These Healthy Low Calorie 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 low calorie healthy blueberry lemon muffin that is packed with metabolism boosting ingredients.

The non lemon version is one of my most popular recipes! It gets rave reviews and everyone loves them. Just be sure to heed my warning about the self-rising flour. It is the key to these muffins coming out perfect.

Healthy Blueberry Lemon Muffins

What You’ll Find in this Article:

Ingredients in Lemon Blueberry Muffins Recipe (shopping list!)
How to Make Healthy Lemon Blueberry Muffins
Healthy Blueberry Lemon Muffins Recipe (recipe card!)
Nutrition and Calories in Blueberry Lemon Muffins

Ingredients in Healthy Lemon Blueberry Muffins

You can choose to add the crumb topping, or not. But it has even factored into the nutrition label. Just incase you were wondering.

It is very important that you get self-rising flour for these muffins. Otherwise they will not rise, and will be gummy!

Shopping List for Healthy Blueberry Lemon Muffins:

Olive oil spray
Self rising flour
Baking soda
Salt
Brown sugar
Fresh lemon
Eggs
Vanilla extract
0% Greek yogurt
Unsweetened almond milk
Unsweetened applesauce
Blueberries

Lemon Crumb Topping For Muffins:

Flour
Brown sugar
White Sugar
Fresh lemon
Butter

How to Make Low Calorie Lemon Blueberry Muffins

Here’s a little trick on keeping the blueberries from sinking, add 1 tablespoon of flour or the dry ingredients to the berries and toss well before adding to the batter.

I also like to add a few to the top for good measure, and then the crumble topping.

How to Make Skinny Blueberry Lemon Muffins:

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.

Low Calorie Blueberry Lemon Muffins Recipe

These low calorie blueberry lemon muffins are not just low calorie, they are packed with good for you ingredients like metabolism boosting almond milk, apple sauce and greek yogurt!

And if you love lemon desserts and treats, try out these Low Calorie Lemon Bars! Here are a few more recipes I think you’ll love.

More Low Calorie Breakfast Recipes:

Low Calorie Lemon Blueberry Muffins

Lose Weight By Eating

This best blueberry muffin recipe is just 108 calories per muffin, and it has over 6g of protein!

I used Greek Yogurt and apple sauce to cut the butter and sugar, and used self rising flour for fluffy, moist blueberry muffins.

The lemon crumb topping for muffins goes great on all berry muffins recipes, or you can skip it and keep these fresh blueberry muffins simple.

Special Tip: Make sure you use SELF RISING FLOUR! The muffins will not rise otherwise.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Dessert, Snack

Cuisine American

Servings muffins

Calories 108 kcal

Equipment

Muffin tins

Ingredients

Lemon Blueberry Muffins:

Olive oil spray
1 1/2 cups self rising flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
Zest of 1 lemon
3 eggs
1 teaspoon vanilla extract
3/4 cup Greek yogurt
Juice of 1 lemon
1/4 cup almond milk
1/2 cup unsweetened applesauce
1 cup blueberries

Lemon Crumb Topping For Muffins:

1/4 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

Serving: 1muffinCalories: 108kcalCarbohydrates: 14.4gProtein: 6.3gFat: 2.8gSaturated Fat: 1.9gCholesterol: 23mgSodium: 108mgPotassium: 103mgFiber: 0.6gSugar: 7gCalcium: 58mgIron: 1mg

Keyword blueberry muffins, healthy Lemon Blueberry Muffins, lemon blueberry muffins, Low Calorie Lemon Blueberry Muffins

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