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Low Fat Blueberry Muffins

Low Fat Blueberry Muffins.

{oil free} Low Fat Blueberry Muffins:

Blueberry muffins so perfectly light, it’s almost impossible to believe they’re low in fat!

Yogurt takes the place of the oil or butter in the recipe, adding moisture and softness without weighing the muffins down. I’m normally not a fan of fat-free baked goods at all… but even I was amazed at the deliciously soft texture and bakery-style taste of these low-fat blueberry muffins.

Greek Yogurt Muffins

I’ve been getting a lot of requests to include more low-fat recipes on the site, so I played around with my favorite Healthy Blueberry Muffins to create the recipe below: low-fat blueberry muffins with less than a gram of fat per regular-sized muffin and only 1/4 cup sugar in the entire recipe!

(This doesn’t mean I’ve changed my stance on healthy fats—I still eat a diet quite high in healthy fats, and I am a big proponent of eating this way. However, I also realize not every diet works for every person and that many people prefer a diet much lower in fat than my ideal. I’ll be experimenting a bit more with fat-free baking in the future, hoping to provide substitution options in my not-fat-free recipes to include those of you on a low-fat diet either by medical necessity or choice.)

Fat Free Blueberry Muffins

Low Fat Blueberry Muffins

Low Fat Blueberry Muffins

Yield: Makes 6-8
Print This Recipe [mrp_rating_result show_count="false" show_rich_snippets="false"]


  • 1/3 cup plus 1 tbsp milk of choice (95g)
  • 1/4 cup yogurt (I used Wholesoy soy yogurt) (60g)
  • 2 1/2 tsp apple cider vinegar (12g)
  • 1 tsp pure vanilla extract (4g)
  • 1 cup spelt, all-purpose, or Bob’s gf flour (125g)
  • 1 tsp baking powder
  • 1/4 tsp plus 1/16 tsp salt
  • just over 1/4 tsp cinnamon
  • 1/4 cup sugar of choice or xylitol (50g)
  • pinch stevia OR 1 additional tbsp sugar
  • 1 cup blueberries, fresh or frozen (125g)


Low Fat Blueberry Muffins Recipe: Preheat the oven to 350 F. Grease a muffin pan, or line with 7 or 8 muffin liners. (Since the muffins are added-fat-free, they will stick to the liners the first day. However, the liners peel off easily after sitting for a day. So you can either wait a day or choose to bake the muffins sans liners.) Whisk together the first four ingredients, and let sit at least ten minutes. (My yogurt is plain but not unsweetened, so add a little extra sugar if using unsweetened yogurt.) In a large mixing bowl, combine all remaining ingredients except the blueberries and stir well. Pour wet into dry and stir until just evenly mixed. Then add the berries and stir again, very quickly and carefully so that the berries don’t break. Divide evenly into the muffin tins (it’ll fill up about 6 unlined or 7-8 liners) and bake 17-18 minutes or until muffins have risen and a toothpick inserted into the center of a muffin comes out clean. Store leftovers in the refrigerator, or freeze. I know it totally goes against the idea of low-fat, but these taste so good with coconut butter!

*View Low Fat Blueberry Muffins Nutrition Facts*

Blueberry Yogurt Muffins

Question of the Day:

Would you prefer to see more recipes on this site that can be made without adding oil? Or do you normally prefer recipes that include oil or another source of fat? I’ll include a mix of both no matter what; but it’s helpful to check in every now and then to get a better sense of what everyone wants. I’m happiest when YOU are happy ♥♥♥

Link Of The Day:

chocolate greek yogurt cheesecake

Chocolate Greek Yogurt Cheesecake

Published on November 10, 2014

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  1. Jessica says

    I’m a fan of lower fat, but not necessarily fat free. Oftentimes subbing half the oil for applesauce doesn’t even make a difference in the final product. I recognize the need for fat in one’s diet, but I consider even your desserts an indulgence and prefer to get my fats elsewhere.

  2. Alex says

    Katie, I am loving seeing your recipes without added oil! I love how you find ways to compensate for oil without having to add extra sugar. Thank you for a great recipe!

  3. Claire Elizabeth says

    I definitely would love to see more oil-free and sugar-free recipes! I feel best when I eat SOS-free (salt-oil-sugar-free). These look stellar Katie! Love me some blueberry muffins! Mmm! Great thinking on using soy yogurt in them! Do you think silken tofu would work? Maybe increase the vinegar or add a hint of lemon juice? I would think… 🙂 Happy Monday Katie! God bless! 😀

    • John says

      I’ve never commented before, but when you asked if more recipes should be made without oil….. YES! (please) 🙂 That was a great idea Claire to suggest SOS foods. You’re the best Katie! God Bless you Katie and Claire!

  4. Mia (Mia in Germany) says

    These sound very yummy 🙂 I like baking with yoghurt instead of oil, just because I like the flavour and texture. Normally I’m like you, not a fan of low-fat anything. I just sometimes like it on its own, because it’s different from baked goods which contain oil or other fat.

  5. Donna R says

    I just recently found your web site and I am so thankful that I did. I’ve tried a number of your recipes already. These look yummy and will definitely be trying soon. Since February I’ve lost 22 pounds on a low fat diet. I know that fat is necessary but I’d certainly be in favor of more low fat recipes. (Low sugar too since I have some friends that are diabetic). I can get fat in plenty other areas of my diet so I don;t need it added to desserts. Thanks so much for your wonderful recipes!

  6. Teresa says

    These look delicious! It makes a nice amount too; half a dozen muffins is a great recipe size.

    I like a mixture of lower fat and higher fat recipes. I don’t eat a low fat diet (tried it and it was not healthy for me), but I do like to have different sources of fat. So it’s nice to have options that will fit into different days. Some days I have a higher fat main dish, so it’s nice to have a lower fat treat option.

  7. Margo says

    Just made a batch. They are FANTASTIC!!! ☺️

    I used frozen cherries chopped up because it’s what I had on hand but otherwise I followed your recipe exactly and am SO HAPPY with the results.

    THANK YOU!!!!

  8. Terri Cole says

    I don’t have a problem with fat from whole plant foods. But there is a LOT of evidence that suggests that eating refined oils is just as bad (or worse) as eating refined flours and sugars. So yes, I would like to see more recipes without refined oils, because for me, anything with oil cannot be considered healthy.

  9. Charity says

    Thank you for being willing to make recipes without added oil, even though you don’t prefer them yourself. I am a big fan of yours, and enjoy subscribing to your blog, but I usually only get to eat with my eyes because most recipes include oil. Now, I can make more recipes for my family! We choose to eat vegan no added oil, but sometimes include nut butters, avocado, and coconut milk. Thanks again! Your willingness to be transparent and open to hearing feedback always makes me smile. You are the best!

  10. Joey says

    Hi there, I love your blog.

    I want to try sooo many recipes it’s not even funny. There’s nearly always something that stops me, but I think I’ll be able to take a shot at this one. Sweet cravings and the internet are torture when you can’t have much sugar! I just happened to fancy an unsweetened soya yoghurt the other day but I put it back on the shelf… I’ll get one, and try this recipe on the same day I have the yoghurt – being able to freeze them is a massive bonus so you don’t necessarily have the commitment that comes with a lot of bakes.

    For your question, I personally don’t mind if recipes require fat or not, although whenever they call for eggs to be separated I switch off. I think it would be interesting to experiment with other nut butters e.g. peanut with palm oil so it is solid at room temp as a substitute for solid spreads…

    Sorry to waffle on (so to speak)
    Much love,

  11. Anna says

    These look so pretty! I am totally with you on the healthy fat thing though so i love seeing recipes using healthy fats especially from good oils like coconut or grape-seed or olive oil. or even nut butters. But these still look wonderful and i definitely want to try them. 🙂

  12. Kira says

    I have been a long-time admirer of your blog, and figured I ought to shoot you a formal thank you for all of the times you’ve saved me in the kitchen!

    It’s difficult loving food and treats, but also trying to maintain a healthy lifestyle and your recipes allow me to do both! Thank you for yet another opportunity to destroy my boyfriend’s kitchen with flour and stevia, he’s as grateful as I 😉

    It was also reading your blog and realizing how much you love your work that inspired me to start my own. Thank you for helping me to realize my dreams can be my reality!

  13. Debbi says

    Would LOVE to see more recipes that have an ALTERNITIVE to oil! Anytime you can reduce the fat it’s a PLUS! U ROCK!!! ThankX! for all your YUMMY FOOD! :))

  14. Kath says

    Thanks Katie for what you do. I need to follow a strict diet for multiple sclerosis and I have found so many of your recipes suitable (or easily modified with your options!) and inspirational. I’ve also shared your site with our Australian MS forum.

    Love your new print option, and yes more fat free or low fat options would be great, as well as any chocolate recipes that don’t use actual chocolate (can’t eat it. SAD face) but I can use cocoa so can still get a great chocolatey hit (HAPPY face!) Thanks again, Kath from Australia xx

  15. EVA says

    Honestly, I don’t think you need to worry about making oil-free recipes. It’s easy enough to do the ‘ol switcharoo with a puree or yogurt if one doesn’t want fat. I DO thank you for thinking of us who can’t eat fat. I adore fatted up baked goods as the texture and taste are impeccable; however I have to follow a low fat diet due to my gastroparesis and extremely bad gallbladder. Oh, the sacrifices!

  16. Steph says

    Yum! These muffins look soo good! I’m a big fan of fat (healthy fat 🙂 but really appreciate how you adapt your recipes to suite everyone! I was wondering if you could do more sugar-free (as in added sugar- fruits fine) because that would be just peachy for me 🙂
    Thanks again for always listening to your readers- we appreciate it!
    Steph x

  17. Heather @ Shards of Lavender says

    I love how you substituted yogurt for the fat in these blueberry muffins! I’m always making muffins at home and it’s great to have so many choices from your website when I’m craving a different recipe:) Thanks for sharing, Katie!

  18. Cindy says

    I LOVE that you’ve posted this recipe and that there are more non/low fat recipes or substitution suggestions to come. I struggle to tolerate even healthy fats. This honestly made my day when I read it!! I can’t wait!! Thank you times a million 🙂

  19. Sara says

    Oh my gosh these turned out so good! ❤️

    It might even be my new favorite recipe from your site. FYI I got seven muffins and didn’t use liners. Thanks for your great blog!

  20. Ana @ Ana's Rocket Ship says

    I have no preference either way as far as fat content go; but I do love recipies with no oil because it means no handling the greasy oil container. These muffins look so fantastic, you wouldn’t believe that they’re “healthy”!

  21. Ann says

    Thanks Katie! You’re right, you can’t tell that there’s no oil in these at all! I am always skeptical of fat free baked goods recipes so I wasn’t expecting too much but WOW was I wrong to doubt!

    My dad needs to be on a low fat diet, and I’m excited to make these for him. He’s had to suffer through a lot of terrible snacks since going on the diet, until finding your blog. I can’t tell you how much it has meant to is.

  22. Erin says

    I’d much rather eat a healthy fat than a starchy carb (flour included). That being said, I appreciate the wide variety of treat recipes you offer. Thanks!

  23. Trish says

    Yes, please include more oil free recipes! Oil makes me feel icky so I prefer not to use it. I love your blog. Keep up the awesome work!! xo

  24. gee says

    If i eat a cake, I want it to be a proper one, with fats and all! If there’s no fat (and I can taste it), I will be left unsatisfied by the sweet itself, so I prefere to eat a smaller but “fatter” slice 😛

  25. Sarah says

    I’m a fan of fat-free baking, more out of laziness than anything else (no oil/fat means bowls and pans are easier to clean)! But I also try your recipes that call for added fat or oil. It’s so nice of you to check with your readers, especially since, as someone else mentioned, you prefer baked goods with some fat!

    Also, I recently tried your avocado chocolate cake and gingerbread recipes and my family LOVED them (especially the gingerbread)! My poor, unsuspecting father has no idea that I’ve been making your desserts instead of the “typical” junky fare they taste like!

  26. Juli says

    Hi! Personally, I eat high carb/protein and low fat, so when I browse recipes online, ones without oil are what I’m looking for (most of the time). Either way, I love your recipes! 🙂


  27. Emma says

    I agree that fat isn’t necessarily the major bad guy, but it’s easy to overdo it. I appreciate the mix of higher- and lower-fat recipes (and I can always swap out yogurt, applesauce, etc. at my own risk!) but I think the bigger issue is sugar. You usually provide alternates to sugar like xylitol, but I’d love to see more recipes that feature pure stevia extract with a drastically reduced amount of “actual” sugar, honey, maple syrup, etc.

    • Michelle says

      Me too, I’ve only managed to make sugar free (sweetened with dates) banana bread, cookie dough dip, and buttery pecan biscuits, all from Katie of course but I agre I would like to know more since there’s no time in my life for trial and error recipes.

  28. laura says

    I’m going against the grain but I much prefer when you post high-fat, flourless recipes as I find they have way more nutrition and flavour than fat free baked goods. I love your recipes made with nuts, dates, beans, silken tofu etc, that focus on real food and flavour and not fat free substitutes 🙂

  29. rdp says

    since ZipList is closing down early December, will you be switching to a different service for saving favourite recipes? Thanks!!

  30. Kim says

    Pumpkin season runs up to (and after) Thanksgiving! I refuse to accept anything less. This looks like an amazing make-ahead breakfast. I will definitely be trying. You are the very best, thanks for all of the inspiration!!

    • Kim says

      Whoops I meant to comment on cookie dough pumpkin baked oatmeal 🙂

      I am pro-high fat if it means high-nutrition. You really hit a sweet spot with a mix of generally healthy recipes, but I appreciate low-flour recipes generally speaking!

  31. Camila says

    Hi! I tend to have gastritis and I’m always seeking alternatives for oils and butter (that’s probably why i don’t cook as much as i’d like to), so these kind of recipes are very useful (especially since i love cooking sweet things)!

  32. Kristen says

    These blueberry muffins are SOOO DELICIOUS!!!! This recipe is a definite keeper!! Followed directions exactly. THANK YOU KATIE!!! 🙂

  33. Dina says

    I ordered your new cookbook and just received the shippment. Are the recipes from this website included in the book or would I have to print them separately?

    • Unofficial CCK Helper says

      Some recipes from the blog are in the book, but it’s mostly new recipes. So what I do with blog recipes I want to print is I highlight the recipe with my mouse, then right click. It will give you an option to print. Let me know if that works or not!

  34. Dianne says

    I was wondering if I can substitute strawberries for the blueberries. Would they be too juicy?
    All the recipes I’ve tried from your website have been wonderful! Thank you!

  35. Marri says

    I like to make these as a special treat on weekends. They are easy and I like that they taste fresh and real. Not like the boxed ones at all. These are delicious.

  36. Cynthia says

    I just wanted to say thank you for such an AMAZING recipe!! I have been looking for a great muffin recipe. But the ones I tried either tasted great, but were higher in calories than I like or they were low calorie, but didn’t taste that great. These are the perfect combination. I never thought that a muffin with 100 calories and virtually no fat could taste SO GOOD!! The problem was that I had to stop myself from eating the whole batch. I just bought your cookbook and I am looking forward to trying many more recipes. Thank you!!

  37. Veronika says

    Hi Katie,

    Thank you so much for this recipe, these are the best low fat muffins I ever had! I was diagnosed with gallstones two years ago, so I stick to an oil free, low fat diet. Recipes like these are a life-saver.

  38. Michele says

    The batter was too thick, didn’t even spread out for me. They came out like hard lumps of clay. I followed the directions exactly and didn’t stray at all from the ingredients. I can’t figure out what went wrong.

  39. Amanda says

    These were delicious! I was worried when I tried the batter because the apple cider vinegar taste seemed a little intense. After baking, however, they came out perfectly! I live in Germany and my roommates are very skeptical of American baking. They always love and approve of these recipes, though 🙂

  40. Judy Williams says

    I agree with Michelle‘s comment from 2016. When I saw the recipe only made seven or eight, I doubled it being careful to double exactly. They were so dry when I added the wet ingredients to the dry that I had to add more yogurt, milk, and even applesauce! They came out tasting like dough balls after I cooked them 20 minutes. I decided I had to cook longer, so I cooked about seven or eight more minutes. They are still a little doughy. Maybe it was the white flour, which was all I had. Here’s a picture.

    • Jason Sanford says

      Hi, unfortunately many baking recipes cannot be doubled in an equal amount. I don’t know why this is the case, but most of the big cooking sites will warn against it.

    • Azi says

      Same case for me too. I doubled the recipe and used white flour. The batter was too thick and even after popping it into the oven for slightly longer, it was still doughy.

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