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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 5/5


  • 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

5/5 (9)

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Published on November 10, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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!

  2. 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.



  3. 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!!



  4. 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.



  5. 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.

  6. 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 🙂

  7. 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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