Blueberry Muffins

blueberry muffins
blueberry muffins

Blueberry Muffins

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.
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Course: Breakfast, Snack
Keyword: high-fiber, kid-friendly, low-fat
Servings: 18
Calories: 100kcal


  • 2 cup 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


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


Serving: 1muffin | Calories: 100kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g

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