Low Fat Mini Blueberry Muffins
Indulge in the guilt-free sweetness of Low Fat Mini Blueberry Muffins—perfectly moist, bite-sized treats that are as wholesome as they are delicious. Made with a blend of all-purpose and whole wheat flour for extra fiber, these muffins are naturally sweetened with unsweetened applesauce and studded with juicy, fresh blueberries in every bite. With just a hint of vanilla and the tang of low-fat buttermilk, they bake up light and fluffy in under 15 minutes. Perfect for breakfast on the go, an afternoon snack, or a healthy addition to lunchboxes, these easy-to-make muffins are low in fat but high in flavor. Plus, they store beautifully, making them an ideal make-ahead option for busy schedules. Whip up a batch today to enjoy a delicious treat that fits into a balanced lifestyle!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 cup all-purpose flour
- 0.5 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.33 cup granulated sugar
- 0.5 cup unsweetened applesauce
- 0.5 cup low-fat buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 0 non-stick cooking spray
Directions
Step 1
Preheat the oven to 350°F (175°C). Lightly coat a mini muffin tin with non-stick cooking spray.
Step 2
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
Step 3
In another bowl, whisk the granulated sugar, unsweetened applesauce, low-fat buttermilk, egg, and vanilla extract together until well combined.
Step 4
Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir gently with a spatula until just combined. Be careful not to overmix.
Step 5
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Step 6
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Step 7
Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Step 9
Enjoy your low-fat blueberry mini muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
| Serving size | (707.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1193.3 |
| Total Fat 12.0g | 0% |
| Saturated Fat 3.2g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 224.5mg | 0% |
| Sodium 1914.9mg | 0% |
| Total Carbohydrate 245.1g | 0% |
| Dietary Fiber 15.5g | 0% |
| Total Sugars 99.7g | |
| Protein 32.2g | 0% |
| Vitamin D 117.3IU | 0% |
| Calcium 219.1mg | 0% |
| Iron 9.5mg | 0% |
| Potassium 840.8mg | 0% |
Source of Calories