Low-Fat Whole Wheat Blueberry Muffins Recipe

There's certainly a time and place for a giant, cakey muffin — they are truly delicious, after all. But chances are, eating indulgent bakery-style muffins may not be your go-to choice every day. As tasty as they are, those classic muffins are, unfortunately, likely to be packed with too much sugar and fat. So, what's a blueberry muffin lover to do? 

Luckily, if you've been hunting and hoping for a potentially better-for-you muffin option that you can also make at home, we've got you covered. Give a warm welcome to your new favorite muffin recipe: low-fat whole wheat blueberry muffins

Whether you're searching for a nutrient-dense and grainy breakfast or snack option, or simply a muffin that doesn't have all the fat and sugar that the treats usually contain, this muffin recipe will certainly do the trick. Still moist, fluffy, and absolutely bursting with blueberry flavor, these may just become your new favorite go-to muffins for a weekday breakfast or an afternoon pick-me-up that you can easily pack up to go.

To get started on making these simple low-fat whole wheat blueberry muffins, you'll want to make sure you have all of your ingredients on hand so the baking process is much smoother and stress-free.

Before baking, you'll need to gather a quarter cup of white sugar, half a cup of brown sugar, one and three-quarter cups whole wheat flour, one and a half teaspoons baking soda, one teaspoon baking powder, half a teaspoon of salt, one cup of milk, two eggs, half a cup of mashed banana, and one and a half cups of fresh or frozen blueberries.

For this recipe, we opted to utilize mashed banana in place of oil to cut down on fat. If you don't have banana, half of a cup of applesauce can work as a replacement.

Once all of the ingredients are gathered, it's time to get started on making the batter for these muffins. First, preheat the oven to 350 degrees Fahrenheit to bring it up to the proper temperature for baking.

Then, in a large mixing bowl, add all of the dry ingredients: the white sugar, brown sugar, one and a half cups of the whole wheat flour, baking soda, baking powder, and salt. Use a hand mixer to mix the dry ingredients until well combined. Be sure the mixture is free of any large clumps before moving on to the next step.

Once the dry ingredient mixture is well combined and ready, it's time to add in the wet ingredients to finish the muffin batter. First, add the eggs and mix in. Next, add in the mashed banana, mix again, and then mix in the milk.

Stir the batter until all of the wet ingredients are incorporated into the dry ingredients. Be sure to stir until just combined and to not overmix — overmixing the batter will result in a dry, dense muffin.

When the batter is ready, it's time to add in the blueberries — but they do need a bit of prep to help them along before adding them straight to the bowl.

First, pour the blueberries into a separate bowl, and then pour the remaining quarter of a cup of whole wheat flour. Then, toss the blueberries in the flour to coat them. This will help prevent the blueberries from sinking while the muffins are baking. Once the blueberries have been tossed in the flour, you can pour them into the batter and stir.

Once the batter is ready and complete with the blueberries, the muffins are ready for baking. Prepare a muffin pan with paper liners to prevent them  from sticking. If you don't have paper liners on hand, spray the pan with cooking spray.

Scoop the batter into the muffin pan wells, filling each half-full. Sprinkle the tops of the muffins with a little bit of oats for garnish, if desired. Then, bake the muffins for 16 to 18 minutes, until the tops are completely set. Remove the muffins from the oven to completely cool before serving.