Lowfat Blueberry Lemon Muffins are made with vanilla yogurt, applesauce, and plenty of blueberries for a tasty yet healthier muffin.
This week blueberries were on sale at the market so I got a big contain of them. I figured I'd pack them in lunches and then if I had any leftover I could bake something with them.
At the end of the week I still had half a container of blueberries left so I knew I needed to bake something. I set off to find a healthier blueberry muffin recipes because we've been trying to watch what we eat.
I found one that uses applesauce, low fat yogurt, and egg whites. I was a little skeptical to say the least. I was afraid that they wouldn't be great but I'm glad that I was wrong.
- baking powder
- lowfat vanilla yogurt
To Make the Muffins: Preheat the oven to 375 degrees. Line a muffin tin with cupcake liners. In a large bowl combine the flour, baking powder, and salt. In a medium bowl combine the butter, applesauce, sugar, egg, and egg whites. Mix well. Add in the yogurt, vanilla, lemon juice, and lemon zest. Add the flour mixture to the butter mixture and mix until just combined. Fold in the blueberries. Fill each muffin cup ¾ of the way full. Bake for 25 minutes.
While mixing the batter I found that it was pretty thick. I thought that it might cause a dense muffin but I didn't find that to be the case.
When folding in the blueberries try to be gentle so you do not cause any of them to burst. Some will bust in the oven but you do not want all of them to bust open.
Can I use other flavors of yogurt?
I prefer plain yogurt or vanilla yogurt. However, you could use lemon or blueberry since those are the other two flavors in these muffins.
Can I use bottled lemon juice?
You can certainly use bottled lemon juice but you still need to use the lemon zest to give your muffins a big punch of lemon flavor.
Can you freeze these muffins?
You can freeze the muffins. In order to freeze them let them cool completely. Then wrap each muffin in plastic wrap and place in a freeze bag.. Freeze for up to six months.
How do I store these muffins?
Store the muffins in an air tight container for up to 5 days.
The muffins were just slightly sweet and had tons of blueberries in them. If you prefer sweeter muffins you can add in more sugar to the recipe but the calories will increase.
The lemon flavor is light but you can definitely taste it. If you want more of a lemon flavor a light lemon glaze on top would be tasty as well.
These muffins were perfect for breakfast or for an afternoon snack. They are also great for packing in lunchboxes.
More Muffin Recipes:
- Cranberry Clementine Muffins
- Vegan Chai Berry Muffins
- Apple Pecan Muffins
- Air Fryer Almond Oatmeal Chocolate Chip Muffins
- Cinnamon Roll Muffins
If you’ve tried my Lowfat Blueberry Lemon Muffins or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 1 ¾ c. flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 4 Tablespoons butter
- ½ c. applesauce
- ½ c. sugar
- 1 egg
- 2 egg whites
- ¼ c. lowfat vanilla (or plain) yogurt
- 1 teaspoon vanilla extract
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- ¾ c. fresh blueberries
- Preheaat the oven to 375 degrees. Line a muffin tin with cupcake liners.
- In a large bowl combine the flour, baking powder and salt. Mix and set aside.
- In a medium bowl combine the butter, applesauce, and sugar. Add in the egg, egg whites, yogurt, vanilla, lemon juice, and lemon zest. Mix well.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the blueberries.
- Fill the cupcake liners ¾ of the way full.
- Bake for 25 minutes. Remove from oven and cool on a wire rack.
Recipe adapted from Muffins: 40 Tantalizing Recipe for Tasty Muffins by Gemma Reece