Fat Free Blueberry Lemon Muffins
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Fat Free Blueberry Lemon Muffins – sweet and tart and virtually fat free, these muffins are bursting with fresh flavors!
Treat your family this weekend with these Fat Free Blueberry Lemon Muffins! Sweet berries, tart lemon, and a yummy glaze combine for a pretty indulgent tasting muffin, but without the guilt!
I love when blueberry season arrives and I can replenish my stash of frozen berries. Did you know West Michigan is the blueberry capital of the United States? We are overflowing in blueberry farms and roadside stands. Every summer my kids and I pick loads of fresh blueberries, freeze them, and use them all year in muffins, smoothies, breads, and jam.
Applesauce replaces the oil/butter in this recipe to create a virtually fat free sweet treat. These muffins truly are best when eaten fresh from the oven, while still slightly warm and the glaze still gooey. 🙂
For more blueberry inspiration, check out my recipes for Healthy Blueberry Oat Breakfast Bars and Healthy Lemon Blueberry Bread.
Fat Free Blueberry Lemon Muffins
Ingredients
- 1 3/4 cup all purpose flour
- 2 tablespoons coconut sugar, I like Madhava brand
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup fat free milk
- 1 egg, beaten
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons unsweetened applesauce
- 1 cup frozen blueberries
For lemon glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 400 degrees. Prepare a 12 cup muffin tin with cooking spray.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl combine milk, egg, lemon juice, zest, and applesauce. The milk will begin to curdle from the lemon juice.
- Stir berries into flour mixture. Fold in wet ingredients. Fill cups with batter about 1/2 - 2/3 full. Bake for 20 minutes. Cool for 5 minutes, remove from pan, and drizzle glaze immediately over warm muffins.
Nutrition
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Whole30
Vegetarian
Paleo
Keto Friendly
Gluten Free
Dairy Free
12 Comments on “Fat Free Blueberry Lemon Muffins”
Can unsweetened vanilla almond milk work in place of fat free milk?
I think that would work! It just may change the nutritional value and flavor slightly. Let me know how it turns out 🙂
Can you use fresh blueberries rather than frozen?
Yes, fresh will work too!
Awesome recipe! We didn’t have coconut sugar, so we used brown sugar, and we didn’t have applesauce, so we used the same amount of softened butter instead. Also, if you love blueberries, we put a pint (2 C) in ours and it was phenomenal!! Thank you!
What can be used instead of apple sauce? I never have any!
I haven’t tested it but I’ve heard others substituting different fruit purees in place of applesauce when baking. Since the applesauce is already a replacement for oil in this recipe, I’m not sure what else to use that wouldn’t totally change the texture, etc. Good luck!
This were very good!! I used regular sugar, fresh blueberries and egg beaters. The muffins turned out very moist and I’m currently trying to not eat the whole dozen.
Awesome! Thank you, I’m so glad you enjoyed the recipe!
I just made these. My husband loves lemon so I used 1/2 cup milk +1/4 cup fresh lemon juice, instead of 3/4 cup milk. Also added the 3 T lemon juice called for. I added 1T finally chopped lemon zest rather than 1 tsp. These changes made the lemon pop but not too bossy. I was amazed at the sweetness of the muffin just from the blueberries and 2T of sugar. Amazing recipe!
Added extra blueberries and used stevia instead of sugar to make it fat free sugar free.
Amazing recipe! The only change I made was to only use egg whites (egg yolks have 5g fat) to make the recipe truly fat free. Thanks so much for the recipe! I will add more lemon next time to make it even more lemony (is that a word?). 👍🏻🥰