Low Sugar Blueberry Muffins

Total time42 min

Prep time15 min

Cook time22 min

Fresh blueberries burst through every bite of these bakery-style muffins, folded gently into a thick batter so they stay plump instead of sinking. The flax egg and yogurt keep the crumb soft and moist, while a touch of vanilla rounds out the flavor without any fuss. Each one bakes up tall and golden, with a domed top and tender center that pulls cleanly from the liner. They come together in one bowl with basic pantry staples, making them an easy weekend bake or grab-and-go breakfast. This version fits neatly into an added sugar free routine, so you can enjoy that classic blueberry muffin experience without a second thought. Warm from the oven or reheated the next day, they're just as good either way.

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Ingredients

12 servings

For the flax egg

For the batter

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
½ cup plain whole-milk yogurt
½ cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
1 tsp vanilla extract
1 ½ cups fresh or frozen blueberries
1 tbsp all-purpose flour

For topping

1 tbsp coarse sugar (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Stir together the ground flaxseed and 3 tbsp water in a small bowl until combined, then set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners.

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