DIY Starbucks Low-Fat Blueberry Muffins {freezer friendly}

blueberry muffin

Are you looking for ways to use your summer blueberries? Now is the time to make blueberry muffins and why not a Starbucks version while you’re at it. Starbucks low-fat blueberry muffins hit the spot with our family. They are moist and delicious and I healthified it more by using all white whole wheat flour and demerara sugar. It’s a great way to take advantage of local blueberry picking for $3/lb in our area or the Aldi $1.19/pt stock-up price. Seasonal berries can be flash frozen and used for muffins, wafflespancakessmoothies or blueberry compote.

Yield 18

  • 3 cups unbleached flour lightly spooned and leveled off {I use white whole wheat flour}
  • 1 cup sugar {I use demerara sugar}
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt {I use kosher}
  • 1 cup, plus 1 Tablespoon skim or 1% milk
  • 2 egg whites
  • 2/3 cup applesauce {I use unsweetened}
  • 1 1/2 cup fresh blueberries
  • demerara sugar for sprinkling on the top


Preheat oven to 375 degrees F.  In a bowl, blend together the flour, sugar, baking powder and salt.  In another bowl, combine the milk, applesauce and egg whites; mix well.  Add the wet ingredients into the dry ingredients and blend together.  Fold in the blueberries.  Spray some muffin tins with cooking spray or use paper liners.  Spoon the muffin batter equally among the cups. Sprinkle demerara sugar on top if desired. Bake until muffins are golden brown, about 20 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.

Because they are low-fat, they stick to the muffin liner. I suggest spraying the pan with cooking spray if you want to consume these immediately. They stick very little once they are completely cooled or frozen and thawed. Cool completely before freezing. Place in a gallon size freezer bag and DIY vacuum seal for long term storage. I place one muffin in a lunch box the day I’m packing and it thaws by lunch. OR you can reheat one muffin at a time on 50% power for one minute.

Do you enjoy blueberry muffins?

5 thoughts on “DIY Starbucks Low-Fat Blueberry Muffins {freezer friendly}

  1. Angela

    I am very excited to try this recipe. We live in the Asheville area. Where are you able to pick blueberries for 3$ per pound?

    1. admin

      Angela, the berries just went down at for $2/lb through the end of Auugust. Or they are $10/gallon! Have you checked out my f8 freezer fairy site? I post tips, ideas and hold local sessions, 48 servings in 2 hours. Enjoy!

  2. Brandette W.

    I love that you made this recipe healthier and lower in fat by using unsweetened applesauce. I do that too, sometimes using yogurt as well. I have a pint of fresh blueberries in my fridge I need to use from Aldi this week. Definitely making these in the next few days! Thank you.

    1. admin

      Woo hoo, love using up stuff in delicious foods. Aldi has the berries on sale for 1.19 this week. I wish you lived close to this u pick farm I found them for $10/gallon. Our fam had a ball picking and we’re going back before the end of the month.

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