100 Calorie Blueberry Muffins, made from scratch! These skinny blueberry muffins are easy to make, low in calories, and perfect for a great easy breakfast.
Try more low calorie breads: Low Calorie Banana Bread and my Low Calorie Zucchini Bread.
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Low Calorie Blueberry Muffins
There's something about baking with juicy blueberries that makes me want to gobble these muffins right up. These are the best blueberry muffins!
These homemade blueberry muffins are bursting with fresh blueberry flavor, and they are only 100 calories each! Each bite is a light and fluffy burst of sweet and tangy blueberry flavor.
Be sure to also try my low calorie bran muffins!
Why You’ll Love This Recipe
Muffins have a bad reputation for being high in calories and fat. Not these fluffy muffins! They are lower in calories and fat than most muffins and have the best texture.
These low calorie muffins are perfect for those busy mornings - just grab one as you’re headed out the door. You'll love incorporating these muffins into weekly prep. They're perfect to have on hand to eat during the busy week.
More baked good recipes to try: Protein Banana Bread
Ingredients You Need
- All-purpose flour: This is how many sweet treats begin. It's the structure of baked goods. You can also use white whole wheat flour or gluten-free flour that has the same ratio as regular flour.
- Oats: High in fiber and low in calories. Added to muffins, they provide more nutrients and make them more filling.
- Baking soda: A leavening agent that helps muffins rise.
- Salt: One teaspoon salt actually makes sweet things taste sweeter. It intensifies how we taste sweetness in food.
- Cinnamon: One teaspoon cinnamon adds a hint of warmth and spice.
- Unsweetened applesauce: A great replacement for high-calorie oils in baked goods. It keeps the food moist and the natural sweetness cuts back the need for a lot of sugar.
- Egg whites: Lower in calories and fat than the whole egg. They add moisture and help hold the muffins together.
- Sugar: Adds sufficient sweetness. You can use raw sugar or any sugar substitute.
- Water: Adds additional moisture.
- Frozen blueberries: Hold their shape and color well when used in baked goods. They are also harvested at their best and frozen quickly, so you know they'll taste great. If you prefer to use fresh blueberries, you can do that.
More low-calorie baked goods to try: Low Calorie Pump kin Bread
Equipment
- Standard 12-cup muffin pan
- Cupcake liners
- Bows, measuring cups, spoons
Step By Step Photos
Mix flour, oats, baking soda, cinnamon and salt together.
Add the applesauce, sugar, egg whites and water.
Mix until blended. Fold in blueberries.
Spoon batter into muffin liners.
More easy breakfast recipes to try: Low Calorie Pancakes
How To Make Low Calorie Blueberry Muffins
Step 1. Preheat oven: Preheat your oven to 350°F. Place 12 cupcake liners in a muffin or cupcake pan. If not using liners, you can spray the muffin pan with cooking spray.
Step 2. Mix dry ingredients: In a large bowl, mix flour, old-fashioned oats, baking soda, salt, and ground cinnamon.
Step 3. Add wet ingredients: To the dry ingredients, add unsweetened applesauce, whites, sugar, and water. Mix the ingredients until well-blended.
Step 4: Toss the blueberries in a tablespoon or two of flour.
Step 5. Fold in blueberries: Gently fold in frozen blueberries into the batter.
Step 6. Bake: Spoon the muffin batter into the prepared muffin cups and bake for 20 minutes at 350 °F. Use a toothpick to check if the center of the muffins is cooked through.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Blueberries are heavier than the batter, so they might sink into the bottom of the muffins. To prevent this, toss the berries in a couple of tablespoons of flour. It helps keep them suspended within the batter.
- For sweeter muffins, feel free to sprinkle a little extra cinnamon and sugar on top of the muffins before baking.
- To avoid the batter spilling over the muffin tins, fill each muffin liners no more than ⅔ cups of the way full.
- To avoid soggy bottoms, do not let your muffins sit in the tin for longer than 5 minutes. If using liners, you can move them to a cooling rack immediately. Otherwise, wait 5 minutes and then move them to a cooling rack.
- A reader had great success using half no-calorie sugar and half brown sugar and adding crumbles on top of each muffin.
- Add lemon zest! Zest a lemon and fold it into the batter for a little citrus.
Frequently Asked Questions About Low-Calorie Blueberry Muffins
You can, but fresh is more likely to burst, which isn't necessarily a negative thing. They'll just turn your blueberry muffins blue!
Yes. Pour the batter into a greased 9x5 inch loaf pan and bake at 350 ℉ for 40 to 50 minutes. Use the toothpick test to check for doneness and you should be good to go!
Yes, you can store the muffins at room temperature for a day or two. However, for longer storage, it's recommended to refrigerate or freeze them.
Place the muffins in an airtight container or zip-top bag and store them in the refrigerator. They can be kept for several days.
Yes, wrap each muffin individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Frozen muffins can be kept for up to 2-3 months.
More Low Calorie Recipe You Might Enjoy
100 Calorie Blueberry Muffins
Special Equipment
Ingredients
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- 2 egg whites (or 1 egg)
- ½ cup sugar
- ¼ cup water
- 1 cup blueberries frozen, tossed in 1 tablespoon flour
Instructions
- Preheat oven to 350°F. Place 12 cupcake liners in muffin or cupcake pan. If not using liners, spray muffin pan with cooking spray.
- In a large bowl, mix together flour, oats, baking soda, cinnamon and salt.
- Add applesauce, sugar, egg whites and water to the bowl and mix until blended. Fold in blueberries.
- Bake for 20 minutes. Use toothpick to check if center of muffins are cooked through. Enjoy!
Notes
- Blueberries are heavier than the batter, so they might sink into the bottom of the muffins. To prevent this, toss the berries in a couple of tablespoons of flour. It helps keep them suspended within the batter.
- For sweeter muffins, feel free to sprinkle a little extra cinnamon and sugar on top of the muffins before baking.
- To avoid the batter spilling over the muffin tins, fill each muffin liners no more than ⅔ cups of the way full.
- To avoid soggy bottoms, do not let your muffins sit in the tin for longer than 5 minutes. If using liners, you can move them to a cooling rack immediately. Otherwise, wait 5 minutes and then move them to a cooling rack.
- A reader had great success using half no-calorie sugar and half brown sugar and adding crumbles on top of each muffin.
- Add lemon zest! Zest a lemon and fold it into the batter for a little citrus.
- Storing: Place muffins at room temperature for a day or two. You can keep them in an airtight container or zip-top bag and store them in the refrigerator. They can be kept for several days.
- Freezing: Wrap each muffin individually in plastic wrap or aluminum foil. Then, place them in a freezer-safe bag or container. Frozen muffins can be kept for up to 2-3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Morgan
Would you be able to use a banana and add walnuts to this recipe instead of frozen blueberries? Like a banana walnut muffin!
Marge
Can I use almond flour instead of white flour?
Christina
Just made these! My mix didn’t fit into 12 for some reason. They’re moist but kinda dense and gummy. I also see small portions of flour. Maybe I didn’t mix well enough. This is my first time making muffins. I subbed a banana for the applesauce. Overall definitely curbing my sweet tooth while watching my calories!
Kaylee
Can you use fresh blueberries instead of frozen ones?
Erika
Hi Kaylee, you can, but fresh is more likely to burst, which isn’t necessarily a negative thing. They’ll just turn your blueberry muffins blue.
Ria Dickson
Just made them.... there really nice! Instead of normal sugar I used half no calorie sugar and half brown sugar and a added crumbles on top.
Angela Greven | Mean Green Chef
The perfect healthy breakfast or snack bite, love the applesauce it makes for super tender muffins!
Morgan
These blueberry muffins look delicious! I can't believe they are only 100 calories and only take 5 minutes to prep! That's my kind of recipe!
Kendra
These look really good! I think I'll make some this weekend. I can't resist blueberries!