Guilt-Free Blueberry 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
For the struesel:
  • ¼ cup flour
  • ¼ cup sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 425ºF. 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.
adapted from Weight Watchers
Nutrition Information
Serving size: makes 12 muffins
Recipe by Kitchen Meets Girl at