Low Fat Mini Blueberry Muffins
Indulge guilt-free with these Low Fat Mini Blueberry Muffins, a wholesome treat that’s perfect for breakfast on-the-go or as a delightful midday snack. Crafted with a blend of all-purpose and whole wheat flour, these mini muffins boast a healthy twist without sacrificing flavor. Sweetened naturally with unsweetened applesauce and packed with bursts of juicy fresh blueberries, they’re moist, tender, and incredibly satisfying. Featuring low-fat buttermilk and a hint of vanilla extract, every bite is a balance of subtle sweetness and tangy brightness. Prepared in just 30 minutes, this recipe is quick, easy, and ideal for busy schedules. Lightweight and portioned perfectly, these muffins are a low-calorie option your whole family will love. Don’t forget—they’re freezer-friendly, making meal prep a breeze! Whether you’re seeking a healthy snack or a tempting addition to your brunch spread, these mini muffins are sure to please.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.33 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup low-fat buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- non-stick cooking spray
Instructions
Preheat the oven to 350°F (175°C). Lightly coat a mini muffin tin with non-stick cooking spray.
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In another bowl, whisk the granulated sugar, unsweetened applesauce, low-fat buttermilk, egg, and vanilla extract together until well combined.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Enjoy your low-fat blueberry mini muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
1193 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 245.1 g | 89% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 99.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 841 mg | 18% | |
*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.
