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 Truvia (128g) or 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

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 make gluten-free: use a gluten-free 1:1 flour like Bob's Red Mill or King Arthur.

To make dairy-free: use a plant-based protein powder and dairy-free greek yogurt.

Helpful 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.

Nutrition