All recipes, Baking, Muffins

Blueberry lemon banana yogurt muffins

April 26, 2016

When I saw how popular my Strawberry banana greek yogurt muffinsย had become, I knew I wanted to create a “spin off” type muffin.. I think what it comes down to is.. who does’nt love a regular sized 2 point muffin that taste delicious!! Well let me tell you, these similar blueberry lemon muffins do not disappoint and yup… only 2 smart points each… so what are waiting for? Go get baking! ๐Ÿ™‚

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4.3 from 7 reviews
Blueberry lemon banana yogurt muffins
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
2sp/2pp each, same on freestyle
Ingredients
  • 1 egg
  • 1 egg white (I use the carton of liquid egg whites, 2T=1 egg white)
  • 2 Tbsp brown sugar
  • 1 large mashed banana
  • ½ cup lemon flavored 0% greek yogurt (vanilla will work if you can't find lemon)
  • 1 Tbsp fresh squeezed lemon
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 cup flour
  • 1 cup frozen blueberries (no added sugars) I used wild blueberries as they are nice and small
Instructions
  1. Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
  2. In a bowl using an electric mixer beat together your egg, egg white and brown sugar. Add in mashed banana, yogurt, lemon juice and vanilla and beat for 1 minute.
  3. Stir in baking powder, soda, lemon zest and flour.
  4. Gently fold in your frozen blueberries (fresh are ok but use smaller blueberries)
  5. Fill 10 muffin cups with your batter and bake in oven for approx 25 minutes.
  6. Let cool for 5 minutes.
  7. Store in sealed container, best stored in fridge after 1 day.
  8. Makes 10 muffins at 2 freestyle smart points or 2 points plus each, Nutritional info per muffin (not incl berries or banana) Calories 71... Fat 0.6g...Saturated fat 0.2g... Carbs 12.6g...Fiber 0.3g..Sugars 3.1g...Protein 3.7g

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71 Comments

  • Reply Tina April 26, 2016 at 9:46 am

    Thank you so much for this recipe! can’t wait to try it.

    • Drizzle
      Reply Drizzle April 27, 2016 at 11:30 am

      Your welcome, enjoy ๐Ÿ™‚

    • Reply sheila reid September 5, 2017 at 9:51 pm

      Tried these several times now. They sink in the center every time.

      • Drizzle
        Reply Drizzle September 6, 2017 at 5:15 pm

        Sorry to hear that… Mine do sink a little due to ingredients used but not too bad, it is hard for me to help when I am not there

      • Reply DonnaJean April 24, 2018 at 6:52 am

        If you try dusting the blueberries with a bit of flour, beforehand, it may help with sinking.

  • Reply Sarah Austen April 27, 2016 at 6:48 am

    Thanks Kate! Looks great! Should the banana be ripe or an “old” banana?

    • Drizzle
      Reply Drizzle April 27, 2016 at 11:28 am

      Either is fine ๐Ÿ™‚

  • Reply Gail Slaney April 28, 2016 at 10:04 am

    Can I use the paper cups in my muffin tin to make these?

    • Drizzle
      Reply Drizzle April 28, 2016 at 12:32 pm

      I personally never use paper cups, they always stick for me and I think its because of ingredients used..

  • Reply Amy Bickmore May 1, 2016 at 8:42 pm

    I think I will try these, but substitue cranberries for the blue berries

    • Drizzle
      Reply Drizzle May 2, 2016 at 11:58 am

      Yum.. sounds good! ๐Ÿ™‚

  • Reply Renee May 3, 2016 at 7:12 pm

    What kind of flour did you use and what can you use thanks!!

    • Drizzle
      Reply Drizzle May 4, 2016 at 9:29 pm

      I always use all purpose white flour

  • Reply Mel May 23, 2016 at 6:18 pm

    I’m in the process of impatiently waiting for a batch to come out of the oven! This will be the second time I’ve made them. They’re a great 2 SP snack!

    • Drizzle
      Reply Drizzle May 24, 2016 at 10:43 am

      Hi Mel, so glad you enjoy them ๐Ÿ™‚

  • Reply Ci Arruda June 6, 2016 at 9:42 am

    They look so yummy! May I use fresh blueberries? I want to make some right now and I don’t have frozen ones, only fresh…

    • Drizzle
      Reply Drizzle June 6, 2016 at 10:20 am

      Sorry I am not on here all day so I probably did not see this in time, I think fresh will work just as well ๐Ÿ™‚

  • Reply Michelle June 12, 2016 at 9:31 pm

    Made these today; used plain 0% Greek yogurt (because that’s what I had) and only added 3/4 c of the berries. Fantastic!! So happy to have a 2 sp muffin-thank you!!

    • Drizzle
      Reply Drizzle June 12, 2016 at 10:32 pm

      Hi Michelle, glad you enjoyed them ๐Ÿ™‚

  • Reply Jill August 8, 2016 at 6:26 pm

    I LOVE these muffins. Everyday breakfast for me. I’ve made strawberry, blueberry, peach and mandarin orange. I used fresh fruit for all but orange (canned mandarins). I used the same triple zero yogurt flavor as the fresh fruit except vanilla with the orange. Thank you so much for your recipes. Jill ?

    • Drizzle
      Reply Drizzle August 9, 2016 at 12:25 pm

      Hi Jill, your combinations sound awesome! So glad your enjoying the muffins, they do make great easy low point breakfast ๐Ÿ™‚

  • Reply Debbie August 22, 2016 at 10:49 pm

    What’s the purpose of using the egg white? Can I just use 2 original Egg Beaters?

    • Drizzle
      Reply Drizzle August 23, 2016 at 11:40 am

      Egg beaters is fine

  • Reply Kim August 29, 2016 at 9:21 am

    These were so good! I didn’t have Egg Beaters but used an egg white. 2 smart points! and amazing!!
    Thanks!

    • Drizzle
      Reply Drizzle August 30, 2016 at 1:33 pm

      Your very welcome Kim, glad you enjoyed them ๐Ÿ™‚

  • Reply Becky September 23, 2016 at 10:38 pm

    I just made these for the second time, they are so awesome!! The flavors and texture are great. Thank you for sharing this recipe:)

    • Drizzle
      Reply Drizzle September 24, 2016 at 2:01 pm

      Hi Becky, so glad you enjoyed them ๐Ÿ™‚

  • Reply Danielle October 1, 2016 at 2:16 pm

    I really love the unique recipes on your site. I like that you use natural ingredients.

    I made a double recipe of these. my whole family likes them. I had fresh blueberries that i had frozen over the summer.
    It still worked ok with the bigger blueberries – they just sunk to the bottom.. I plan to wrap them in saran and freeze so i don’t eat them all. Thank you!

    • Drizzle
      Reply Drizzle October 2, 2016 at 1:35 pm

      Hi Danielle, happy to hear everyone enjoyed the muffins.. They freeze well.. ๐Ÿ™‚

    • Reply Anne F. February 11, 2018 at 11:27 pm

      I believe you can toss the berries in some flour and they shouldnโ€™t sink to bottom.

  • Reply Sme November 23, 2016 at 10:34 am

    1st time on your blog – stumbled on this recipe googling healthy muffin options. These came out light airy & moist – definitely a different texture than a traditional full fat muffin as an FYI to anyone considering the recipe but that’s not a complaint. I loved them & more importantly my picky critics, the 1 & 3 year old went back for 2nds, 3rds &… I used fresh blueberries, regular sugar & plain Greek yogurt – they could’ve been sweeter but perfect with a little drizzle of honey. Great recipe & I made a double batch so I’m hoping they freeze well. I’ll be back to your blog! Thanks!

    • Drizzle
      Reply Drizzle November 23, 2016 at 2:29 pm

      Hi, so glad you found me and I am happy you all enjoyed the muffins, yes I always let people know that most of my muffin recipes will be denser due to ingredients used, took me a little to get use to but now I prefer them that way any day ๐Ÿ™‚ I hope you continue to enjoy the other recipes as much .. and yes the muffins freeze well ๐Ÿ™‚

  • Reply Diane January 21, 2017 at 3:18 pm

    I’m so bummed, I cannot
    find frozen blueberries that don’t contain sugar, even the organic have sugar.

    • Reply Diane January 21, 2017 at 3:21 pm

      Never mind. I was looking at the NI and saw sugar with a number. I then looked at the ingredients and it was just blueberries.

    • Drizzle
      Reply Drizzle January 22, 2017 at 2:55 pm

      Not sure where you live but I am in Canada Ontario, I buy a brand at Sobey’s that has no added sugar, I think I will add them to my next product review, you can use fresh blueberries in these muffins..

  • Reply Toni January 29, 2017 at 12:11 pm

    I am wondering how they come out if I omit the banana, since I cannot eat them . Or is that a binding ingredient? Would love to try them .

    • Drizzle
      Reply Drizzle January 30, 2017 at 1:18 pm

      Hi Toni, it is kind of important to have them as they make up a lot of the muffin, you can try using apple sauce but it would change it up a lot, taste and texture

      • Reply Nicole May 29, 2017 at 4:24 pm

        I make them all of thรจ time and have always used applesauce because I don’t like bananas. They are great!!

        • Drizzle
          Reply Drizzle May 30, 2017 at 2:56 pm

          Thanks for the tip Nicole, glad you made them work for you ๐Ÿ™‚

  • Reply Deborah Goudreau January 29, 2017 at 3:55 pm

    Best blueberry muffin recipe I have ever tasted. I love the idea of using Lemon Greek Yogurt to add a little more protien to my day. I used paper cups instead of the spray. Muffins came out perfectly. The combination of lemon and blueberry is magical. Doubling the blueberries made the muffins super delicious. I still can’t believe this is only 2 SP!!!!

    • Drizzle
      Reply Drizzle January 30, 2017 at 1:19 pm

      Hi Deborah, that is awesome, so glad you enjoyed them, lemon yogurt is a great add in ๐Ÿ™‚

  • Reply Beth davis January 29, 2017 at 6:11 pm

    How much egg white do u use??

    • Drizzle
      Reply Drizzle January 30, 2017 at 1:19 pm

      It says in recipe, 1 egg white (I use 2T egg whites in the carton)

  • Reply Mary Schuch February 7, 2017 at 11:15 am

    Would the points change at all if I were to switch regular flour with wheat flour? I love to bake, but I am new to understanding how different ingredients affect point values. I am just used to baking anything yummy lol

    • Drizzle
      Reply Drizzle February 7, 2017 at 5:34 pm

      I never use wheat flour but I would think the points would stay the same ๐Ÿ™‚

  • Reply Erin February 8, 2017 at 2:47 pm

    Is the brown sugar packed into the spoon or just loosely spooned?

    • Drizzle
      Reply Drizzle February 9, 2017 at 2:49 pm

      I usually just do it loose in the spoon

  • Reply Courtney M February 9, 2017 at 1:47 pm

    Hi I don’t have any lemon will these come out fine without adding the lemon juice or does that help keep it moist?

    • Drizzle
      Reply Drizzle February 9, 2017 at 2:50 pm

      They should still be fine, just not as lemon flavored

  • Reply Alex L. April 13, 2017 at 12:24 am

    These are super yummy! I love a good baked good at only 2 sp!! Fulfills the craving but doesn’t kill your points for the day! Thanks!!

    • Drizzle
      Reply Drizzle April 15, 2017 at 12:45 pm

      Your very welcome, Alex, so glad you enjoy the muffins ๐Ÿ™‚

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  • Reply T.Marie January 25, 2018 at 11:30 am

    Thank you for posting this. Unfortunately, I am allergic to eggs. Do you have any recommendation for a substitute? I usually use unsweetened applesauce.

    • Drizzle
      Reply Drizzle January 25, 2018 at 11:49 am

      I have a friend that can’t eat eggs, she uses an egg replacement I am just not too sure of the name, maybe google it?? You could try leaving it out and replacing with the sauce, just not sure they will bake the same

  • Reply Intermet January 29, 2018 at 11:45 am

    Do the ingredients have to be at room temperature? My muffins all dipped in the middle. I only used 1/2 the blueberries because they were so big.

    • Drizzle
      Reply Drizzle January 31, 2018 at 12:22 pm

      Sometimes the muffins will dip a little and that is just based on the ingredients you are using, but they should not dip too much as you can see in my pictures, were they cooked in the middle? Maybe the blueberries were too big and weighed them down?

  • Reply Michelle February 24, 2018 at 12:39 pm

    These are soo good. I didn’t have the lemon so I added a tb of oj. I used fresh blueberries, next time I’ll use less or find smaller ones. I also added cinnamon. 2 pts for a tasty muffin, crazy good!

    • Drizzle
      Reply Drizzle February 26, 2018 at 8:07 pm

      So glad you enjoyed them, thanks for the tips ๐Ÿ™‚

  • Reply Fl Holt March 10, 2018 at 12:16 pm

    Do you used granulated brown sugar or packed brown sugar for this recipe

    • Drizzle
      Reply Drizzle March 10, 2018 at 2:19 pm

      I use a packed brown sugar type, and usually lightly pack it

  • Reply Natalie March 10, 2018 at 3:44 pm

    My batter turned out looking more like cookie dough. It was not wet at all. I used whole Greek yogurt and coconut flour as I had those on hand. Curious to see how they turn out.

    • Drizzle
      Reply Drizzle March 11, 2018 at 2:28 pm

      Hi Natalie, yeah swapping for those 2 ingredients over non fat yogurt and all purpose flour will definitely change the texture, hope you still enjoy them

  • Reply Bev May 1, 2018 at 8:39 am

    I just came across this recipe so haven’t tried yet. The pictures look like they are “cakey” Any suggestions to make it more like a bran or fibre based muffin? Thanks

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  • Reply Mary July 31, 2018 at 1:39 pm

    Iโ€™m so glad I came across this recipe . I love muffins!! I canโ€™t wait to make them. Thank you:)

    • Drizzle
      Reply Drizzle August 1, 2018 at 12:04 pm

      Hi Mary, I hope you enjoy them ๐Ÿ™‚

  • Reply Beth Gotthold August 29, 2018 at 4:13 pm

    Really good! Had to make a substitution – I only had plain greek yogurt so I added 2 packs of Stevia to add some sweet where the vanilla or lemon flavor would have had. I also would make the addition of a pinch of salt. Thank you for a delicious, low point treat!!

    • Drizzle
      Reply Drizzle August 31, 2018 at 9:48 pm

      You are very welcome Beth, so glad you enjoyed them ๐Ÿ™‚

  • Reply Ginger October 23, 2018 at 9:26 pm

    I made these for the first time tonight with gluten free flour. Turned out great! Thanks for the yummy recipe!

    • Drizzle
      Reply Drizzle October 24, 2018 at 12:27 pm

      Awesome, so glad you enjoyed them and thanks for letting me know they turned out with the GF flour, I get asked a lot but I never bake with it

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