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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!
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 already delicious muffins absolutely irresistible!
Trust me. If you love blueberry muffins, you’ve gotta make these! And for more muffin goodness, check out these Banana Nut Protein Muffins, Lemon Poppyseed Muffins or Chocolate Chip Pumpkin Muffins!
And if you have extra blueberries you’re looking to use, throw them in these delicious Blueberry Greek Yogurt Scones!
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: replace the flour with Bob Red Mill’s Gluten-free 1:1 Baking Flour.
- High fiber! Swap the flour with white-whole wheat flour.
- Use different fruit! Try strawberries, raspberries or blackberries!
- Buttery crumble! Like on top of these Banana Nut 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, 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 (a toothpick inserted in the center should still be slightly gooey (for a more moist texture!) Let muffins cool for 5 minutes then remove and transfer to a wire rack to finish cooling.
Skinny Blueberry Muffin Tips!
- Use fresh baking powder: make sure you use fresh baking powder (opened for 3 months of less) to ensure optimal rising!
- Protein powder: Not every protein powder bakes the same. I love PEScience because it bakes SO well. But if you use another brand, just make sure that it is also a whey + casein blend and a protein powder you know bakes well. OR just omit and replace with 1/4 cup more flour!
- Don’t over-mix: over-mixing the batter can result in dense texture and prevent the muffins from rising. Mix just until the dry ingredients are incorporated.
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, I recommend using white whole wheat flour! If you need to make these gluten-free, use Bob Red Mill’s Gluten Free 1:1 Baking Flour.
Can I omit the protein powder?
You can. Just replace with another 1/4 cup (or 30g) 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 still frozen or they may turn your muffins blue!
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!
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 you can use sugar)
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup unsweetened almond milk (120g) or any milk of choice
- 1/4 cup plain 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
- Use fresh baking powder: make sure you use fresh baking powder (opened for 3 months of less) to ensure optimal rising!
- Protein powder: Not every protein powder bakes the same. I love PEScience because it bakes SO well. But if you use another brand, just make sure that it is also a whey + casein blend and a protein powder you know bakes well. OR just omit and replace with 1/4 cup more flour!
- Don’t over-mix: over-mixing the batter can result in dense texture and prevent the muffins from rising. Mix just until the dry ingredients are incorporated.
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.