Low Calorie Blueberry Muffins (100 Calories)
User Reviews
5
Low Calorie Blueberry Muffins (100 Calories)
Description
The Low Calorie Blueberry Muffins blend traditional ingredients like flour and eggs with protein powder and sugar substitute for calorie control. The addition of Greek yogurt and oil keeps the muffins moist and tender. Coating blueberries in flour before folding prevents them from sinking to the bottom during baking, preserving an even berry distribution.
The baking method starts at 425°F to give a rise and set the tops, then reduces heat to finish baking evenly without burning. Sprinkling cane sugar over the muffin tops adds a pleasant textured finish after baking.
These muffins provide a controlled portion of about 100 calories each, fitting well in calorie-conscious diets. They can be enjoyed for breakfast or as a snack with their balanced sweetness and moist crumb.
Store leftovers in an airtight container in the refrigerator for several days, or freeze for longer-term storage. Thaw frozen muffins at room temperature or overnight in the fridge before serving for best texture.
Ingredients
- 1.25 cup all-purpose flour 150g
- 1/4 cup protein powder 30g) or extra flour, vanilla
- 2/3 cup sugar substitute or sugar, 128g
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg large
- 1/2 cup milk I used almond, 120g
- 1/4 cup Greek yogurt 60g
- 2 Tbsp cooking oil of choice, 30g
- 1 tsp vanilla extract
- 1 cup blueberries + 1 Tbsp flour, for coating, fresh, 140g
- 2 Tbsp cane sugar for muffin tops
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.
Notes
- Store leftover muffins in an airtight container in the refrigerator for 4-5 days.
- Freeze muffins in a large bag with as much air removed as possible for up to 4 months.
- Defrost frozen muffins in the fridge overnight or on the counter for 10-20 minutes before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 98 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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