Sometimes, your dad buys a whole carton of blueberries and forgets to tell you about it. Sometimes, you just need to suck it up and get baking! Time for some Weight Watchers Lemon Blueberry Muffins.
Disclosure: some blog posts and web pages within this site contain affiliate links, which means I may earn a small commission if you click the link then purchase a product or service from the third-party website.
When life hands you blueberries, you make muffins! And not just any muffins, delicious Weight Watchers Lemon Blueberry Muffins by Drizzle Me Skinny.
Like I said (wrote?) earlier, my dad bought a LARGE container of blueberries, and since I haven’t baked blueberry muffins in what could possibly be years, I went searching for a delicious yet low point recipe. That’s when I came across this 2 SmartPoints/71 calories one! If that’s not amazing, I don’t know what is
I had to switch some ingredients up to work with what I had, but they still turned out great if I do say so myself. Rather than frozen blueberries, I used my ridiculously large carton of fresh ones, and even ended up using a little more than 1 cup (I like my blueberry muffins to be loaded!).
If you decide to give these muffins a try and are stuck with fresh blueberries like I was, then don’t forget coat them in flour to avoid sinking! Kate a.k.a Drizzle Me Skinny gave the option of using lemon or vanilla yogurt in the mix; I went with the vanilla but added more lemon juice in to make up for it.
There are a couple of things I’d do differently next time, and if you’re about to drop everything and bake these muffins, take the following into consideration! The banana I used to mash up wasn’t all that ripe; therefore, the muffins didn’t turn out as sweet as they could have. Additionally, these muffins STICK to paper liners, especially if you’re looking to eat them the same day you bake them (I had a few the next day and they didn’t stick as badly) – I suggest investing in a higher quality liner or baking sheet.
All in all, these Weight Watchers Lemon Blueberry Muffins were just what I needed for a pick me up this week, and are so low in points that I’ve been having them as a breakfast side (to some omelettes, perhaps?) or as a dessert! Make sure you check out Drizzle Me Skinny for a TON more low point recipes. Honestly, she’s the queen of Weight Watchers desserts! Let me know if you give this recipe a try too! Enjoy
- 1 egg
- 1/4 cup egg whites I use from the carton
- 2 Tbsp brown sugar
- 1/3 cup unsweetened apple sauce
- 2 Tbsp fresh squeezed lemon juice
- 1/3 cup milk I used 1%
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 1 1/3 cup flour
- 1 cup frozen wild blueberries smaller ones you can use fresh I would just try not to use large ones
- FOR THE SUGAR CRUMBLE
- 2 Tbsp sugar
- 2.5 Tbsp flour
- 3/4 Tbsp melted reduced fat margarine
- Preheat oven to 350F, spray a regular 12 hole muffin pan with some cooking spray (I never use liners)
- In a bowl whisk together your egg, egg whites and brown sugar.
- Mix in your apple sauce, lemon juice, milk and vanilla.
- Stir in your flour, lemon zest, baking powder and soda and mix well.
- Gently fold in your blueberries, and divide batter over your 12 muffin cups.
- In a small bowl mix your flour and sugar together for your crumble topping, add in your melted margarine and use a fork mixing it to form a crumble, sprinkle over your 12 muffins.
- Bake in oven for 24 minutes.
- Let cool before removing from muffin tin, use a knife around the edges. Muffins best stored in fridge after day 1, they will freeze well. Makes 12 muffins at 3 personal points or 3 freestyle smart points each on all 3 MyWW programs (2 points plus)
- Nutritional info (not incl blueberries) Calories 84…Fat 1.4g…Sat fat 0.3g…Carbs 14.7g…Fiber 0.5g…Sugars 4.6g…Protein 2.8g