Low Fat Blueberry Yogurt Muffins


4.3 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 109.0
  • Total Fat: 0.6 g
  • Cholesterol: 10.6 mg
  • Sodium: 153.2 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.9 g

View full nutritional breakdown of Low Fat Blueberry Yogurt Muffins calories by ingredient
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Sooooo yummy that neighbors are asking for the recipe and the kids had them for breakfast, snack and dessert! Sooooo yummy that neighbors are asking for the recipe and the kids had them for breakfast, snack and dessert!
Number of Servings: 20


    2.5 cups whole wheat flour
    2 tsp. Baking Powder
    1 tsp. Baking Soda
    1/4 tsp. Salt
    1 cup granulated sugar
    2/3 cup unsweetened applesauce
    1 egg
    1.5 cups fresh blueberries
    1 cup Dannon Light and Fit Blueberry Yogurt


Preheat oven to 375 and lightly spray muffin pan.

Sift flour, salt, baking powder and soda together in large bowl.
In small bowl blend egg, sugar, 3/4 cup yogurt and applesauce.
Gently fold wet ingredients into dry and mix only til moist. Fold in blueberries.
Fill muffin pans 1/3 full and then add 1 tsp or so of the remaining yogurt. Top with more muffin mixture to 2/3 full.
Bake for about 20 minutes or until done.

Makes about 20 regular size muffins.

I added sprinkled sugar to the tops of a few of muffins that gave them a wondrful crunch. I did not add this sugar into the calorie count.

I mixed a few recipes and ideas found here to get this recipe.

Number of Servings: 20

Recipe submitted by SparkPeople user NOSMOKIN.


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Member Ratings For This Recipe

  • Love this recipe though I do make some changes:
    - 1 c oat flour and 1 1/2 c buckwheat flour
    - half cane sugar and half brown sugar
    - vanilla nonfat yogurt
    - blueberry applesauce

    Left the yogurt out of the middle - 4/18/12

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  • This turned out great! I used 1/2 brown sugar and 1/2 white sugar. Really yummy! - 10/9/11

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  • This sounds delicious and I can't wait to try them, but I'm pretty useless when it comes to baking. Could somebody advise me is it possible to substitute applesauce with yogurt? Usually my substitutions go very wrong :-) - 4/6/11

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  • Really Good, and my kids liked them too! - 1/23/11

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  • YUM-O - made these today, were a huge hit. I got 24 out of the recipe and used pink sugar sprinkles to make them a little more crunchy and fun for the kids. - 5/14/10

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  • I really liked them but, I did modify it (a fair bit) to suit my needs. For example I used brown sugar and plain yogurt. I ended up leaving out the tsp of yogurt in the middle and using only 3/4 cup of yogurt. I found the extra yogurt didn't add value and made it too complicated and messy. - 5/7/10

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  • I'm not sure about these. I found the muffin part to be too sweet, but without much flavour (though I did use plain yogurt). If I make them again, I'll definitely add lemon juice to them for a more interesting flavour. A good moist recipe for using whole wheat flour, though. - 4/19/10

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  • These were very moist - I goofed & used frozen black raspberries instead of blueberries (Note to self: label frozen fruit!) - I also used 1/3 c. Splenda to substitute for sugar and didn't notice the difference. - 1/24/10

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  • These were great, I used Dannon Vanilla and they were still amazing. Thanks for this great recipe - 4/7/09

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  • Muffins were great! I personally like all the yogurt mixed in, some in the middle seemed kind of soggy. - 4/5/09

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  • these were fantastic!! mine only made 12 medium size ones though! super moist and very yummy! i did use equal instead of sugar though! :) - 3/1/09

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