Skinny Blueberry & Buttermilk Muffins |

These easy skinny blueberry buttermilk muffins are only 125 calories a pop!  Full of juicy blueberries, tangy buttermilk, and a hint of lemon zest.

I love muffins.  Love.

But muffins are tricksy little things.  You think they are healthy for you because they have bran or bananas or some other fruit, but they are sneakily full of hidden calories.  Oil, butter, nuts, fatty (but delicious) streusels and glazes.  Sometimes they have chocolate.  Not that there’s anything wrong with chocolate!

Today I have for you a healthy muffin that you can feel really great about starting your day with.

Packed with blueberries.  Rich moist tangy buttermilk.  Zesty lemon.  A crunchy coarse sugar sprinkling on top.  And only 127 calories each!

Skinny Blueberry & Buttermilk Muffins |

Skinny Blueberry & Buttermilk Muffins |

In addition to having only 127 calories, these skinny blueberry buttermilk muffins are half whole wheat flour.  No butter.  A scant 1/3 cup of sugar. Despite these facts, these muffins are not flavorless, dense, dried out little teeny weeny mini muffins.

I have a few secret weapons hiding in these muffins.  I started with my normal muffin recipe and cut the sugar not just in half, but nearly in 3!  I replaced part of the sugar with unsweetened applesauce.  They are not overly sweet, but between the blueberries and the coarse sugar topping, there is plenty enough sweetness in these babies.

Then I cut out the vegetable oil and replaced that with 2% greek yogurt.  I can honestly tell you that these blueberry buttermilk muffins are not missing the oil, at all.  They are very moist!

Finally, I replaced regular milk with 1% buttermilk. Buttermilk gets a bad rap.  It has the word ‘butter’ in it’s name.  Therefore it is not good for you, right?  WRONG!  It is actually cultured milk, which gives it a thicker texture.  In most cases it actually has fewer calories and less fat than regular milk!  Buttermilk gives these muffins such a wonderful, moist, rich texture.  It pairs perfectly with the blueberries and lemon zest.

I sprinkled the tops of these skinny blueberry buttermilk muffins with coarse sugar, which gives the tops a pretty, sparkly shine, and a nice, sweet note when you bite into the muffins.  Since I only used 2 tsp, that’s 30 calories, and divided by 12 muffins, well that’s 2.5 calories per muffin.  You are welcome to cut out the coarse sugar, but if you ask me, it’s worth the 2.5 calories 😉

Skinny Blueberry & Buttermilk Muffins | Skinny Blueberry & Buttermilk Muffins |

Here’s the caloric break-down:

  • 1 cup all purpose flour- 440
  • 1 cup whole wheat flour- 440
  • 1/2 cup unsweetened applesauce- 50
  • 1/3 cup sugar- 255
  • 1/4 cup greek yogurt {I used 2%, Liberte brand}- 43
  • 1 large egg- 70
  • 1 cup buttermilk {I used 1%, Beatrice brand}- 110
  • 1 cup blueberries- 85
  • 2 tsp coarse sugar- 30

TOTAL:  1523 calories / 12 muffins = 127 calories per muffin!

*calories obtained from MyFitnessPal.

More healthy muffins for us!

4.0 from 1 reviews
Skinny Blueberry Buttermilk Muffins
Prep time
Cook time
Total time
Serves: 12
  • 1 cup all purpose flour (125g; fluffed, spooned & levelled)
  • 1 cup whole wheat flour (125g; fluffed, spooned & levelled)
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 lemon (2 tbsp approximately)
  • ½ cup unsweetened applesauce
  • ¼ cup greek yogurt (I used 2%)
  • ⅓ cup granulated sugar (67g)
  • 1 egg (lightly beaten)
  • 1 cup buttermilk (I used 1%)
  • 1 teaspoon vanilla
  • 1 cup blueberries (fresh if possible)
  • 2 teaspoons coarse sugar (for sprinkling tops)
  1. Pre-heat oven to 400F. Grease a standard sized 12-count muffin pan (or use silicone or parchment liners- paper will stick!).
  2. In a medium bowl, combine flours, baking powder, salt and lemon zest. Set aside.
  3. In a large bowl, combine sugar, applesauce and greek yogurt. Whisk until no lumps remain. Stir in buttermilk, egg and vanilla. Add dry ingredients to wet and stir until just combined. Batter will be lumpy. Gently fold in blueberries.
  4. Spoon batter evenly into muffin tray. Sprinkle the tops with coarse sugar.
  5. Bake for 20-25 minutes, until edges brown and a toothpick comes out clean. 22 minutes in my oven.


Recipe adapted from AllRecipes

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