It wasn’t that long ago I posted a blueberry muffin recipe but this low-fat version is too good not to share. Plus, you can never have enough blueberry muffins, can you?
These are based off my Low Fat Strawberry Muffin recipe, simply replaced with blueberries and added lemon.
As with the strawberry muffins, these work really well with gluten-free flour (see the photos in my strawberry muffin post to see the result).
Despite having virtually no fat in them, these muffins are unbelievably spongy and cake-like, thanks to the use of soy yoghurt.
If you can’t eat soy, feel free to use another dairy-free yoghurt but bear in mind that not all are low-fat. They’re SO easy to make and work perfectly every time.
You could mix this recipe up and use whatever berries or fruit you fancy. I’m trying apple next! Or chocolate chips… YES.
These blueberry muffins are:
- Vegan
- Dairy-free and eggless
- Nut-free (use soy milk instead of almond)
- No refined sugars
- Low fat – only 1g per muffin!
- Only 150 calories each but surprisingly filling!
- Easy to make gluten-free. (Tried and tested)
- Perfect for breakfast or as a snack.
- DELICIOUS.
Low Fat Blueberry Muffins (Vegan)
These blueberry muffins are fluffy and delicious but low-fat and vegan too!
Ingredients
- 300 g / 1¾ cups self-raising flour (gluten-free, if needed)*
- 1 tbsp corn starch
- ½ cup soy yoghurt
- 150 ml / ½ cup + 2 tbsp almond milk
- 120 ml / ½ cup maple syrup
- 2 tbsp lemon zest
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 cup blueberries
Instructions
- Preheat oven to 190C / 375F and spray a muffin tin with low calorie cooking spray.*
- In a large bowl, mix together the flour and corn starch.
- Stir in the soy yoghurt, almond milk, maple syrup, lemon zest, vanilla and vinegar and mix until combined.
- Fold in the blueberries.
- Transfer the mixture to the muffin tin. The mixture will be quite thick but should even out in the oven.
- Bake for 20 minutes until well risen and lightly browning on top.
- Leave to cool before serving. Enjoy!
Notes
*If you can't find self-raising, use 2 teaspoons of baking powder + ½ teaspoon of bicarbonate of soda, along with the flour.
*I prefer not to use muffin liners with this recipe as they can stick to the batter too much.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 209Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 519mgCarbohydrates 46gFiber 2gSugar 11gProtein 5g
Jemima Alexander says
Tried this recipe but switched maple syrup for honey. Not sure what happened but they turned out incredibly gummy, followed the recipe exactly but i dont think honey would have this effect.
Katie says
Can I use frozen blueberries? I don’t have fresh ones and just did the shopping for the next couple weeks
Aimee says
Sure! Hope you enjoy :)
Jenna says
Hi Aimee, do you think coconut yoghurt would work instead of soy?
Thanks
Tara Zeitoun says
I made these with whole spelt flour, tapioca starch (its all I have) and rising agents – turned out perfect :)
amy says
complete flop :)
doubled the recipe and there’s something wrong with the flour measurement. 300g to 600g flour is a lot plus the 1 3/4 cup didn’t add up to 300g?
what’s worse after the fact… I noticed you must have forgotten to type in any kind of oil.
Aimee says
Hi Amy, there is no oil in the recipe. It’s specifically a low-fat muffin recipe so I didn’t use any. Sorry to hear it didn’t work out though, how did they turn out exactly? I always prefer to go by gram measurements but when I tested the cup measurements, that’s what I got… Again, sorry this recipe didn’t work out for you. I will double check the cup measurements to make sure.
Chloe says
Hi,
Thank you for the recipe. I”m making it right. Look forward to it.
Just realised you said add lemon in the post, but there’s no lemon in the recipe? I hope they come out right:)
Thank you.
Chloe
Aimee says
Oh my goodness! I can’t believe I forgot to add the lemon to the instructions, thank you for letting me know. Just updated it now! Don’t worry if you left it out, it’s totally delicious without the lemon too – it just adds an extra flavour element :-)
Lucy Marner says
Hi does it have to be self raising flour or cb you use plain gluten free flour?? Thanks
Aimee says
If you’re using plain flour, you will have to add some rising agents. It’s suggested that you use 2 tsp baking powder per 1 cup flour. Hope that helps!
Johanna says
Looks delicious!
Aimee says
Thanks!
Bethany @ Athletic Avocado says
I’m amazed at how super-duper fluffy these muffins are! And low-fat? You’re a GENIUS!
Gin says
Blueberry muffins make me feel like all’s right with the world. I love how you made these low fat and added some tangy strength to the lemon with soy yogurt!
Aimee says
Thanks Gin! I agree, blueberry muffins always make me feel like everything is alright in the world!
Hauke Fox says
Yesss!!! Blueberries are the best and in muffins even better! Not sure why you’re not a fan of fat but I take all of them anyway :D
Aimee says
It’s not that I’m not a fan of fat (most of my recipes aren’t low fat, including my cookbook) it’s just an option for those who are on a low fat diet :-)
Manju | Cooking Curries says
Always a classic, always a favorite!!
Aimee says
Thanks Manju!
Uma says
What a flavorful and textured muffin!
Aimee says
Thanks Uma :-)
Mel @ avirtualvegan.com says
They look so soft and fluffy! Blueberry muffins just have to be one of my all time favourite muffins.
Aimee says
They are just the best aren’t they? Can’t beat blueberry!
dixya @food, pleasure, and health says
what a lovely use of yogurt to make these muffins. i make smoothies using blueberries yogurt and lemon..this is a lovely idea!
Aimee says
Thanks Dixya! They give them such a lovely texture :-)
Kelly @ TastingPage says
I’m all about blueberries right now so these need to get made!
Aimee says
I’m always about blueberries :D Thanks Kelly!
Anjali @ Vegetarian Gastronomy says
lemon and blueberry are two of my favorite muffin flavors! I love the photographs and hoping to try this recipe out soon!
Aimee says
Thank you Anjali! Please let me know how they turn out :-)
Monica says
I am totally ready to admit that most muffins are cake w/o the frosting. It’s lovely to have some tasty lower fat options so thank you. These look beautiful and would be something I’d be proud to serve at my breakfast table. : )
Aimee says
Thank you, Monica :-)
Zena | Zena 'n Zaatar says
These look so delicious and I love moist (lol) muffins!! Blueberry is my favorite for breakfast :) Can’t wait to try these
Aimee says
“moist (lol)” made me lol too :D Thank you Zena! Let me know if you try them!
Natalie | Feasting on Fruit says
Berry decisions are so tough, because I adore those strawberry one too, but lemon blueberry is one of my absolute favorite flavor combinations <3 That light fluffy inside is just incredible, and especially next to that perfect browned exterior. I have to try these!!
Aimee says
How about one of each? I think that’s the best solution here ;-)
Jenn says
The texture looks perfect – super soft and fluffy. Love all those blueberries in there!
Aimee says
Thanks Jenn! The yoghurt really gives it an amazingly light and fluffy texture :-)
Rebecca @ Strength and Sunshine says
Yes! I love using yogurt in muffins and quick breads! You KNOW it will be moist and yummy!
Aimee says
It always gives an amazing texture! Thanks Rebecca :-)