This WW blueberry muffin recipe is full of delicious bursts of blueberries in a tender muffin and makes a great sweet breakfast or afternoon snack. They're only 2 points!
I love blueberry muffins. The sweetness and the pop of berries in every bite? Well, there's just nothing better. Actually, wait, there is. These WW blueberry muffins deliver all that but with less sugar!
This was inspired by my other blueberry muffin recipe on this site, and pairs well with this pecan honey butter recipe.
Why You Will Love This Recipe
- It's healthier alternative to traditional muffin recipes.
- The blueberries offer an irresistible burst of natural sweetness with every bite.
- You'll have no trouble following the simple, straightforward instructions for creating these delightful muffins.
- They're perfect for any and every occasion.
Ingredients
You'll only need a handful of simple ingredients to make these muffins. Outside of the blueberries, you probably have everything you need in your kitchen right now.
- All Purpose Flour (reserve ¼ cup) - Use gluten free flour (1:1) for a gluten free result.
- Fresh Blueberries - Use frozen blueberries or use raspberries or blackberries instead or chopped fruit like peaches or apples instead.
- Sugar - Adds sweetness to the muffins.
- Brown Sugar - Adds a touch of rich, molasses flavor.
- Baking powder - For the leavening agent, baking powder is used to help the batter rise and achieve a fluffy texture. In regards to seasoning, a pinch of salt is added to
- Salt - Balances the sweetness and enhances the flavors.
- Egg - A binding agent that creates your muffins structure and provides extra moisture to the muffin batter.
- 1% Low Fat Milk - Use 2% if necessary.
- Butter - Use applesauce instead to make muffins 2 points.
You'll find the ingredients here, but the exact amounts are in the recipe card at the end of the post.
Substitutions and Variations
- Add your favorite chopped nuts like peanuts, hazelnuts, almonds, pecans, or walnuts to give your muffins added crunch.
- Try adding lemon zest to the muffin batter.
- You can try a pinch of cinnamon, nutmeg, or cardamom.
Instructions
Making these blueberry muffins is super easy. It only takes a few steps and a few minutes! The highlights are here, so be sure to check out the recipe card at the end of the post for the full instructions.
1: Coat the blueberries in reserved flour and set aside. This will help prevent the blueberries from sinking to the bottom of the muffin cups.
2: Mix the batter ingredients together.
3: Fold in the blueberries.
4: Fill a muffin tin and bake until golden.
Line a 24 or 12 cup muffin tin with paper liners, spray with cooking spray. Divide equally, bake and enjoy.
Hint: Coating the blueberries in flour and folding them into the batter rather than mixing them in helps distribute the blueberries evenly and keeps them from sinking.
If you love recipes like this, you may also enjoy these blueberry cornbread muffins, Blueberry Sheet Cake, and our Blueberry Cheesecake Bars recipe.
Storage
Room Temperature: Store for up to 2 days in an air-tight container.
Refrigerator: Store for up to 5 days in an air-tight container.
Freezer: Store for up to 2 months in an air-tight, freezer-safe container.
Make Ahead: These muffins are best served immediately after cooling. If necessary, freeze and defrost on counter for a few hours before needed.
What to Serve with Blueberry Muffins
These muffins are delicious with a glass of milk or a cup of coffee or tea. They can also be added to your savory favorites for a sweet addition to any breakfast.
You can also serve them with a bit of whipped cream and fresh berries on the side.
Tips
- 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.
FAQ
Greek yogurt adds moisture and richness to blueberry muffins, making them tender and delicious. To incorporate Greek yogurt, simply replace half of the oil or melted butter in your muffin recipe with an equal amount of Greek yogurt.
Applesauce is a healthier alternative and can help lower the fat content in your muffins. To substitute, use the same amount of applesauce as you would oil or melted butter in the recipe.
To make the recipe gluten-free, you can substitute a gluten-free all-purpose flour blend for both the all-purpose and whole wheat flours.
Frozen blueberries can usually be used in place of fresh blueberries in most dishes without any issues.
More Healthy Recipes
Do you like healthy recipes? Here some recipes you may also like to try.
WW Blueberry Muffin Recipe
Ready to get cooking? Remember that you can print this recipe if you would like.
WW Blueberry Muffin Recipe
Equipment
- mini muffin pan (24 holes) or 12 hole
Ingredients
- 2 cups all-purpose flour - reserve ¼ cup
- 1 cup fresh blueberries may use frozen also
- ⅜ cup sugar
- ⅛ cup brown sugar packed
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg slightly beaten
- 1 cup 1% low fat milk
- ¼ cup melted butter
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.
Notes
- 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.
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