Craving that perfect coffee shop muffin without the extra calories? Get ready to revolutionize your breakfast game with these incredible low-fat blueberry muffins that taste just like they came straight from Starbucks! Imagine biting into a moist, fluffy muffin bursting with juicy blueberries, knowing you're treating yourself to a healthier version of a classic favorite. Whether you're a health-conscious foodie or just looking for a delectable morning treat, these muffins are about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
- 1/4 cup vegetable oil
- 1/2 cup low-fat yogurt
- 2 large eggs
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 1/2 cups of whole wheat flour, 1/2 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well blended and free of lumps.
- In a separate bowl, mix together 1/4 cup of vegetable oil, 1/2 cup of low-fat yogurt, and 2 large eggs. Whisk these wet ingredients until smooth and fully combined.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the mixture using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of blueberries into the batter. If you are using frozen blueberries, do not thaw them beforehand to prevent the batter from turning blue.
- Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
- Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden brown.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your homemade Starbucks-style low-fat blueberry muffins as a delicious breakfast or snack!
Tips
- Use fresh or frozen blueberries - if using frozen, do NOT thaw to prevent color bleeding
- Don't overmix the batter - lumps are good! Overmixing can make muffins tough
- Fill muffin cups only about 2/3 full to allow proper rising
- Use a toothpick test to ensure perfect doneness - it should come out clean
- Let muffins cool slightly in the pan before transferring to a wire rack
- For extra flavor, try adding a sprinkle of raw sugar on top before baking
- Store in an airtight container for up to 3 days, or freeze for longer preservation
Nutrition Facts
Calories: 190kcal
Carbohydrates: 28g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 35mg
