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:

Calories: 84kcal

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.

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.