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  • Writer's pictureKatie Brown

Lower Fat Blueberry Muffins

I was just strolling around my local supermarket, as I do – It’s pretty much the highlight of my week (Kidding!). When I noticed a delicious-looking stack of Blueberry Muffins. Which, then in turn ignited a reminder that that baking and sharing a recipe for these was long overdue.

Whilst admittedly muffins might not be at the topic of your “Healthy Living” list, this recipe means that muffins can easily be fitted into various lifestyle choices. Alongside this, these muffins are the perfect bake for meal prep. Or for snacking on the go, breakfast, or just because…

As blueberries can be super expensive, I thoroughly recommend buying bags of frozen fruit, it’s a game-changer in terms of price and preventing food waste. Also, blueberries slightly heated in the microwave turn slightly syrupy and that’s absolutely delicious.

Anyway, enough with the small talk, let’s crack on with the recipe…

Low Fat Blueberry Muffins


*300g Self raising flour

*350g Blackberries

*125g Soft Brown Sugar

*190g Fat Free Greek Yogurt

*1 Teaspoon Vanilla Paste

*2 Medium Eggs


Pre heat your oven to 180 degrees and set aside 12 muffin cases, I use silicone as they’re easier, because you don’t need a muffin tin, but do what works best for you.

In a large bowl mix together your flour and sugar and then add in your berries. Now whisk your eggs together with a fork and add to the mix followed by the greek yogurt and vanilla paste.

When everything is evenly combined (and this will be a very thick batter so don’t be alarmed) spoon the mix into the muffin cases and bake for around 20-25minutes or whenever a skewer comes out clean.

Set aside for 45minutes to cool, enjoy right away or freeze for later easy future snacking.



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