Weight Watchers Blueberry Muffins
These Weight Watchers Blueberry Muffins are light, fluffy, and bursting with fresh blueberries. With only 90 calories and 2 SmartPoints each, they’re an easy go-to for breakfast or a guilt-free snack.
Ingredients
- 1 cup white whole wheat flour
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup nonfat Greek yogurt
- 2 large egg whites
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
- In a bowl, whisk together the flours, baking powder, baking soda, and salt.
- In another bowl, mix Greek yogurt, egg whites, honey, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Divide the batter evenly into the muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted comes out clean.
- Let muffins cool for 5 minutes before transferring to a wire rack.
Nutrition Facts
| Calories | 90 |
|---|---|
| Fat | 1g |
| Carbohydrates | 18g |
| Fiber | 2g |
| Protein | 6g |
| WW SmartPoints | 2 |
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can use frozen blueberries—no need to thaw. Fold them in gently to avoid turning the batter blue.
What if I don’t have Greek yogurt?
You can substitute with unsweetened applesauce, though the texture may be slightly more moist.
How should I store these muffins?
Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
Can I make the batter ahead of time?
Yes, prepare the batter and refrigerate it for up to 12 hours before baking.