Recipe: Blueberry Muffins (lowfat + egg-free)

blueberry muffins

Lowfat Blueberry Muffins

In our family, we’re usually looking for recipes that are allergen-free and lower in fat. This simple blueberry muffin recipe combines blueberries with pantry ingredients I always have on hand. Bake ahead and freeze for an easy breakfast treat!


1 ½ cups flour
½ cup sugar
1 teaspoon salt
1-2 teaspoons cinnamon
2 teaspoons baking powder
¾ cup milk (dairy, soy, almond, or rice)
¼ cup canola oil (or other oil)
1 cup blueberries, fresh or frozen

Use a medium cookie scoop for mess-free batter distribution!


  1. Heat oven to 400ºF. Prepare muffin pan with non-stick spray or cupcake liners.
  2. Mix dry ingredients in a large bowl (flour, sugar, salt, cinnamon and baking powder). Add milk and oil. Stir until blended.
  3. Carefully fold in washed blueberries (you can use frozen berries; don’t thaw them first).
  4. Divide batter into 10-12 muffin tins.
  5. Optional crumb topping: if desired, combine ¼ cup sugar, 2 tablespoons + 2 teaspoons flour, 1 tablespoon cold butter and 1 teaspoon cinnamon. Mix together with a fork until crumbly and sprinkle over muffin batter before baking.
  6. Bake 22-28 minutes. Makes 10-12 blueberry muffins.

to save this recipe to your Pinterest account for future use!

Looking for a great full fat recipe instead? Try these To Die for Blueberry Muffins.

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  1. 1

    Mike says

    I made these for the first time yesterday. I used almond milk. We have been recently trying a dairy free diet as my wife is lactose intolerant. Considering these muffins have no eggs, milk, or butter, they are great! My kids loved them so much they wanted them for a snack in the morning and afternoon. My second batch is in the oven this morning!

    • 2


      Thanks for the review! Since I’m dairy-free, they’re the best I can do. So many muffin recipe use huge amounts of butter or sour cream, and this is one that I could modify to fit my needs!