Delicious Low Fat Blueberry Muffin Recipe
Are you tired of spending too much money at Starbucks for your favorite low-fat blueberry muffin? Look no further, because I’ve got the recipe for you! This copycat recipe of Starbucks’ famous muffins is easy to make, and will save you a ton of money in the long run. Plus, you can customize it to your liking, by adding fresh blueberries or even a lemon twist.
Not only is this recipe delicious, but it’s also much healthier than the original. This recipe uses applesauce and melted margarine instead of oil, egg whites instead of whole eggs, and skim milk instead of whole milk. You’ll be able to indulge in your favorite muffin guilt-free!
Plus, with the added bonus of being able to make these muffins ahead of time and freeze them for later, you’ll never have to go without your favorite breakfast treat again. And if you’re looking for a gluten-free option, simply swap out the unbleached flour for wheat flour.
So why spend all that money at Starbucks when you can make these delicious muffins right at home? Let’s get started with the ingredients list!
Why You’ll Love This Recipe
Listen up! I’m about to share with you the recipe that will change your life forever. You’ve probably had a Starbucks Blueberry Muffin before and claimed it was “the best muffin you’ve ever tasted”, but have you stopped to question what makes it so special?
Well, let me enlighten you. This Low Fat Blueberry Muffin recipe is the perfect combination of sweet and tangy, plus it’s a healthier alternative for those who still want to indulge in their cravings without any guilt. Not only will these muffins satisfy your sweet tooth, but they’re also incredibly easy to make and require minimal ingredients.
So if you’re wondering why you should try this recipe, it’s because it will save you money, calories, and time. With just a few ingredients that are readily available in your pantry, you can whip up a batch of delicious muffins that taste just like the ones from Starbucks.
Don’t believe me? Try it out for yourself and see how quickly these muffins become your go-to snack or breakfast option. The fresh blueberries add an explosion of flavor, while the applesauce and skim milk keep these muffins moist and tender. These muffins are so good that they might just become an addiction in your household.
I promise you won’t regret giving this recipe a chance. Give it a shot and thank me later when these delicious blueberry muffins become a staple in your kitchen.
Ingredient List
Here are all the key ingredients you will need to make these delicious Starbucks low-fat blueberry muffins.
Dry Ingredients:
- 3 cups of unbleached flour
- 1 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
Wet Ingredients:
- 3/4 cup of skim milk
- 3 cups of unsweetened applesauce
- 1 tablespoon of melted margarine
- 2 egg whites
- 1 tsp lemon zest
Blueberries and Toppings:
- 1 and ½ cups of fresh blueberries
- 1/4 cup pear or apple, peeled and grated
- 1 tbsp Greek Yogurt
All ingredients in this list are easy to find in your local grocery store. Make sure to follow the list as each ingredient contributes to the taste, texture, and thickness of the muffins.
The Recipe How-To
Let’s get baking, shall we? Follow these step-by-step instructions to make these delicious Starbucks low fat blueberry muffins.
Ingredients:
- 3 cups of unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup applesauce
- 3 egg whites
- 1 tsp. vanilla extract
- 2 cups of skim milk
- 1/4 cup melted margarine
- 1 cup of fresh blueberries.
Directions:
- Preheat the oven to 375°F.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together sugar and melted margarine until light and fluffy. Then, add in the applesauce, egg whites, and vanilla extract. Mix well.
- Add the flour mixture alternately with milk to the sugar mixture, beating until batter is smooth.
- Fold in the fresh blueberries.
- Line muffin tins with paper liners and fill each mold three-quarters full with batter.
- Bake for approximately 25 minutes until lightly golden or until the skewer inserted comes out clean.
- Allow them to cool in the pan for 5 minutes before transferring them to a rack to completely cool.
Congratulations! You just made a batch of delicious Starbucks low fat blueberry muffins!
Serve them warm with a dollop of Greek yogurt or a hot cup of coffee for a perfect breakfast treat or snack anytime!
Substitutions and Variations
Now, everyone loves a classic blueberry muffin recipe, but sometimes we need to switch things up. So let’s talk about some substitutions and variations to tailor this recipe to your taste.
For starters, you can try swapping out the blueberries for another type of fruit. Fresh or frozen raspberries, blackberries, or even diced peaches would all be delicious in this recipe.
If you’re looking to reduce the sugar content or are trying to avoid refined sugar altogether, consider using a natural sweetener like honey, maple syrup, or stevia. You can also use a sugar substitute like erythritol or xylitol if you prefer.
For those following a gluten-free diet, simply swap out the unbleached flour with your favorite gluten-free flour blend. I recommend using a blend of almond flour and tapioca flour for the best texture.
For a lemony twist on the classic blueberry muffin recipe, add the zest of one lemon and 1-2 tablespoons of fresh lemon juice to the batter. The bright citrus flavor pairs perfectly with the sweetness of the blueberries.
You can mix things up even further by adding 1/4 cup of Greek yogurt to the batter for an extra tangy flavor and moist texture. And if you’re a coffee lover, try adding 1 teaspoon of instant coffee granules to the batter for that extra caffeine kick.
In summary, don’t be afraid to get creative with this recipe! It’s versatile enough to accommodate many different flavors and dietary needs.
Serving and Pairing
Just imagine, a freshly baked Starbucks Low Fat Blueberry Muffin in one hand, and a steaming hot cup of coffee in the other. A match made in heaven! These muffins are perfect for a quick breakfast or a satisfying snack throughout the day.
The subtle flavors of blueberries mixed with the light and fluffy texture creates an enjoyable experience when paired with coffee or any other beverage you enjoy. If coffee isn’t your thing, you could also consider enjoying these muffins with lemonade or tea.
Although they taste good on their own, have a chance to take it up another level by pairing your muffin with some Greek yogurt and fresh blueberries. This is a healthy and delicious way to enjoy these muffins while getting all the essential nutrients that your body needs.
For those who are looking for a gluten-free option, you can pair these muffins with pear, apple or any other fresh fruit options that complement the blueberry flavor. Make sure to pick fruits that have natural sweetness so it blends well with the muffin.
A side serving suggestion would be to add whipped cream on top or even honey drizzle if looking for a sweeter treat.
So go ahead, sit back and relax knowing that this low-fat blueberry delight works perfectly in many different food combinations.
Make-Ahead, Storing and Reheating
Listen up folks, because this section is key to maintaining the deliciousness of your low-fat blueberry muffins. These muffins are fantastic for a grab-and-go breakfast or an afternoon snack, but what if you want to make them ahead of time or keep them for later? Fear not, for I have some tips and tricks that will keep your muffins in tip-top shape.
If you want to prepare these muffins in advance, I recommend making the batter the night before and refrigerating it. This will allow the flavors to meld together even better and make for a more delicious muffin experience. In the morning all you need to do is bake them fresh.
When it comes to storing these low-fat blueberry muffins, they can be kept at room temperature for up to 2-3 days. But, if you plan on keeping them beyond that time frame, it’s best to store them in the fridge. That being said, make sure to place your muffins in an airtight container or sealable plastic baggie, otherwise they may dry out.
And now for the moment we’ve all been waiting for – reheating! I recommend reheating these bad boys in a microwave for approximately 15 seconds per muffin. Alternatively, if you want a fresher taste and texture, pop them in the oven at 350°F for 5-10 minutes.
Finally, if you’re planning on taking these muffins on-the-go or sharing with friends, don’t forget to consider flavours that compliment them well such as greek-yogurt or coffee. Also remember that fresh blueberries can always enhance your flavor experience. Enjoy!
Tips for Perfect Results
Now that you’ve got the recipe all sorted out, let’s talk about some tricks that will help you achieve perfect results every time.
First of all, use fresh blueberries if possible. This will ensure that your muffins have the sweetest, juiciest bursts of flavor in every bite. Frozen blueberries can be used as a substitute, but they may not provide the same level of freshness and flavor.
Another way to enhance the taste and texture of these muffins is to add a touch of lemon zest. This will give your muffins a bright, tangy kick that perfectly complements the sweetness of the blueberries. Plus, it adds a touch of sophistication and elegance to these otherwise humble baked goods.
If you’re looking for ways to make this recipe even healthier, consider using Greek yogurt instead of skim milk. Not only is it high in protein and lower in sugar, but it also helps keep the muffins moist and fluffy.
When measuring out your ingredients, be precise. This is especially important when it comes to the baking powder and salt ratios. Too much baking powder can cause your muffins to rise too quickly and then collapse, resulting in a dense and unappetizing texture. On the other hand, too much salt can make your muffins overly salty and unpleasant to eat.
Lastly, don’t overmix your batter. The key to perfect muffins is gently folding in the dry ingredients until just combined with the wet ingredients. Overmixing will develop too much gluten in the batter, resulting in tough muffins rather than tender ones.
Follow these tips for perfect results every time you make these low-fat blueberry muffins!
FAQ
Now that you have all the necessary information and tips to bake your delicious low-fat blueberry muffins, it’s time to answer some of the most common questions that might arise during or after the baking process. Here are some frequently asked questions related to this recipe.
How many calories in a low calorie blueberry muffin from Starbucks?
One serving of Starbucks’ Low Fat Blueberry Muffin has a calorie count of 340, with a serving size of 135 g.
How many calories in a blueberry muffin from Starbucks?
This recipe contains 360 calories or 1506 kilojoules, with 15 grams of total fat, 3 grams of saturated fat, and no trans fat. It also contains 50 milligrams of cholesterol, which makes up 17% of the daily recommended intake.
How many calories are in a low fat blueberry muffin?
The nutritional information for two types of blueberry muffins, a regular and a reduced-fat option, have been listed in a table above. The values for calories, carbohydrates, sugar, and fiber have been compared.
Is it OK to eat a blueberry muffin on a diet?
When it comes to blueberry muffins, it’s important to keep in mind that they are not particularly healthy options. It’s okay to indulge in them occasionally but it’s important to exercise control and keep an eye on the portion size. Although, a mini muffin may contain only 64 calories, but a medium-sized muffin could pack a whopping 426 calories, so it’s essential to consume them in moderation.
Bottom Line
Now that you have all the information needed to make these delicious Starbucks Low Fat Blueberry Muffins, it’s time to hit the kitchen and get baking. Whether you’re in the mood for a quick breakfast on-the-go or a sweet afternoon snack, this recipe is perfect for satisfying your cravings without sacrificing taste or health.
Not only do these muffins contain nutritious ingredients like skim milk and fresh blueberries, but they also contain less fat than the original Starbucks blueberry muffin recipe. By making them at home, you can control what goes into your muffins and adjust the recipe to your taste preferences.
Plus, this recipe is versatile enough to accommodate substitutions and variations, making it perfect for those who follow special diets or have dietary restrictions. With a little creativity, you can even turn these muffins into lemon-blueberry or gluten-free treats.
So why settle for store-bought muffins when you can easily make healthier and tastier ones at home? The Starbucks Low Fat Blueberry Muffins Recipe is easy to follow, freezer-friendly, and packed with flavor. Give it a try and impress your loved ones with these homemade delicacies. Who knows? Maybe you’ll even start a new family tradition of enjoying these delicious muffins together!
Starbucks Low Fat Blueberry Muffins Recipe
Ingredients
- 3 cups unbleached flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup skim milk
- 2/3 cup applesauce (can substitute 1/3 cup melted margarine) or 2/3 cup pureed pear (can substitute 1/3 cup melted margarine)
- 2 egg whites
- 1 1/2 cups blueberries
- vegetable oil cooking spray
Instructions
- Preheat oven to 375 degrees. Blend dry ingredients and set aside.
- Combine milk, apple or pear, egg whites; blend well. Add to the dry ingredients and mix with a fork until just blended. Gently fold in blueberries.
- Spoon batter into muffin tins lightly sprayed with vegetable oil.
- Bake until golden brown (approx 20-25 minutes).
Add Your Own Notes
Nutrition
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