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About This Recipe
I can’t get over these low calorie blueberry muffins! They are so perfect to have on hand for a pick-me-up throughout the week or just enjoy as part of your breakfast. I love grabbing one before my workout or just when I need a little something to hold me over.
These light and fluffy, skinny blueberry muffins have incredible texture thanks to Greek yogurt (and a little bit of oil). They are perfectly sweet and truly out-of-this-world delicious! And no one would ever know they’re lightened up!
A pro tip, try air frying these blueberry muffins for a few minutes. Air frying makes them slightly crunchy on the outside but still soft and tender on the inside. And with its crunchy sugary topping, it makes these muffins seriously taste insane!
Trust me. If you love blueberry muffins, you’ve gotta make these! For more muffin goodness, try my banana nut muffins, lemon poppyseed muffins or chocolate chip pumpkin muffins!
Why You’ll Love These Low Calorie Blueberry Muffins
- Light and fluffy texture – they taste just like they’re from a bakery!
- Each muffin is just 100 calories.
- Baking takes just 12 minutes!
- A great treat for weekend breakfast or to prep for meal prep.
- Loved by kids and adults alike. The whole family will eat these up!
- All-purpose flour – all-purpose flour makes these muffins taste like they are from a bakery!
- Protein powder – We’ll use just a little bit! Using too much change the muffin texture. I used PEScience Vanilla. You can also just replace with more flour.
- Baking essentials – Grab some baking powder, salt, and vanilla extract.
- Egg – This will help the muffins rise.
- Milk – I used unsweetened almond milk. Any milk will work here!
- Oil – I used canola oil. You could also use melted coconut oil, melted butter or light olive oil.
- Sweetener – I used a sugar substitute to keep these muffins 100 calories. Love making these with real sugar too.
- Greek yogurt – I used plain Greek yogurt. You could also use sour cream here. This helps keep the muffins nice and tender!
- Blueberries – I used fresh berries for the best flavor! If you use frozen, just make sure to add them to the batter still frozen.
To make gluten-free: use a 1:1 or measure-to-measure all-purpose gluten-free flour
- Whole grains – swap the bakery-style all-purpose flour muffins with white whole wheat flour or half all purpose, half whole wheat flour for more whole grains and fiber.
- Use different fruit – try strawberries, raspberries or blackberries!
- Add a buttery crumble – just like the crumble on these oatmeal muffins, SO good!
how to make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 425 degrees F. Spray a muffin pan with cooking spray and set aside. Start by washing and drying the blueberries and then placing in a bowl with a tablespoon of flour to coat.
2. In a medium-sized bowl, add the flour, protein powder, sweetener, baking powder and salt; whisk the dry ingredients together and set aside.
3. In a separate larger bowl, whisk the egg, milk, yogurt, oil and vanilla.
4. Add the wet ingredients to the dry ingredients, stirring gently until smooth and combined, without needlessly over-mixing or muffins will become tough.
5. Fold in the blueberries. I like to save a few to top the blueberries so they’re nice and pretty!
6. Scoop the batter evenly amongst the muffin cavities.
7. Add any remaining blueberries to the top of the batter and sprinkle with the cane sugar.
8. Bake for 5 minutes at 425F then reduce temperature to 350F; bake for 7-10 more minutes, until a toothpick inserted in the center comes out with a few wet crumbs. Cool for 5 minutes in pan then transfer to a wire rack.
Serious Pro Tip! Air Fry For Magic✨
You must try air frying these blueberry muffins! It gets them slightly crunchy on the outside but still soft and tender on the inside. And with its crunchy sugary topping, it makes these already delicious muffins absolutely freaking irresistible!!!
Just a few minutes at 350F to get it as golden brown as you’d like!
Can I use a different flour?
You can use oat flour, but you’ll get more of an oat-y taste and texture. If you’re looking for more fiber or hearty whole grains I would recommend using white whole wheat flour, or half all-purpose half 100% whole wheat flour. Use a 1:1 gluten-free all-purpose flour if needed.
Can I omit the protein powder?
You can. Just replace with another 1/4 cup (or 30g) all-purpose flour to keep the same wet/dry ingredient ratio.
Will frozen or dried blueberries work?
I think fresh tastes best, but frozen or dried are good too. If you use frozen blueberries, add them to the batter directly from the frozen.
Why did my muffins rise all wonky?
Make sure you only fill the muffin holes 3/4 of the way full. Otherwise, they will rise too much and fall to the sides (you might have some leftover batter).
More Blueberry Recipes
- Honey wheat blueberry greek yogurt muffins – my other favorite blueberry muffin recipe! 💙
- Blueberry sausage pancake bake – minimal ingredients + great for meal prep
- Blueberry muffin baked oatmeal – blueberry muffin in oatmeal form
- Blueberry Greek yogurt scones – with crunchy sugar tops that taste like they’re from a bakery!
- Bo-berry oat bars – a healthy take on Bojangles Bo-berry (blueberry) biscuit!
- Blueberry banana oatmeal muffins – with the best brown sugar streusel topping
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Low Calorie Blueberry Muffins (100 Calories)
Ingredients
- 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.
Equipment
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
