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Blueberry oatmeal muffins

1-3PP, 2SP blue, 1SP purple, 3SP green
Course Baking, Muffins
Prep Time 10 minutes
Cook Time 25 minutes

Ingredients

  • 1 cup plain greek yogurt 0%
  • cup sugar free syrup *I use the E.D Smith no sugar added syrup
  • ¼ cup milk *I used 1%
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup oats *quick oats are fine
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup blueberries *I like using the frozen wild blueberries since they are small

Instructions

  • Preheat oven to 375F, fill a 12 hole regular muffin tin with liners
  • In a bowl, whisk the egg and stir in the syrup and yogurt, mix in the milk and vanilla.
  • In a seprate bowl mix together the oats, flour, baking powder and soda. Add the dry ingredients to the wet and stir well. Gently fold in the blueberries.
  • Divide the muffin batter over the 12 cups. Bake in the oven for 20-25 minutes, until the tops are a golden color. Let cool for 5 minutes. These muffins will freeze well, they are best stored in the fridge after day 1.

Notes

Personal Points 1-3 depending on your 0PP foods 
Smart points- blue- 2 using WW recipe builder
Smart points- green- 3 using WW recipe builder
Smart points- purple- 1 using WW recipe builder
Points plus- 2- using PP calculator 
Nutritional info per muffin.. Calories 93...Fat 1.1g..Sat fat 0.2g...Carbs 15.4g...Fiber 1.3g..Sugar 3.1g...Protein 4.7g *Note- this includes all ingredients even 0SP foods