These homemade skinny blueberry muffins are wonderfully soft, filled with fresh blueberries, and have irresistibly crunchy tops. Made with low fat Greek yogurt and skim milk, they’re a healthier alternative to the low fat muffins that you buy from the grocery store.
Preheat the oven to 425°F / 215°C. Line a 12-cup muffin tray with baking cups or grease it with a bit of oil.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
In a medium bowl, beat the eggs. Beat in the milk, oil, greek yogurt and vanilla extract.
Make a well in the dry ingredients, and gently fold in the egg mixture until everything is just combined. Gently fold in the blueberries.
Evenly divide the batter into the muffin cups. Sprinkle the top of each muffin with turbinado sugar and oats.
Place in the oven and bake for 5 minutes. Turn the heat down to 350°F / 176°C. Bake for another 20 minutes, until the tops are golden brown and a toothpick inserted into a muffin comes out clean.