Old Fashoned Blueberry Muffins Lower Fat
Wake up to the wholesome comfort of Old Fashioned Blueberry Muffins with a lower-fat twist! These muffins combine the nutty goodness of whole wheat flour with the lightness of all-purpose flour, creating a soft, tender crumb without compromising on taste. Sweetened naturally with honey and unsweetened applesauce, this recipe eliminates the need for refined sugar, while low-fat plain yogurt adds moisture and richness. Fresh bursts of juicy blueberries are folded into the batter, and a sprinkle of optional turbinado sugar lends a delightful crunch on top. With just 15 minutes of prep time and a short bake, these healthier blueberry muffins are perfect for breakfast, brunch, or a satisfying snack. Whether served warm from the oven or cooled, each bite delivers classic flavor with a nourishing twist, making them a guilt-free delight for any time of day.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups low-fat plain yogurt
- 0.25 cups unsweetened applesauce
- 0.25 cups honey
- 1 large egg
- 1 teaspoons vanilla extract
- 1.25 cups fresh blueberries
- 1 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly coat with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
In another medium mixing bowl, combine the yogurt, applesauce, honey, egg, and vanilla extract. Whisk until smooth and well blended.
Add the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be lumpy.
Gently fold the blueberries into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 to 3/4 full.
If desired, sprinkle a small pinch of turbinado sugar on top of each muffin for a slightly sweet crunch.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 298.0 g | 108% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 104.2 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 527 mg | 41% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1347 mg | 29% | |
*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.
