In healthy muffins, bananas are a typical ingredient. They offer substance and a bit of sweetness. But for those who are either allergic or just hate the taste of bananas, you need a healthy option! So while I personally love bananas and they do make a great substitute in baking when trying to keep points low, I can respect that they are not for everyone. Enter, a delicious, banana-free, sweet muffin! Blueberry lemon crumble muffins are absolutely delectable and the sugar crumble on top is perfect for that sweet craving that hits.
The frozen wild blueberries in this recipe really bring out the color and sweetness of these muffins. Other substitutes for blueberries will work, but the wild ones are small and perfect for not overpowering the muffins. It also helps them bake more evenly. So I suggest using the wild blueberries if you can find them. Let’s get to the recipe!
Three reasons why you need to make this recipe!
They’re banana-free!
As requested, these blueberry muffins do not require any mashed bananas. They’re still moist and flavorful and low in points though, so you can’t go wrong.
Blueberry crumble muffins are a classic breakfast staple.
Instead of a high sugar bakery muffin, start your morning off with these delicious, healthy, low sugar muffins. You’ll still love the flavor, but won’t experience any morning sugar crashes.
Blueberries are packed with healthy nutrients.
These muffins are a fun way to get in a serving of fruit each morning. Blueberries are packed with antioxidants that can help support your immune system.
Ingredients you need to make Blueberry Crumble Muffin:
- 1 egg
- ¼ cup egg whites (I use liquid egg whites from the carton)
- 2 tablespoons brown sugar
- ⅓ cup unsweetened apple sauce
- 2 tablespoons freshly squeezed lemon juice
- ⅓ cup 1% skim milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon lemon zest
- 1 ⅓ cup all purpose flour
- 1 cup frozen, wild blueberries
FOR THE SUGAR CRUMBLE
- 2 tablespoons sugar
- 2.5 tablespoons flour
- ¾ tablespoon melted reduced-fat margarine
How to make Blueberry Crumble Muffins (step by step):
- Preheat the oven to 350F, and spray a regular 12 hole muffin pan with some nonstick cooking spray.
- In a bowl, whisk together the egg, egg whites, and brown sugar until the mixture is light and fluffy.
- Mix in the apple sauce, lemon juice, milk and vanilla.
- Stir in the all purpose flour, lemon zest, baking powder, and baking soda then mix it all together well.
- Gently fold in the blueberries. Divide the batter among the 12 muffin cups.
- In a small bowl, mix the crumble flour and sugar together. Add in the melted margarine, and use a fork to it to form a crumble. Sprinkle the crumble over the 12 muffins.
- Bake the muffins in the oven for 24 minutes.
- Let them cool before removing them from the muffin tin. Use a knife around the edges for the best results.
Makes 12 muffins. Nutrition info for 1 muffin: Calories 95, Fat 1 g, Saturated fat .2 g, Carbs 19 g, Fiber 1 g, Sugars 5 g, Sodium 75 mg, Protein 3 g.
WW Points
- Egg 0 points
- Egg whites 0 points
- Brown sugar 8 points
- Unsweetened apple sauce 0 points
- Fresh squeezed lemon juice 0 points
- Lowfat 1% milk 1 point
- Vanilla 0 points
- Baking powder 0 points
- Baking soda 0 points
- Lemon zest 0 points
- All purpose flour 17 points
- Frozen wild blueberries 0 points
FOR THE SUGAR CRUMBLE
- Sugar 7 points
- All purpose flour 2 points
- Melted reduced fat margarine 2 points
3 points per muffin based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
3 personal points or 3 freestyle smart points each on all 3 MyWW programs (2 points plus)
Different ways to change up this recipe:
- Use different fruit if you prefer. This recipe is great with any kind of berry like raspberries, blackberries, and even cranberries.
- Add some Lily’s No Sugar Added white chocolate chips for a fun twist. Chopped, roasted nuts are also a delicious addition.
Tips and Tricks for Making Blueberry Crumble Muffins:
- I never use liners for my muffins – I find that they stick and you lose half the muffin when peeling the liners off. Nonstick cooking spray works just fine if you have a good muffin tin.
- Blueberry Crumble Muffins are best stored in the fridge after day 1. And they will freeze well, as long as you store them after they’re completely cool.
- If you find your blueberries falling to the bottom of the muffins, next time fold the blueberries in with the flour before adding the flour to the batter. The flour coating the blueberries will help them stick in place rather than fall to the bottom of the muffins.
Similar recipes you’ll enjoy:
- Apple Cinnamon Muffins
- Blueberry Lemon Yogurt Muffins
- Amazing Weight Watchers 2 Point Banana Pumpkin Muffins
Blueberry crumble muffins
Ingredients
- 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
Instructions
- Preheat the oven to 350F, and spray a regular 12 hole muffin pan with some nonstick cooking spray.
- In a bowl, whisk together the egg, egg whites, and brown sugar until the mixture is light and fluffy.
- Mix in the apple sauce, lemon juice, milk and vanilla.
- Stir in the all purpose flour, lemon zest, baking powder, and baking soda then mix it all together well.
- Gently fold in the blueberries. Divide the batter among the 12 muffin cups.
- In a small bowl, mix the crumble flour and sugar together. Add in the melted margarine, and use a fork to it to form a crumble. Sprinkle the crumble over the 12 muffins.
- Bake the muffins in the oven for 24 minutes.
- Let them cool before removing from the muffin tin. Use a knife around the edges for the best results.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! Very easy to make and hit the spot! Keep ’em coming Kate, your recipes are fabulous. Thank you.
Thank you, and I sure will 🙂
These are so hearty and I love that all your recipes have kitchen staples!,,
Thank you Lisa, so glad you enjoy the muffins 🙂
Anxious to try them. If i make mini muffins, how many points would that be and how long would I cook them? thanks!
Hi Pauline, you’d need to do the math depending how many mini muffins you get, sorry I only know it for regular muffins, mini muffins usually bake for around 14-16 minutes but I’d check them
Hello ,
Can I use self rising flour instead and if so do I change the recipe? Or can I used whole wheat flour?
Thanks
You can use either flour, and no changes needed, maybe little less baking powder if you use self raising
Hi,
Would using skim milk vs 1% make any difference in the recipe?
Thanks!
Hi, no skim is fine and it won’t alter the points any
Hello,
I live outside of the U.S and i’m not able to find applesauce. Could I sub a banana instead? I know the whole point of the recipe was not to use one but that’s all I have available where I live. Thank you!
Hi Stacie, yes absolutely, mashed banana is a great substitute for apple sauce
These muffins are delicious. I am taking them to a family brunch potluck tomorrow (minus one that I sampled–yum!).
I really liked this recipe. However next time I make it I will add about a 1/4 tsp of salt and maybe do a half of cup of applesauce. But overall great flavors!