Low calorie blueberry lemon muffins
This low calorie blueberry lemon muffins recipe is the low calorie dessert recipe you didn’t know you needed. Made with lemon zest, lemon juice and fresh blueberries mixed throughout, there is nothing more refreshing and satisfying to indulge in this spring and summer.
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There is no arguing that blueberry and lemon are a combo made in heaven. Fruity, zesty, refreshing and sweet – what more could you want? These low calorie blueberry lemon muffins are a perfect combination of my moist, fluffy low calorie blueberry muffins and my sweet and zesty low calorie lemon muffins. The result is a super soft, moist and zesty muffin filled with lemon flavor and fresh blueberries. The only hard thing about this recipe, is resisting the urge to make it all the time!
Muffins are one of my favorite desserts for times I’m in a calorie deficit. They are so easy to make, require a handful of ingredients and make perfect snack prep as they can be stored in the fridge. This recipe is so quick and easy, it is a case of mixing a few ingredients in a bowl, pouring into molds and baking until perfectly golden brown. Plus, each muffin is just 66 calories so you can have 4 muffins for fewer calories than one regular blueberry muffin! If you’re thinking they sound perfect, you’re absolutely correct!
Looking for more low calorie muffin recipes? Try these low calorie chocolate fudge muffins or these low calorie carrot cake muffins!
Ingredients in low calorie blueberry lemon muffins
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie blueberry lemon muffins you will need:
Stevia – Any 0 calorie granulated sweetener will work for this recipe. The stevia I use is a 1:2 ratio of stevia to sugar so bear that in mind.
Lemon zest and juice – This recipe uses both lemon zest and lemon juice for the ultimate lemon flavor. I used the zest and juice of one small lemon but I will include the exact measurements below also.
Egg – This recipe calls for one room temperature egg. To quickly get a refrigerated egg to room temperature, set in a bowl of warm water for at least 10 minutes. Alternatively, you can place on the kitchen counter for at least 30 minutes.
0% fat yogurt – To add volume and moisture to these muffins. I always recommend greek yogurt as it is very thick and great for adding moisture without resulting in a runny batter. You can opt for 0% fat regular yogurt if you prefer.
Vanilla – No muffin recipe is complete without vanilla! I opted for vanilla bean paste.
Self-raising flour – Perfect for getting bakery style, super soft and fluffy muffins. You can sub for plain/all-purpose flour with the addition of baking powder, baking soda and salt.
Baking powder – To help the muffins rise.
Fresh blueberries – You can also use frozen blueberries but I would recommend rolling them in the flour before adding into the rest of the batter.
How to make low calorie blueberry lemon muffins
- Pre-heat oven to 200ºC (390ºF). Prep a 6-count muffin tray with 6 muffin liners and set aside.
- Add the stevia and lemon zest to a medium bowl and rub together using both hands. Rub until the stevia takes on a yellowish hue to release the oils from the zest.
- Add the egg and whisk until light and fluffy. Add the yogurt, lemon juice and vanilla and whisk to combine.
- Add the flour and baking powder and whisk to combine.
- Fold in the blueberries and divide the batter equally between the 6 muffin liners. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out with a few crumbs.
- Allow the muffins to cool slightly before serving and enjoying!
Substitutions
Stevia – The stevia I use is twice as sweet as sugar so I use half the amount of sugar this recipe would require (60g). If the sweetener you use is a 1:1 ratio to sugar then you would use 60g of stevia, if it is a 2:1 ratio, you would 30g etc. Adjust the sweetener amount according to the sweetener you’re using.
Self-raising flour – Self-raising flour contains baking powder, baking soda and salt which makes it great for muffins. If you don’t have any to hand, you can use an equal amount of plain/all-purpose flour and add 3/4 tsp baking powder, 1/8 tsp baking soda and 1/8 tsp salt.
0% fat yogurt – You can use low-fat or even full-fat yogurt but the calories will differ. You can also use regular yogurt but I find that Greek yogurt is thicker and creamier which results in a fluffier muffin.
Storage
These muffins can be stored in an airtight container at room temperature for up to 3 days. You can also store them in the fridge for up to 5 days. To freeze these muffins, place in an airtight container and freeze for up to 2 months!
more low calorie muffins…
Low calorie blueberry lemon muffins
Ingredients
- 30 g stevia*
- 3 g lemon zest or zest of 1 small lemon
- 1 egg
- 40 g 0% fat greek yogurt*
- 30 ml lemon juice or juice of 1 small lemon
- ½ tsp vanilla
- 70 g self-raising flour*
- 1 tsp baking powder
- 50 g fresh blueberries
Instructions
- Pre-heat oven to 200ºC (390ºF). Prep a 6-count muffin tray with 6 muffin liners and set aside.
- Add the stevia and lemon zest to a medium bowl and rub together using both hands. Rub until the stevia takes on a yellowish hue to release the oils from the zest.
- Add the egg and whisk until light and fluffy. Add the yogurt, lemon juice and vanilla and whisk to combine.
- Add the flour and baking powder and whisk to combine.
- Fold in the blueberries and divide the batter equally between the 6 muffin liners. Bake for 15-18 minutes or until a toothpick inserted into the middle comes out with a few crumbs.
- Allow the muffins to cool slightly before serving and enjoying!
Notes
Nutrition
