Healthy One-Bowl Blueberry Muffins
Yields: 12 muffins
These are the BEST blueberry muffins I’ve ever had! They’re perfectly sweet, incredibly moist, full of juicy berries… And surprisingly simple to make! The almond extract makes them taste just like gourmet bakery-style muffins too. Such a great baking trick! Leftover muffins should keep for at least one week if stored in an airtight container in the refrigerator, and they freeze and reheat really well too!
  • ½ tbsp (7g) unsalted butter or coconut oil, melted
  • 2 large egg whites, room temperature
  • ¼ tsp salt
  • 2 tsp vanilla extract
  • 1 tsp almond extract (see Notes!)
  • 2 ½ tsp liquid stevia
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) plain white vinegar
  • ¾ cup (180mL) nonfat milk
  • 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 1 ½ cups (210g) fresh blueberries
  1. Preheat the oven to 350°F. Coat 12 muffin cups with nonstick cooking spray. (If using liners, then line 12 muffin cups with paper liners, and coat the liners with cooking spray.)
  2. In a medium bowl, whisk together the butter, egg whites, and salt. Whisk in the vanilla extract, almond extract, and liquid stevia. Stir in the Greek yogurt. Stir in the vinegar. Stir in the milk. Add the flour. Sprinkle the baking powder and baking soda on top of the flour (to avoid clumps and make sure the muffins bake evenly!). Stir until just incorporated. Gently fold in the blueberries.
  3. Divide the batter between the prepared paper liners. Bake at 350°F for 21-24 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes: I highly recommend using the liquid stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found.

If you prefer not to use stevia, substitute ¾ cup (180mL) of agave, honey, or pure maple syrup for the liquid stevia. Omit the milk if using any of those liquid sweeteners. Alternatively, substitute 1 cup (192g) of coconut sugar, brown sugar, or granulated sugar in place of the liquid stevia, and reduce the milk to ¼ cup (60mL). (The batter should be fairly thick. With these substitution alternatives, your muffins won’t taste quite as sweet as the original recipe version above, but they’ll still be delicious!)

I absolutely love almond extract! It makes these homemade muffins taste like gourmet bakery-style muffins. If you don’t have almond extract (or you’re not a fan like I am!), then substitute vanilla extract for the almond extract.

The vinegar reacts with the baking soda to help your muffins rise and give them a more tender texture. You can’t taste the vinegar in the fully baked muffins — I promise! (Just don’t taste the raw batter!)

Any milk may be substituted for the nonfat milk.

Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.

For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends (like this!) should work as well, if measured like this.

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour in the batter will make your muffins dry and crumbly, rather than moist and fluffy.

I prefer using fresh blueberries whenever possible because frozen ones often stain the batter a strange gray color. Frozen ones will still work and taste delicious though! The baking time may increase by a couple of minutes if you substitute frozen blueberries.

{gluten-free, clean eating, low fat, lower sugar}
Recipe by Amy's Healthy Baking at