Guilt-Free Blueberry Muffins

Sweet breads at breakfast are one of my very favorite things. Eating blueberry muffins without wondering if my pants are still going to button the next day is even better.


Technically, these probably aren’t totally guilt-free, but they are lower in fat than most breakfast muffins I eat, so that counts for something!  Also, they are overloaded with blueberries, which have the highest antioxidant capacity of all fresh fruit.

These muffins are also very dense, making them fairly filling for a breakfast muffin.  I’ve been known to eat two or three homemade muffins for breakfast (this may be the cause of my too-tight pants); but I felt pretty satisfied after eating just one of these beauties.


Actually, I made these muffins for my good friend Ashton over at Something Swanky.   See, Ashton just moved into a new house (yay!!) and a few of us decided to throw a little housewarming party for her–’cause that’s what girlfriends do, right?  Party with food?

I “met” Ashton about a year and a half ago when she graciously allowed me to guest post for her…back when I knew very little about blogging and even less about photography.  She’s truly a genuinely kind person who is always willing to help others out and share her knowledge.  Believe me – Kitchen Meets Girl wouldn’t be half the blog it is today if it not for Ashton.  Through her design tips, PicMonkey tutorials, and Online BlogCon, I’ve learned so much.

Plus, she’s just an absolute sweetheart, and I’m so happy to call her friend.

blueberry muffin collage

I decided to bring a “guilt-free” muffin to the party, since I’m a huge fan of Ashton’s Skinny Saturday posts.  Psssst, Ashton?  These muffins are only 6 WW+ points.


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

Be sure to check out all of these great recipes some of Ashton’s other friends brought to the party, and stop by Ashton’s blog to welcome her into her new home.

Ashton's Housewarming

Julianne at Beyond Frosting – Pound cake with Champagne Glaze

Kate at Food Babbles – Raspberry Lemon Coffee Cake

Anna at Crunchy Creamy Sweet – Glazed Vanilla Donut Muffins

Loretta at A Finn in the Kitchen – Caramelized Almond Nougat Mousse Ice-cream

Joanne at Fifteen Spatulas – Cinnamon Crumb Coffee Cake

Amber at Bluebonnets and Brownies – Lemon Drop Cookies

Dorothy at Crazy for Crust – Reese’s Fudge

Joan at Chocolate Chocolate and more – Broccoli and Cheddar Cheese Quiche

Roxana at Roxana’s Home Baking – Banana Sheet Cake

Julie at White Lights on Wednesday – Mocha Cupcake Milkshake

Hayley at The Domestic Rebel – Banana Split Poke Cake

Tanya at Lemons for Lulu – Lemon Muffins

Natasha at The Cake Merchant – Nutella Layer Cake

Jocelyn at Inside BruCrew Life – Butterscotch Banana Muffins

XO, Ashley


Don't stop here! Check out this other yummy stuff...


  1. Yum! These look great Ashley. I always have blueberries in my freezer, but for some reason, I usually forget to bake with them. I’m pretty sure that needs to change…
    Loretta | A Finn In The Kitchen recently posted..Caramelized Almond Nougat Mousse Ice CreamMy Profile

  2. I also need a guilt-free muffin to off set my cupcake intake! Only 6 points? That’s awesome! Thanks for sharing!
    Julianne @ Beyond Frosting recently posted..Grandma’s Classic Pound Cake with Champagne GlazeMy Profile

    • LOL, I hear you. I eat plenty of cupcakes/cookies/cake/brownies/etc., too. Blogging is a tough job, but someone has to do it. 🙂

  3. I’m all about guilt free breakfasts. What a great way to start off the day!
    Meghan @ The Tasty Fork recently posted..Mini Chile Relleno Casserole & Spicy Breakfast PotatoesMy Profile

  4. These are gorgeous, pinned…. thanks for sharing!

    ¸.·´¸.·*´¨) ¸.·*¨)
    (¸.·´ (¸.·`¤… Jennifer
    Jenn’s Random Scraps
    Jennifer recently posted..Look for the HelpersMy Profile

  5. Oh my gosh, girl! These look INCREDIBLE! Your photography is always so stunning! And I can’t even tell you how surprised I was to log on to twitter this morning and find out that you girls were throwing a party for me! Seriously, you all are the best blogging friends a girl could ask for! I can’t believe how sweet you all are to me!! And I don’t care what you say– I think I’d have to eat at least 10 of these muffins. There’s no way I could eat just one!!! They look so incredible!
    Ashton recently posted..Rolo Stuffed Monkey BreadMy Profile

    • Well, stopping at one was really, really hard. I’m soooooo trying to be good on this WW plan, but it’s hard and I hate it. I’d rather have some Rolo-Stuffed Monkey Bread! 🙂 Happy Housewarming, Ashton!

  6. Your pictures are stunning! I couldn’t resist these whether they were guilt free or not!

  7. While I am loving that these are guilt-free, I do not think eating all 12 would constitute guilt-free, soooo…. 🙂

    These look great, girl! I am having a muffin moment lately where I want to eat like, every muffin in sight. Apparently I’ve neglected them for too long? Anyways, blueberry has always been my favorite and right now, I want to pick apart those gorgeous muffins from the computer screen!
    Hayley @ The Domestic Rebel recently posted..Banana Split Poke Cake — Happy Housewarming, Ashton!My Profile

  8. I think there is nothing better than a blueberry muffin! Especially a healthier one! I want to invite you to my party to link up this recipe!

  9. I love the guilt free idea, wonder if after eating a dozen of them I’ll still be feeling guilt free because there’s no way I could stop at just one!
    Roxana | Roxana’s Home Baking recently posted..Banana sheet cakeMy Profile

    • LOL! That’s the danger with these…they are so good, and not terribly bad for you…so you’re tempted to just keep eating! Thanks for getting all of this organized, Roxana!

  10. Love the Muffins! Love the Pinterest boards! Love your Blog! Love Ashotn! I am in a very Lovey mood!
    Chandra@The Plaid and Paisley Kitchen recently posted..Show Me Your Plaid Monday’s #18My Profile

  11. These look so amazing! Delicious muffins and gorgeous photos to go with them!!
    Elise @ Paint Chips & Frosting recently posted..Strawberries and Cream BlondiesMy Profile

  12. These muffins are just gorgeous! I adore blueberry muffins and yours look like perfection. I also like that they’re a healthier version which makes me want to make them asap!
    Kate | Food Babbles recently posted..Raspberry Lemon Coffee Cake & A Special HousewarmingMy Profile

  13. I am SO in love with this recipe Ashley!! OMG. I’ll stock up on these because I just ate a pan of fudge… 😉
    Dorothy @ Crazy for Crust recently posted..Reese’s FudgeMy Profile

  14. Blueberry muffins are one of my all-time favorite breakfast treats! Yours look perfect!
    ashley – baker by nature recently posted..Chocolate Krantz CakeMy Profile

  15. Girl, you know I love a good healthy muffin! And these look wonderful. Blueberry muffins are my favorite kind. 🙂 Love the photos too!!! Seriously, your photos are amazing.
    sally @ sallys baking addiction recently posted..Skinny Double Chocolate Chip Muffins.My Profile

  16. I’ve always wanted to try blueberry recipes but they’re so expensive here and they never go on sale! But I think I’m going to have to suck it up and try it anyhow! Your muffins look incredible and with all these healthy recipes I’ve been seeing lately, I feel a wee bit guilty for my obsession with baking not-so-healthy stuff haha!
    Ling @thefooddash recently posted..banana-passionfruit cake with toasted almondsMy Profile

  17. I love that these muffins are only 6 points! And your photos are just stunning! I’m so glad I found your blog through Ashton’s party.
    Natasha recently posted..Little Chocolate Layer Cake with Nutella Buttercream FrostingMy Profile

  18. Seriously can I come over and eat your muffins while you teach me some photo tricks? Your pics are always so stunning. I’m thinking I need to invest in some new lighting…back to the muffins. I love that these are a skinnier version because I always eat more than 1 at a time.
    Jocelyn @BruCrew Life recently posted..Coconut Oreo FudgeMy Profile

  19. These look great! Love that you use the Greek yogurt to get some good extra protein going in them! Love your pictures too….just beautiful!
    Kristin @ Dizzy Busy and Hungry! recently posted..Greek Shrimp with OrzoMy Profile

  20. You say guilt free and I am in! These muffins look like the ones you get from Costco aka the best muffins known to man but they have about enough calories as a big mac. Can’t wait to try this recipe and be able to button my pants the next morning.
    Nicole @ Young, Broke and Hungry recently posted..Corn Tortillas From ScratchMy Profile

  21. These look so delish and I can’t believe how low fat they are. Great recipe!

  22. You could make these even more guilt free by changing the milk out for almond or coconut milk, and the egg for half of a banana and a tsp of baking soda! To go even farther Use UNBLEACHED (not enriched) flour and natural stevia instead of sugar! and use sea salt, not table salt- since iodized salt takes minerals out of your body!
    Melody recently posted..Moms trust Johnson & Johnson? Why?My Profile

  23. what can be used as a substitute to sugar.

    1 cup of sugar is alot 🙁

  24. Can we use frozen blueberries. If so how much. Helpppppp? 🙂

    • You sure can – just use the same amount. 🙂 I’d roll the frozen berries in just a bit of flour before adding them to your batter – this will keep the color from “bleeding.”

  25. Thank you do much for posting this. I have some beautiful fresh cranberries in my fridge, I feel a substitution!

  26. Can you use regular greek yogurt and add more fresh blueberries ? I can’t get the one in the recipe here in UK.

  27. BrennieOhio says:

    These were the best muffins I have ever made! So delicious and moist. Thanks for sharing!

  28. Total waste of my blueberries. They were like rubber

  29. So… this recipe was an epic disaster for me. Like another poster mentioned, they were total rubber. I noticed something was wrong while mixing them… the batter was incredibly sticky and glue-like. Ugh.

    My daughter’s school is having a bake sale tomorrow and I’m in charge of muffins… so I perused the internet and picked out six recipes. This recipe was last. All the other turned out fine, so I don’t think I did anything wrong if I could manage to follow the instructions on all the others.

    Can the author maybe re-check the recipe?? Just can’t figure out what went wrong. I certainly didn’t overmix (made that mistake in the past, now I’m very aware not to do it).

  30. These just look delightful. I just started doing weight watcher, and have been looking for some delicious recipes to try out. I adore muffins, so I definitely need to bake these. Thanks for sharing, and I am definitely going to explore your site more and try to find more yummy recipes to try out.

  31. it’s like good and i love it thanks


  1. […] Joanne at Fifteen Spatulas – Cinnamon Crumb Coffee Cake Ashley at Kitchen Meets Girl – Blueberry Muffins Amber at Bluebonnets and Brownies – Lemon Drop Cookies Dorothy at Crazy for Crust – […]

  2. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  3. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  4. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  5. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  6. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  7. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  8. […] Blueberries: they have a short season, from mid-may, lasting about 8 weeks. Start looking for them now. Recipes: blueberry pie with almond crumble and blueberry muffins with coconut milk. […]

  9. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  10. […] Ashley at Kitchen Meets Girl – Blueberry Muffins […]

  11. […] anytime someone else cooks for me is pretty much a win in my book.  But unless we’re talking blueberry muffins or lemon poppyseed muffins, the Tall Boy’s idea of breakfast is eggs, sausage and potatoes. […]

  12. […] most Pinterest mishaps, the outcome was just as great at the pin suggested. Give it a try! Click here for the […]

  13. […] god at da jeg kom hjem startet jakten på oppstiften på denne fantastiske godsaken!Jeg har testet Ashley’s oppskrift 🙂 Du trenger: 475 gram hvetemel 1/2 ts natron 1 ts bakepulver 1/2 tsp table salt 1 ts […]

  14. […] 6.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. tweaked the recipe a little from […]

Speak Your Mind


CommentLuv badge