100 Calorie Blueberry Muffins

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100 calorie blueberry muffins, made from scratch! These healthy muffins are easy to make, low in calories, high in nutrients, and perfect for breakfast, snacking, and make a great low-calorie dessert.

If you love these 100 calorie skinny blueberry muffins and low calorie breads, try my Low Calorie Banana Bread and my Healthy Zucchini Bread.

There’s something about baking with blueberries that makes me want to gobble these muffins right up.

These homemade blueberry muffins are bursting with blueberry flavor, and they are only 100 calories each! Each bite is a light and fluffy burst of sweet and tangy blueberry flavor.

Why You’ll Love This Recipe

• Muffins have a bad reputation for being high in calories and fat. Not these muffins! They are lower in calories and fat than most muffins.
• These are perfect for those busy mornings – just grab one as you’re headed out the door.
• Quick and satisfying breakfast or healthy snack for the kids!
• You’ll love incorporating these muffins into weekly prep. They’re perfect to have on hand to eat during the busy week.
• They are a quick and healthy snack option that kids enjoy!
• They’re made all in one bowl!

Ingredients You’ll Need

• All-Purpose Flour – This is how many sweet treats begin. It’s the structure of baked goods.
• 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 – Actually makes sweet things taste sweeter. It intensifies how we taste sweetness in food.
• 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.
• Water – Adds additional moisture.
• Frozen Blueberries – Hold their shape and color well when used in baked goods. They are also harvested at their best, so you know they’ll taste great.

How To Make This Recipe

Step 1:

Before getting started, preheat the oven to 350 degrees and then either line a muffin pan with cupcake liners or spray the pan with cooking spray.

Step 2:

In a large bowl, mix flour, oats, baking soda, cinnamon and salt together.

Step 3:

In the same bowl, add the applesauce, sugar, egg whites and water. Mix until the dry ingredients are blended into the wet ingredients.

Step 4:

Add the frozen blueberries and gently fold into the batter. Pour batter into prepared muffin pan.

Step 5:

Bake for 20 minutes. After 20 minutes, stick a toothpick into the center of one of the muffins. If it comes out clean with a few moist crumbs, they’re done.

Recipe 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 light and fluffy muffins, avoid over-mixing. When adding the blueberries to the batter, be sure to fold them in instead of stirring.
• For sweeter muffins, feel free to sprinkle a little extra cinnamon and sugar on top of each muffin before baking.
• To avoid the batter spilling over the muffin tins, fill each tin no more than 2/3rds of the way full.
• Be careful not to over-bake these muffins as they can easily become too dense and dry.
• 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.

Variations

• Fold in chopped walnuts with the frozen blueberries for a little added crunch.
• Add chocolate chips to the batter, keeping in mind that any add-ins will up the calorie count.
• Add zest! Zest a lemon and fold it into the batter for a little citrus.
• A reader had great success using half no-calorie sugar and half brown sugar and adding crumbles on top.

Storing & Freezing

• Storing: Place cooled muffins in an airtight container or resealable plastic bag in a single layer and store them at room temperature for up to 3 days.
• Freezing: Place cooled muffins in a freezer-safe resealable bag or wrap them tightly in heavy foil and freeze for up to 3 months.

FAQ

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Yield: 12 Servings

100 Calorie Blueberry Muffins

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100 calorie blueberry muffins, made from scratch! These healthy muffins are easy to make, low in calories, high in nutrients, and perfect for breakfast, snacking, and make a great low-calorie dessert.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

• 1 cup flour
• 1 cup old fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsweetened applesauce
• 2 egg whites
• 1/2 cup sugar
• 1/4 cup water
• 1 cup blueberries, frozen

Instructions

1. Preheat oven to 350° F. Place 12 cupcake liners in muffin or cupcake pan. If not using liners, spray muffin pan with cooking spray.
2. In a large bowl, mix together flour, oats, baking soda, cinnamon and salt.
3. Add applesauce, sugar, egg whites and water to the bowl and mix until blended. Fold in blueberries.
4. 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 light and fluffy muffins, avoid over-mixing. When adding the blueberries to the batter, be sure to fold them in instead of stirring.
• For sweeter muffins, feel free to sprinkle a little extra cinnamon and sugar on top of each muffin before baking.
• To avoid the batter spilling over the muffin tins, fill each tin no more than 2/3rds of the way full.
• Be careful not to over-bake these muffins as they can easily become too dense and dry.
• 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.
• Storing: Place cooled muffins in an airtight container or resealable plastic bag in a single layer and store them at room temperature for up to 3 days.
  
• Freezing: Place cooled muffins in a freezer-safe resealable bag or wrap them tightly in heavy foil and freeze for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  OXO Good Grips Utensil Set, 3-Piece,Brown
• 
  Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
• 
  Wilton Perfect Results Premium Non-Stick Bakeware Muffin and Cupcake Pan, 12-Cup, STANDARD, Silver

Nutrition Information:

Yield:

12
Amount Per Serving: Calories: 106Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 115mgCarbohydrates: 23gFiber: 2gSugar: 10gProtein: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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