These low-fat yogurt muffins are a healthier twist on a classic comfort food, made without butter or eggs. Using plain yogurt and skim milk instead of traditional fats, they retain a moist, tender crumb while cutting down on cholesterol. The added blueberries bring a burst of natural sweetness and antioxidants. Ideal for breakfast, brunch, or an on-the-go snack, these muffins come together quickly and bake up beautifully golden. They’re a beloved go-to for anyone seeking lighter baked goods without sacrificing flavor or texture.
Ingredients
- 1½ cups flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup plain yogurt
- ⅔ cup skim milk
- ½ cup blueberries
Instructions
Step 1: Mix Dry Ingredients
- Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
Step 2: Add Wet Ingredients
- Gently stir in the yogurt and skim milk.
- Blend just until moistened—do not overmix.
Step 3: Add Berries
- Fold in blueberries carefully.
Step 4: Portion Batter
- Fill greased or paper-lined muffin cups ¾ full with the batter.
Step 5: Bake
- Bake at 400°F for 18 minutes, or until the tops are well browned and a toothpick comes out clean.
Tips
- Use frozen blueberries straight from the freezer to prevent bleeding
- Substitute whole wheat flour for half the flour for added fiber
- Add lemon zest for a brighter flavor
- Sprinkle tops lightly with sugar before baking for texture
- Replace blueberries with raspberries or chopped strawberries
- Use vanilla yogurt instead of plain for slightly sweeter muffins
- Fill cups evenly to ensure uniform baking
- Test doneness with a toothpick at 16 minutes
- Serve warm or freeze extras for quick breakfasts
Nutrition
Calories: 118kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.1gCholesterol: 2mgSodium: 189mgPotassium: 55mgFiber: 0.5gSugar: 15gVitamin A: 45IUVitamin C: 1mgCalcium: 97mgIron: 1mg
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