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.
Did I just become your new BFF?
These low fat blueberry muffins have been a go to for me over 20 years. 20 years! Believe me, if this wasn’t a good recipe, it wouldn’t last in my recipe arsenal for over a week.
But these low fat muffins are total winners. Easy to make. Bursting with blueberries. And no guilt if I decide I want 2 instead of one.
Simple Low Fat Substitutions
Have you ever used unsweetened applesauce as a substitute for oil in a baked good recipe? It really is amazing how that simple substitution can yield something delicious and significantly reduce fat and calories.
But, depending on the recipe, applesauce alone may not add enough moisture to a cake or muffin, leaving it a bit dry.
That’s where adding a little buttermilk in this recipe helps. Just enough to add a little richness and extra flavor which balances nicely with the blueberries.
I also like this recipe because it uses a combination of flours, both all purpose and whole wheat. A little extra fiber is always a good thing right?
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.
- 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
- 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!)
More Low Fat Recipes
There are plenty of low fat recipes out there. The key is finding recipes that taste good too!
I have a couple of other low fat and low carb recipes you might like to try. They’re easy, flavorful and favorites of my family.
My southwestern rice bake is a recipe I made up one night with ingredients I had on hand. It has turned into a staple in my dinner recipe lineup.
Sometimes I use it for stuffing peppers, other times I’ll use it as a taco filling. I also like to just use it as a “bowl” topped with some avocado and a little plain greek yogurt (my FAVORITE swap for sour cream!).
Another favorite in our house is my lightened up version of buffalo chicken dip. This can be an appetizer, or a tasty stuffing for peppers and mushrooms. It’s good in a wrap too. You’ll love how easy it is to make!
New Recipes For The New Year
I can’t wait to hear what you think once you try the low fat blueberry muffins! Please leave a comment in the area below to let me know what you think!
I’m busy in the kitchen working on all kinds of new recipes and ideas for you this year. I’m always open to suggestions and always up for a challenge, so let me know if there’s something you’re looking for!
From my kitchen to yours,