Easy and Delicious Low Fat Blueberry Muffin Recipe
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Are you looking for a tasty snack? Try this low fat blueberry muffin recipe! This recipe is an excellent substitute for the classic muffin, offering a sweet and satisfying taste without the added calories. Make a batch and indulge in the deliciousness of fresh blueberries in every bite!
Healthy Muffins
Muffins are a delicious and convenient snack that can be enjoyed anytime, anywhere. Their variety of flavors and easy-to-bake nature make for a perfect treat on the go. Whether you prefer fruity, chocolatey, or savory flavors, there’s a muffin recipe to satisfy your cravings. Depending on the ingredients used, muffins can be a nutritious snack option that can help curb hunger between meals.
That’s why I love this muffin recipe – the secret behind its delicious taste lies in using wholesome and nutritious ingredients that will leave you feeling great about what you’re eating. You can enjoy these muffins guilt-free, knowing you’re putting healthy ingredients in your body.
One of the ingredients that I recently added to our baking pantry is Spelt flour. Spelt is an ancient grain that has many health benefits. It is a good source of fiber, protein, and minerals like iron and magnesium. Spelt is also easier to digest than other grains, which makes it a great option for people with digestive issues. This is the first time I am replacing all-purpose flour with Spelt flour in this recipe, and it makes it just that much healthier.
These low-fat blueberry muffins are a delicious and nutritious snack you can feel good about.
Related Resource:
The Simple Ingredients You’ll Need
The Best Muffin Pan
When it comes to baking muffins, I have a helpful tip for you. Instead of using muffin liners, I recommend using the muffin tin. Not only does it give your muffins a more uniform shape, but it also prevents them from sticking to the liners and falling apart.
There are many brands of muffin pans. Based on my research and personal experience, I highly recommend the OXO muffin pan. This brand has an excellent reputation for producing high-quality, durable, and reliable products. Their muffin pan is made of heavy-gauge aluminized steel, which provides even heat distribution and ensures that your muffins come out perfectly every time. Its Swiss-engineered PTFE, ceramic-reinforced, two-layer, commercial-grade coating provides the ultimate nonstick, easy-to-clean pan.
Is it necessary to use spelt flour in this recipe?
No, you can choose to use white flour or white whole wheat flour instead of spelt flour
Are there any other substitutions for this low fat blueberry muffin recipe?
- Use olive oil instead of coconut oil
- Use a sugar substitute instead of sugar
- Use fat-free milk instead of almond milk
How to Make this Low Fat Blueberry Muffin Recipe
- Mix mashed banana, milk, vinegar, maple syrup, and vanilla in a medium bowl.
- Melt the coconut oil in a small pot on the stove on low heat and set aside.
- Mix flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Pour wet ingredients into the flour mixture and stir. Slowly add coconut oil until combined.
- Gently add fresh or frozen blueberries.
- Spoon batter equally into muffin cups.
- Bake at 350F for 25 minutes until golden brown.
- Use a cooling rack and serve warm!
Find the Measurements and Full Recipe Below: Jump to Recipe
What you’ll love about this recipe:
Try these helpful tips:
- Keep frozen blueberries in the freezer until ready to use. Do not thaw.
- Feel free to add extra blueberries if you want to
- I didn’t eat the whole batch, so I put the extra in a freezer bag and popped it in the freezer.
- I never use cooking spray; I always use a little butter to avoid possible sticking.
- Do not leave the muffins in the tin for more than 5 minutes after you remove them from the oven. Move them onto a wire rack to prevent the muffin’s base from getting too moist.
Easy and Delicious Low Fat Blueberry Muffin Recipe
Equipment
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Small Pot
- Muffin Tin
Ingredients
- 3/4 cup Ripe Mashed Banana
- 3/4 cup Unsweetened Almond Milk
- 1 tsp Apple Cider Vinegar
- 1/4 cup Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/4 cup Coconut Oil Melted
- 1 cup Blueberries Fresh or Frozen
- 2 cups Spelt Flour
- 6 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
Instructions
- Preheat oven to 350 ℉ and grease muffin tin with butter
- Mix mashed banana, milk, vinegar, maple syrup and vanilla in a medium bowl
- Melt the coconut oil in small pot on the stove on low heat and set aside
- Mix flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
- Pour wet ingredients into dry and stir, slowly add coconut oil until combined
- Gently add blueberries.
- Equally divide muffin batter into 12 muffins tins
- Bake for 25 minutes
Notes
Nutrition
What to Serve with this Recipe
Try adding a drizzle of honey or a dollop of butter to your blueberry muffins, or enjoy them as they are, revealing their natural goodness. These treats are perfect with a steaming cup of coffee or tea, making for a relaxing and enjoyable break.
I hope you enjoy these delicious muffins made with healthy ingredients. Once the blueberries are baked into the muffins, they are the perfect balance of sweetness and tanginess. These muffins are a tasty treat and a healthier option for your whole family with their low-fat ingredients.
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Did you make this recipe?
If you make this low fat blueberry muffin recipe, please leave a comment and let me know if you found it sweet and tangy, too!