Low Low Fat Best Blueberry Muffins
Start your day with these irresistibly moist and fluffy Low Low Fat Best Blueberry Muffins! Packed with fresh or frozen blueberries and a hint of zesty lemon, these guilt-free treats offer the perfect balance of natural sweetness and tangy brightness. Made with wholesome ingredients like unsweetened applesauce and low-fat Greek yogurt, this recipe keeps the fat content minimal without sacrificing flavor or texture. With just 15 minutes of prep time and a simple one-bowl mixing method, these muffins are ideal for busy mornings or a quick, healthy snack. Plus, they’re freezer-friendly, making it easy to enjoy them anytime. Whether you’re looking for low-fat baking ideas or a breakfast to satisfy your sweet tooth, these muffins are guaranteed to hit the spot!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Sugar
- 120 grams Unsweetened applesauce
- 125 grams Low-fat Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 150 grams Fresh or frozen blueberries
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick spray.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In a separate medium bowl, mix the applesauce, Greek yogurt, egg, and vanilla extract until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Be careful not to overmix as this could result in dense muffins.
Fold in the blueberries and lemon zest until just combined, ensuring the blueberries are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container for up to 3 days. These muffins also freeze well for up to 2 months.
Nutrition Facts
Calories |
1518 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 308.8 g | 112% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 141.1 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 183 mg | 14% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 668 mg | 14% | |
*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.
