The Best Low Calorie Blueberry Muffins

Last updated Mar 9, 2022 | Published on Jul 30, 2020 | Breakfast, Recipes, Snacks, Vegan

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These really are the best low-calorie blueberry muffins! They have a tender crumb and a sparkling sugar crust, and you can’t tell that they have been lightened up. Plus, this recipe doesn’t require eggs and can easily be made vegan.

Low-calorie blueberry muffins

What makes these blueberry muffins so good? These muffins are sweet, tender, moist, bursting with blueberries, and have a crunchy sugar topping.

What makes them perfect? Not only do they taste amazing, but they have half the fat and sugar of traditional muffin recipes. And they are super easy to make with easy-to-find ingredients.

So what do you need?

Low-Calorie Blueberry Muffin Ingredients

ingredients for skinny vegan blueberry muffins

For Skinny Vegan Blueberry Muffins, you will need the following ingredients:

  •  All Purpose Flour– You can use whole wheat pastry flour if you prefer.
  • Canola Oil– Melted coconut oil will work as well.
  • Yogurt– I used So Delicious Unsweetened Coconut Yogurt, but you can use any unsweetened yogurt that you prefer.
  • Brown Sugar– Just a bit of brown sugar sweetens the muffins, while keeping them moist.
  • Truvia Baking Blend– I was so happy to see that the official Truvia website states that Truvia Baking Blend contains no animal products. If you do not have Truvia, you can substitute twice as much granulated sugar (or less to your liking). Or if you want to keep the sugar low, you can use 1/3 cup of granulated sugar and 2 tsp of Stevia (from the Sweetleaf Stevia Shaker Bottle).
  • Baking Soda– I like to use just a bit of baking soda in combination with baking powder since we are omitting eggs.
  • Baking Powder– Baking powder helps to give the muffins a lovely rise.
  • Vanilla Extract– Pure vanilla extract is best.
  • Salt– Just a touch of salt enhances the flavor of the muffins, so don’t forget to add it.
  • Almond Milk-  I use unsweetened almond milk. Although any unsweetened non-dairy or dairy milk will do.
  • Blueberries– Fresh is best, but frozen will work too.
  • Turbinado SugarSugar in the raw is great for sprinkling on top of baked goods, such as muffins. It gives a sparkly sheen and a sweet crunch.

So gather your ingredients and let’s get into the recipe!

How to Make Low-Calorie Blueberry Muffins

These muffins are so easy to make. Just follow these instructions:

  • Preheat the oven and prep your muffin tins. Preheat the oven to 375°F. Line a standard 12 cup muffin tin with paper liners and spray the liners with non-stick spray.
  • Mix the dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in a large bowl.
  • Mix the wet ingredients (separately). In a medium size bowl, whisk the canola oil together with the non-dairy yogurt, almond milk, brown sugar, Truvia Baking Blend, and vanilla until smooth.
  • Add wet to dry. Add the wet mixture to the dry mixture and mix with a large spoon until just incorporated. Don’t over mix. Fold in the blueberries.
Low-calorie Blueberry Muffin batter in a large bowl.
  • Fill the muffin tin. Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this). Sprinkle the tops with turbinado (raw sugar).
Low-calorie blueberry muffin batter in a muffin tin
  • Bake. Bake the muffins in the center of the oven for 20-24 minutes (22 is perfect for me).
Blueberry muffins right after being baked
  • Cool. Allow the muffins to cool for 3-4 minutes before removing them from the muffin tin to cool completely. Muffins taste best after resting for a couple hours (if you can wait 😉 ).

Tips and Serving

  • If you have trouble with your blueberries sinking to the bottom, you can toss them in a bit of flour before incorporating them in the batter.
  • Aluminum muffins pans work the best for muffins as they heat up fast and cook evenly. I use and love these Wilton 6 Cup muffin pans. And I line them with paper liners.
  • These muffins taste best once they have completely cooled.
  • Vegan Blueberry Muffins are best eaten the same day, although they will stay fresh covered at room temperature for up to 4 days.
Low calorie blueberry muffins

Want more low-calorie desserts?

Check these out:

Skinny Lemon Cheesecake Mousse

Healthy Strawberry Cake (Made with Oats)

Healthy Protein Brownies

As always, please let me know how you low-calorie blueberry muffins in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to give this recipe a try. 🙂

Happy Eating!

Crystal

skinny vegan blueberry muffins
Print Recipe
5 from 9 votes

Low Calorie Blueberry Muffins

These really are the best low-calorie blueberry muffins! They have a tender crumb and a sparkling sugar crust, and you can't tell that they have half the fat and sugar of traditional blueberry muffins. Plus, this recipe doesn't require eggs and can easily be made vegan.
Prep Time15 mins
Cook Time20 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: Blueberry, Muffun
Servings: 12
Calories: 161kcal
Author: Crystal Yentzen

Ingredients

  • 1 3/4 cup All Purpose Flour
  • 1/4 cup canola oil or melted coconut oil
  • 1/3 cup unsweetened yogurt non-dairy for vegan*
  • 1/3 cup brown sugar
  • 1/3 cup truvia baking blend* see here
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 3/4 cup unsweetened almond milk or milk of choice
  • 1 1/4 cups blueberries
  • 2 tbsp turbinado sugar Sugar in the Raw, optional

Instructions

  • Preheat the oven and prep your muffin tin. Preheat the oven to 375°F. Line a standard 12 cup muffin tin with paper liners and spray the liners with non-stick spray.
  • Mix the dry ingredients. Whisk the flour, baking soda, baking powder, and salt in a large bowl.
  • Mix the wet ingredients (separately). In a medium-sized bowl, whisk the canola oil together with yogurt, almond milk, brown sugar, Truvia Baking Blend, and vanilla extract until smooth.
  • Add wet to dry. Add the wet mixture to the dry mixture and mix with a large spoon until just incorporated. Don't overmix. Fold in the blueberries.
  • Fill the muffin tin. Distribute the batter evenly among the 12 muffin cups (a cookie scoop works well for this). Sprinkle the tops with turbinado (sugar in the raw).
  • Bake. Bake the muffins in the center of the oven for 20-24 minutes (22 is perfect for me).
  • Cool. Allow the muffins to cool for 3-4 minutes before removing them from the muffin tin to cool completely. Muffins taste best after resting for a couple of hours (if you can wait).
  • Happy Eating!

Notes

  1. Yogurt. I use So Delicious Coconut Milk Yogurt, although any yogurt will do. Just be sure that it’s unsweetened. 
  2. Truvia Baking Blend. I was so happy to see that the official Truvia website states that it contains no animal products. If you do not have Truvia, you can substitute twice as much granulated sugar (or less to your liking). Or if you want to keep the sugar low, you can use 1/3 cup of granulated sugar and 2 tsp of Stevia (from the Sweetleaf Stevia Shaker Bottle). 
  3. Almond Milk– You can substitute a different unsweetened plant-based milk or dairy milk.
  4. Turbinado Sugar– This gives a lovely sweet crunch to the top of the muffins. You can also use course white sugar. 
  5. You can toss your blueberries in a bit of flour before incorporating them in the batter. This helps to prevent them from sinking. 

Nutrition

Calories: 161kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 173mg | Potassium: 124mg | Fiber: 1g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg

2 Comments

  1. Aleisha

    5 stars
    These were great! Thanks for sharing 🙂

    Reply

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