60 Calorie Blueberry Muffins
These low calorie blueberry muffins are super moist, soft and filled with blueberry goodness, all for just 62 calories a muffin!
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
Serving: 1 MuffinCalories: 62kcalCarbohydrates: 10.5gProtein: 2.5gFat: 1gSaturated Fat: 0.33gSodium: 86mgPotassium: 6.5mgFiber: 0.66gSugar: 1.3gVitamin C: 1.3mgCalcium: 5.2mgIron: 0.5mg
Tried this recipe?Let us know how it was!