Blueberry Muffins

Blueberry Muffins

Serves 18
Meal type Breakfast, Snack
Misc Child Friendly


  • 2 cups whole wheat flour
  • 1/2 cup ZSweet natural zero calorie sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 1/2 cup light soymilk
  • 1/2 cup unsweetened applesauce
  • 1 Large egg
  • 1 tablespoon lemon zest (about 1 medium lemon)
  • 1 cup fresh blueberries
  • cooking spray

About This Recipe

A back-to-school treat! Blueberries are one of the world's most powerful and antioxidant-rich superfoods. Summertime is berry season and there's still no tastier way to enjoy super juicy fresh blueberries than good old-fashioned blueberry muffins. But how about sugar-free, fat-free healthy ones that are super-moist and delicious?

These high fiber low fat muffins are a much healthier option compared to Otis Spunkmeyer 330 cals. 17 gm. fat.

Makes 18 muffins; serving size 1 muffin

Nutriton Facts per serving: 100 Cals, 4g Protein, 19g Carbs, 1g Fat


Step 1
Preheat oven to 400°.
Step 2
Combine flour, ZSweet, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium mixing bowl.   
Step 3
Combine light soy milk, applesauce, egg and lemon zest mix well with a whisk. 
Step 4
Add flour mixture to liquid mixture; stir with a large spoon until moist (don’t over mix). 
Step 5
Gently fold in blueberries. 
Step 6
Spoon batter into 12 muffin cups coated with cooking spray. 
Step 7
Bake uncovered for 20 minutes or until you can poke with a tooth pick and it comes out clean.
Step 8
Place on a wire rack to cool.