These low calorie blueberry muffins come in at 115 calories each, with a soft, fluffy crumb that tastes like the real thing. Greek yogurt and a little applesauce keep them moist without a lot of butter or oil, so you can enjoy a muffin that actually feels like a treat.

They bake up with golden tops, juicy berry pockets, and just enough sweetness to feel worth it. Great for meal prep or an afternoon pick-me-up.

What Makes These Muffins So Good

I used to think a low calorie muffin meant a dry, crumbly sponge. These changed my mind the first time I pulled them out of the oven.

The crumb stays tender for days thanks to the yogurt, the tops puff up beautifully, and every other bite has a burst of warm blueberry. It’s the kind of muffin I reach for when I want something warm and buttery without the heaviness.

Ingredients

1 ½ cups white whole wheat flour: all-purpose works great too, but white whole wheat adds a little more fiber with no bitterness
½ cup granulated sugar: use coconut sugar or a baking stevia blend if you prefer
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 large egg: bring to room temperature for better mixing
½ cup plain nonfat Greek yogurt: full-fat is fine, but nonfat keeps the calorie count low
¼ cup unsweetened applesauce: this replaces most of the oil
¼ cup skim milk: any milk works, even unsweetened almond milk
1 tablespoon melted coconut oil or canola oil: just a little richness, no butter needed
1 teaspoon pure vanilla extract
1 cup fresh blueberries: frozen works too, no thawing needed

Variations / Substitutions

Make them dairy-free: use plant-based yogurt, unsweetened almond milk, and stick with the oil instead of butter.
Gluten-free option: replace the flour with a 1:1 gluten-free baking blend, no other changes needed.
Lower the sugar: swap in ½ cup of a granulated sugar substitute that measures 1:1; the texture stays close.
Add a hint of lemon: stir in 1 teaspoon of lemon zest with the wet ingredients for a bright twist.

Low Calorie Blueberry Smoothie goes great with these muffins when you want something to sip.

How to Make 115-Calorie Blueberry Muffins

Step 1: Whisk the Dry Mix

In a large bowl, whisk together the 1 ½ cups flour, ½ cup sugar, baking powder, baking soda, and salt until everything looks evenly distributed. No clumps should remain.

Take a second to notice how the mixture looks powdery and pale—this is your base, and a quick stir now saves you from streaks of baking soda later.

Step 2: Blend the Wet Ingredients

In a medium bowl, whisk the 1 egg until it is smooth, then add the ½ cup Greek yogurt, ¼ cup applesauce, ¼ cup milk, 1 tablespoon oil, and the vanilla. Stir until the mixture is creamy and uniform, with no yogurt streaks.

The wet mixture will feel cool and a little thick, almost like a smoothie. That thick texture is what keeps the muffins tender.

Step 3: Stir the Batter Together

Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold everything together, stopping as soon as the flour disappears. You will still see a few small lumps, and that is exactly what you want.

Overmixing is the fastest way to a tough muffin, so fight the urge to keep stirring. A few streaks of flour will bake out.

Step 4: Fold in the Blueberries

Now add the 1 cup blueberries. Fold them in with just 3 or 4 turns of the spatula so they stay mostly whole and don’t turn the batter purple.

If you are using fresh berries, tossing them in a little flour first helps them stay suspended instead of sinking to the bottom during baking.

Step 5: Scoop and Bake

Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Scoop the batter evenly into the cups, about 3 tablespoons per muffin—it should come almost to the top of the liner but not overflow.

Bake for 18 to 20 minutes. The tops will rise into golden domes, and a toothpick poked into the center of a muffin should come out clean or with just a few moist crumbs. The whole kitchen will smell like a bakery.

Step 6: Cool and Serve

Let the muffins sit in the pan for 5 minutes, then lift them out and set them on a wire rack. That short rest in the hot pan helps the paper liners peel off cleanly.

Serve them warm so the blueberries are still soft and jammy. If you have leftover muffins, a quick 15-second zap in the microwave brings back that fresh-from-the-oven feel.

A Few Tips for the Fluffiest Muffins

Measure your flour by spooning it into the cup and leveling it off. Scooping directly from the bag packs in too much flour and makes the muffins dense.
If you want an extra golden top, sprinkle a tiny pinch of sugar over each muffin right before they go into the oven.
Both fresh and frozen blueberries work here. If using frozen, fold them in straight from the freezer and add 1 or 2 minutes to the bake time.

Bake times by pan type:

Pan Type	Time
Standard 12-cup tin	18 to 20 mins
Mini muffin tin	10 to 12 mins
Jumbo muffin tin	22 to 25 mins

Keeping the Muffins Fresh

Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze in a zip-top bag for up to 3 months. To reheat, microwave for 20 to 30 seconds until warm all the way through.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Do not thaw them first. Fold them into the batter straight from the freezer and expect the bake time to be about 2 minutes longer.

Can I make these muffins vegan?

Yes. Use a flax egg instead of the egg, a plant-based yogurt, unsweetened almond milk, and keep the oil. The texture will be slightly more dense but still very good.

Can I use a different flour?

Absolutely. All-purpose flour produces a slightly lighter crumb. A 1:1 gluten-free baking blend works without any other adjustments.

Why did my muffins turn out rubbery?

The most common reason is overmixing the batter. Stir just until the dry flour disappears, then stop. Underbaking can also cause gumminess, so double-check with a toothpick before pulling them out.