These Low Calorie Healthy Blueberry Lemon Muffins are just 108 calories and they have 6.3g of protein each! I cut calories with the help of unsweetened apple sauce and greek yogurt (which also boosts protein) and what I came up with is a healthy blueberry lemon muffin that is packed with metabolism boosting ingredients.
Ingredients You’ll Need
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- Zest of 1 lemon
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- Juice of 1 lemon
- ¼ cup almond milk
- ½ cup unsweetened applesauce
- 1 cup blueberries
Low Calorie Blueberry Lemon Muffins
Healthy Blueberry Lemon Muffins Meal Prep and Storage
Meal Prep: You can make the healthy recipe ahead of time and bake completely then cover and store for later. You can also store unbaked just cover well, and store for later.
Storage: Will hold for 6 days in the fridge baked, or 2 days unbaked. Or one month in the freezer (baked or unbaked).
Reheating: You can reheat (or if stored unbaked follow directions below to bake) in an oven at 200-250 degrees until warmed through.
Low Calorie Blueberry Lemon Muffins
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Low Calorie Lemon Blueberry Muffins
Equipment
Ingredients
Lemon Blueberry Muffins:
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar
- Zest of 1 lemon
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- Juice of 1 lemon
- ¼ cup almond milk
- ½ cup unsweetened applesauce
- 1 cup blueberries
Lemon Crumb Topping For Muffins:
- ¼ cup flour
- 2 tablespoons brown sugar
- 1 tablespoon sugar
- Zest of 1 lemon (optional)
- 2 tablespoons cold butter cut into small pieces
Instructions
- Preheat oven to 350°, and spray muffin pans with olive oil.
- To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it's the consistency of wet sand. Set aside.
- In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, sugar, and lemon zest.
- To a separate medium bowl, whisk together the "wet ingredients: the eggs, vanilla, Greek yogurt, lemon juice, almond milk, and applesauce.
- Add the blueberries to a medium bowl, sprinkle with 1 tablespoon of the dry ingredients, and toss together until coated (this stops them from sinking).
- Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.
- Gently mix the wet and dry ingredients together, until just combined.
- Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.
- Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.
- Store in the fridge for up to 5 days, or cool and move to a freezer bag and freeze for up to 2 months.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Blueberry Lemon Muffins
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Article History:
- Originally written and published January 8, 2023 by Audrey Johns
- Updated on September 15, 2023 by Audrey Johns