Baking muffins at home can be a delightful experience, offering a fresh and warm treat that store-bought versions simply can't match. These low-fat whole wheat blueberry muffins provide a healthier alternative to traditional recipes, with less fat and more fiber. The addition of blueberries adds a burst of flavor and antioxidants, making these muffins not only delicious but also nutritious.
Most of the ingredients for these muffins are common pantry staples. However, you may need to pick up whole wheat pastry flour, which is a bit different from regular whole wheat flour. It is more finely ground and lighter, making it ideal for baking muffins. Also make sure to choose fresh or frozen blueberries. If using frozen, there is no need to defrost them before adding to the batter.
Low Fat Whole Wheat Blueberry Muffin Ingredients
Unsweetened applesauce: This ingredient adds moisture to the batter without adding fat. You can find it in the health food or baking section of your supermarket.
Whole wheat pastry flour: Unlike regular whole wheat flour, this is more finely ground and lighter, perfect for making soft muffins.
Raw sugar: This sugar is less processed than white sugar, but you can substitute granulated sugar if necessary.
Baking soda: This is used as a leavening agent.
Salt: Enhances the flavor of the muffins.
Blueberries: They add a burst of flavor and antioxidants. Can be fresh or frozen. If frozen, no need to defrost.
Egg: Adds structure to the muffins.
Vanilla: Vanilla adds a depth of flavor.
Butter: This adds a hint of richness to the muffins.
One reader, Harri Beverly says:
These low-fat whole wheat blueberry muffins are a game-changer! They're moist, flavorful, and guilt-free. The use of whole wheat flour and applesauce makes them a healthier choice without sacrificing taste. The burst of blueberries adds a delightful sweetness. I'm thrilled to have found a delicious, healthier muffin option.
Techniques Required for Making Low Fat Whole Wheat Blueberry Muffins
How to preheat oven: Preheat the oven to 325 degrees Fahrenheit before starting the baking process. This ensures that the oven is at the correct temperature when the muffin batter is ready to be baked.
How to combine dry ingredients: In a large bowl, combine the whole wheat pastry flour, raw sugar, baking soda, and salt. Mix the dry ingredients thoroughly to ensure even distribution and consistent flavor in the muffins.
How to mix wet ingredients: In a separate medium-sized bowl, mix the eggs, melted butter, vanilla, and unsweetened applesauce until well combined. This step ensures that the wet ingredients are evenly mixed before being added to the dry ingredients.
How to fold in blueberries: Gently fold the blueberries into the muffin batter to avoid crushing them. This ensures that the blueberries are evenly distributed throughout the batter without breaking apart.
How to test for doneness: Insert a toothpick into the center of a muffin to check for doneness. If the toothpick comes out clean, the muffins are ready. If there is batter or crumbs on the toothpick, continue baking for a few more minutes before testing again.
How to cool the muffins: Allow the muffins to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely. This step helps the muffins set and prevents them from becoming soggy.
How To Make Low Fat Whole Wheat Blueberry Muffins
These blueberry muffins are low in fat and calories but full in flavor and fiber. Moist whole wheat muffins are full of juicy blueberries in this recipe.
Serves:
Ingredients
- 1cupunsweetened applesauce
- 2cups100% whole wheat pastry flour
- ½cupraw sugar
- 1tspBaking Soda
- ½tspsalt
- 1½cupsblueberries,(about 6½ oz)
- 1largeegg,beaten
- 1tspvanilla
- 2tbspbutter
Instructions
-
Preheat oven to 325 degrees F.
-
Combine flour, sugar, baking soda, and salt in a large bowl.
-
Mix well.
-
In a medium bowl, mix eggs, melted butter, vanilla and applesauce.
-
Add to the flour mixture and stir until just blended.
-
Gently fold in blueberries.
-
Pour batter into 12 lined muffin tins and bake at 325 degrees F for 25 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool for about 10 minutes.
Nutrition
- Calories: 131.83kcal
- Fat: 2.78g
- Saturated Fat: 1.44g
- Trans Fat: 0.08g
- Monounsaturated Fat: 0.72g
- Polyunsaturated Fat: 0.41g
- Carbohydrates: 25.75g
- Fiber: 3.27g
- Sugar: 9.88g
- Protein: 2.63g
- Cholesterol: 20.59mg
- Sodium: 167.38mg
- Calcium: 16.46mg
- Potassium: 122.32mg
- Iron: 0.95mg
- Vitamin A: 23.61µg
- Vitamin C: 6.11mg
Technique Tip for Perfect Blueberry Muffins
When folding in the blueberries into the batter, be gentle to avoid crushing them. This will ensure that the berries maintain their shape and texture, providing a burst of flavor with each bite. Additionally, using fresh blueberries instead of frozen can enhance the taste and texture of your muffins. However, if you only have frozen berries, do not thaw them before adding to the batter to prevent them from bleeding into the mix.
Time-Saving Tips for Making Blueberry Muffins
Prep ahead: Measure and prepare all your ingredients before you start mixing. This will help you work more efficiently and avoid any last-minute scrambling.
Use frozen blueberries: Using frozen blueberries can save time on washing and drying fresh berries, and they work just as well in the recipe.
Double batch: Consider making a double batch and freezing the extra muffins for a quick and convenient breakfast or snack option.
Substitute Ingredients For Low Fat Whole Wheat Blueberry Muffins Recipe
unsweetened applesauce - Substitute with plain Greek yogurt: Greek yogurt can provide moisture and a creamy texture similar to applesauce, while also adding a tangy flavor to the muffins.
100% whole wheat pastry flour - Substitute with oat flour: Oat flour is a nutritious alternative that adds a slightly nutty flavor and a tender texture to the muffins.
raw sugar - Substitute with honey: Honey can add natural sweetness and moisture to the muffins, while also providing a unique flavor profile.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda in this recipe to help the muffins rise and achieve a light, fluffy texture.
blueberries - Substitute with raspberries: Raspberries can be a delicious alternative to blueberries, offering a slightly tart and sweet flavor that complements the muffin batter.
large egg - Substitute with flaxseed egg: A flaxseed egg can be used as a vegan alternative to regular eggs, providing binding properties and moisture to the muffin batter.
butter - Substitute with applesauce: Applesauce can be used as a low-fat alternative to butter, adding moisture and a subtle sweetness to the muffins.
Presenting Your Delicious Blueberry Muffins
Elevate the muffins with a blueberry compote: Create a vibrant and flavorful blueberry compote by simmering fresh blueberries with a touch of lemon juice and a sprinkle of sugar until it thickens. Drizzle this luscious compote over the muffins to add a burst of color and a delightful contrast of flavors.
Garnish with fresh mint leaves: Add a touch of elegance to the presentation by placing a few fresh mint leaves on top of each muffin. The vibrant green color and refreshing aroma of the mint will enhance the overall visual appeal and provide a hint of freshness to the dish.
Dust with powdered sugar: Lightly dust the muffins with a fine sprinkle of powdered sugar just before serving. This simple yet classic touch will add a hint of sweetness and a touch of sophistication to the presentation.
Serve on a rustic wooden platter: Present the muffins on a beautiful wooden platter to create a warm and inviting visual appeal. The natural textures and earthy tones of the wooden platter will complement the wholesome nature of the muffins.
Accompany with a dollop of Greek yogurt: Serve each muffin with a dollop of creamy Greek yogurt on the side. The tangy and velvety yogurt will not only enhance the visual appeal but also provide a delightful contrast in taste and texture when paired with the muffins.
Sprinkle with toasted almond slices: Add a touch of crunch and nuttiness to the presentation by sprinkling the muffins with lightly toasted almond slices. The golden brown almond slices will create a visually appealing contrast and elevate the overall texture of the dish.
Present on individual dessert plates: For an elegant and refined presentation, serve each muffin on its own individual dessert plate. This will create a sense of sophistication and attention to detail, elevating the overall dining experience for the esteemed guests.
Essential Tools for Making Whole Wheat Blueberry Muffins
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the muffins.
Muffin tin: A muffin tin is used to portion and bake the muffins.
Whisk: A whisk is used to thoroughly combine the wet and dry ingredients.
Measuring cups and spoons: These are necessary for accurately measuring the ingredients.
Spatula: A spatula is used for folding in the blueberries and transferring the batter into the muffin tin.
Oven: The oven is used for baking the muffins at the specified temperature.
Storing and Freezing Your Homemade Muffins
- Allow the muffins to cool completely before storing them to prevent moisture from forming inside the container, which can lead to soggy muffins.
- Store the cooled muffins in an airtight container or resealable plastic bag at room temperature for up to 3-4 days.
- If you want to keep the muffins fresh for a longer period, you can refrigerate them for up to a week. However, refrigeration may cause the muffins to become slightly denser and less fluffy.
- For longer storage, you can freeze the muffins:
- Wrap each muffin individually in plastic wrap or aluminum foil to prevent freezer burn.
- Place the wrapped muffins in a freezer-safe container or resealable plastic bag.
- Label the container or bag with the date and contents for easy reference.
- Freeze the muffins for up to 2-3 months.
- To thaw frozen muffins, remove them from the freezer and let them sit at room temperature for about an hour, or microwave individual muffins on low power for 20-30 seconds until defrosted.
- For a quick reheat, you can microwave a thawed or room-temperature muffin for 10-15 seconds to warm it up before serving.
How To Reheat Leftover Muffins
The best way to reheat leftover low fat whole wheat blueberry muffins is to wrap them individually in aluminum foil and place them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until they are heated through. This method helps to retain the moisture and freshness of the muffins, while also restoring their crispy edges.
Another option is to microwave the muffins, but this can result in a softer, less appealing texture. If you choose to microwave, place the muffin on a microwave-safe plate and heat it on high power for about 15-20 seconds. If the muffin is not heated through, continue microwaving in 10-second intervals until it reaches the desired temperature.
For a quick and easy reheating method, you can also cut the muffin in half, place it cut-side down on a toaster oven tray, and toast it for about 2-3 minutes, or until it is heated through and slightly crispy on the edges. This method works well if you prefer a slightly firmer texture and a crispy exterior.
If you have multiple muffins to reheat, you can place them on a baking sheet, cover them loosely with foil, and heat them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until they are heated through. This method is ideal for reheating larger quantities of muffins at once.
Regardless of the reheating method you choose, be sure to let the muffins cool slightly before serving, as the blueberries inside can become very hot and may cause burns if consumed immediately after reheating.
Random Fact about Low Fat Whole Wheat Blueberry Muffins
The blueberries in this recipe are a great source of antioxidants, which can help protect your body from damage by free radicals. Antioxidants are important for overall health and can contribute to reducing the risk of chronic diseases.
Is Making Low Fat Whole Wheat Blueberry Muffins at Home Economical?
This low fat whole wheat blueberry muffins recipe is quite cost-effective for a household. The use of unsweetened applesauce as a substitute for oil or butter reduces the cost, while the whole wheat pastry flour and blueberries provide essential nutrients. The approximate cost for a household of 4 people is around $10. This recipe offers a healthier alternative to traditional muffins, making it a budget-friendly and nutritious choice. Overall Verdict: 9.
Are Low Fat Whole Wheat Blueberry Muffins Healthy?
The low fat whole wheat blueberry muffins recipe is a healthier alternative to traditional muffins. By using whole wheat pastry flour, the muffins provide more fiber and nutrients compared to those made with refined white flour. The recipe also reduces the amount of fat by using unsweetened applesauce as a substitute for some of the butter. Raw sugar is used instead of refined white sugar, which retains some of the natural molasses and provides a slight nutritional advantage.
However, there are a few areas where the recipe could be improved to make it even healthier:
- Replace the raw sugar with a natural sweetener like honey or maple syrup, which contain beneficial antioxidants and minerals
- Use a heart-healthy oil, such as coconut or olive oil, instead of butter to further reduce the saturated fat content
- Increase the amount of blueberries to boost the antioxidant and vitamin content of the muffins
- Add a handful of chopped nuts, such as walnuts or almonds, to provide healthy fats and protein
- Experiment with adding other nutrient-dense ingredients, such as grated zucchini or carrots, to increase the fiber and vitamin content
Editor's Opinion on This Whole Wheat Blueberry Muffin Recipe
This low-fat whole wheat blueberry muffin recipe is a delightful and guilt-free treat. The use of unsweetened applesauce and whole wheat flour provides a healthier alternative without compromising on flavor. The addition of blueberries adds a burst of freshness and natural sweetness. However, I would suggest reducing the amount of raw sugar for an even healthier option. Overall, this recipe is a wonderful way to enjoy a classic treat with a nutritious twist.
Enhance Your Low Fat Whole Wheat Blueberry Muffins Recipe with These Unique Side Dishes:
Alternative Recipes Similar to Low Fat Whole Wheat Blueberry Muffins
Appetizers and Main Courses to Serve with Low Fat Whole Wheat Blueberry Muffins
Why trust this Low Fat Whole Wheat Blueberry Muffins Recipe:
This recipe uses whole wheat pastry flour and unsweetened applesauce to reduce the fat content, making it a healthier option. The use of raw sugar instead of refined sugar adds a natural sweetness. The addition of blueberries not only provides a burst of flavor but also adds antioxidants and fiber. The combination of butter and vanilla enhances the overall taste and aroma. With a careful balance of ingredients, this recipe offers a delicious and nutritious treat, perfect for those seeking a guilt-free indulgence.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Copycat Panera Blueberry Muffins Recipe
Blueberry-Sour Cream Muffins Recipe
Lemon Blueberry Muffins Recipe
Low Fat Papaya Coconut Muffins Recipe
Coconut Pineapple Muffins Recipe
Ranch Chicken Salad Recipe
Homemade Spicy Yellow Mustard Recipe
Sweet and Tangy Homemade Ketchup Recipe
Spicy Thai Shrimp Salad Recipe
Homemade Mayonnaise Recipe
Chocolate Chip Dream Cookies Recipe
