Looking for a tasty afternoon snack that you will not feel guilty eating? Then these Weight Watchers Blueberry Muffins are the perfect healthy dessert as it does not contain any other unhealthy sweeteners and are only 4 Weight Watchers Points!
And even if you are new to baking, these delicious healthy muffins are easy to make with ingredients you can easily find in your pantry.
With that said, here is how you can make these Weight Watchers-friendly Blueberry Muffins that will easily become a family favorite!
Contents
How to make healthy blueberry muffins WW friendly
Ingredients:
200g Fresh blueberries
100 ml Skim milk
1 cups of flour (plain, 150g)
3 tsp Baking powder
1 medium Egg, lightly beaten
50g Reduced fat oil spread, melted and cooled
2 tablespoons of Natural sweetener, granulated
1 tsp Vanilla bean extract
1 tbs Demerara sugar
a pinch of salt
Instructions:
Preheat your oven to 180°C (350°F). Line 8 holes of a ⅓ cup (80ml) capacity muffin tray with paper liners or cupcake liners. This prevents the muffins from sticking to the tray and makes the cleanup process easier.
In a large mixing bowl, sift together the flour, baking powder, and a pinch of salt.
Then, in a separate medium bowl, beat eggs along with milk, melted oil spread, sweetener, and vanilla extract until well combined.
Pour the egg mixture into the flour mixture then stir everything until combined. Be careful not to overmix because this can make the muffins tough. The batter should be slightly lumpy.
Gently fold in the blueberries. Use a spatula and turn the batter over until the blueberries are evenly distributed.
Spoon the batter evenly into the prepared muffin liners. Fill each one about two-thirds full to allow room for the muffins to rise.
Sprinkle the tops with demerara sugar. This will add a slight crunch and a hint of sweetness to the muffins.
Place the muffin tray in the preheated oven and bake for 25 minutes.
Once the muffins are done, remove the tray from the oven and let the muffins cool for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Serve and enjoy!
More notes and tips for the best WW blueberry muffins
- I recommend using fresh blueberries, but if using frozen blueberries, do not thaw them before adding them to the batter. This helps prevent them from bleeding into the batter and turning it purple.
- Make sure that all wet ingredients (egg, milk, and melted oil spread) are at room temperature.
- Baking times can vary depending on your oven, so start checking at around 20 minutes.
- Add a teaspoon of lemon or orange zest to the batter for a fresh citrus flavor that tastes good with the blueberries.
- You can also add a pinch of cinnamon or nutmeg to add a little bit of spice to the muffins.
- You can use another sugar substitute like Stevia if you prefer.
- You can substitute the oil spread with cooking spray to reduce calories.
What to serve with blueberry muffins
- Fresh fruits
- Avocado toast
- Greek yogurt
- Smoothies
- And more!
How to store blueberry muffins
Let the muffins cool completely before storing them to prevent them from getting soggy.
Place the cooled muffins in an airtight container. Line the bottom of the container with a paper towel to absorb any excess moisture.
Place another paper towel on top of the muffins before sealing the container to help maintain their texture.
Store the container at room temperature in a cool, dry place, away from direct sunlight. The muffins should stay fresh for up to 3 days.
You can also store the container in the refrigerator for up to 5 to 7 days.
Weight Watchers Blueberry Muffins
Being on a Weight Watchers Program does not mean that you should not eat your favorite snacks anymore. In fact, there are several Weight Watchers recipes out there that feature your favorite desserts or easy weeknight favorites! This Blueberry muffin recipe is one WW recipe you can try.
Ingredients
- 200g Fresh blueberries
- 100 ml Skim milk
- 1 cups of flour (plain, 150g)
- 3 tsp Baking powder
- 1 medium Egg, lightly beaten
- 50g Reduced fat oil spread, melted and cooled
- 2 tablespoons of Natural sweetener, granulated
- 1 tsp Vanilla bean extract
- 1 tbs Demerara sugar
- a pinch of salt
Instructions
- Preheat your oven to 180°C (350°F). Line 8 holes of a ⅓ cup (80ml) capacity muffin tray with paper liners or cupcake liners. This prevents the muffins from sticking to the tray and makes the cleanup process easier.
- In a large mixing bowl, sift together the flour, baking powder, and a pinch of salt.
- Then, in a separate medium bowl, beat eggs along with milk, melted oil spread, sweetener, and vanilla extract until well combined.
- Pour the egg mixture into the flour mixture then stir everything until combined. Be careful not to overmix because this can make the muffins tough. The batter should be slightly lumpy.
- Gently fold in the blueberries. Use a spatula and turn the batter over until the blueberries are evenly distributed.
- Spoon the batter evenly into the prepared muffin liners. Fill each one about two-thirds full to allow room for the muffins to rise.
- Sprinkle the tops with demerara sugar. This will add a slight crunch and a hint of sweetness to the muffins.
- Place the muffin tray in the preheated oven and bake for 25 minutes.
- Once the muffins are done, remove the tray from the oven and let the muffins cool for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Serve and enjoy!
I’m Anastasia and I’m a full-time blogger, online entrepreneur, and Pinterest marketing strategist. I help digital entrepreneurs and bloggers drive targeted traffic from Pinterest either through my online courses or through Pinterest consultancy.