Low Fat Vegan Blueberry Muffins

Indulge in the wholesome goodness of these Low Fat Vegan Blueberry Muffins—an irresistible treat that's light, moist, and bursting with juicy blueberries in every bite. Perfectly sweetened with pure maple syrup and enriched with unsweetened applesauce for a naturally low-fat profile, these muffins offer a guilt-free option for breakfast, snack time, or dessert. The use of whole wheat pastry flour ensures a tender crumb, while a splash of lemon zest adds a refreshing brightness that pairs beautifully with the berries. Plus, the quick prep time and simple baking process make this recipe as easy as it is rewarding. Whether you're vegan, health-conscious, or simply a muffin lover, these dairy-free, egg-free delights are sure to become a favorite go-to recipe for a delicious and nutritious treat!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups Whole wheat pastry flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1 cup Unsweetened almond milk
• 1 teaspoons Apple cider vinegar
• 0.5 cups Unsweetened applesauce
• 0.5 cups Pure maple syrup
• 1 teaspoons Vanilla extract
• 1.5 cups Fresh or frozen blueberries
• 1 teaspoons Lemon zest (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease it with a non-stick cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a medium bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle and create a 'vegan buttermilk.'

Step 4

Once the almond milk mixture has curdled, stir in the applesauce, maple syrup, and vanilla extract until well combined.

Step 5

Pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Do not overmix, as the batter should be slightly lumpy.

Step 6

Gently fold in the blueberries and lemon zest (if using), being careful not to crush the berries.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve and enjoy! These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.

Nutrition Facts

Serving size	(971.7g)

Amount per serving	% Daily Value*
Calories	1404.9

Total Fat 9.3g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 2286.2mg	0%
Total Carbohydrate 316.9g	0%
Dietary Fiber 36.4g	0%
Total Sugars 107.3g
Protein 38.0g	0%

Vitamin D 87.8IU	0%
Calcium 604.6mg	0%
Iron 11.6mg	0%
Potassium 1588.3mg	0%

*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: 5.6%

Protein: 10.1%

Carbs: 84.3%