The best low calorie blueberry muffins

These delicious low calorie blueberry muffins are fluffy, moist and come together in just 15 minutes in one bowl! Filled with fresh blueberries, these muffins are the perfect quick and easy snack to enjoy whilst in a calorie deficit. Make this super simple blueberry muffin recipe whenever you’re craving a sweet bakery-style blueberry muffin!

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These low calorie blueberry muffins are the perfect example of weight loss doesn’t have to be boring and bland. These muffins are super delicious and taste just like the classic bakery-style blueberry muffin, just with far fewer calories and no added sugars!

You can never go wrong with muffins. They are sweet, simple and easy to make. When I’m not making these 80 calorie chocolate chip muffins, I’m making these blueberry muffins! This recipe yields the most moist, soft and fluffy low calorie blueberry muffins. They’re a great way to enjoy delicious baked goods whilst still being in a calorie deficit.

Low calorie blueberry muffins

These low calorie blueberry muffins are quick and easy to make, coming together in under 15 minutes. You won’t believe that they’re just 67 calories each! This recipe was probably my most frequented low calorie recipe when I was on my weight loss journey – they’re everything a low calorie dessert should be ;).

Why you will love this recipe:

• Super quick and easy.
• Comes together in under 15 minutes in just 1 bowl!
• This recipe is sugar-free and oil-free.
• These muffins can easily be made gluten free.
• These muffins are so comforting and delicious.
• No mess and only 5-10 minutes to prep!
• The BEST low calorie blueberry muffins ever!

Ingredients

Exact ingredient quantities can be found at the bottom of this page.

To make the best low calorie blueberry muffins, you will need:

Egg – Egg adds structure and creates a fluffy muffin. You’ll need one egg at room temperature. To quickly get a refrigerated egg to room temperature, place it into a bowl of warm water for at least 10 minutes.

Stevia or 0 calorie granulated sweetener – Any 0 calorie sweetener will work for this recipe as long as it is granulated. Be mindful of the conversion as the sweetener I use is a 1:2 ratio of stevia to sugar.

0% fat greek yogurt – Perfect for adding moisture and volume to these muffins. Greek yogurt works better than regular yogurt as it is much thicker but if you only have regular yogurt, that will work just fine.

Unsweetened almond milk – Helps create fluffy, moist, bakery style muffins. You can sub for any milk of your choice, the calories may change slightly.

Vanilla – No muffin recipe is complete without a hint of vanilla!

Self-raising flour – 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.

Blueberries – I used fresh blueberries but you can use frozen blueberries too. Just toss them in a little flour so they don’t bleed into the batter!

How to make low calorie blueberry muffins

This recipe is super simple and easy to follow. Don’t be surprised if you find yourself making them over and over again!

1. In a medium bowl, whisk together the egg and stevia until light and fluffy. Add in the milk, yogurt and vanilla and whisk again until fully combined.
2. Sift in the flour and baking powder. Whisk until smooth and lump free. Fold in the blueberries.
3. Divide the batter evenly between 6 prepared muffin cases and bake in a pre-heated oven at 200°C (390°F) for 10-15 minutes or until a toothpick inserted into the center comes out clean.

Tips to make the best low calorie blueberry muffins

Don’t over-mix the batter – Be careful not to over-mix the batter. Mix the wet ingredients separately and then fold in the dry ingredients until just combined. Resist the urge to over-mix even if there are a few lumps or you’ll end up with dry, rubbery muffins!

Weigh out the batter – To get perfectly even muffins, weigh the batter. The easiest way to do this is to weigh your bowl before making the muffin batter, note that down then weigh it after you’ve made the batter in the bowl. Now subtract the weight of the bowl from the weight of the bowl + the batter. Divide that number by 6 and place that much batter into each muffin liner!

Add the blueberries to the muffin cases – Instead of adding the blueberries to the batter, add them right at the end when you’ve poured the batter into the cases. This makes it easier to distribute the blueberries evenly. And if you’re using frozen blueberries, this makes them less likely to bleed into the batter.

Storage

These muffins are best served warm and fresh out of the oven. To store them for the week, place them in an airtight container lined with a paper towel, they will stay fresh for up to 4 days.

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