Make Low-Fat Blueberry Muffins

Blueberry muffins
Brian MacDonald/Photodisc/Getty Images
Ratings (48)
  • Total: 28 mins
  • Prep: 10 mins
  • Cook: 18 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
198 Calories
5g Fat
25g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 198
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 6%
Cholesterol 77mg 26%
Sodium 696mg 30%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Protein 12g
Calcium 166mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm, fresh blueberry muffins are hard to beat. They are perfect in so many ways. Blueberry muffins are a great grab-and-go breakfast, a treat to be enjoyed during brunch, or really a tasty bite any time of day. If you are watching your waistline or prefer to cook low-fat recipes, this one is a great go to. The fat of traditional recipes is cut by using a small amount of heart-healthy canola oil instead of butter or margarine and fat-free milk is used instead of whole or 2% milk. Those simple swaps make these blueberry muffins a win-win situation.

Recipe Variations

There are a few easy ways to alter this recipe, without changing the fat content of anything. You could swap out the milk for low-fat buttermilk. It would work just as well and provide a slight tang to the muffin's taste. You can use fresh or frozen blueberries. If you do use frozen blueberries, defrost them first. Strain the defrosted blueberries in a colander as they likely produced a lot of juice. You don't want all this juice in your muffin mixture. The juice will color the batter blue and will make it too liquidy. If you want a slight citrus hint, add in some lemon zest to the muffin batter.

If you prefer mini muffins, follow the recipe and use a mini muffin tin. The smaller sized muffins will need to bake for less time, so check them at around 15 minutes. Muffins can be stored on a plate on the countertop for a day or two. If they don't disappear by then, store them in a sealed container in the refrigerator. Muffins can also be frozen for a quick breakfast. Store them in a zip top bag. To defrost, either leave on the counter or in the refrigerator overnight or warm them in the microwave for about 1 minute (times may vary depending on microwave strength).

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
  • 2 tablespoons canola oil
  • 1 large egg (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup blueberries (fresh or frozen)

Steps to Make It

  1. Heat the oven to 400 F. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. In a separate small bowl, combine milk, canola oil, egg, and the vanilla extract.

  4. Make a well in the center of the dry ingredients and add the milk-oil-egg mixture. Stir until all the ingredients are combined and the mixture is just moist.

  5. Gently fold in the blueberries.

  6. Fill muffin cups 2/3 full and bake for 18 to 20 minutes, until the muffins are golden and a toothpick inserted into the muffins comes out clean. Cool the muffins on a wire rack.