Low Fat & Low Cal Blueberry Muffins

3.5 of 5 (2)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 108.4
  • Total Fat: 0.3 g
  • Cholesterol: 0.2 mg
  • Sodium: 107.3 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.8 g

View full nutritional breakdown of Low Fat & Low Cal Blueberry Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


With these few adjustments, these are lower calorie, as well as low fat With these few adjustments, these are lower calorie, as well as low fat
Number of Servings: 12



    1 C Blueberries, fresh or frozen (unsweetened)
    1 3/4 C Flour, White (or use Whole Wheat or Oat Bran)
    2 1/2 tsp Baking Powder
    1/3 C Splenda Sugar Blend for Baking
    Cinnamon and/or All Spice to taste (optional)
    2 Egg whites
    1/4 C Applesauce, unsweetened
    1/2 C Skim Milk
    1 tsp vanilla (optional)
    1 tsp Splenda (optional)


1. Preheat oven to 400° F. Lightly spray a muffin tin with vegetable spray or use muffin cups.
2. Wash and drain blueberries. Set aside.
3. In a large bowl, sift together first four dry ingredients.
4. In a small bowl, combine next four wet ingredients.
5. Pour wet ingredients all at once into dry ingredients; stir just enough to blend.
6. Gently stir in blueberries.
7. Pour batter into prepared muffin cups, filling each 2/3 full. Sprinkle lightly with 1 tsp Splenda.
8. Bake 17 minutes, or until light brown.
9. Allow muffins to cool 2 minutes before removing from pan.

Makes 12 muffins - serving size is 1 muffin

Number of Servings: 12

Recipe submitted by SparkPeople user OZARKMOM.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Good recipe, I used whole wheat flour, added almond extract instead of vanilla and used Cranberry Apple sauce. - 8/7/09

    Was this review helpful?   yes  No
  • too dry for my taste. - 8/19/11

    Was this review helpful?   yes  No
  • I followed the recipe exactly except I used regular sugar instead of Splenda. That may have messed up the outcome. The muffins felt like rubber. They tasted okay but it was hard to tell with texture.
    - 1/23/10

    Was this review helpful?   yes  No
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.