Best 3 The No Fat Blueberry Muffins Recipes

Indulge in the delightful symphony of flavors with our No-Fat Blueberry Muffins, a culinary masterpiece that combines the goodness of juicy blueberries with the wholesome essence of whole wheat flour. These muffins are not just a delightful treat but also a testament to healthy baking, as they are entirely devoid of fat, making them a guilt-free indulgence.

This recipe collection also offers variations to cater to diverse dietary preferences, including a gluten-free alternative that swaps whole wheat flour for almond flour, yielding equally delectable and nutritious muffins. For those with a sweet tooth, the added chocolate chips in the Double Chocolate Chip Blueberry Muffins elevate the taste experience, while the tangy burst of lemon in the Lemon Blueberry Muffins adds a refreshing twist.

Whether you're a seasoned baker or just starting your culinary journey, these recipes are designed to guide you effortlessly through the process, ensuring perfect, fluffy muffins every time. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking adventure together!

Let's cook with our recipes!

FLUFFY LOW-FAT VEGAN BLUEBERRY MUFFINS

Fluffy Low-Fat Vegan Blueberry Muffins image

Fluffy and wholesome vegan blueberry muffins made with oats, dates, applesauce and other low-fat ingredients you'll probably already find in your kitchen make a great baking project.

Provided by nutriciously

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

¾ cup soy milk
¾ cup water
12 dates, pitted
1 ½ tablespoons flax seeds
2 cups rolled oats, ground
1 tablespoon brown sugar
1 tablespoon baking powder
½ teaspoon ground cinnamon
¾ cup applesauce
½ teaspoon vanilla extract
1 cup fresh blueberries

Steps:

Combine soy milk, water, dates, and flax seeds in a bowl.
Preheat the oven to 400 degrees F (200 degrees C).
Combine ground oats, brown sugar, baking powder, and cinnamon in a large bowl.
Combine the date mixture, applesauce, and vanilla extract in a blender. Blend until evenly mixed; pour into the bowl with the oat mixture. Stir until no dry spots remain. Fold in blueberries. Pour batter into a 12-cup muffin tin.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Let cool in the tin.

Nutrition Facts : Calories 109.9 calories, Carbohydrate 21.8 g, Fat 1.9 g, Fiber 3.1 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 132.3 mg, Sugar 9.9 g

THE NO-FAT BLUEBERRY MUFFINS RECIPE

The No-Fat Blueberry Muffins Recipe image

Make and share this The No-Fat Blueberry Muffins Recipe recipe from Food.com.

Provided by Ducky

Categories Quick Breads

Time 29m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups sifted all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup granulated sugar
1/2 teaspoon salt
4 egg whites
1 1/4 cups skim milk
1 cup fresh blueberries or 1 cup frozen blueberries
non-fat cooking spray

Steps:

Preheat oven to 400°F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.

LOW FAT BLUEBERRY MUFFINS

Low Fat Blueberry Muffins image

I found these online and am storing them here to try very soon. They look like they'd be fabulous with fresh blueberries! Plus each muffins contains only 137 calories and 2.9 grams of fat. I did change a couple of things to fit my dietary needs. If you use the soy milk these are dairy-free.

Provided by Kree6528

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

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 (you can also use low fat buttermilk) or 1 cup soymilk (you can also use low fat buttermilk)
2 tablespoons canola oil
1 large eggs, lightly beaten or 1/4 cup Egg Beaters egg substitute
1 cup blueberries

Steps:

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

Tips:

Use fresh or frozen blueberries: Fresh blueberries are ideal, but frozen blueberries work well too. If using frozen blueberries, thaw them before adding them to the batter.
Don't overmix the batter: Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
Fill the muffin cups about 2/3 full: This will prevent the muffins from overflowing.
Bake the muffins at a high temperature: This will help them rise and give them a golden brown crust.
Let the muffins cool before eating: This will help them set and make them easier to handle.

Conclusion:

These no-fat blueberry muffins are a delicious and healthy way to start your day. They're easy to make and can be enjoyed by people of all ages. With their moist texture, sweet blueberry flavor, and low-fat content, these muffins are sure to be a hit with everyone who tries them.