Sunday Baking: Skinny Blueberry Muffins

7 October 2018

This year I've been making a conscious effort to eat better in an attempt to lose weight, and with that comes eating much less sugar. Before anyone asks or comments, I chose to lose weight for health {recommended by my doctor} and personal reasons {I just didn't feel like myself anymore}, but I don't think that anyone should try to lose weight unless they want to lose it either for themselves or for health reasons - this post isn't aimed to make you think you need to diet!

However, I have the biggest sweet tooth in the world, and really struggled at the beginning to give up the sweet treats I'd become so accustomed to. To get round the 'eating less sugar but being addicted to the taste' dilemma I took to the kitchen and started trying out some 'skinny bakes' that I'd found online. The recipes I found were hit and miss, with a few working well {low sugar banana bread, I'm looking at you} and a few being complete disasters...but hey, you can't win them all!

As I've got more confident in the kitchen {I'm not the most naturally gifted cook, unfortunately}, I've tweaked some recipes and completely changed a few others to suit my taste and preferences, and one I've been loving lately for a snack or for breakfast if I'm in a rush, are these healthy blueberry muffins. So today I thought I'd share the recipe with you in case you were looking for some baking inspo on this grey Sunday..

You'll have to excuse the photography, it turns out food photos are really hard take! Also, if you're following weight watchers like I am, then each muffin is only 1 point ☺️. 


🎂 2 large eggs
🎂 8 heaped tablespoons granulated sweetener {I use the Silverspoon one - they sell it in most supermarkets}
🎂 100g 0% fat plain greek yoghurt {you don't want to add any more than 100g or it'll taste like a yoghurt cake!}
🎂 100g plain flour
🎂 1 tbsp baking powder
🎂 1 tbsp baking soda
🎂 Blueberries {as many as you like - I use half a container}
🎂 A little sugar, butter, cinnamon and plain flour for the crumble on top!


1. Preheat the oven to 180° and place 12 muffin cases into a muffin tin. 
2. Add the eggs, sweetener and fat free greek yoghurt into a mixing bowl and whisk. 
3. Add in the flour, baking soda and baking powder and fold. 
4. Slowly mix in your blueberries and spoon your mixture into your muffin cases.
5. Add a spoon of butter, flour, sugar and a sprinkle of cinnamon to a bowl. Rub the mixture together with your hands until it forms a kind of crumble.
6. Sprinkle the crumble mixture on top of the muffin batter {depending on how crunchy you want the top to be!}
7. Bake in the oven for 30 mins and then leave to cool. These muffins are best eaten completely cold!

Happy Baking! 

Becky xo 


  1. I'm definitely going to give these a go! I love blueberries! xx


    1. Thank you lovely! You'll definitely have to give them a go 🤤 xx


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