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 62 calories each! This recipe was probably my most frequented low calorie recipes when I was on my weight loss journey!
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:
- All-purpose / Plain flour – I used regular AP flour but you can use gluten-free or wholewheat flour if you would like. I have also made this recipe with oat flour and it came out just as delicious, only the texture was not as soft as with AP flour. Opt for gluten-free flour for a gluten-free alternative.
- Stevia – Stevia is my go-to 0 calorie sweetener but any 0 calorie granulated sweetener will work for this recipe.
- Baking powder – To help the muffins rise.
- Egg – Egg gives these blueberry muffins structure and helps achieve that soft and fluffy texture we know and love. For a vegan or egg-free alternative, you can try applesauce or flax egg.
- Low fat yogurt – This recipe calls for reduced fat yogurt and not fat-free yogurt. This helps the muffins develop a soft and fluffy texture without any oil.
- Vanilla extract – A staple in any muffin recipe!
- Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
- 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!
- 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.
- Sift in the flour and baking powder. Whisk until smooth and lump free. Fold in the blueberries.
- 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.
Line the cases – I find that these muffins come out best when the cases are lined with a few low calorie sprays. As there is very little fat in this recipe, the muffins have a tendency to stick to the cases. I also like to use silicon cases as these don’t need to be lined.
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.
How to serve and store
These muffins are best served warm and fresh out of the oven.
This recipe makes 6 regular sized muffins. For a fun twist, why not try making 3 giant muffins or 12 mini muffins!
These muffins can be stored at room temperature in an airtight container for up to 3 days.
more low calorie muffins…
60 Calorie Blueberry Muffins
Ingredients
- 70 g all-purpose/plain flour*
- 50 g Stevia or 0 calorie granulated sweetener
- 1 tsp baking powder
- 1 egg*
- 40 g low-fat yogurt*
- 30 ml unsweetened almond milk*
- ¼ tsp vanilla extract
- 50 g blueberries
Instructions
- Pre-heat oven to 200°C (390°F).
- In a medium bowl, whisk together the egg and stevia until light and fluffy, about 5 minutes. Add in the milk, yogurt and vanilla and whisk again until fully combined.
- Sift in the flour and baking powder and whisk until combined. Fold in the blueberries.
- Divide the batter evenly between 6 prepared muffin cases and bake for 10-15 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins 5-10 minutes to cool before enjoying!
Video
Notes
Substitutions
- All-purpose / Plain flour – I used regular AP flour but you can use gluten-free or wholewheat flour if you would like. I have also made this recipe with oat flour and it came out just as delicious, only the texture was not as soft as with AP flour.
- Egg – Egg gives these blueberry muffins structure and helps the muffin hold. For a vegan or egg-free alternative, you can try applesauce or flax egg.
- Low fat yogurt – This recipe calls for reduced fat yogurt and not fat-free yogurt. This helps the muffins develop a soft and fluffy texture without any oil. For a dairy-free alternative, you can use dairy-free yogurt or applesauce in place of the yogurt.
- Unsweetened almond milk – I use unsweetened almond milk as it is super low in calories. You can use any milk you prefer, 2% milk is the best alternative calorie wise.
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 dry ingredients separately and then fold the wet and dry ingredients together until just combined. Resist the urge to over-mix even if there are a few lumps! Line the cases – I find that these muffins come out best when the cases are lined with a few low calorie sprays. As there is very little fat in this recipe, the muffins have a tendency to stick to the cases. I also like to use silicon cases as these don’t need to be lined. Add the blueberries to the muffin cases – I like to add the blueberries right at the end when I have 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.How to serve and store
These muffins are best served warm and fresh out of the oven! This recipe makes 6 regular sized muffins. For a fun twist, why not try making 3 giant muffins or 12 mini muffins! These muffins can be stored at room temperature in an airtight container for up to 3 days.Nutrition
I just made them yesterday. They were super fluffy abd tasted great. Thank you so much for this recipe
Yay!! I’m so glad you enjoyed this recipe, you’re very welcome 🙂
these muffins were delish! I used half brown rice flour and half whole wheat and they turned out great.