1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Low Fat Blueberry Muffins

User Rating 3.5 Star Rating (13 Reviews)


Blueberry muffins
Brian MacDonald/Photodisc/Getty Images
Warm, fresh blueberry muffins are hard to beat. I've cut the fat in these muffins 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. Low fat buttermilk would work well, too.

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes


  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup non-fat milk
  • 2 tbsp canola oil
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1 cup blueberries


Preheat oven to 400 degrees. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.

In a large bowl, stir flour, sugar, baking powder, baking soda and salt together. In a small bowl, combine milk, canola oil, egg, and vanilla extract.

Make a well in the center of the dry ingredients and add milk, oil and egg mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full and bake 18-20 minutes until golden. Cool on wire rack.

Makes 12 muffins.

Per Muffin: Calories 137, Calories from Fat 26, Total Fat 2.9g (Sat 0.3g), Cholesterol 18mg, Sodium 159mg, Carbohydrate 24.3g, Fiber 0.9g, Protein 3.5g

User Reviews

Reviews for this section have been closed.

 5 out of 5
Just needed a little tweaking!, Member LauraHalifax

I am really thankful for this recipe. I made a few simple changes and have found my go-to recipe for a low-calorie muffin. I used Whole Wheat Flour instead of All-Purpose and stuck with the 2 cups. I used 1/2 cup of BROWN sugar instead of 1/3 White, as previous reviews had complained of the muffins being dry. The molasses that is a main ingredient in brown sugar is excellent for a ""dry"" recipe, as well increasing the amount of sugar a small amount also helps without adding TOO many more calories. Sugar, after all, is not just a sweetener in baking, it also accounts for much of the moisture in the finished product. Instead of Canola Oil I chose Safflower Oil and increased the amount to 3 tbsp. I increased the Vanilla Extract to 4 tsp. on the suggestion of a previous reviewer and the batter had seemed pretty stiff. The increase in oil and vanilla help to make the batter more muffin-appropriate and adds flavour. The blueberries that I had used were quite large so I ended up using closer to 1 1/2 cups. I baked them at 350 degrees as 400 seemed quite high to me, for 10 minutes, then turned them and baked for another 10 minutes. The finished product was gorgeous! The muffins looked lovely, some of the blueberries had exploded and cascaded down the muffin tops, eliminating any need for a sugary topping. The taste was wonderful, although it is clear they are a low calorie muffin, the dough is moist and the blueberries plentiful enough you would never know. If I had been making them for company I would have put a little pinch of brown sugar on top of each before baking, I'm sure they would be a hot seller at the local bake sale. With my changes I calculate the calories would be close to 155 calories per muffin, so a small increase but an incredibly enjoyable muffin

65 out of 66 people found this helpful.

See all 13 reviews

Related Video
Low Fat Black Bean Soup
Low-Fat Asian Crockpot Chicken

©2014 About.com. All rights reserved.