These Low Calorie Blueberry Muffins are just 108 calories and are 100% all natural! The healthy muffins come with a yummy crumb topping, and modifications for all diets too.
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 (or all-natural zero calorie brown sugar)
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- ½ cup almond milk
- ½ cup unsweetened applesauce
- 1 cup blueberries
Low Calorie Blueberry Muffins
Healthy Blueberry Muffin Meal Prep & Storage
Meal Prep and Storage
These healthy blueberry muffins make great meal prep breakfasts! You can easily double or triple the batch (there’s a button that does the math for you) and then store them for on the go lunches all week.
Meal Prep – Make the muffins according to directions below.
Cool – Cool completely on a cooling rack or the countertop.
Refrigerate or Freeze – Wrap each muffin in plastic wrap and place in a gallon bag or container. Add to the fridge (will hold for 5 days) or the freezer (will hold for 1 month).
Frozen Tip – I like to grab a frozen blueberry muffin and add it to my purse or my daughter’s lunchbox. By the time we go to eat them, they have defrosted. You can also add one to the fridge before going to bed and wake up to a perfectly defrosted muffin.
Reheating Muffins – If you like your muffins warm you can add them to a microwave for 1 minute, a toaster oven for a minute or two. Or place in the oven on a baking tray, 250 degrees for 5-10.
Low Calorie Blueberry Muffin
More Low Calorie Muffin Recipes:
Low Calorie Blueberry Muffins
Equipment
Ingredients
Blueberry Muffins:
- Olive oil spray
- 1 ½ cups self rising flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup packed brown sugar (or all-natural zero calorie brown sugar)
- 3 eggs
- 1 teaspoon vanilla extract
- ¾ cup Greek yogurt
- ½ cup almond milk
- ½ cup unsweetened applesauce
- 1 cup blueberries
Crumb Topping For Muffins:
- ¼ cup flour
- 2 tablespoons brown sugar (or all-natural zero calorie brown sugar)
- 1 tablespoon sugar (or all-natural zero calorie sugar)
- 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, and sugar.
- To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.
- Optional Step – To a medium bowl combine the blueberries and 1 tablespoon of the flour mixture and toss to coat the berries. This will stop them from sinking to the bottom of the muffins.
- 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.
Notes
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 Muffins
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Article History:
- Originally written and published on April 14, 2021 by Audrey Johns
- 1st update on March 20, 2023 by Audrey Johns
- Updated on May 3, 2023 by Audrey Johns
- Updated on November 2, 2023 by Audrey Johns
Thank you!
Try tossing them in flour beforehand. It stops them from sinking 🙂