Low Fat Blueberry Muffins Recipes

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.

Provided by nutriciously

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Fluffy Low-Fat Vegan Blueberry Muffins image

Steps:

Combine soy milk, water, dates, and flax seeds in a bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 21.8 g, Fat 1.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 132.3 mg, Sugar 9.9 g

Ingredients

¾ cup soy milk
¾ cup water
12 dates, pitted
1 ½ tablespoons flax seeds
2 cups rolled oats, ground
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¾ cup applesauce
½ teaspoon vanilla extract
1 cup fresh blueberries

LOW FAT BLUEBERRY MUFFINS

I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.

Provided by Kree6528

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Low Fat Blueberry Muffins image

Steps:

Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
In a large bowl, stir flour, sugar, baking powder, baking soda and salt together.
In a small bowl, combine milk, canola oil and egg.
Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries.
Fill muffin cups 2/3 full and bake 18-20 minutes until golden.
Cool on wire rack.

Ingredients

2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat milk (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
2 tablespoons canola oil
1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1 cup blueberries

BEST 100 CALORIE BLUEBERRY MUFFINS

With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.

Provided by Shannon Felgner

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 35m

Yield 16

Number Of Ingredients 10

Best 100 Calorie Blueberry Muffins image

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray.
Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

Nutrition Facts : Calories 99.2 calories, Carbohydrate 22.1 g, Cholesterol 11.7 mg, Fat 0.5 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 68 mg, Sugar 12 g

Ingredients

cooking spray
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
¾ cup white sugar
⅓ cup applesauce
⅓ cup skim milk
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries

LOW FAT BLUEBERRY MUFFINS

I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.

Provided by KLV2993

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

Low Fat Blueberry Muffins image

Steps:

Combine all the ingredients, except the blueberries.
Gently fold in the blueberries.
If using frozen berries, don't thaw- the juices won't mix through the batter as much.
If desired, sprinkle some cinnamon and sugar on top for a little extra sweetness.
Put in muffin tins.
Bake at 350 for 20 minutes.

Nutrition Facts : Calories 169.2, Fat 0.7, SaturatedFat 0.2, Cholesterol 18, Sodium 273, Carbohydrate 37.3, Fiber 1.1, Sugar 18.6, Protein 3.6

Ingredients

1/4 cup unsweetened applesauce
1 cup sugar
1 cup skim milk
1 egg
1 teaspoon salt
2 teaspoons baking powder
2 cups flour
1 teaspoon vanilla
3/4 teaspoon cinnamon
1 1/2 cups blueberries, frozen or fresh

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Low Fat Blueberry Muffins Recipes

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.

LOW FAT BLUEBERRY MUFFINS

I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.

BEST 100 CALORIE BLUEBERRY MUFFINS

With all the focus on carbs, fat, diet shakes and the like, I think we have all forgotten: calories still count! These muffins are moist, delicious yet not too sweet. They are muffins, not cupcakes after all. Enjoy.

LOW FAT BLUEBERRY MUFFINS

I just made this recipe with some frozen blueberries and we all really liked it - even my boys who don't like blueberries. It comes from a church cookbook but I have changed it to suit my tastes. You could really substitute any fruit you wanted - it's a very versatile recipe.

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