Name: Low Calorie Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Muffins
Ingredients: 1 medium egg; ¼ cup sugar substitute (I used granular swerve); ¼ cup unsweetened almond milk; 2 tbsp vegetable or coconut oil; 3 tbsp Greek yogurt; ¾ cup flour + 2 tbsp, reserved; 1 tsp baking powder; ¾ cup fresh blueberries

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These low calorie blueberry muffins have everything you love about classic muffins and more! They're so moist, fluffy, and perfectly sweet that you won't believe there are fewer calories. Plus, they're so simple and easy to make that you'll have this healthy blueberry muffin recipe ready in roughly 30 minutes. Get ready to bake your next favorite low calorie breakfast!

Table of Contents

Why You'll Love This Low Calorie Muffin Recipe

There's less calories. Just like the name suggests, these low calorie blueberry muffins have fewer calories and less sugar than traditional muffins without comprising any flavor!

They're simple and easy to make. Not only are most of the ingredients likely in your kitchen already, but the steps are easy to follow and incredibly quick.

Easy to customize. I think my favorite part about making these healthy blueberry muffins is that you can get as creative as you want. Experiment with a variety of toppings by adding walnuts, chocolate chips, or my personal favorite, lemon zest.

Crowd favorite. I don't know many people who can turn down a blueberry muffin, and this recipe is no exception. In fact, these low calorie muffins are one of my go-to snacks to bring along on family outings since they make for a great healthy and deliciously sweet treat.

Ingredients

Egg- one medium sized egg is all you need
Sugar - granulated sugar for that touch of sweetness
Unsweetened almond milk - a great dairy-free option with less calories
Vegetable oil and Baking powder- two staple ingredients in baking that are crucial for fluffiness
Greek yogurt - my secret weapon to give these muffins their delicious, moist and fluffy texture
Flour - all purpose flour to add richness
Fresh Blueberries - I recommend using the ripest ones as they always taste juicy and amazing.

How To Make Low Calorie Blueberry Muffins

1. Preheat and prep: Preheat the oven to 425°F and line a 6-hole muffin tray with paper muffin liners. In a large mixing bowl, whisk the egg with sugar, almond milk, vegetable oil, and Greek yogurt.

2. Add the flour: Fold in the ¾ cup flour and the baking powder. Alternatively, sifting the flour would be an ideal method to avoid any lumps. Either way, gently mix until you have a smooth batter.

A glass bowl with an egg mixture and flour piled on top. The bowl sits on a marble countertop.

3. Coat the blueberries: In a medium bowl, toss the fresh blueberries with the remaining flour and make sure they are coated on all sides.

4. Combine all of the ingredients: Gradually incorporate the blueberries into the smooth muffin batter and be sure not to overmix. Pour the batter evenly into the muffin tin, filling each paper liner until it's ¾ of the way full.

5. Bake and serve: First, bake the muffins for 5 minutes at 425°F. Then, reduce the oven temperature to 375°F and continue baking for 15-20 minutes. Allow the muffins to cool completely for roughly 10 minutes before removing them from the tin and serving.

Recipe Variations To Try

If you don't have all-purpose flour you can swap for whole wheat flour, or use gluten free flour to make this recipe gluten free.
Experiment with the sweetness of your blueberry muffins by using your favorite sugar substitute or vanilla extract. These are all great sugar substitutions that will surely satisfy your sweet tooth.
For added convenience, opt for frozen blueberries, or even make the muffin batter ahead so they're ready to be baked fresh when needed. I occasionally make a few batches as they can be easily stored in the freezer and enjoyed over and over again.
Easily transform these low calorie muffins into mini muffins by dividing the batter into a mini muffin pan. This is my personal favorite way to turn this breakfast into a healthy snack that the whole family can enjoy.

Storing and Reheating These Muffins

In the fridge: If you have leftovers, these blueberry muffins can be stored in the refrigerator for up to four days. Trust me, they still taste amazing even days after making them.

In the freezer: Storing your muffins in the freezer is a great long-term solution, especially if you want to make an extra large batch. Just be sure to use a freezer-safe container and freeze for up to three months.

Reheating: When you are ready to enjoy your muffins again, you can simply defrost them as needed, or use the microwave in intervals of 10 seconds as desired.

More Low Calorie Recipes

Low Calorie Blueberry Muffins

Yield: 6 muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

1 medium egg
¼ cup sugar substitute (I used granular swerve)
¼ cup unsweetened almond milk
2 tablespoon vegetable or coconut oil
3 tablespoon Greek yogurt
¾ cup flour + 2 tbsp, reserved
1 teaspoon baking powder
¾ cup fresh blueberries

Instructions

Preheat oven to 425°F. Line 6-hole muffin tin with paper liners.
In a large bowl, whisk the egg with sugar, almond milk, vegetable oil, and Greek yogurt.
Fold in ¾ cup of flour and baking powder or ideally sift in.
Toss the fresh blueberries with the remaining flour and incorporate them into the batter. Do not overmix.
Divide the batter between the paper liners, filling each up to ¾ full.
Bake the muffins for 5 minutes at 425°F.
Reduce oven temperature to 375°F and continue baking muffins for 15-20 minutes.
Cool the muffins for 10 minutes before removing them from the muffin tin and serving.

Nutrition Information:

Serving Size: 1 muffin
Amount Per Serving: Calories: 116Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 31mgSodium: 15mgCarbohydrates: 13gFiber: 0gSugar: 1gProtein: 4g