If you love eating muffins for breakfast in the morning and still want to count points try these blueberry muffins. These blueberry muffins have been lightened up with less butter and sugar than a regular muffin. Blueberry muffins are the best and usually the first one I reach for at the bakery. All the other flavors like poppy seed or banana muffins I could care less about. Lol
Sugar or Sugar Substitutes?
I do not work with sugar substitutes (mainly because of digestion issues) and a lot of people are under the impression that a WW recipe has to have fake sugar ingredients like Splenda or Monk fruit sweetener. Nope it doesn’t! In fact if you look at a lof of WW recipes in their app they don’t even use fake sugar substitutes. They use REAL sugar.
However, sugar substitutes can be used to help lower the points of these muffins if you like those sweeteners. Just look up your favorite one for conversions.
Butter
Butter is another ingredient I feel is like sugar. You can still have it in WW recipes but in smaller amounts. A recipe doesn’t need two sticks of butter to make it taste good, and it’s surprising how just by cutting that down in a recipe really reduces the points and calories.
How to make Blueberry Muffins
See and print the full recipe below.
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
- To make the topping, combine the brown sugar and nutmeg in a bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
- Serving Size: 1 muffin
Other Recipes to Try
Baked Feta Pasta
Stuffed Italian Sausage
Baked Oats with Peanut Butter
Air Fryer Crispy Fish Sandwiches
Lighter Fettuccine Alfredo Sauce
If you’ve tried this Blueberry Muffins recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
Ultimate Blueberry Muffins
- Prep Time: 10min
-
Cook Time:
25min -
Total Time:
35min -
Yield:
12 1x -
Category:
Easy -
Method:
Oven -
Cuisine:
American
Description
These Weight Watcher blueberry muffins have been lightened up with less butter and sugar than a regular muffin.
Ingredients
- 1 ½ cup(s) all-purpose flour
- ⅔ cup(s) whole wheat flour
- 2 tsp baking powder
- ½ tsp table salt
- 2 Tbsp dark brown sugar, packed
- ½ tsp ground nutmeg
- ⅔ cup(s) sugar, granulated
- ⅓ cup(s) light butter, stick
- 1 large egg(s)
- 2 item(s) egg white(s)
- ½ tsp vanilla extract
- ¾ cup(s) fat free skim milk
- 1 ¼ cup(s) fresh blueberries, fresh
Instructions
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
- To make the topping, combine the brown sugar and nutmeg in a bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
- Serving Size: 1 muffin
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 16g
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
