Oil-Free Blueberry Yogurt Muffins
Six tender muffins for about 570 calories total, kept moist with Greek yogurt and applesauce instead of butter or oil.
- Prep
- 12 min
- Bake
- 20 min
- Total
- 32 min
- Yield
- 6 muffins
Ingredients
Tap to check items off as you bake.
Nutrition facts
Per serving · about 76 g
Whole batch (6 servings, about 456 g)
Estimated values calculated from the ingredient list. Actual numbers vary with brands, sizes and portioning — use them as guidance, not medical advice.
Instructions
Oven 190°C / 375°F · 6-cup muffin tin, paper liners
- 1
Heat the oven to 190°C / 375°F and line six muffin cups.
- 2
Whisk the yogurt, applesauce, egg, allulose and lemon zest until smooth.
- 3
Stir in the oat flour, baking powder, baking soda and salt until just combined; the batter thickens as the oat flour hydrates.
- 4
Fold in the blueberries, keeping a few back for the tops.
- 5
Divide between the cups, filling them nearly full, and press the reserved berries on top.
- 6
Bake 18-22 minutes, starting hot so the muffins dome without any fat to help them rise.
Doneness test
Tops spring back and a skewer between the berries comes out clean.
Cooling
Move to a rack after 5 minutes so steam does not soften the bottoms.
Smart substitutions
Applesauce instead of oil
Keeps the crumb moist for a fraction of the calories.
Texture: A little more cakey and less tender; best eaten the day they are baked or warmed briefly.
Oat flour instead of white flour
Adds fibre and keeps them gluten-free.
Texture: Softer, slightly denser crumb.
Pro baking tips
- Toss the blueberries in a teaspoon of oat flour so they stay suspended.
- Frozen berries work — do not thaw, or the batter turns grey.
Make it even lighter
Swap an ingredient for a lower-calorie one, use less of it, or skip it altogether — with an honest note on what it does to the taste.
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