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Low Fat Whole Wheat Blueberry Muffins Recipe

by Tanya

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Low Fat Whole Wheat Blueberry Muffins

This healthy and delicious alternative to high fat muffin is a perfect way to start your day.
Prep Time:
10 Min
Cook Time:
20 Min
Total Time:
30 Min
Difficulty Level:

Servings: 12

How to Make Low Fat Whole Wheat Blueberry Muffins


  • 2 cups of whole wheat flour
  • ¼ cup of sugar
  • ¼ cup of Splenda
  • 1 tsp of baking powder
  • ¼ tsp of baking soda
  • ¼ tsp of sea salt
  • 1 tsp of ground cinnamon
  • 2 tsp of vanilla extract
  • 1 cup skim milk
  • 1 tbsp of extra virgin olive oil
  • 1 large egg, beaten
  • 1 ½ cups of blueberries


  • Preheat the oven to 400 degrees on bake.
  • Line a muffin pan with paper liners.
  • In one large mixing bowl, add all the dry ingredients (flour, sugar, Splenda, baking powder, baking soda, salt and cinnamon) and combine well.
  • In another bowl, combine all the wet ingredients (vanilla extract, milk, egg, and olive oil). Beat all ingredients until frothy.
  • Slowly add the wet ingredients into the dry ingredients. Stir until the mixture is just moist but do not over mix the batter. Fold the blueberries into the batter.
  • Fill each muffin tin until the cup is 2/3 full. Bake each tin for approximately 15 – 20 minutes, until the top is golden.
  • Muffins are finished when a toothpick is inserted into the middle of the muffin and comes back out clean.
  • Cool on a wire rack.

Tips & Notes

Nutrition Information

Amount Per Serving  Calories: 140 Total Fat: 4g Cholesterol: 21mg Protein: 4g
Nutrition Facts
Low Fat Whole Wheat Blueberry Muffins
Servings Per Recipe: 12
Amount Per Serving
  • Calories: 140
  • Calories from Fat: 35
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Polyunsaturated Fat: 1g
  • Cholesterol: 21mg
  • Sodium: 145mg
  • Total Carbs: 24g
  • Dietary Fiber: 3g
  • Protein: 4g

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