Blueberry Muffins Weight Watchers 7 Points Recipes

ULTIMATE BLUEBERRY MUFFINS

Ultimate blueberry muffins image

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.

Time 40m

Yield 12 servings

Number Of Ingredients 13

Ingredients

1.5 cup(s) All-purpose flour
0.667 cup(s) Whole wheat flour
2 tsp Baking powder
0.5 tsp Table salt
2 Tbsp Dark brown sugar packed
0.5 tsp Ground nutmeg
0.667 cup(s) Sugar granulated
0.333 cup(s) Light butter stick
1 large egg(s) Egg(s)
2 item(s) Egg white(s)
0.5 tsp Vanilla extract
0.75 cup(s) Fat free skim milk
1.25 cup(s) Fresh blueberries fresh

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 STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS

Blueberry Streusel Muffins-Weight Watcher's 3 Points image

Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!

Provided by Chef Joyous

Categories Breads

Time 40m

Yield 15 muffins, 15 serving(s)

Number Of Ingredients 12

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup sugar
1/2 cup splenda no calorie artificial sweetener
3/4 cup light sour cream
1 teaspoon vanilla extract
1/4 cup skim milk
2 cups blueberries
1 tablespoon smart balance 67% buttery spread margarine

Steps:

Preheat oven to 375. Place muffin liners in muffin tins. (15)
Combine 2 c flour, baking soda, baking powder and salt; set aside.
Mix sugar and Splenda; set aside.
Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
Fold in blueberries and fill each muffin liner; set asided.
To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.

Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1

BLUEBERRY MUFFINS (1 WW POINT EACH)

Blueberry Muffins (1 Ww Point Each) image

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

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup nonfat milk
1/3 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup frozen blueberries, thawed and drained
cooking spray

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