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WW Blueberry Muffin Recipe
This WW blueberry muffin recipe is a better-for-you option that's just sweet enough and loaded with bursts of blueberries in every bite.
Servings:
24
Calories:
84 kcal
Course:
Dessert, Breakfast, Appetizer, Brunch
Cuisine:
American
Ingredients
- 2 cups all-purpose flour reserve ¼ cup
- 1 cup blueberries may use frozen also, fresh
- ⅜ cup sugar
- ⅛ cup brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg slightly beaten
- 1 cup milk 1% low fat
- ¼ cup butter melted
Instructions
- Preheat oven 375°F.
- In a mixing bowl, add reserved flour to berries and toss to coat. Set aside.
- Combine 1 ¾ cups flour in bowl, add sugar, brown sugar, baking powder, salt. Stir until blended.
- Add egg, milk and melted butter. Mix until incorporated but do not over mix.
- Gently fold in blueberries.
- Line a 24 (or 12 holes) muffin pan with paper liners, lightly coat with cooking spray.
- Bake 12-15 minutes (or 20 to 25 minutes for 12 holes) until toothpick comes out clean. and muffins are light golden brown.
Cup of Yum
Notes
- 3 points each
- To make it easier to remove the muffins from the pan and for easier clean-up, line your muffin tin with paper or foil liners.
- Test your muffins with a toothpick for doneness. If it comes out clean, they're done.
- Let your muffins cool in the pan for about 5 minutes before removing them onto a wire rack.
- Use fresh blueberries if possible, as they will give the muffins the best flavor and texture. If you must use frozen blueberries, be sure to thaw them and pat them dry before using them.
- Toss the blueberries with a small amount of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the muffins during baking.
- Be careful not to overmix the batter as it can lead to tough, dense muffins.
- Fill the muffin cups about ¾ full with batter to ensure that the muffins rise properly.
- To make it easier to remove the muffins from the pan and for easier clean-up, line your muffin tin with paper or foil liners.
- Test your muffins with a toothpick for doneness. If it comes out clean, they're done.
- Let your muffins cool in the pan for about 5 minutes before removing them onto a wire rack.
- Use fresh blueberries if possible, as they will give the muffins the best flavor and texture. If you must use frozen blueberries, be sure to thaw them and pat them dry before using them.
- Toss the blueberries with a small amount of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the muffins during baking.
- Be careful not to overmix the batter as it can lead to tough, dense muffins.
- Fill the muffin cups about ¾ full with batter to ensure that the muffins rise properly.
Nutrition Information
Calories
84kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
12mg
(4%)
Sodium
126mg
(5%)
Potassium
37mg
(1%)
Fiber
0.4g
(2%)
Sugar
6g
(12%)
Vitamin A
93IU
(2%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 84
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 126mg | 5% |
| Potassium | 37mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 6g | 12% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.