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Blueberry muffins with fresh blueberries
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3.44 from 39 votes

Low Calorie Blueberry Muffin

2 WW Points per serving
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Baking
Servings: 12
Author: Drizzle

Ingredients

  • 1 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1 Egg
  • 2/3 cup Monkfruit sweetener (granulated)
  • 1 cup Unsweetened plain almond milk
  • 1/3 cup Nonfat 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
  • 2 tbsp Canola oil

Instructions

  • Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick cooking spray. If using liners, spray the liners.
  • In a bowl, whisk together the wet ingredients until smooth.
  • Mix in the dry ingredients until just combined, then slowly fold in the blueberries. Be careful not to overmix, as this makes the muffins tough.
  • Divide the batter over the 12 muffin cups and bake for approximately 22 minutes or until baked through.
  • Let cool.. makes 12 muffins, best stored in a sealed container and/or in the fridge.

Notes

WW Points - 2 points per muffin, using the WW recipe builder 
Nutritional Info (Using My Food Data) - Calories100... Total Fat 3.2g Fat... 0.36g...Trans Fat 0.01g...Cholesterol 15.9mg.... Sodium 104.4mg ...Total Carbohydrate 14.7g ...Dietary Fiber 0.85g... Total Sugars 1.8g... Includes 0g Added Sugars... Protein 2.9g... Vitamin C 1.5mg ...Vitamin D 0.3mcg... Iron 0.9mg... Calcium 52.7m

Nutrition

Serving: 1ea | Calories: 100kcal