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 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
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
Nutrition and Calories in Blueberry Lemon Muffins
More Weight Loss Recipes:
Lose Weight By Eating Cookbooks
Share this Healthy Low Calorie Recipe:
Article History:
- Originally written and published January 8, 2023 by Audrey Johns
- Updated on September 15, 2023 by Audrey Johns
