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Low-Fat Blueberry Muffins 🍇

Low-Fat Blueberry Muffins 🍇

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 145
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or spray lightly with oil.
  2. In a bowl, whisk together egg, yogurt, applesauce, sugar, and vanilla.
  3. In another bowl, mix flour, baking powder, baking soda, and salt.
  4. Add dry ingredients to wet and stir until just combined (do not overmix).
  5. Fold in blueberries gently.
  6. Divide batter evenly into muffin cups, filling ¾ full.
  7. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
  8. 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.