Low Calorie Blueberry Muffins (100 Calories)

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 98kcal

Author: Lauren

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.

Print Recipe

Equipment

Muffin pan

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

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

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