Blueberry Muffins Low Calorie
Whip up a batch of these irresistibly moist and fluffy low-calorie blueberry muffins, the perfect guilt-free treat for breakfast, snack time, or dessert! Made with a wholesome blend of whole wheat and all-purpose flours, these muffins strike the ideal balance between hearty and tender. Naturally sweetened with honey or maple syrup and lightened up with unsweetened applesauce and almond milk, this recipe is a healthier alternative to traditional muffins without sacrificing flavor. Bursting with juicy blueberries and a hint of zesty lemon, every bite is a refreshing delight. Plus, they come together in just 30 minutes, making them a quick and easy option for meal prep or on-the-go snacking. Packed with flavor and only 12 muffins per batch, these low-calorie delights are a must-try for anyone looking for a healthier indulgence!
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Recipe Information
Ingredients
- 120 grams Whole wheat flour
- 60 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 180 milliliters Unsweetened almond milk
- 60 grams Unsweetened applesauce
- 60 grams Honey or maple syrup
- 1 teaspoons Vanilla extract
- 1 teaspoons Lemon zest
- 150 grams Fresh or frozen blueberries
- 1 large Eggs
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with muffin liners or lightly grease it with nonstick spray.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a medium bowl, mix the almond milk, unsweetened applesauce, honey or maple syrup, vanilla extract, and eggs until smooth. Add the lemon zest and stir to combine.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should look slightly lumpy.
Fold in the blueberries by gently stirring them into the batter. If using frozen blueberries, do not thaw them beforehand to avoid discoloring the batter.
Evenly distribute the batter among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let it cool for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your low-calorie blueberry muffins!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1998 mg | 87% | |
| Total Carbohydrate | 217.5 g | 79% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 71.2 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 418 mg | 32% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 891 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
