Low Calorie Blueberry Muffins
Indulge in the perfect guilt-free treat with these Low Calorie Blueberry Muffins, a wholesome yet flavorful option for breakfast or snack time. Made with a blend of whole wheat and all-purpose flour, these muffins are naturally sweetened with honey and unsweetened applesauce while using nonfat Greek yogurt for a tender, moist texture. Bursting with juicy blueberries and a hint of optional lemon zest, they offer a delightful balance of sweetness and tanginess. Ready in just 30 minutes, this recipe is quick, simple, and yields 12 muffins that are under 150 calories each. Ideal for meal prep or enjoying fresh out of the oven, these muffins are a nutritious, low-fat alternative to traditional baked goods, all while being freezer-friendly. Try them today for a light and satisfying snack without the added guilt!
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Recipe Information
Ingredients
- 1.25 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsweetened applesauce
- 0.5 cups Greek yogurt (nonfat, plain)
- 0.25 cups Honey
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1 cups Fresh or frozen blueberries
- 0.25 cups Milk (nonfat or plant-based)
- 1 teaspoons Optional: lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In a medium mixing bowl, combine the unsweetened applesauce, Greek yogurt, honey, egg, vanilla extract, and milk. Whisk until smooth and fully integrated.
Gradually pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the blueberries and optional lemon zest, ensuring they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full to allow space for rising.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy these moist and delicious low-calorie blueberry muffins for breakfast, as a snack, or even dessert!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 95.2 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 291 mg | 22% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1187 mg | 25% | |
*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.
