Skinny Blueberry Muffins

Mayonnaise. Beautiful in a bacon sarnie, with skinny fries and in errr cakes.

Yes, light mayonnaise! Believe it or not, its an absolutely blinding addition to lower cal cakes (don’t worry, not literally of course). It keeps your cakes moist, light and fluffy, it has a subtle taste and eliminates the need for oil or butter. It has around 60% less calories than real mayo and it produces some real tasty cakes – why not give it a go? Post your pictures on Instagram with the hashtag #skinnybakeryrecipe and we will mention you in our stories.

  • Difficulty: Medium
  • Time: 35 mins
  • Servings: 12
  • Calories: 147
  • Vegetarian


For the muffins:

  • 180g flour
  • 1 tsp bicarbonate of soda (slightly heaped)
  • 1 tsp baking powder (slightly heaped)
  • 150g caster sugar
  • 1 large egg
  • 150g low fat mayo
  • 2 tsp lemon juice
  • 1 tsp vanilla
  • 150g fresh blueberries, whole


Step 1:

Whisk together your sugar, egg, mayo, lemon juice and vanilla until light and fluffy.

Step 2:

In a separate bowl combine flour and raising agents and fold into your eggy mix.

Step 3:

Divide into 12 muffin cases and bake on 180° for 25 minutes, until golden on top.

Top tip: If you’re gonna do it, do it right. Heap fill your muffin cases to get that thick muffin top look !

– Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you! – Mariella Forte, founder, The Skinny Bakery

Fancy these?