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
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Warm, fresh blueberry muffins are hard to beat. And when 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 instead of whole or 2% milk it's a win-win situation.

Low-fat buttermilk would work well, too, as will fresh or frozen blueberries.


  • 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 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 flour, sugar, baking powder, baking soda, and salt.

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

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

  5. Fold in blueberries.

  6. Fill muffin cups 2/3 full and bake 18 to 20 minutes until golden. Cool on wire rack.