Low-Fat Blueberry Muffins Recipe

Blueberry muffins
Brian MacDonald/Photodisc/Getty Images
  • 28 mins
  • Prep: 10 mins,
  • Cook: 18 mins
  • Yield: 12 muffins (servings 12)
Ratings (44)

Warm, fresh blueberry muffins are hard to beat. And when the fat of traditional recipes is cut 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 it's a win-win situation.

Low-fat buttermilk would work well, too, as will fresh or frozen blueberries.

What You'll Need

  • 2 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup nonfat milk
  • 2 tablespoons canola oil
  • 1 large egg (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup blueberries (fresh or frozen)

How to Make It

  1. Heat oven to 400 F. Coat a nonstick 12-cup muffin pan with cooking spray or line with paper cups.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate small bowl, combine milk, canola oil, egg and vanilla.
  4. Make a well in the center of the dry ingredients and add the milk-oil-egg mixture. Stir until just moist.
  5. Fold in blueberries.
  6. Fill muffin cups 2/3 full and bake 18 to 20 minutes until golden. Cool on wire rack.

    Nutrition Facts per Muffin: 137 calories, 26 calories from fat, 2.9 g total fat (0.3 g sat fat), 18 mg cholesterol, 159 mg sodium, 24.3 g carb, 0.9 g fiber, 3.5 g protein.