When I saw how popular my Strawberry banana greek yogurt muffins had become, I knew I wanted to create a “spin off” type muffin.. I think what it comes down to is.. who doesn’t love a regular sized 2 point muffin that taste delicious!! Well let me tell you, these similar blueberry lemon muffins do not disappoint, and yup they are only 2 points each… so what are waiting for? Go get baking! πŸ™‚








Blueberry lemon banana yogurt muffins

2PP, 2SP on all 3 MyWW programs
4.29 from 7 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Baking
Servings 10


  • 1 egg
  • 1 egg white I use the carton of liquid egg whites, 2T=1 egg white
  • 2 Tbsp brown sugar
  • 1 large mashed banana
  • 1/2 cup lemon flavored 0% greek yogurt vanilla will work if you can't find lemon
  • 1 Tbsp fresh squeezed lemon
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup flour
  • 1 cup frozen blueberries no added sugars I used wild blueberries as they are nice and small


  • Preheat oven to 350F, spray a regular sized muffin tin with cooking spray.
  • In a bowl using an electric mixer beat together your egg, egg white and brown sugar. Add in mashed banana, yogurt, lemon juice and vanilla and beat for 1 minute.
  • Stir in baking powder, soda, lemon zest and flour.
  • Gently fold in your frozen blueberries (fresh are ok but use smaller blueberries)
  • Fill 10 muffin cups with your batter and bake in oven for approx 25 minutes.
  • Let cool for 5 minutes.
  • Store in sealed container, best stored in fridge after 1 day.
  • Makes 10 muffins at 2 personal points or 2SP on all 3 MyWW programs or 2 points plus (older program) each, Nutritional info per muffin (not incl berries or banana) Calories 71... Fat 0.6g...Saturated fat 0.2g... Carbs 12.6g...Fiber 0.3g..Sugars 3.1g...Protein 3.7g






    • sheila reid Reply

      Tried these several times now. They sink in the center every time.

      • Drizzle Reply

        Sorry to hear that… Mine do sink a little due to ingredients used but not too bad, it is hard for me to help when I am not there

      • If you try dusting the blueberries with a bit of flour, beforehand, it may help with sinking.

  1. Sarah Austen Reply

    Thanks Kate! Looks great! Should the banana be ripe or an “old” banana?

    • Drizzle Reply

      I personally never use paper cups, they always stick for me and I think its because of ingredients used..

  2. Amy Bickmore Reply

    I think I will try these, but substitue cranberries for the blue berries

  3. I’m in the process of impatiently waiting for a batch to come out of the oven! This will be the second time I’ve made them. They’re a great 2 SP snack!

  4. They look so yummy! May I use fresh blueberries? I want to make some right now and I don’t have frozen ones, only fresh…

    • Drizzle Reply

      Sorry I am not on here all day so I probably did not see this in time, I think fresh will work just as well πŸ™‚

  5. Made these today; used plain 0% Greek yogurt (because that’s what I had) and only added 3/4 c of the berries. Fantastic!! So happy to have a 2 sp muffin-thank you!!

  6. I LOVE these muffins. Everyday breakfast for me. I’ve made strawberry, blueberry, peach and mandarin orange. I used fresh fruit for all but orange (canned mandarins). I used the same triple zero yogurt flavor as the fresh fruit except vanilla with the orange. Thank you so much for your recipes. Jill ?

    • Drizzle Reply

      Hi Jill, your combinations sound awesome! So glad your enjoying the muffins, they do make great easy low point breakfast πŸ™‚

  7. What’s the purpose of using the egg white? Can I just use 2 original Egg Beaters?

  8. These were so good! I didn’t have Egg Beaters but used an egg white. 2 smart points! and amazing!!

    • Drizzle Reply

      Your very welcome Kim, glad you enjoyed them πŸ™‚

  9. I just made these for the second time, they are so awesome!! The flavors and texture are great. Thank you for sharing this recipe:)

  10. I really love the unique recipes on your site. I like that you use natural ingredients.

    I made a double recipe of these. my whole family likes them. I had fresh blueberries that i had frozen over the summer.
    It still worked ok with the bigger blueberries – they just sunk to the bottom.. I plan to wrap them in saran and freeze so i don’t eat them all. Thank you!

    • Drizzle Reply

      Hi Danielle, happy to hear everyone enjoyed the muffins.. They freeze well.. πŸ™‚

    • I believe you can toss the berries in some flour and they shouldn’t sink to bottom.

  11. 1st time on your blog – stumbled on this recipe googling healthy muffin options. These came out light airy & moist – definitely a different texture than a traditional full fat muffin as an FYI to anyone considering the recipe but that’s not a complaint. I loved them & more importantly my picky critics, the 1 & 3 year old went back for 2nds, 3rds &… I used fresh blueberries, regular sugar & plain Greek yogurt – they could’ve been sweeter but perfect with a little drizzle of honey. Great recipe & I made a double batch so I’m hoping they freeze well. I’ll be back to your blog! Thanks!

    • Drizzle Reply

      Hi, so glad you found me and I am happy you all enjoyed the muffins, yes I always let people know that most of my muffin recipes will be denser due to ingredients used, took me a little to get use to but now I prefer them that way any day πŸ™‚ I hope you continue to enjoy the other recipes as much .. and yes the muffins freeze well πŸ™‚

      • Drizzle Reply

        Hi, I never use wheat flour but I don’t see why not, and yes it is same points are regular while flour

  12. I’m so bummed, I cannot
    find frozen blueberries that don’t contain sugar, even the organic have sugar.

    • Never mind. I was looking at the NI and saw sugar with a number. I then looked at the ingredients and it was just blueberries.

    • Drizzle Reply

      Not sure where you live but I am in Canada Ontario, I buy a brand at Sobey’s that has no added sugar, I think I will add them to my next product review, you can use fresh blueberries in these muffins..

  13. I am wondering how they come out if I omit the banana, since I cannot eat them . Or is that a binding ingredient? Would love to try them .

    • Drizzle Reply

      Hi Toni, it is kind of important to have them as they make up a lot of the muffin, you can try using apple sauce but it would change it up a lot, taste and texture

      • I make them all of thΓ¨ time and have always used applesauce because I don’t like bananas. They are great!!

        • Drizzle Reply

          Thanks for the tip Nicole, glad you made them work for you πŸ™‚

  14. Deborah Goudreau Reply

    Best blueberry muffin recipe I have ever tasted. I love the idea of using Lemon Greek Yogurt to add a little more protien to my day. I used paper cups instead of the spray. Muffins came out perfectly. The combination of lemon and blueberry is magical. Doubling the blueberries made the muffins super delicious. I still can’t believe this is only 2 SP!!!!

    • Drizzle Reply

      Hi Deborah, that is awesome, so glad you enjoyed them, lemon yogurt is a great add in πŸ™‚

    • Drizzle Reply

      It says in recipe, 1 egg white (I use 2T egg whites in the carton)

  15. Mary Schuch Reply

    Would the points change at all if I were to switch regular flour with wheat flour? I love to bake, but I am new to understanding how different ingredients affect point values. I am just used to baking anything yummy lol

    • Drizzle Reply

      I never use wheat flour but I would think the points would stay the same πŸ™‚

  16. Courtney M Reply

    Hi I don’t have any lemon will these come out fine without adding the lemon juice or does that help keep it moist?

    • Drizzle Reply

      They should still be fine, just not as lemon flavored

  17. These are super yummy! I love a good baked good at only 2 sp!! Fulfills the craving but doesn’t kill your points for the day! Thanks!!

    • Drizzle Reply

      Your very welcome, Alex, so glad you enjoy the muffins πŸ™‚

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  20. Thank you for posting this. Unfortunately, I am allergic to eggs. Do you have any recommendation for a substitute? I usually use unsweetened applesauce.

    • Drizzle Reply

      I have a friend that can’t eat eggs, she uses an egg replacement I am just not too sure of the name, maybe google it?? You could try leaving it out and replacing with the sauce, just not sure they will bake the same

  21. Do the ingredients have to be at room temperature? My muffins all dipped in the middle. I only used 1/2 the blueberries because they were so big.

    • Drizzle Reply

      Sometimes the muffins will dip a little and that is just based on the ingredients you are using, but they should not dip too much as you can see in my pictures, were they cooked in the middle? Maybe the blueberries were too big and weighed them down?

  22. These are soo good. I didn’t have the lemon so I added a tb of oj. I used fresh blueberries, next time I’ll use less or find smaller ones. I also added cinnamon. 2 pts for a tasty muffin, crazy good!

    • Drizzle Reply

      So glad you enjoyed them, thanks for the tips πŸ™‚

  23. Do you used granulated brown sugar or packed brown sugar for this recipe

    • Drizzle Reply

      I use a packed brown sugar type, and usually lightly pack it

  24. My batter turned out looking more like cookie dough. It was not wet at all. I used whole Greek yogurt and coconut flour as I had those on hand. Curious to see how they turn out.

    • Drizzle Reply

      Hi Natalie, yeah swapping for those 2 ingredients over non fat yogurt and all purpose flour will definitely change the texture, hope you still enjoy them

  25. I just came across this recipe so haven’t tried yet. The pictures look like they are “cakey” Any suggestions to make it more like a bran or fibre based muffin? Thanks

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  27. I’m so glad I came across this recipe . I love muffins!! I can’t wait to make them. Thank you:)

  28. Really good! Had to make a substitution – I only had plain greek yogurt so I added 2 packs of Stevia to add some sweet where the vanilla or lemon flavor would have had. I also would make the addition of a pinch of salt. Thank you for a delicious, low point treat!!

    • Drizzle Reply

      You are very welcome Beth, so glad you enjoyed them πŸ™‚

  29. I made these for the first time tonight with gluten free flour. Turned out great! Thanks for the yummy recipe!

    • Drizzle Reply

      Awesome, so glad you enjoyed them and thanks for letting me know they turned out with the GF flour, I get asked a lot but I never bake with it

  30. Do you have to put the bannana in the muffin? I’m not a fan of bananas when they have been cooked

    • Drizzle Reply

      For these muffins they are a big part of them, you could try replacing it with applesauce, I’d say 1/3-1/2 cup

  31. These aren’t bad for their low point value but I think it’s probably time to admit that everything that makes muffins “muffin-y” doesn’t really work for ww. Like most recipes I’ve tried, these are more “souffle” like than muffin-y. They lack the cake like denseness of a regular muffin. That being said they are tasty for whatever they are…I think people need to adjust their expectations though.

    • Drizzle Reply

      Hi Chris, thanks for the feedback and yes you are right, if you want it WW friendly it is not going to be like a store bought 20 point muffin haha, it’s about getting use to a different way of baking and I understand it is not for everyone πŸ™‚

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    • Drizzle Reply

      I always use regular but feel free to swap out of you prefer

  34. James Rowat Reply

    Can Almond Flour be used instead of regular. Any changes that might be made when using A.F.

    • Drizzle Reply

      Hi James, I wish I was more experienced with AF but I am not, I know it bakes differently so I’m not too sure, all I can suggest is to wing it and give it a try, feel free to let us know if they turn out πŸ™‚

  35. These look great! I cant wait to try them. Can i replace the baking soda with more baking powder? Baking soda is hard to find where i live. Thanks!

  36. I would love to try these but don’t really care for banana in my muffins. Would using unsweetened applesauce work? Is so would how long ch would you recommend?

    • Drizzle Reply

      Hi Lorna, yes you can try the apple sauce as a replacement

  37. I made these yesterday and followed recipe using vanilla yogurt instead of lemon yogurt. Texture and taste were fine but could hardly taste the lemon even though I was generous with the fresh zest. Any thoughts? also, I easily got 12 muffins from the batter.

    • Drizzle Reply

      Hi, you could definitely increase the lemon zest and even add a nit more fresh squeezed lemon to suit your liking, everyone has different taste buds so feel free to play around

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