Blueberry Lemon Yogurt Muffins

These Blueberry Lemon Yogurt Muffins follow the popularity of my Strawberry Banana Greek Yogurt Muffins. I knew I wanted to create a “spin off” flavor since the strawberry muffins turned out so well. These are popular because they are low in Weight Watchers points without losing any flavor at all. They are amazingly delicious, and because they’re low in points, they make a fantastic breakfast on the go or mid-morning snack. 

The secret is to use flavored non-fat Greek yogurt. Two Good makes a great, low-sugar, lemon Greek yogurt that works well in the recipe. And the good news is, if you can’t find lemon-flavored Greek yogurt, you can always substitute vanilla. Let’s get to baking! 

Three reasons why you need to make this recipe!

They are healthy, but packed with flavor. 

By using flavored nonfat Greek yogurt as well as lemon zest and lemon juice, we’re able to keep the points and calories low without skimping on flavor. Even your kids will enjoy these. 

Blueberry Lemon Yogurt Muffins are super simple to make. 

You don’t need any fancy equipment or be a highly experienced baker to make these muffins. There are just a few simple steps to follow (mostly just stirring things together) before baking them in the oven to golden perfection. 

They make an amazing mid-morning or afternoon snack with a cup of tea or coffee. 

A bit of cake is a great way to satisfy an afternoon energy slump. However, that doesn’t always work well for those of us who are on health journeys. Make these muffins instead, and you’ll still get to enjoy tea time and refresh your energy levels. 

Ingredients you need to make Blueberry Lemon Yogurt Muffins : 

• 1 egg
• 1 egg white (you can use 2 tbsp of liquid egg whites if you have the carton)
• 2 tablespoons brown sugar
• 1 large mashed banana
• ½ cup lemon or vanilla-flavored nonfat Greek yogurt  (Two Good is a good brand)
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup all purpose flour
• 1 cup frozen blueberries, thawed and drained. 

How to make Blueberry Lemon Yogurt Muffins (step by step): 

1. Preheat the oven to 350F and spray a regular sized muffin tin with nonstick cooking spray.
2. In a bowl using an electric mixer, beat together the egg, egg white, and brown sugar until it’s light and fluffy. Add in the mashed banana, yogurt, lemon juice, and vanilla and beat for 1 extra minute.
3. Stir in baking powder, baking soda, lemon zest, and all purpose flour.
4. Gently fold in the frozen blueberries. 
5. Fill 10 muffin cups with the batter and bake in the oven for approx 25 minutes.
6. Let them cool for 5 minutes and enjoy! 

Makes 10 muffins. Nutrition info for 1 muffin: Calories 93,  Fat 1 g, Saturated fat .19 g,  Carbs 18 g,  Fiber 1 g, Sugars 6 g, Sodium 105 mg, Protein 3 g. 

WW Points 

• Egg 0 points 
• Egg whites 0 points 
• Brown sugar 8 points 
• Mashed banana 0 points 
• Lemon flavored Nonfat Greek yogurt 1 point 
• Freshly squeezed lemon 0 points 
• Vanilla extract 0 points 
• Lemon zest 0 points 
• Baking powder 0 points 
• Baking soda 0 points 
• All Purpose flour 13 points 
• Frozen or fresh blueberries (no added sugars) 0 points 

2 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

2 personal points or 2SP on all 3 MyWW programs 

2 points plus (older program) each

Different ways to change up this recipe: 

• Add a bit of spray butter to a warm muffin for ultimate flavor. 
• Mix 1 tbsp of Swerve Zero Calorie powdered sugar with a tiny bit of lemon juice to create a delicious lemon drizzle for the tops of the muffins. 
• Alternatively, you can make this into a Blueberry Lemon Loaf. Place the batter into a nonstick, sprayed loaf pan and bake for 45-50 minutes at 350 degrees. The zero-calorie lemon drizzle would be an amazing addition to this loaf. 
• You can easily make these muffins gluten-free by using a gluten-free flour blend. I would add in an extra tsp of baking powder so that they don’t come out too dense. 

Tips and Tricks for Making Blueberry Lemon Yogurt Muffins: 

• If you’re on the current Weight Watchers program, eggs are zero points. So you could use two eggs instead of one egg and one egg white. 
• Make sure your frozen blueberries are the ones with no added sugars. 
• You can use fresh blueberries as long as they are small. Big blueberries will prevent the muffins from baking evenly. I personally used wild blueberries as they are nice and small.
• Store in a sealed container at room temp for 1-2 days. After that, it’s best to store them in the fridge for up to 1 week. 
• These muffins freeze really well in a ziploc freezer bag as long as you don’t put them in warm. 

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