Blueberry Muffins Weight Watchers 7 Points Recipes
NO-ADDED-SUGAR BLUEBERRY MUFFINS
No granulated white stuff needed in these treats. Instead, they're made with a naturally sweet combo of applesauce and puréed ripe bananas (not to mention fresh blueberries). Just note that the muffins may look paler than others you've made before-because the batter is low in sugar and fat, they won't brown much in the oven. If you're left with extra muffins, freeze and then reheat in the microwave for 20 to 30 seconds whenever you're ready to enjoy.
Categories Brunch,Breakfast,Snacks
Time 25m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375°F. Line a 12-cup muffin pan with paper liners.
- Peel the banana, break it into pieces, and add to a small food processor. Add the applesauce and pulse until completely smooth, stopping to scrape down the sides of the bowl as needed. Add the eggs and oil and pulse until well combined.
- In a medium bowl, combine the flour and banana mixture. Fold in the berries. Divide the batter among the prepared muffin cups. Bake until a tester inserted into the centers comes out clean, about 15 minutes. Serve warm or at room temperature.
- Serving size: 1 muffin
Nutrition Facts : Calories 44 kcal
ULTIMATE BLUEBERRY MUFFINS
These deliciously sweet muffins are simply bursting with blueberry goodness. Light stick butter and fat-free milk help cut down on the fat and calories. This recipes also utilizes both all-purpose flour and whole wheat flour for a touch of nuttiness and beautiful golden color, as well as to get that perfect rise. We also love the simple crumbly topping of dark brown sugar and ground nutmeg, which really puts these muffins over the top. Instead of blueberries, feel free to try raspberries or huckleberries if you have those on hand or if you want to mix things up a bit.
Categories Brunch,Snacks
Time 40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
- To make the topping, combine the brown sugar and nutmeg in a bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
Nutrition Facts : Calories 213 kcal
BLUEBERRY MUFFINS (1 WW POINT EACH)
This is from the Weight Watchers magazine Easy Weeknight Favorites. My magazine says I first tried them in January 2006. They are very good for a lowfat muffin and easy to make. I am posting here because my magazine is falling apart and I am afraid I am going to lose it! (I have omitted the teaspoon of grated lemon rind and teaspoon of grated orange rind the original recipe calls for. I don't always have them around to grate so just make it without!)
Provided by Little Suzy Homemak
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
- Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
- Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.
Nutrition Facts : Calories 156.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 122, Carbohydrate 24.7, Fiber 0.9, Sugar 10.2, Protein 3
BLUEBERRY MUFFINS WEIGHT WATCHERS 7 POINTS
Make and share this Blueberry Muffins Weight Watchers 7 Points recipe from Food.com.
Provided by Sandy
Categories Healthy
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
- To make the topping, combine the brown sugar and nutmeg in a bowl.
- With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
- Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
Nutrition Facts : Calories 184.8, Fat 4, SaturatedFat 2.3, Cholesterol 7.1, Sodium 210.5, Carbohydrate 33.5, Fiber 1.5, Sugar 15, Protein 4.3
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17 WEIGHT WATCHERS MUFFINS (+ EASY RECIPES) - INSANELY GOOD
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- Miracle Muffins. Miracle muffins are sweet, fluffy, and full of chocolatey goodness. That doesn’t explain what the ‘miracle’ is, though. After all, plenty of muffins have those same attributes.
- Chocolate Pumpkin Muffins. These decadent chocolate muffins are perfect for fall. You make them with a boxed cake mix, pumpkin puree, and chocolate chips.
- WW Banana Chocolate Chip Muffins. These dense, chunky muffins require more ingredients than the first two recipes. Fortunately, you can still have them ready in just 25 minutes.
- Weight Watchers Strawberry Banana Muffins. These two-point muffins are sweetly tart and full of fruity goodness. You’ll combine bananas with the bright, fresh taste of strawberries.
- Weight Watchers Pumpkin Muffins. These fun orange muffins are low in fat and calories and high in flavor. They’re perfectly spiced, moist, and incredibly crumbly.
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