December 2, 2011

Delcious, Moist, Low-Cal Blueberry Muffins

I know what you're thinking: Low-calorie muffins that are moist?! No Way!
But yes, such miracles do exist :) At only 135 calories for every muffin (and even less if you use no-calorie sweetener), these make a perfect snack.  I enjoy making them jumbo-sized and eating them with some low-fat yogurt for breakfast... Yum :)!

This is my go-to muffin recipe now, because it is not only easy to make but also delicious to bite into. Packed with blueberries and oats, with light hints of vanilla, these muffins are sure to be a hit with family, friends, and your taste buds! 

What are you waiting for? Let's dive in!

Blueberry Muffins
Makes 12 servings
Calories per muffin (real sugar): 135
Calories per muffin (sweetener): 110

Quick tip: If you are using frozen blueberries, toss them with about one tablespoon of flour before mixing them into the batter. This stops them from leaking blue into the rest of the muffin.

  • 1 and 1/4c. oats (quick cooking)
  • 1/2c. all-purpose flour (Plus 1 tbl. if using frozen blueberries)
  • 1/2c. whole-wheat flour
  • 1/3c. sugar (I like using Splenda instead)
  • 1/4c. brown sugar, unpacked
  • 1 tbl. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 1/4c. applesauce
  • 1c. fat-free milk
  • 1/2 tbl. vanilla
  • 1 and 1/3 cup blueberries (use only 1 cup if they are large) (fresh or frozen- I recommend frozen) rinsed and drained
  • Cooking spray
  1. Preheat the oven to 425 degrees.
  2. Mix together the oats, flour, sugars, baking powder, and salt together in a medium-sized bowl.
  3. In a smaller bowl, combine the egg, applesauce, milk, and vanilla. 
  4. Pour the wet ingredients into the dry, and stir together just until moist (over-mixing can cause unpleasant texture).
  5. If using frozen blueberries, mix them with 1 tbl. flour until they are coated. If not, skip adding the flour and fold them into the batter
  6. Spray a 12-cup muffin pan with cooking spray, and fill each muffin cup about 2/3 of the way full with batter (Tip: I like to use a ice cream scooper to fill mine. Just spray the scooper with cooking spray before hand, and the batter will slide out easily). 
  7. Place the muffins in the oven and cook for about 20-25 minutes: this changes depending on where you live and such, so make sure to keep an eye on them! (Tip: To test if they are done, either stick a toothpick in and see if it comes out clean, or touch the top of the muffin and if it springs back it is ready). 
*If you make jumbo muffins (like I do), lower the temperature to about 400 and expect increased cooking time.

Enjoy :)!


  1. would using agave drop the calorie count much more or not so much? thanks! these look delicious and will be made this weekend.

    1. Since the original calls for splenda, it would most likely raise the count. I am also not sure if the texture would be the same, because it is liquid instead of granulated.

  2. Do you know how to convert these measurements into metric measurements?


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