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What Are the Different Types of Low-Fat Blueberry Muffins?

Applesauce is often used as a substitute for fat in muffins.
Whole-wheat flour is used to make low-fat blueberry muffins.
Wheat germ.
Blueberries provide a healthy and sweet addition to muffins.
Sugar contains zero fat and is often used as a sweetener for blueberry muffins.
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  • Written By: Lori Kilchermann
  • Edited By: Lauren Fritsky
  • Last Modified Date: 07 August 2014
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There are a wide variety of low-fat blueberry muffins available, from blueberry yogurt muffins to low-fat, high-fiber blueberry bran muffins. Recipes for low-fat blueberry muffins often substitute higher-fat ingredients with ones container lower amounts of fat. For example, low-fat blueberry bran muffins feature unsweetened applesauce instead of oil and are made with low-fat milk rather than whole milk. Low-fat cottage cheese is used to make blueberry cottage cheese muffins, and honey and orange juice are also common ingredients in low-fat blueberry muffins.

Cinnamon is a common flavor-enhancer for low-fat blueberry muffins. Low-fat blueberry cinnamon muffins are made with applesauce, unsweetened almond milk and cinnamon. Spiced blueberry muffins combine ground cinnamon, ground nutmeg and ground cloves. They also feature butter, fat-free cream cheese and vanilla extract.

Wheat bran and bran cereal can be added to low-fat muffins to give them the added benefit of fiber. Low-fat blueberry bran muffins are made with unsweetened applesauce, nonfat milk and brown sugar. Wheat bran and blueberries are added to the batter before it is spooned into muffin cups for baking. Low-fat, high-fiber blueberry bran muffins feature wheat bran, nonfat milk and unsweetened applesauce. They are also flavored with brown sugar, vanilla and whole-wheat flour. Low-fat blueberry cranberry bran muffins are made with all-bran cereal, skim milk and sugar.

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Honey is a common liquid sweetener used in many low-fat foods, including blueberry muffins. Healthy and low-fat blueberry muffins are made with whole-wheat flour, honey and low-fat milk. They can be made with fresh or frozen blueberries. Very blueberry oatmeal muffins are made with quick oats, cinnamon and nutmeg. They also feature low-fat milk, honey and olive oil.

Buttermilk is used to add flavor and moisture to some low-fat blueberry muffins, such as blueberry oat orange muffins. Low-fat microwave blueberry muffins feature plain flour, wholemeal self-rising flour and white sugar. They are flavored with ground cinnamon, ground mixed spice and buttermilk. Lemon-blueberry muffins are made with all-purpose flour, sugar and baking powder. They are flavored with nutmeg, low-fat buttermilk and grated lemon.

Orange juice, applesauce and low-fat cottage cheese are also featured in some low-fat blueberry muffins. Blueberry yogurt muffins feature unsweetened orange juice, vanilla extract and vanilla low-fat yogurt. Blueberry cottage cheese muffins are made with low-fat cottage cheese, sugar substitute and skim milk. Blueberry banana muffins are made with whole-wheat flour, wheat germ and brown sugar. They also feature banana, orange juice and applesauce.

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Discuss this Article

fify
Post 3
@alisha-- It comes out quite well!

I know what you mean about the oil, but I personally prefer @turkay1's method better. Especially when there is a diet restriction and you just can't have the fat, it's a good alternative. Of course, it tastes slightly different but not that much. Depending on how you make it, it can taste even better than it did with fat.

I don't add any oil into my muffin batter either. I just spray muffin tins with oil spray. In fact, an easy way to reduce fat in your diet is simply to use an oil spray. You need less oil to cook this way.

Instead of the oil in my batter, I add soy milk. Feel free to add any kind, but I like to add the vanilla nonfat soy milk. It's delicious! I add 1 1/2 cups of soy milk per 2 1/2 cups flour. You could also use almond milk instead of soy milk if you want.

discographer
Post 2

@turkay1-- I'm glad that works for you.

I like to eat healthy too, but I can't stand no-fat muffins. It just doesn't taste the same! It's too dry and has less flavor. I have to put some oil in it.

I still make an effort to make my blueberry muffins with less fat though. Lately, I've been adding only half the amount of oil I usually add, and replacing that with applesauce. The results are great! It's not dry, but still has less fat in it.

Thanks for the yogurt tip, maybe I'll try it with yogurt next time. And has anyone made blueberry muffins with low-fat milk? How does that come out?

candyquilt
Post 1

I make my muffins with plain nonfat yogurt. I learned this recipe from a friend when I complained to her about not being able to make cakes and muffins anymore. I have fatty liver disease which is caused by too much fat consumption. My doctor has limited the amount of fat in my diet.

I used to make my muffins with either butter or vegetable oil before. Although vegetable oil is a lot better than butter, it's still fat. I'm so glad I found this recipe with yogurt, because it lets me enjoy very delicious muffins without the extra fat.

I know about applesauce too, but the good part about adding yogurt instead of oil or butter is that it makes the batter very soft. This kind of softness can't really be achieved without oil, but somehow yogurt works. I also don't want to make my muffins very sweet, so I just use plain non-fat yogurt instead of vanilla yogurt.

I really recommend this recipe. It's really healthy and very good for kids too.

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