Low Calorie Blueberry Muffin

What are low calorie blueberry muffins?

Sounds too good to be true right? Well this low calorie blueberry muffin recipe really doesn’t contain any refined sugar. They’re sweetened by fruit and honey and are a low calorie UPF free option that can replace traditional cake in your household. I’ve replaced any butter or oil in this recipe with avocado, this may sound like a pretty wacky idea but it actually works really well and you would not be able to tell they’ve been made with avocado instead. When I trialled these muffins I expected them to come out bright green but once the batter has been baked the muffins turn a beautiful golden brown colour.

This recipe has recently been adapted and the ingredients list now looks very different. The old recipe contained banana and yogurt and was slightly lower calorie but its texture resembled banana bread and it was a nightmare to remove from the cases, meanwhile my chocolate avocado muffin recipe was an all round hit! So now we have blueberry avocado muffins too! For the old recipe please check the recipe notes below.

Are blueberry muffins healthy?

Let’s talk about why these low calorie blueberry muffins are not just delicious but also a smart choice for your well-being. We’ve swapped out some traditional ingredients for healthier alternatives without sacrificing the essence of a moist, flavorful muffin.

• Avocado – Provides healthy monounsaturated fats and adds a creamy texture without the need for butter or oil.
• Blueberries – Rich in antioxidants, vitamins, and fibre, they add natural sweetness and a burst of flavour.
• Maple Syrup or Honey – A natural sweetener that keeps these muffins refined sugar-free.

Do you have a diet restriction?

This low calorie blueberry blueberry muffin recipe is:

• Vegetarian
• Low Fat
• Low Syn
• Nut Free
• Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Wet ingredients:

Start by preparing your avocado. Slice it open, remove the stone, and scoop out the flesh. Mash it thoroughly with a fork until smooth, then measure out ½ cup. Add the mashed avocado to a blender along with the eggs, milk, vanilla and maple syrup (or honey). Blend everything together until completely smooth. The mixture should be creamy with a slightly green tint – don’t worry, this won’t affect the final colour of your muffins!

Step 2: Dry Ingredients

In a large mixing bowl, combine the plain flour, baking powder, and bicarbonate of soda. Stir well to evenly distribute the leavening agents. Before adding the blueberries, toss them in a spoonful of the flour mixture. This simple trick helps prevent them from sinking to the bottom of the muffins while they bake, ensuring an even distribution of fruit in every bite.

So now that you’ve floured your berries you can add them into the mix too. Safe in the knowledge that they will stay exactly where they’re wanted.

Step 3: Mix the batter

Pour the blended avocado mixture into the dry ingredients, then use a spatula or wooden spoon to gently fold everything together. Be careful not to overmix – stir just until the flour is incorporated and no streaks remain. The batter will look bright green, but don’t panic! The colour fades as the muffins bake, leaving you with beautifully golden treats. The batter should be thick but scoopable.

Step 4: Baking

Line a muffin tin with 12 cupcake cases, then divide the batter evenly between them. The muffins will rise significantly, so try to fill each case about ¾ full. Preheat the oven to 220°C (fan-assisted) and bake for 10 minutes – this high temperature helps the muffins rise quickly, creating a firmer outer crust that prevents deflation. After 10 minutes, reduce the heat to 170°C and bake for another 10-15 minutes until the tops are golden brown and a skewer inserted into the centre comes out clean.

Once they’ve completely cooled down they should come out of the cupcake case without a struggle and make the perfect snack for any occasion. These also make great breakfasts. They’re healthy, and that makes it totally okay to have a muffin, or two, for breakfast! I’m working on a few savoury recipes for these muffins. Check out the Low Calorie Cheese Muffin recipe

These muffins should be eaten within 2 days or frozen and taken out as required. Due to the high content of fresh fruit and in this recipe they do not have a long shelf life.

Variations

• Swap blueberries for chopped strawberries or blackberries.
• Add a teaspoon of cinnamon or vanilla extract for extra flavour.
• Use wholemeal flour for added fibre.
• Stir in some chopped nuts for crunch.
• Mix in lemon zest for a citrusy twist.

FAQ

Can I freeze these low calorie blueberry muffins?
Yes! Once cooled, store them in an airtight container in the freezer for up to 3 months. Defrost at room temperature or microwave for 20-30 seconds before eating.

How should I store them?
Keep them in an airtight container at room temperature for 2-3 days or in the fridge for 4-5 days.

Can I use frozen blueberries?
Yes, but don’t defrost them first—just toss them in flour and mix them straight into the batter.

What can I use instead of avocado?
Mashed banana or Greek yogurt can work as alternatives, but the texture will be slightly different. Please see recipe notes below.

Are these low calorie blueberry muffins gluten-free?
Not as written, but you can substitute plain flour for a gluten-free flour blend and add an extra egg.

Can I make them dairy-free?
Yes! Use oat, almond, or soy milk instead of dairy milk.

Can I make these muffins without a blender?
Yes, but make sure the avocado is completely mashed and whisk it very well with the other wet ingredients to ensure a smooth batter.

Check out my latest recipes:

• Cheesy Cabbage Bake
• How To Feel Full For Longer | How To Lose Weight
• Low Calorie Gingerbread Muffins
• Low Calorie Cheesecake Style Dessert With Lemon
• High Protein Pasta With Chicken

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