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.
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
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.
- Granulated Sweetener of Choice- Any 1:1 sugar replacement will work, such as Monkfruit or Truvia. Feel free to use regular cane sugar if you prefer.
- 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 Sugar- Sugar 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.
- 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).
- 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 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.
FAQs
Yes, frozen blueberries work perfectly. No need to thaw — just fold them in gently and bake as written.
These muffins haven’t been tested gluten-free, but a 1:1 gluten-free baking blend should work.
Store muffins covered at room temperature for up to 2 days, or refrigerate up to 5 days. They also freeze well — let them cool completely, wrap individually, and freeze up to 2 months.
Not at all. These stay soft and tender because the yogurt and oil add moisture, and the blueberries keep the crumb juicy. They taste like a classic muffin, just a little lighter.
Want more low-calorie desserts?
Check these out:
Skinny Lemon Cheesecake Mousse
Healthy Strawberry Cake (Made with Oats)
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
📖 Recipe
Low Calorie Blueberry Muffins
Ingredients
- 1 ¾ cup All Purpose Flour
- ¼ cup canola oil or melted coconut oil
- ⅓ cup unsweetened yogurt non-dairy for vegan*
- ½ cup sugar free granulated sweetener of choice* see notes
- ⅓ cup brown sugar can sub more sugar-free granulated sweetener
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup unsweetened almond milk or milk of choice
- 1 ¼ cups blueberries
- 2 tablespoon 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).
- If you enjoyed these, please leave a star rating in the recipe card — it helps others and makes my day! Thank you!
Notes
- Yogurt. I use So Delicious Coconut Milk Yogurt, although any yogurt will do. Just be sure that it's unsweetened.
- Granulated Sweetener of Choice- Any 1:1 sugar replacement will work such as Monkfruit or Truvia. Feel free to use regular cane sugar if you prefer.
- Almond Milk- You can substitute a different unsweetened plant-based milk or dairy milk.
- Turbinado Sugar- This gives a lovely sweet crunch to the top of the muffins. You can also use course white sugar.
- You can toss your blueberries in a bit of flour before incorporating them in the batter. This helps to prevent them from sinking.
- Store muffins covered at room temperature for up to 2 days, or refrigerate up to a week.
Aleisha says
These were great! Thanks for sharing 🙂
Crystal Yentzen says
You're welcome!
Danielle Vermillion says
This recipe was so easy to follow and tasted amazing!!