Low Low Fat Best Blueberry Muffins
Start your day with these irresistibly moist and fluffy Low Low Fat Best Blueberry Muffins! Packed with fresh or frozen blueberries and a hint of zesty lemon, these guilt-free treats offer the perfect balance of natural sweetness and tangy brightness. Made with wholesome ingredients like unsweetened applesauce and low-fat Greek yogurt, this recipe keeps the fat content minimal without sacrificing flavor or texture. With just 15 minutes of prep time and a simple one-bowl mixing method, these muffins are ideal for busy mornings or a quick, healthy snack. Plus, they’re freezer-friendly, making it easy to enjoy them anytime. Whether you’re looking for low-fat baking ideas or a breakfast to satisfy your sweet tooth, these muffins are guaranteed to hit the spot!
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Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Sugar
- 120 grams Unsweetened applesauce
- 125 grams Low-fat Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 150 grams Fresh or frozen blueberries
- 1 teaspoon Lemon zest
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with nonstick spray.
Step 2
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
Step 3
In a separate medium bowl, mix the applesauce, Greek yogurt, egg, and vanilla extract until smooth and fully incorporated.
Step 4
Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula. Be careful not to overmix as this could result in dense muffins.
Step 5
Fold in the blueberries and lemon zest until just combined, ensuring the blueberries are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean.
Step 8
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or store in an airtight container for up to 3 days. These muffins also freeze well for up to 2 months.
Nutrition Facts
| Serving size | (770.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1517.9 |
| Total Fat 13.9g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 234.5mg | 0% |
| Sodium 2276.4mg | 0% |
| Total Carbohydrate 308.8g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 141.1g | |
| Protein 38.8g | 0% |
| Vitamin D 98.8IU | 0% |
| Calcium 183.4mg | 0% |
| Iron 11.0mg | 0% |
| Potassium 667.8mg | 0% |
Source of Calories