼ cup flour
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted



1. Preheat oven to 425º F. Place muffin liners in a 12-hole muffin pan.
2. In a large bowl, combine 2 cups of flour, baking soda, baking powder, cinnamon and salt; set aside.
3. In the bowl of an electric mixer, beat egg with ¾ cup of sugar until light and fluffy. Add yogurt and beat until thoroughly combined; blend in vanilla extract.
4. Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth.
5. Fold in blueberries and fill each muffin liner about ¾ full.

To make Streusel topping:

1. Combine remaining ¼ cup each of sugar and flour in a small bowl. Pour in melted butter and combine with fingertips. Divide crumb mixture over muffins; gently press into top of muffin batter with fingertips.
2. Bake for 5 minutes at 425, then reduce your oven temperature to 325. Bake for an additional 12 to 15 minutes, or until slightly golden and a toothpick inserted in center of a muffin comes out clean. Cool in pans for about 10 to 15 minutes and then transfer muffins onto racks to cool completely.


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