Low-fat muffins? Yes! They really exist in the same sentence!
What I’m trying to say is that you CAN have your muffin and eat it too (without a lot of fat, cholesterol or calories). Did I just become your new BFF?
Related: Banana and Peanut Butter Breakfast Cookies
These low-fat blueberry muffins have been one of my go-to recipes for over 20 years. That’s 20 years of deliciousness! Believe me, if this wasn’t a good recipe, it wouldn’t last in my recipe arsenal for over a week
As total winners, I can promise that these low-fat muffins will have you coming back for more. Easy to make… bursting with blueberries… and no guilt if I decide I want to eat two instead of one.
Simple Low-Fat Substitutions
So I bet you’re wondering… what’s the trick?
Have you ever used unsweetened applesauce as a substitute for oil in baked goods? It’s really amazing how that simple substitution can yield something delicious while significantly reducing the fat and calories.
Do I have your attention yet? Here’s the recipe!
Low Fat Blueberry Muffins
I bet you never thought low fat and muffins could really exist in the same sentence did you? Well, I’m here to tell you that you CAN have your muffin and eat it too, without a lot of fat, cholesterol or calories.
Ingredients
- 1 cup all purpose flour
- 3/4 cup whole wheat flour
- 3/4 cup sugar
- 1 tbsp baking powder
- 2 egg whites
- 2/3 cup buttermilk
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400.
- Spray standard 12 cup muffin tin with baking spray and set aside.
- In a large bowl, stir together the dry ingredients (flours, sugar and baking powder).
- Set aside In small bowl, beat egg whites until they become foamy. Stir in the buttermilk, applesauce and vanilla.
- Add the wet mixture into the dry mixture and stir just until moistened. Then fold in blueberries.
- Spoon batter into the muffin tin, filling about 3/4 full.
- Bake for 16-18 minutes, or until toothpick pricked into the center comes out clean.
- Let cool for a few minutes before removing from pan. Continue to cool for at least 10 minutes before serving. (the blueberries are very hot on the inside!)
Quick tip: Depending on the recipe, applesauce alone might not add enough moisture to a cake or muffin—leaving it a bit dry. If this is the case, I like to add a little buttermilk to the mix, but just enough to add a little richness to the batter.
It also adds some extra flavor which balances nicely with the blueberries.
Another thing I enjoy about this recipe is that it uses a combination of flours—both all-purpose and whole wheat. A little extra fiber is always a good thing, right?
More Blueberry Recipes
So you like blueberries, huh? I get it… they’re the perfect fruity ingredient no matter the time of the year!
If you’re looking for some others to add to your “need to make” list, you can start with my family’s Blueberry Cobbler recipe. It came from Grandma Metzger’s recipe collection and it’s been a favorite for decades.
But you’ll also have to leave room for my Luscious Lemon Blueberry Pound Cake. This one is drizzled in lemon glaze which adds some tartness to the sweet cake.
Or if a tart is more your thing, my Simple Blueberry Tart will curb your craving. Because of the way the dough is wrapped, it can also be considered a galette… but it doesn’t really matter what you call it because it will taste just as good!
It looks like you need to set aside a whole week of blueberry baking! What will you make first?
From my kitchen to yours,
Jill
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