These Low-Calorie Blueberry Muffins are healthy, sweet, and bursting with flavor! They are the best muffin to make when you’re getting that craving for a classic blueberry muffin. These are made with whole wheat flour, greek yogurt, almond milk, coconut sugar, and coconut oil. They are low in calorie because they don’t have much added fat from oil or butter. The moisture from greek yogurt and the blueberries make these muffins perfectly soft and fluffy.

Blueberry Health Benefits

Blueberry muffins have always been one of my favorite kinds of muffins, and they are even better when the ingredients are healthy. I love adding blueberries to multiple baked goods because they are low in calories but are rich in health benefits. They are considered a superfood because they have an extremely high amount of antioxidants. Also, they contain high amounts of vitamin-C, vitamin-K, and manganese. They are proven to help boost the immune system, improve brain function and memory, and can help prevent heart disease.

Blueberry benefits source – Healthline, WebMD, Medicalnewstoday.

Muffin Ingredients

Large Egg
Plain Greek yogurt
Unsweetened almond milk

Coconut oil
Pure vanilla extract
Whole wheat flour

Unbleached all-purpose flour
Coconut sugar
Ground cinnamon

Baking powder
Baking soda
Fine sea salt

Fresh or frozen blueberries

Ingredient Notes

To keep these muffins light and low in calories, I use greek yogurt to replace most of the fat in the recipe. However, if you need a dairy-free option, you can replace the yogurt with a plant-based yogurt. For a nut-free version, the almond milk can be replaced with oat milk, coconut milk, or rice milk.

To make these muffins gluten-free, you can replace the flour with a gluten-free all-purpose flour such as Pamela’s Gluten-Free Baking Flour, or Cup4Cup Gluten-Free Flour. You should be able to use a 1-1 ratio. You can buy them at either Amazon or Target for fairly decent prices!

For my sweetener of choice, I used coconut sugar in these muffins. It’s a great substitute for sugar because it’s slightly healthier and low on the GI scale. However, you can also use turbinado sugar or brown sugar in its place.

Muffin Making Equipment

12-cup muffin pan
2 Large mixing bowls

Measuring cups and spoons
Whisk
Spatula

Recipe Notes

Bake the muffins for 14 minutes and check them with a toothpick to make sure they are done. They may need a couple of more minutes, depending on your oven temperature.
If you’re using frozen blueberries, you do not need to defrost them before adding them to the batter.
Make sure to coat the blueberries in the flour mixture, so they don’t sink to the bottom of the muffin tin when they’re baking.

Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
For freezing the muffins, place them in two ziplock freezer bags and freeze for up to 3 months. Defrost in the fridge when you’re ready to eat them.

I hope you enjoy these low-calorie blueberry muffins! I know I love baking a batch and enjoying them with a hot cup of coffee. It makes a great breakfast or afternoon treat. When you try out the recipe, please let me know how they turn out! You can comment on the post or also tag me on Instagram!

More Blueberry Recipes to Bake

Low-Calorie Blueberry Muffins

Alyssa

These Blueberry Muffins are healthy, moist, low in calories and fat! They make the perfect treat for breakfast with a cup of coffee, or an afternoon snack.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings 12

Calories 135 kcal

Equipment

12-cup muffin pan

2 Large mixing bowls
Measuring cups and spoons
Whisk

Spatula

Ingredients

1 Large Egg
1/2 Cup Plain Greek yogurt

3/4 Cup Unsweetened almond milk
2 Tablespoons Coconut oil melted and cooled slightly
1 ½ Teaspoons Pure vanilla extract

1 Cup Whole wheat flour
3/4 Cup Unbleached all-purpose flour
1/2 cup Coconut sugar

1/4 tsp Ground cinnamon
1 ½ teaspoons Baking powder
1/2 tsp Baking soda

1/4 tsp Fine sea salt
1 Cup Blueberries fresh or frozen

Instructions

Preheat oven 400 degrees F. Prepare a muffin tin with nonstick cooking spray or muffin liners.

In a small bowl, combine egg, greek yogurt, milk, coconut oil, and vanilla.
In a larger bowl, measure in the flour, sugar, cinnamon, baking powder, baking soda, and salt. Add the blueberries to the mixture and lightly toss in the flour.
Add wet ingredients slowly to dry ingredients and fold carefully until everything is combined.

Using a measuring cup, equally fill the muffin cups to about ¾ of the way full each.
Bake 14-16 minutes or until a toothpick can be inserted clean. Remove from the oven and let the muffins cool for 5 minutes in the pan, then remove them and place on a rack to finish cooling.

Notes

Bake the muffins for 14 minutes and check them with a toothpick to make sure they are done. They may need a couple of more minutes, depending on your oven temperature.

If you’re using frozen blueberries, you do not need to defrost them before adding them to the batter.
Make sure to coat the blueberries in the flour mixture, so they don’t sink to the bottom of the muffin tin when they’re baking.
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.