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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
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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.
  • 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.
Keyword Blueberry Muffins, Healthy Blueberry Muffins, Healthy Muffins, Low Calorie Blueberry Muffins