Best 7 Weight Watcher Blueberry Muffins Recipes
Craving a delectable treat without derailing your weight loss journey? Our specially curated article unveils the secrets to baking the most delightful Weight Watcher Blueberry Muffins. Embark on a culinary adventure as we explore the perfect balance of flavor and health consciousness. Get ready to indulge in a guilt-free indulgence that will satisfy your sweet tooth and keep you on track towards your weight loss goals.
Let's cook with our recipes!
BLUEBERRY MUFFINS (1 WW POINT EACH)
This is from the Weight Watchers magazine Easy Weeknight Favorites. My magazine says I first tried them in January 2006. They are very good for a lowfat muffin and easy to make. I am posting here because my magazine is falling apart and I am afraid I am going to lose it! (I have omitted the teaspoon of grated lemon rind and teaspoon of grated orange rind the original recipe calls for. I don't always have them around to grate so just make it without!)
Provided by Little Suzy Homemak
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
- Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
- Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.
Nutrition Facts : Calories 156.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 122, Carbohydrate 24.7, Fiber 0.9, Sugar 10.2, Protein 3
ULTIMATE BLUEBERRY MUFFINS
These deliciously sweet muffins are simply bursting with blueberry goodness. Light stick butter and fat-free milk help cut down on the fat and calories. This recipes also utilizes both all-purpose flour and whole wheat flour for a touch of nuttiness and beautiful golden color, as well as to get that perfect rise. We also love the simple crumbly topping of dark brown sugar and ground nutmeg, which really puts these muffins over the top. Instead of blueberries, feel free to try raspberries or huckleberries if you have those on hand or if you want to mix things up a bit.
Categories Brunch,Snacks
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 213 kcal
WEIGHT WATCHER BLUEBERRY MUFFINS
Steps:
- Preheat oven 375°F. (Add reserved flour to berries and toss to coat and set aside.) Combine 1 3/4 cups flour in bowl, add sugar baking powder, salt; mix well. Add egg, milk and melted butter. Mix but don't over mix, batter should not be smooth. Stir in blueberries fold in gently.
- Line a 12 cup muffin tin with paper liners, spray with butter Pam. Divide equally, bake and enjoy.
- Bake 20 to 25 minutes till toothpick comes out clean. Muffins will be light golden brown.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS
Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!
Provided by Chef Joyous
Categories Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place muffin liners in muffin tins. (15)
- Combine 2 c flour, baking soda, baking powder and salt; set aside.
- Mix sugar and Splenda; set aside.
- Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
- Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
- Fold in blueberries and fill each muffin liner; set asided.
- To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
- Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
- You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1
WW 1 PT. WEIGHT WATCHER MUFFINS
I eat one of these almost everyday. They are an excellent source of fiber and only being 1 pt. what's not to love??? Especially if you are counting. Feel free to use whatever flavor of muffin mix from Krusteaz you choose, just making sure it's the Fatfree kind.
Provided by CoffeeB
Categories Quick Breads
Time 25m
Yield 18 muffins
Number Of Ingredients 4
Steps:
- Mix AllBran w/hot water.
- Stir and set aside.
- Add baking powder to the Krustaez mix.
- Mix all together.
- Bake according to muffin box.
Nutrition Facts : Calories 27.1, Fat 0.5, SaturatedFat 0.1, Sodium 58.1, Carbohydrate 7.8, Fiber 3, Sugar 1.6, Protein 1.4
WEIGHT WATCHERS BLUEBERRY CORN MUFFINS
Make and share this Weight Watchers Blueberry Corn Muffins recipe from Food.com.
Provided by Jazziegirl8751
Categories Dessert
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Grease and flour a cupcake pan.
- Toss blueberries with 1 tbs. flour.
- Mix together remaining flour, cornmeal, baking powder and salt.
- On medium-high speed, beat the 2 egg whites to stiff peaks.
- On low, beat in the extra egg and applesauce.
- Alternately beat in flour mixture and 1 cup milk.
- Fold in blueberries.
- Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
- Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
- For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
- These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
Nutrition Facts : Calories 135, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.9, Sodium 188.4, Carbohydrate 28.3, Fiber 1.1, Sugar 11.1, Protein 3.9
CHERYL'S HEALTHY BLUEBERRY MUFFINS - WW POINTS = 1
A variation of Applesauce-Raisin Muffins - 1 point per muffin if you are a Weight Watcher! UPDATED 5/10/2009: Since Kellogg's All Bran With Extra Fiber Cereal has been discontinued, I have updated my recipe to use General Mills Original Fiber One cereal instead. Luckily the Weight Watchers points value of 1 remains the same. Enjoy! :-)
Provided by senseicheryl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine the All Bran, Applesauce, Milk and Egg Whites and allow it to sit until softened.
- Preheat the oven to 400 degrees.
- In a separate bowl, stir together the flours, Splenda, baking powder, cinnamon, baking soda and salt.
- Blend the cereal mixture thoroughly with the mixer.
- Add the flour mixture and blend.
- Stir in the Blueberries.
- Spoon into muffin cups that have been sprayed with Pam or that have liners in them.
- The muffin cups will be full.
- Bake for approximately 20 minutes.
Nutrition Facts : Calories 95.7, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 252.2, Carbohydrate 24.5, Fiber 6.5, Sugar 2.2, Protein 3.6
Tips:
- Use fresh or frozen blueberries for the best flavor and texture.
- If using frozen blueberries, thaw them before adding them to the batter.
- Be sure to mix the dry ingredients together thoroughly before adding them to the wet ingredients.
- Do not overmix the batter, as this will result in tough muffins.
- Fill the muffin cups only 2/3 full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
Weight Watchers Blueberry Muffins are a delicious and healthy way to start your day. They are packed with flavor and nutrients, and they are perfect for on-the-go breakfasts or snacks. With just a few simple ingredients, you can make these muffins in no time. So next time you are looking for a healthy and satisfying snack, give these muffins a try.
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