Since I mentioned the skinny blueberry muffins in our first post, I figured it was time to share the recipe with you guys. I always stayed away from recipes that called for greek yogurt as I was unsure as to how it would effect the taste. I decided to give it a try though as I was looking for healthy dessert recipes and it was definitely worth the shot.
The recipe only calls for half a cup of sugar and the greek yogurt keeps the muffins moist without all the added oil of most muffin recipes. It’s a perfect go-to dessert for those of you who are like me, working hard to get that summer body but still love to snack. The recipe calls for plenty of blueberries so each bite is bursting with flavour.
I mentioned that this recipe asks for less sugar than most recipes but with the sweetness of the blueberries you do not miss it. Sneak in a few extra blueberries if you’d like (I know I did). Give the recipe a try and tell me what you liked or didn’t like or if you have any other healthy dessert recipes you think I should try.
**Recipe from Averie Cooks**
- 1 1/2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 1 large egg
- 1/2 cup of granulated sugar
- 1/2 cup of milk or any milk substitute
- 1/4 cup of canola or vegetable oil
- 1/4 cup of 0% fat plain greek yogurt
- 1 teaspoon of vanilla extract
- 1 and 1/2 cup of fresh blueberries
1.) Preheat oven to 425F. Spray a non-stick 12 cup muffin pan with cooking spray. Set aside.
2.) In a large bowl, add the flour, baking powder, salt, and whisk to combine. Set aside.
3.) In a separate large bowl, add the egg, sugar, milk, canola oil, greek yogurt, and vanilla. Whisk together until smooth and combined.
4.) Add the wet ingredients to the dry ingredients. Stir gently until smooth and combined without over mixing or the muffins will be tough.
5.) Add the blueberries and fold into the batter.
6.) Evenly distribute the batter into the 12 cavities of the muffin pan, filling each cavity about 3/4 full. Add a couple extra blueberries to the tops for a nice pop of colour.
7.) Bake for 5 minutes at 425F. The short baking time at a high heat helps create a domed top.
8.) Lower the temperature to 375F and bake for about 20 minutes or until tops are set, lightly golden, springy and a toothpick comes out with no batter.
9.) Allow muffins to cool in the pan on top of a wire rack for about 10 minutes before removing and placing on the rack to cool completely. Muffins are best fresh but will keep airtight room temperature for up to 1 week or in the freezer for up to 6 months