Low Calorie Blueberry Muffins

5 from 10 votes

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

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Keyword: Blueberry, Muffun

Servings:

Calories: 161kcal

Author: Crystal Yentzen

Equipment

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).
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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.

Nutrition