Low-Sugar Blueberry Muffins
A quick and healthy LOW-sugar blueberry muffin recipe that kids and adults will love! Each muffin only has 2g of added sugar.
Ingredients
Dry
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 24 g white sugar (approx 2 tbsp)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet
- 2 eggs
- 1 cup Greek yogurt plain
- 6 tbsp milk
- 2/3 cup avocado oil or other neutral oil
- 1 cup blueberries
Instructions
- Preheat the oven to 375F and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then mix in the yogurt, milk, and oil. Mix well with a whisk.
- Pour the wet ingredients into the large bowl of dry ingredients. Fold the ingredients together until just combined, being careful not to overmix.
- Gently fold the blueberries into the mixture.
- Divide the batter evenly between the muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed fresh but can be stored in an airtight container for a few days.
Notes
24g of sugar in the recipe divided across 12 muffins makes for 2g of added sugar per muffin. Theses are very lightly sweet. If you'd like something sweeter, feel free to double the sugar in the recipe.