Blueberry Muffins Low Calorie

Whip up a batch of these irresistibly moist and fluffy low-calorie blueberry muffins, the perfect guilt-free treat for breakfast, snack time, or dessert! Made with a wholesome blend of whole wheat and all-purpose flours, these muffins strike the ideal balance between hearty and tender. Naturally sweetened with honey or maple syrup and lightened up with unsweetened applesauce and almond milk, this recipe is a healthier alternative to traditional muffins without sacrificing flavor. Bursting with juicy blueberries and a hint of zesty lemon, every bite is a refreshing delight. Plus, they come together in just 30 minutes, making them a quick and easy option for meal prep or on-the-go snacking. Packed with flavor and only 12 muffins per batch, these low-calorie delights are a must-try for anyone looking for a healthier indulgence!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 12

Ingredients

• 120 grams Whole wheat flour
• 60 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.25 teaspoons Baking soda
• 0.25 teaspoons Salt
• 180 milliliters Unsweetened almond milk
• 60 grams Unsweetened applesauce
• 60 grams Honey or maple syrup
• 1 teaspoons Vanilla extract
• 1 teaspoons Lemon zest
• 150 grams Fresh or frozen blueberries
• 1 large Eggs

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with muffin liners or lightly grease it with nonstick spray.

Step 2

In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.

Step 3

In a medium bowl, mix the almond milk, unsweetened applesauce, honey or maple syrup, vanilla extract, and eggs until smooth. Add the lemon zest and stir to combine.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should look slightly lumpy.

Step 5

Fold in the blueberries by gently stirring them into the batter. If using frozen blueberries, do not thaw them beforehand to avoid discoloring the batter.

Step 6

Evenly distribute the batter among the 12 muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffin tin from the oven and let it cool for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.

Step 9

Serve warm or at room temperature and enjoy your low-calorie blueberry muffins!

Nutrition Facts

Serving size	703.7 grams (703.7g)

Amount per serving	% Daily Value*
Calories	1044

Total Fat 10.40g	13%
Saturated Fat 2.30g	12%
Polyunsaturated Fat 0.50g
Cholesterol 186mg	62%
Sodium 1998mg	87%
Total Carbohydrate 217.50g	79%
Dietary Fiber 21.00g	75%
Total Sugars 71.20g
Protein 31.20g	62%

Vitamin D 108IU	539%
Calcium 418mg	32%
Iron 10mg	54%
Potassium 891mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 8.6%

Protein: 11.5%

Carbs: 79.9%