Skinny Blueberry Muffins with Lemon Vanilla Glaze

Skinny Blueberry Muffins with Lemon Vanilla Glaze are a protein packed and delicious way to start your mornings!

Watch this Recipe Cooked Step-by-Step

Does it feel like spring in your neck of the woods?

I live in the middle of a mountain range in PA, so we don’t often get nice weather so early in the year. It isn’t rare that we are still shoveling snow for a few more weeks! I am loving all the sunshine and warm temperatures and hope they last.

Springtime is such a great time of the year for cooking. Produce finally starts coming back in season and I don’t find myself paying 6.00 for a carton of blueberries! My daughter loves berries so she often cons me into buying them, despite the large price tag!

She was thrilled when I told her we could buy blueberries last week, and was even more excited when I told her we were going to bake them into muffins! The cooking and baking bug has bitten my little four year old hard, and there is nothing she enjoys more than helping me in the kitchen.

These muffins are a little different than your normal blueberry muffin.

I substituted some of the fat with a low fat vanilla Greek yogurt (grab this one on Amazon). I love the tang it provides and also the punch of protein. It makes me feel better about eating them for breakfast! I also topped the muffins with a light lemon vanilla glaze, just for some additional flavor.

I used new International Delights Simply Pure Creamer which we have been using in our morning coffee and love! There are only five ingredients, three of which are real milk, cream, and sugar.

At the last minute, I added the lemon to the glaze and am so glad I did. Nothing says spring more than the bright taste of lemon! Since these muffins are light on sugar, the glaze really punches up the flavor!

I hope you are enjoying warmer weather and that you try these Skinny Blueberry Muffins with Lemon Vanilla Glaze! I could lick the glaze straight out of the bowl…I have no shame!

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Vanilla Glazed Blueberry Muffins

Ingredients

• Recipe makes 12 muffins
• 1 1/2 cups all purpose flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup plus 1 tbsp. granulated sugar
• 1/2 cup oil
• 1 egg
• 1 tbsp. International Delights Simple Pure Vanilla Creamer
• 1/2 cup milk
• heaping 1/4 cup vanilla greek yogurt
• 1 1/2 cups fresh blueberries tossed in 1 tablespoon flour
• For the glaze:
• 5 tbsp. International Delights Simply Pure Vanilla Creamer
• 2-3 tbsp. powdered sugar
• zest of 1 lemon
• juice of 1/2 a lemon

Instructions

1. Preheat oven to 375 degrees and spray a 12 well muffin tin with cooking spray.
2. In a mixing bowl, add flour, salt, and baking powder. Whisk to combine.
3. In another bowl, add egg, milk, sugar, yogurt, oil, and creamer. Whisk to combine.
4. Add wet ingredients to dry ingredients and gently stir until combined. Don't over mix.
5. Fold in blueberries.
6. Fill muffin wells 2/3 full and then bake in preheated oven for 20-25 minutes, or until golden brown and a toothpick comes out clean when inserted.
7. While baking, whisk together glaze ingredients. Add more sugar if it seems too thin. You want it to be thin but be able to coat the back of a spoon.
8. When muffins are done, remove from oven and let cool in tin for 3 minutes. Remove from tin and put on a cooling rack. Place a piece of foil under the rack and then drizzle 1-2 tsp. of glaze over each muffin.
9. Let cool and then enjoy!

Skinny Blueberry Muffins with Lemon Vanilla Glaze: Healthier Ingredients, Add-In Ideas, and Mom-Approved Baking Tips

As a mom who’s always trying to strike the perfect balance between wholesome and delicious, these skinny blueberry muffins with lemon vanilla glaze have become a beloved staple in our household. They’re light, fluffy, naturally sweetened, and packed with juicy blueberries. The lemon vanilla glaze adds just the right touch of brightness to make these muffins feel special without being overly indulgent.

Perfect for breakfast, snack time, or lunchbox treats, these muffins are made with real ingredients you can feel good about. Best of all, this recipe is incredibly easy to adjust for dietary needs, picky eaters, and flavor preferences. Below are my favorite ingredient swaps, optional add-ons, and mom-tested baking tips that make this recipe even more versatile—and more visible to Google searchers looking for healthy muffin recipes.

Healthier Ingredient Alternatives for Skinny Blueberry Muffins

1. Flour Options
   Use all-purpose flour for a classic, soft texture, or switch things up with:

• • White whole wheat flour for added fiber without sacrificing fluffiness

  • Oat flour for a gluten-friendly option (combine with a binding flour for structure)

  • Almond flour for a grain-free, low-carb version (use in combination with coconut flour)

2. Sweetener Substitutes
   To keep these muffins refined-sugar-free or lower in calories, try:

• • Honey or pure maple syrup instead of granulated sugar

  • Coconut sugar for a rich, caramel-like taste

  • Monk fruit or stevia blends for a low-glycemic sweetener option

3. Milk Choices
   Use any milk that fits your family’s needs:

• • Almond milk or oat milk for dairy-free muffins

  • Low-fat dairy milk for extra protein and calcium

  • Coconut milk for added richness and subtle flavor

4. Egg Replacements
   For egg-free or vegan muffins, replace each egg with:

• • 1/4 cup unsweetened applesauce
  • 1/4 cup mashed ripe banana
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)

5. Oil Alternatives
   Use melted coconut oil, avocado oil, or unsweetened applesauce for a lower-fat version. Greek yogurt is also a great addition for added moisture and protein.

Optional Add-Ins to Customize Your Muffins

While blueberries and lemon are a classic combination, adding a few extra ingredients can take your muffins to the next level:

• A handful of chopped walnuts or almonds for a crunchier texture
• A teaspoon of poppy seeds for a lemon-poppyseed twist
• Zest of an additional lemon for more citrus flavor
• White chocolate chips or shredded coconut for a bakery-style treat
• A sprinkle of cinnamon or nutmeg in the batter for a warm flavor profile

These tweaks not only add variety to your muffins but also allow your blog to rank for related searches such as “lemon blueberry poppyseed muffins,” “low sugar breakfast muffins,” and “gluten-free lemon muffins.”

Tips for the Perfect Lemon Vanilla Glaze

The glaze is what gives these skinny blueberry muffins that fresh, bakery-worthy finish. Here’s how to make it work for your dietary goals:

• Use powdered monk fruit or Swerve for a sugar-free glaze
• Add a few drops of vanilla extract and a teaspoon of lemon zest for extra flavor
• Mix with Greek yogurt or coconut cream for a creamy, protein-packed drizzle
• Drizzle sparingly or skip the glaze for a lower-calorie version that’s still delicious

Make-Ahead, Storage, and Freezing Tips

As a busy mom, I know how valuable a make-ahead recipe can be. These muffins are great for batch baking and storing:

• Keep in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 5 days for extended freshness
• Freeze for up to 2 months—just reheat gently in the microwave or toaster oven
• Glaze after defrosting to preserve the texture and taste

A Note from a Mom Who Loves to Bake

These skinny blueberry muffins with lemon vanilla glaze are more than just a quick breakfast or midday snack. They’re a reminder that homemade doesn’t have to be complicated to be nourishing. Whether you’re sending them off in your child’s backpack or enjoying one with a quiet morning coffee, this recipe is a small but meaningful way to show love through food.