Low Sugar Skinny Blueberry Muffins
Try trading in your jumbo sugary muffin for one of these low sugar skinny blueberry muffins. All the great blueberry taste you love, with none of the guilt. Make ahead and freeze for a fast and easy breakfast!
Muffins. Let’s talk about muffins.
Is it just me, or have muffins basically turned into cupcakes these days? Loads of sugar mixed into the batter. Sugary streusel toppings. Oh, and then hey, let’s just go right on ahead and top that streusel topping with some extra sugar crystals.
And don’t forget to make the muffin super sized, so it’s at least 700 calories!
Suddenly, a breakfast muffin has become the caloric equivalent of two slices of cake. Make the madness stop!
Now, look. Don’t get me wrong: I love a giant, sugary, crunchy-topped muffin as much as the next person. Buuuuut… we have to stop kidding ourselves. Those are once in a while, extra special treat muffins, not everyday breakfast muffins, like Starbucks wants us to believe.
But these low sugar skinny blueberry muffins? These right here could be everyday muffins.
These are not your typical jumbo-sized, sugary crumb-coated muffins. They are a little denser, a little more tart, and almost poundcake-like in their consistency… but still oh-so-good.
It’s a muffin you can actually eat for breakfast — and again later for lunch, and still not match the calories of one bakery muffin.
Are they actually skinny blueberry muffins? Well, everyone has their own definition of what is low sugar or skinny. I usually don’t provide nutrition information for what I bake (because hello, desserts are a treat, not a time for calorie counting!).
I’ll drop the nutrition information below for these, though (calculated with whole milk) so you can decide for yourself if they fit in your dietary plan.
One of these low sugar skinny blueberry muffins has (approximately) 157 calories and 9 grams of sugar. Compare this to a blueberry muffin from Au Bon Pain (490 calories, 34g of sugar) or Panera (460 calories, 40g of sugar). Yep, I’d say these are a much better choice indeed.
So go ahead and make yourself a batch of skinny blueberry muffins. Store them in the freezer and pull one out whenever you’re in the mood. No guilt necessary. Just a real food, not artificial sweeteners, bursting-with-blueberries muffin.
Low Sugar Skinny Blueberry Muffins
Try trading in your jumbo sugary muffin for one of these low sugar skinny blueberry muffins. All the great blueberry taste you love, with none of the guilt.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon lemon zest
- 2 cups fresh blueberries
Directions:
- Preheat oven to 400 °F. Grease 12 muffin cups or line with paper and set aside.
- In a medium bowl, combine flour, sugar, baking powder, and salt. Stir to mix, then make a well in the center of the flour and set aside.
- In a second bowl, combine the egg, milk, and vegetable oil. Stir well. Pour this into the well in the flour mixture. Stir by hand until no dry streaks of flour remain.
- Fold in the fresh blueberries and lemon zest.
- Spoon batter into prepared muffin tin, filling each two-thirds full.
- Bake for 18-20 minutes, or until a tester comes out clean. Cool muffins on a wire rack before serving.
