WW Blueberry Muffin Recipe

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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!

Bowlful of WW blueberry muffins stacked atop one another with more blueberry muffins in background.

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.

Overhead shot of wet muffin ingredients in mixing bowl

Overhead shot of mixed wet muffin ingredients in bowl

Overhead shot of flour on top of wet mixture in mixing bowl

Overhead shot of mixing bowl with muffin batter next to bowl of blueberries.

3: Fold in the blueberries.

Overhead shot of blueberry batter with blueberries in mixing bowl

Overhead shot of fully mixed WW blueberry muffins batter in mixing bowl

4: Fill a muffin tin and bake until golden.

Overhead shot of muffin tin lined with paper liners

Overhead shot of muffin tin filled with ww blueberry muffin batter

Line a 24 or 12 cup muffin tin with paper liners, spray with cooking spray. Divide equally, bake and enjoy.

Overhead shot of baked WW blueberry muffins in muffin tin

Overhead shot of WW blueberry muffins on wire cooling rack

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, Blueberry Cookies and our Blueberry Cheesecake Bars recipe.

Closeup shot of WW blueberry muffins stacked atop one another on plate.

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

How to incorporate Greek yogurt in blueberry muffins?

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.

Can I use applesauce instead of oil in muffins?

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.

Can I make this recipe gluten-free?

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.

Can I use frozen blueberries instead of fresh?

Frozen blueberries can usually be used in place of fresh blueberries in most dishes without any issues.

Closeup of a pile of blueberry muffins with a bite missing from muffin on top.

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