I wanted a nice fluffy, not too sweet blueberry muffin and these sure did hit the spot! I also get asked a lot for banana free baked recipes, I know I use banana a lot in my muffin and loaf recipes as it works so well to replace other ingredients with much higher point values, but I do try to create new ones often that are banana free πŸ™‚ These blueberry muffins are simple to make and definitely cured that “I just want a damn muffin” attitude haha, at 3 smart points each they are a nice guilt-free treat and freeze well too.

Blueberry muffin

Drizzle
3PP, 3 SP blue, purple & green
Prep Time 5 mins
Cook Time 22 mins
Total Time 27 mins
Course Baking
Servings 12

Ingredients
  

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1 egg
  • 3 Tbsp sugar
  • 1 cup milk I used 1%
  • 1/4 cup unsweetened applesauce
  • 1/4 cup non fat plain greek yogurt
  • 1 tsp vanilla
  • 1 1/4 cup blueberries I found frozen worked best as fresh blueberries can be too large and make a mess of the muffins

Instructions
 

  • Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick cooking spray.
  • In a bowl whisk together the egg and sugar, stir in milk, applesauce, yogurt and vanilla.
  • Mix in the flour and baking powder, then slowly fold in the blueberries.
  • Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
  • Let cool.. makes 12 muffins, best store in a sealed container and/or in the fridge

Notes

Personal Points- 3 using the WW recipe builderΒ 
Smart points- blue, green & purple- 3 using WW recipe builder
Points Plus- 3 using PP calculator
Nutritional info- Calories.. 105...Fat 1.2g...Sat fat 0.4g...Carbs 19.8g...Fiber 1g...Sugar 6.3g...Protein 3.5g using My Fitness Pal *Please note these numbers incl the blueberries, if using these numbers in your WW calculator you might get a higher point value

 

Author

31 Comments

  1. Do you think it would taste much different if I replaced 1/4 c sugar with 1/4 c Equate No Calorie Sweetener with Sucralose? I made this today and the taste is good to me. It reduces it to 2 SP.

    Love your website & recipes, BTW. I just started WW 10 days ago and am looking for some inspiration for cooking with CANADIAN products. I dearly wish I could get some of those low point products that are available in the US πŸ˜‰.

    Thanks, Debra T.

    • Drizzle Reply

      Hi Debra, glad you are enjoying the recipes.. I don’t bake with sweeteners as they typically upset my stomach but if you enjoy them then I’d say go for it, I imagine they will work just fine .. I don’t use too many products from the U.S and most I buy here πŸ™‚

      • These were good, but not quite what I was expecting. It was dense and chewy almost like mochi. Maybe it was just too much liquid. Still very tasty. I’ll have to make these again.

  2. Mae Farahani Reply

    HI there , what other flour do you recommend for blueberry muffins instead of white flour? I really want to avoid white one .
    Also , can Almond Milk be used instead of 1% milk ? Or using honey instead of sugar in the recipes ?

    • Drizzle Reply

      Hi Mae, yes you can substitute those and whole wheat flour should work just as well

      • These are not glutin free. White flour is gluten. Why would you call these gluten free?

        • Drizzle Reply

          Hi Mendy, I’m sorry but can you please point out where I said they were GF???? I have never ever claimed to make a GF recipe in my life πŸ˜‰

        • You must have read guilt free & thought gluten free :). Guilt Gluten? I guess it’s in the eyes or the body of the beholder!

          • Drizzle

            Haha easily mistaken I guess πŸ˜‰

    • Drizzle Reply

      Hi Jeanne, thank you πŸ™‚ I never bake with AF or CF I know they bake differently so all I can suggest is to try it and see

  3. I followed the recipe and found these pretty dense and tasteless but my 1 and 3 year old loved them so I’ll keep making them.

    • Drizzle Reply

      Well I am glad to hear your littles enjoyed them πŸ™‚ my muffins are usually denser in texture due to ingredients used

  4. Leanna Hillmer Reply

    Made these, but I consider my muffin tin “regular” and even 9verfilling them I still made 20. I was writing to say say did you use mini muffin pans but the recipe states regular. So f it made 20 insytead of 12, whayt would be the points? I am assuming those 8 extra muffins should have been in the 12.

    • Drizzle Reply

      Hi, wow that’s crazy you had so much batter, yeah I made 12 regular size muffins, I don’t know the exact points on 20, my guess would be 1 less each, but you coud build the recipe in the WW app and put 20 as servings to get accurate point count

  5. Hi! I made these and they were way too wet. I used almond milk instead of cows milk. Could this be why? I ended up baking them for twice the time you suggest but they ended up being wet and dense.

    • Drizzle Reply

      Hi, no the milk should not cause this, I’m not too sure, it is hard to say without being there, maybe the oven temp was off? They were definitely bake when I made them

  6. I made these today and can’t wait to try them in the morning. They smell delicious!
    I have saved several of your recipes. I will have to try them all.
    Thank you!

    • Drizzle Reply

      Hi Annie, I hope you enjoy the muffins and I hope you continue to enjoy the recipes πŸ™‚

    • Drizzle Reply

      I hope you enjoy them, yes these muffins are the same points on all plans

  7. Thank you for this website! Helps so much WW followers!! I only have flavored nonfat Greek yogurt at the moment (blueberry or peach). Would that work in a pinch?

    • Drizzle Reply

      Hi Debbie, yes you can definitely use a flavored one, hope you continue to enjoy the recipes πŸ™‚

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