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healthier blueberry whoopie pie on a plate
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Healthier Blueberry Whoopie Pies

These healthier blueberry whoopie pies use less sugar and butter than traditional whoopie pies, but they're still super fluffy and moist. The delicious lemon cream filling is made from Greek yogurt, not marshmallow fluff for a healthier twist! These whoopie pies are the perfect way to celebrate the flavors of summer.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Keyword: blueberry, healthy, pie, summer, whoopie pie
Servings: 12 whoopie pies (24 halves)
Author: Half the Sugar Baker

Ingredients

For the whoopie pies:

  • 2 cups all purpose flour
  • 1 ¼ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 2 eggs room temperature
  • 3/4 cup plain Greek yogurt
  • 1/3 cup milk
  • 1 tablespoon lemon juice or vinegar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups blueberries fresh or frozen

For the Greek yogurt filling:

  • 1/2 cup whipping cream optional
  • 3 1/2 cups Greek yogurt preferably strained overnight
  • 1 cup powdered sugar add more to taste
  • 1 tablespoon vanilla extract
  • 2 tablespoons lemon zest

Instructions

  • Preheat oven to 375ºF. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  • In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the eggs one at a time until well combined. Add the yogurt, milk, lemon juice, and vanilla extract and beat until smooth. Pour the dry ingredients into the wet ingredients and fold gently until just combined. Gently stir in the blueberries, being careful not to over mix.
  • Spoon the batter onto baking sheet, about 2 tablespoons of batter per cake. Leave room for spreading. Bake for 11 minutes, or until the cakes bounce back when lightly poked. Let cakes cool on pan for 5 minutes before transferring to a wire rack to cool completely.

To make the filling:

  • In a large bowl, beat the whipping cream until it reaches medium peaks. Add the yogurt, powdered sugar, vanilla extract, and lemon zest and beat until light and fluffy.
  • Once the cakes have cooled completely, top half of them with 3-4 tablespoons of the filling and cover with the remaining cakes. Enjoy!