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.
📖 Recipe
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
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!