Good morning! Today I have a low fat blueberry muffin recipe. These aren’t your decadent, sugary, rich muffins. Which sometimes that’s what you need. But if you’re looking for a low fat, low sugar, and low calorie breakfast muffin, this is a good choice. It’s dense and cakey, and just the right amount of sweetness.
These muffins are loaded with blueberries because the batter only makes 8, versus your traditional dozen. That means more blueberries per muffin!
These muffins are moist from apple sauce.
There is a little bit of oil in them, but not much, to keep them low fat. But the oil isn’t missed since the apple sauce provides moisture. They are also vegan, so there isn’t any butter, eggs, or dairy milk in them. However, if you want, you can make this with dairy milk if you don’t use non dairy milk.
- 1½ cups all-purpose
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon
- ⅓ cup granulated sugar
- ⅓ cup unsweetened almond milk (or milk of choice)
- 1 tablespoon coconut oil
- 2½ teaspoon apple cider vinegar
- ½ cup applesauce
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 350 F. Grease a muffin pan, with or without 8 muffin liners. (Since the muffins are low fat, they will stick to the liners the first day).
- In a large bowl whisk together the dry ingredients (flour through cinnamon). Then add the wet ingredients (sugar through vanilla) except the blueberries and stir well.
- Add the berries and gently stir, just to combine, carefully so that the berries don’t break.
- Divide evenly into the muffin liners and bake 21 - 24 minutes or until muffins have risen and a toothpick inserted into the center of a muffin comes out clean.