Skinny Blueberry Muffins
Start your day with a lighter version of the classic. Skinny Blueberry Muffins are easy to make & delicious too, making them the perfect breakfast!
Servings 12 muffins
Ingredients
- 1-3/4 cups all-purpose flour
- 2/3 cup granulated sugar
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 4 tbsp cold butter
- 1/2 cup fat-free milk
- 1/2 cup low-fat 2% Greek yogurt
- 1 large egg
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400°F.
- Spray a 12-cup muffin tin with nonstick spray or fill with paper liners.
- Combine the flour, sugar, baking powder, baking soda, & salt in a large bowl.
- Use a pastry cutter or cross 2 butter knives to cut in the butter until the mixture is crumbly.
- Whisk in the milk, yogurt & egg, in a separate large bowl.
- Pour the milk mixture into the flour mixture & whisk just until blended.
- Gently fold in the blueberries.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake until the muffins are golden brown or the toothpick test comes out clean, approx 20 minutes.
- Cool the muffins in the pan on a wire rack for 10 minutes.
- Remove the muffins from the pan & cool completely.