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.
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 just over 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 ¾ cup flour
- 2 teaspoon baking powder
- 1 egg
- 3 tablespoon sugar
- 1 cup milk I used 1%
- ¼ cup unsweetened applesauce
- ¼ cup non fat plain greek yogurt
- 1 teaspoon vanilla
- 1 ¼ cup blueberries I found frozen worked best as fresh blueberries can be too large and make a mess of the muffins
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 non stick cooking spray.
- In a bowl whisk together the egg and sugar, stir in milk, applesauce, yogurt and vanilla.
- Mix in the flour and baking powder, then slowly fold in the blueberries.
- Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
- Let cool.. makes 12 muffins, best store 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.
- You can always use a sugar substitute.
- 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, turning the muffins bluer than the photos I've taken here.
- 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 without increasing the sugar, 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 switched some of the sugar with applesauce and was also able to substitute Greek yogurt for what would generally be a more fatty product (butter) to help the baking process. That substitution helps keep the calorie count low and allows you to stay within a low point recipe for my Weight Watchers readers.
If you are looking for ways to reduce sugar even further, one option might be using a sugar substitute like stevia mixed with brown sugar. I haven't tried this, but I'm curious to try these muffins with one tablespoon of brown sugar, a pinch of stevia, and one tablespoon of regular sugar. 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, there is a nutrition card below with all the details.
Low Calorie Blueberry Muffin
Ingredients
- 1 ¾ cup flour
- 2 teaspoon baking powder
- 1 egg
- 3 tablespoon sugar
- 1 cup milk I used 1%
- ¼ cup unsweetened applesauce
- ¼ cup non fat plain greek yogurt
- 1 teaspoon vanilla
- 1 ¼ cup blueberries I found frozen worked best as fresh blueberries can be too large and make a mess of the muffins
Instructions
- Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick cooking spray.
- In a bowl whisk together the egg and sugar, stir in milk, applesauce, yogurt and vanilla.
- Mix in the flour and baking powder, then slowly fold in the blueberries.
- Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
- Let cool.. makes 12 muffins, best store in a sealed container and/or in the fridge
Notes
Debra
Do you think it would taste much different if I replaced 1/4 c sugar with 1/4 c Equate No Calorie Sweetener with Sucralose? I made this today and the taste is good to me. It reduces it to 2 SP.
Love your website & recipes, BTW. I just started WW 10 days ago and am looking for some inspiration for cooking with CANADIAN products. I dearly wish I could get some of those low point products that are available in the US ?.
Thanks, Debra T.
Drizzle
Hi Debra, glad you are enjoying the recipes.. I don't bake with sweeteners as they typically upset my stomach but if you enjoy them then I'd say go for it, I imagine they will work just fine .. I don't use too many products from the U.S and most I buy here 🙂
May
These were good, but not quite what I was expecting. It was dense and chewy almost like mochi. Maybe it was just too much liquid. Still very tasty. I'll have to make these again.
Mae Farahani
HI there , what other flour do you recommend for blueberry muffins instead of white flour? I really want to avoid white one .
Also , can Almond Milk be used instead of 1% milk ? Or using honey instead of sugar in the recipes ?
Drizzle
Hi Mae, yes you can substitute those and whole wheat flour should work just as well
Mendy
These are not glutin free. White flour is gluten. Why would you call these gluten free?
Drizzle
Hi Mendy, I'm sorry but can you please point out where I said they were GF???? I have never ever claimed to make a GF recipe in my life 😉
Erica Harper
You must have read guilt free & thought gluten free :). Guilt Gluten? I guess it's in the eyes or the body of the beholder!
Drizzle
Haha easily mistaken I guess 😉
Emily
Are these mini muffins or regular sized?
Drizzle
regular size muffins
Jeanne Mello
Hi. Love your recipes. Would these muffins work with almond or coconut flours? Thanks much!
Drizzle
Hi Jeanne, thank you 🙂 I never bake with AF or CF I know they bake differently so all I can suggest is to try it and see
Kaycee
Hey! Is it all purpose flour or self rising flour?
Thanks!
Drizzle
I always use all-purpose flour for my muffins
KM
I followed the recipe and found these pretty dense and tasteless but my 1 and 3 year old loved them so I’ll keep making them.
Drizzle
Well I am glad to hear your littles enjoyed them 🙂 my muffins are usually denser in texture due to ingredients used
Leanna Hillmer
Made these, but I consider my muffin tin "regular" and even 9verfilling them I still made 20. I was writing to say say did you use mini muffin pans but the recipe states regular. So f it made 20 insytead of 12, whayt would be the points? I am assuming those 8 extra muffins should have been in the 12.
Drizzle
Hi, wow that's crazy you had so much batter, yeah I made 12 regular size muffins, I don't know the exact points on 20, my guess would be 1 less each, but you coud build the recipe in the WW app and put 20 as servings to get accurate point count
Yo
Hi! I made these and they were way too wet. I used almond milk instead of cows milk. Could this be why? I ended up baking them for twice the time you suggest but they ended up being wet and dense.
Drizzle
Hi, no the milk should not cause this, I'm not too sure, it is hard to say without being there, maybe the oven temp was off? They were definitely bake when I made them
C0nnie Diaz
Absolutely Delicious!!!
Drizzle
Glad you enjoyed the muffins Connie 🙂
Annie
I made these today and can't wait to try them in the morning. They smell delicious!
I have saved several of your recipes. I will have to try them all.
Thank you!
Drizzle
Hi Annie, I hope you enjoy the muffins and I hope you continue to enjoy the recipes 🙂
Kristi
Can you freeze them
Drizzle
Yes all my muffins freeze well
Kim
Cant wait to try this! Are smart points the Green plan ?
Drizzle
I hope you enjoy them, yes these muffins are the same points on all plans
Debbie
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?
Drizzle
Hi Debbie, yes you can definitely use a flavored one, hope you continue to enjoy the recipes 🙂