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.
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.