I wanted a low calorie blueberry muffin that is nice and fluffy, but not too sweet. These sure did hit the spot! They are so good that I immediately made an extra batch to freeze.
Quick Note: This is a new and improved version of my low calorie blueberry muffins. Some of the commenters mentioned that the texture wasn’t perfect, and when I remade them I agree.
So I switched out the sugar and applesauce with monkfruit sweetener. And I reduced some of the flour that was in the original version, and replaced it with just a touch of canola oil. Let me know down in the comments how you like them.
I get asked a lot for banana-free baked recipes, and I’m listening. I love your feedback, so comment below and let me know if you like this banana-free option. I know I use bananas a lot in my muffin and loaf recipes.
It works so well to replace other ingredients with much higher point values. I will be adding more options without bananas though, starting with these simple blueberry muffins. I’m excited to share these with you.
These blueberry muffins are easy to make and definitely cured that “I just want a damn muffin” attitude, ha-ha! Plus, blueberries are super low in calories while remaining high in the antioxidants we need.
Blueberries are a high-fiber and low-carb treat that might be the healthiest sweet item that you can buy.
Why People Love These Low Calorie Blueberry Muffins
- These muffins clock in at 100 calories. Who doesn’t love 100-calorie blueberry muffins?
- Is there anything better on the go than a delicious muffin? Then, grab a coffee, and you’re set for breakfast.
- These healthy blueberry muffins are so much better for kids that you won’t mind them eating more than one.
- These are the perfect food to meal prep. You can bake them in batches and have them on hand at a moment’s notice. If your life is as hectic as mine, that’s a huge bonus.
- Clean-up is a snap. These muffins are easy to make, and you only need one mixing bowl.
- Muffins are an easy-to-bake item that kids love to help with.
- They store very well. You can keep these fresh for days in the refrigerator.
- For even longer storage, you can freeze them for up to two months and reheat them in the microwave for a warm and delicious treat.
- They open up several options, which I’ll cover in the variations below.
Ingredients in Low Calorie Blueberry Muffins
- 1 1/2 cup Flour
- 2 tsp Baking powder
- 1 Egg
- 2/3 cup Monkfruit sweetener
- 1 cup Unsweetened, plain almond milk
- 2 tbsp Canola oil
- 1/3 cup Nonfat plain Greek yogurt
- 1 tsp Vanilla extract
- 1 1/4 cup Blueberries (fresh or frozen)
How to Make Low Calorie Blueberry Muffins (step-by-step)
- Preheat oven to 350F and spray a 12-hole regular-size muffin tin with some nonstick cooking spray. You can also use liners like I did. Make sure to spray the liners if using them.
- In a bowl, whisk together the wet ingredients.
- Mix in the dry ingredients until just combined, then slowly fold in the blueberries. Be careful not to overmix because it makes the muffins tough.
- Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
- Let cool… It makes 12 muffins; best stored in a sealed container and/or in the fridge
Twists on These Low Calorie Muffins
- Mixing in some nuts can really change the texture and add a savory flavor to balance the sweetness.
- Lemon and blueberry is a tried and true combination. Add a little zest for a unique zing.
- Sugar-free chocolate chips or dark chocolate chips are a substitute for blueberries that can knock down that chocolate craving.
- You can make these with other berries, but remember that other berries have a little more carbs than blueberries. Blueberries are generally considered the berry with the fewest carbs.
How to store blueberry muffins
- Muffins store well on your countertop. You can store them for up to 72 hours on the counter.
- You can refrigerate your muffins for up to 6 days.
- To freeze your muffins, use a heavy duty freezer bag and remove as much of the air as possible. Your muffins will keep in the freezer for 90 days.
Healthy Blueberry Muffin Tips
- When making these muffins, it’s best to use frozen berries. You can use fresh blueberries, but they have a tendency to bleed a little bit.
- You can use fresh blueberries to your advantage, however. If you happen to have a few, put two or three on the top of each muffin to give a splash of extra color. They really enhance the aesthetic of the muffins.
- If you use a metal pan, be sure to grease it before pouring the batter in. If you don’t grease your pan, remember to use muffin cups.
- It can help to sprinkle some flour over the frozen blueberries before adding them to the batter. This helps them float inside the muffin without dropping to the bottom of the cup.
- If you’re looking for a way to add a little flavor to your muffins, don’t be afraid to experiment with cinnamon or nutmeg.
Other Things to Consider While Making Low Calorie Blueberry Muffins
- Be sure to remove your muffins from the tin as quickly as you possibly can. You need to let them sit for 5 minutes, so you don’t damage them, but if you let them sit longer than a few minutes, they can become wrinkled.
- Be sure to use all-purpose flour for this recipe. Trying to mix and match different flours doesn’t work well for blueberry muffins.
- Test the muffins with a toothpick before removing them from the oven, but be sure not to overcook them.
Low Calorie Blueberry Muffins Are Easy To Make
To help make these healthy blueberry muffins even better for you, I used Monkfruit sweetener in place of granulated sugar. You can use any sweetener you like, but it might change the calorie or point amount.
Also, instead of using tons of butter, I was able to substitute Greek yogurt in combination with a small amount of canola oil. Both provide moisture to the muffin, preventing it from being dry! It helps keep the calorie count low and allows you to stay within a low-point recipe for my Weight Watchers readers.
Let me know in the comments below if you try this version. Letting the community know what your variations are is certainly part of the fun! These easy blueberry muffins can fit into anyone’s Weight Watchers points plan. If you are curious about the points per serving, a nutrition card with all the details is below.
Low Calorie Blueberry Muffin
Ingredients
- 1 1/2 cup All-purpose flour
- 2 tsp Baking powder
- 1 Egg
- 2/3 cup Monkfruit sweetener (granulated)
- 1 cup Unsweetened plain almond milk
- 1/3 cup Nonfat plain Greek yogurt
- 1 tsp vanilla
- 1 1/4 cup blueberries, I found frozen worked best as fresh blueberries can be too large and make a mess of the muffins
- 2 tbsp Canola oil
Instructions
- Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick cooking spray. If using liners, spray the liners.
- In a bowl, whisk together the wet ingredients until smooth.
- Mix in the dry ingredients until just combined, then slowly fold in the blueberries. Be careful not to overmix, as this makes the muffins tough.
- Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
- Let cool.. makes 12 muffins, best stored in a sealed container and/or in the fridge.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you freeze them
Yes all my muffins freeze well
Cant wait to try this! Are smart points the Green plan ?
I hope you enjoy them, yes these muffins are the same points on all plans
Thank you for this website! Helps so much WW followers!! I only have flavored nonfat Greek yogurt at the moment (blueberry or peach). Would that work in a pinch?
Hi Debbie, yes you can definitely use a flavored one, hope you continue to enjoy the recipes 🙂