Blueberry cream cheese muffins

5 from 3 votes

3SP blue, green & purple/2PP each

Prep Time10

Cook Time20

Total Time30

Course: Baking

Servings:

Author: Drizzle

1 egg
2 Tbsp egg whites I use egg whites in the carton
3 Tbsp brown sugar
1/3 cup unsweetened apple sauce
2 large mashed bananas
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp lemon zest
FOR CREAM CHEESE TOPPING
4 oz softened light cream cheese
1 Tbsp sugar
2 Tbsp egg whites
1 Tbsp milk I used 1%
1 tsp vanilla
1/2 cup frozen wild blueberries fresh should be ok but try for smaller ones, that's why I like the frozen

Preheat the oven to 375F, and spray a 12 hole regular muffin tin with nonstick cooking spray.
In a bowl, whisk together the egg, egg whites (2T), and brown sugar until light and fluffy.
Add in the apple sauce and mashed banana and stir well.
Stir in the flour, baking powder, baking soda, and lemon zest.
In a separate bowl, use an electric mixer and beat together the cream cheese, sugar, egg whites (2T), milk, and vanilla.
Gently fold in the frozen wild blueberries.
Divy the muffin batter over the 12 muffin cups, then top each with the cream cheese mixture. Use a toothpick and swirl the cream cheese mixture slightly into the muffin batter.
Bake in the oven for 18-20 minutes until the edges look golden brown. Muffins will not rise too high.

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

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

Freestyle SP- (blue & purple) 3 using WW recipe builder

Smart Points- (green) 3 using SP calculator

Points Plus- 2 using PP calculator