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.

Anyone else not a huge fan of raw blueberries but love eating them in baked goods? There’s something about baking with blueberries that makes me want to gobble them 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!

Ingredients You’ll Need

• All-purpose flour is how many sweet treats begin. It’s the structure of baked goods.
• Oats are high in fiber and low in calories. Added to muffins, they provide more nutrients and make them more filling.
• Baking soda is a leavening agent that helps muffins rise.
• Salt – A little bit of 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 is 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 are 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 Low-Calorie Blueberry Muffins

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.

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

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

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

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

What are blueberries? Blueberries are perennial flowering plants with blue to purple colored berries. They are small in diameter and actually start out green but then change to purple and blue as they ripen.

What are the benefits of eating blueberries? Blueberries are low in calories but high in fiber, vitamin C, and vitamin K. They are also incredibly high in antioxidants.

Can I use fresh blueberries instead of frozen ones? You can, but fresh is more likely to burst, which isn’t necessarily a negative thing. They’ll just turn your blueberry muffins blue!

What is the best flour for baking muffins? All-purpose flour will give you a good sturdy muffin, but feel free to mix in some whole wheat flour up to half.

Can I make a blueberry loaf of bread instead of muffins? Yes. Pour the batter into a greased 9″ by 5″ loaf pan and bake at 350 degrees for 40 to 50 minutes. Use the toothpick test to check for doneness and you should be good to go!

Calories per serving (1 muffin): 100

More Low-Calorie Recipes You’ll Love

Low-Calorie Banana Bread

Low Calorie Zucchini Bread

Strawberry Lemon Layered Cake

Low Calorie Corn Bread

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