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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.
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Check out more low calorie breads: 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.
Step-By-Step Instructions
Step 1:
Before getting started, preheat the oven to 350 degrees F 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.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert 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 ⅔rds 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
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.
Blueberries are low in calories but high in fiber, vitamin C, and vitamin K. They are also incredibly high in antioxidants.
You can, but fresh is more likely to burst, which isn't necessarily a negative thing. They'll just turn your blueberry muffins blue!
All-purpose flour will give you a good sturdy muffin, but feel free to mix in some whole wheat flour up to half.
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!
More Low Calorie Recipes You’ll Love
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100 Calorie Blueberry Muffins
Equipment
Ingredients
- 1 cup flour
- 1 cup old fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsweetened applesauce
- 2 egg whites
- ½ cup sugar
- ¼ cup water
- 1 cup blueberries frozen
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 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 ⅔rds 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.
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.
Kendra
These look really good! I think I'll make some this weekend. I can't resist blueberries!
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!
Beth
I so agree with you that blueberries are even better in baked goods than raw. These look so light and yet so flavorful. I bet the applesauce gives it a nice touch of tartness as well.
Angela Greven | Mean Green Chef
The perfect healthy breakfast or snack bite, love the applesauce it makes for super tender muffins!
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.
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.