Low-Fat Blueberry Muffins

By
Fiona Haynes
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
Learn about The Spruce Eats' Editorial Process
Updated on 02/7/22
Blueberry muffins

Brian MacDonald / Getty Images

Prep: 10 mins
Cook: 18 mins
Total: 28 mins
Servings: 12 servings
Nutrition Facts (per serving)
138 Calories
3g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 138
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 16mg 5%
Sodium 152mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 8g
Protein 3g
Vitamin C 1mg 6%
Calcium 54mg 4%
Iron 1mg 6%
Potassium 70mg 1%
*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: 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 skim milk. Those simple swaps make these blueberry muffins a win-win situation.

Ingredients

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 wet mixture. Stir until all the ingredients are combined and the batter is just moist.

  5. Gently fold in the blueberries.

  6. Pour batter into the muffin cups until 2/3 full. 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.

Tips

  • The 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.
  • These 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).

Recipe Variations

  • 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'll likely produce 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 thin.
  • 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.