Low-Fat Blueberry Muffins 🍇
Healthy, fluffy, and perfect for busy mornings or guilt-free snacking
There’s something so comforting about waking up to the aroma of warm blueberry muffins wafting through the house. But if you’re like me—always trying to find balance between treating yourself and eating a little lighter—you’ve probably searched for a version that’s just as satisfying without the added fat. After countless tries and tweaks in my cozy little kitchen, I finally found the one—a batch of Low-Fat Blueberry Muffins that hits the sweet spot.
These muffins are tender and moist, thanks to low-fat yogurt and applesauce instead of butter or oil. You won’t even notice they’re lightened up—the juicy bursts of blueberries make each bite feel indulgent, yet wholesome.
🧁 A Story From My Kitchen
It all started on a Sunday morning when my husband casually mentioned craving something “like those bakery-style muffins, but not heavy.” Challenge accepted.
I had a fresh pint of blueberries on hand and a fridge full of low-fat yogurt. So I skipped the butter, swapped oil for applesauce, and went to work. By the time he came back into the kitchen, a golden batch of muffins was cooling on the counter. And just like that, these became a weekly tradition.
Now, these muffins are my go-to. I pop them into lunchboxes, freeze them for busy mornings, or serve them with a cup of coffee when friends stop by. And the best part? They’re under 150 calories each—so there’s no guilt when you reach for seconds (or thirds… trust me, it happens).
🌟 Why You’ll Love These Low-Fat Muffins
- Light and fluffy without butter or oil
- Low in calories but rich in flavor
- Freezer-friendly and perfect for batch prep
- Kid-friendly and loved by picky eaters
- Customizable with other berries or mix-ins
📝 Pro Tips for Perfect Muffins
- Don’t overmix your batter; stir until just combined.
- Use fresh or frozen blueberries. If using frozen, toss them in a bit of flour to prevent bleeding.
- Let them cool slightly in the pan before removing so they hold their shape.
- Want a crispier top? Sprinkle a little raw sugar before baking!
Low-Fat Blueberry Muffins 🍇
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup low-fat Greek yogurt plain or vanilla
- 1 egg
- ¼ cup unsweetened applesauce
- ⅓ cup sugar or coconut sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup fresh or frozen blueberries
- Optional: zest of ½ lemon
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or spray lightly with oil.
- In a bowl, whisk together egg, yogurt, applesauce, sugar, and vanilla.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Add dry ingredients to wet and stir until just combined (do not overmix).
- Fold in blueberries gently.
- Divide batter evenly into muffin cups, filling ¾ full.
- Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
- Let muffins cool 5 minutes in the pan before transferring to a rack.
Notes
- Use whole wheat pastry flour for extra fiber.
- Add a tablespoon of flaxseed meal for added nutrition.
- Muffins can be frozen for up to 2 months.
- Make it dairy-free with coconut yogurt and egg substitute.
