Low Calorie Blueberry Muffins (100 Calories)

Name: Low Calorie Blueberry Muffins (100 Calories)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 serving
Ingredients: 1.25 cup all-purpose flour (150g); 1/4 cup vanilla protein powder; 2/3 cup sugar substitute (128g); 2 tsp baking powder; 1/4 tsp salt; 1 large egg; 1/2 cup milk (120g); 1/4 cup greek yogurt (60g); 2 Tbsp oil of choice (30g); 1 tsp vanilla extract; 1 cup fresh blueberries (140g); 2 Tbsp cane sugar

User Reviews

5.0

384 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
12
Calories
98 kcal
Course
Breakfast
Cuisine
American

Low Calorie Blueberry Muffins (100 Calories)

Heidi Hunt

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These low calorie Blueberry Muffins are seriously the BEST! They're perfectly light and fluffy with sweet bites of blueberry throughout. I promise, the whole family will love these! They're perfect to whip up and snack on all week long.

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Ingredients

Servings

1.25 cup all-purpose flour (150g)
1/4 cup vanilla protein powder (30g) or extra flour
2/3 cup sugar substitute (128g) (or sugar)
2 tsp baking powder
1/4 tsp salt
1 large egg
1/2 cup milk (120g) (I used almond)
1/4 cup greek yogurt (60g)
2 Tbsp oil of choice (30g)
1 tsp vanilla extract
1 cup fresh blueberries (140g) + 1 Tbsp flour, for coating
2 Tbsp cane sugar for muffin tops

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Instructions

Preheat the oven to 425 degrees F. Grease a muffin pan and set aside.
Wash and dry the blueberries then place in a bowl and evenly coat with a tablespoon of flour.
Add the flour, protein powder, sweetener, baking powder and salt to a medium bowl. Whisk the dry ingredients together and set aside.
In a separate larger bowl, whisk the egg, milk, yogurt, oil and vanilla.
Add the wet ingredients to the dry ingredients, stirring gently until combined (do not over-mix).
Fold in the blueberries. I like to save a few to top!
Scoop the batter evenly amongst the muffin cavities. Add any remaining blueberries to the top of the batter and sprinkle with the cane sugar.
Bake for 5 minutes, then while keeping muffins in the oven, reduce temperature to 350F and bake for another 7-10 minutes or until golden brown along the edges.
Let muffins cool for 5 minutes then remove and transfer to a wire rack to finish cooling.

Equipments used:

Notes

To store: store leftover blueberry muffins in an airtight container in the fridge for 4-5 days. Or freeze (in a large baggie with all the air removed) for up to 4 months. Defrost in the fridge overnight or by leaving on the counter for 10-20 minutes.

Nutrition Information

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Serving 1 muffin (58g) Calories 98kcal (5%) Carbohydrates 12.3g (4%) Protein 4.5g (9%) Fat 3.4g (5%) Saturated Fat 0.3g (2%) Fiber 0.9g (4%) Sugar 2.1g (4%)