Low-Calorie Blueberry Muffins
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.
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.
- 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.
