skinny blueberry muffins

Skinny Blueberry Muffins

I’ve been meaning to post some healthy food-swap recipes ever since I finished my sports nutrition qualification last summer, but life got in the way.

Last week I decided, after 5 years of wanting one, to buy a KitchenAid Mixer.

Since then, in an effort to extract the best value from it I’ve been trying to use it at least a couple of times per week.

My aim is to make healthier version of the sweet treats that i frequently crave. First up, skinny blueberry muffins!

I’ve started using cups for recipes because I like to use only the bowl of the mixer, limiting mess!

skinny blueberry muffins


Ingredient lot 1:

  • 1/4 cup vegetable oil / melted coconut oil
  • 1 egg
  • 1/4 cup low fat cream cheese (e.g. Philadelphia light)
  • 1 tsp vanilla extract (prefer the slightly more extravagent vanilla beans in jelly, but vanilla extract will do)
  • 1 cup defrosted frozen blueberries
  • 0.5 cups hazelnut milk (or other silk substitute)

Ingredient lot 2:

  • 1.5 cups self-raising flour (or buckwheat flour if making gluten free versions)
  • 0.5 cups sugar
  • 1 tsps baking power (or gluten free raising agent)
  • 0.25 tsps salt

Finishing ingredients:

  • 1/2 cup of frozen blueberries to put on top of the muffins

What to do:

  1. Preheat oven to 220c
  2. Chuck all of ingredients in lot 1 into the mixing bowl and whisk until light and smooth (if using a KitchenAid, mix for 2-3 minutes on setting 6 using the whisk attachment)
  3. Chuck all of ingredients in lot 2 into the mixing bowl and stir in (if using a KitchenAid, mix with the flat beater for 1-2 minutes on setting 2)
  4. half fill each compartment of a greased muffin tin, the pop the finishing ingredients on top of the mix
  5. Cook for 5 mins on 220c then drop to 180c for the next 20-25 mins or until golden brown and a knife the the centre comes out clean)
  6. leave to cool (maybe go to the gym at this point?)
  7. Eat with a brew. Preferably a T-OLOGY brew. 😉

Cheers to that.

F x




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