The No Fat Blueberry Muffins Recipe
Light, moist, and bursting with juicy blueberries, The No Fat Blueberry Muffins Recipe is the ultimate guilt-free treat for health-conscious bakers. Made with wholesome ingredients like unsweetened applesauce, honey, and almond milk, these delicious muffins are completely oil- and butter-free, yet deliver unparalleled flavor and texture. A hint of optional lemon zest complements the natural sweetness of blueberries, making every bite refreshingly zesty and satisfying. Easy to prepare in just 35 minutes, this recipe yields 12 muffins perfect for breakfast, snack time, or any moment you crave something sweet yet wholesome. Enjoy them fresh out of the oven or make ahead for a healthy grab-and-go option that’s sure to brighten your day.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 large Egg
- 1 cup Unsweetened applesauce
- 0.5 cups Honey
- 1 teaspoons Vanilla extract
- 0.5 cups Unsweetened almond milk (or any milk alternative)
- 1 cup Fresh or frozen blueberries
- 1 teaspoons Lemon zest (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly spray it with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a separate large mixing bowl, whisk the egg until frothy, then add the applesauce, honey, vanilla extract, and almond milk. Mix well until fully combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix until just combined and avoid overmixing as this can make the muffins dense.
Gently fold the blueberries and lemon zest (if using) into the batter. Be careful not to crush the blueberries.
Evenly divide the batter among the prepared muffin cups, filling them about three-quarters full.
Place the muffin tray in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffin tray from the oven and allow the muffins to cool in the tray for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
Nutrition Facts
Calories |
1561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2328 mg | 101% | |
| Total Carbohydrate | 336.9 g | 123% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 136.8 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 313 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 779 mg | 17% | |
*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.
