If you're craving a bakery-style treat without blowing your healthy eating goals, you’re going to fall in love with these Weight Watcher Blueberry Muffins! 🫐✨
They’re light, fluffy, bursting with juicy blueberries, and perfectly portioned, making them the ultimate smart snack or breakfast on the go. Plus, they’re easy to make with simple ingredients you probably already have!
Updated, Change the recipe back to the older one cause the other one with self rising flour and Greek yogurt was not good. I've tested both of them to make sure.
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Why You’ll Love This Recipe
- Low in points, big on flavor: Each muffin is packed with blueberry goodness but fits perfectly into your daily points budget.
- Simple pantry ingredients: No fancy flours or hard-to-find sweeteners required. Just simple self rising flour which I already use a lot of on this site. It works.
- Moist and satisfying: Thanks to the yogurt and blueberries, these muffins stay tender and delicious.
- Perfect for meal prep: Make a batch and have breakfast or snacks ready all week long!
Ingredients Needed
- All-purpose flour (1 ½ cups) – The base of the batter, giving structure and a soft crumb.
- Whole wheat flour (⅔ cup) – Adds a nutty flavor and a little extra fiber for a heartier muffin.
- Baking powder (2 tsp) – The leavening agent that helps the muffins rise nice and fluffy.
- Salt (½ tsp) – Balances the sweetness and enhances flavor.
- Dark brown sugar (2 tbsp) – Brings a touch of molasses flavor and added moisture.
- Granulated sugar (⅔ cup) – Sweetens the muffins and helps with a tender texture.
- Light butter (¼ cup) – Adds richness without too much fat, keeping the muffins moist.
- Egg (1 whole) – Binds the ingredients together and gives structure.
- Egg whites (2) – Keep the muffins light while adding extra protein.
- Vanilla extract (¼ tsp) – A hint of warm flavor that pairs perfectly with blueberries.
- Fat-free skim milk (¾ cup) – Lightens up the recipe while still adding moisture.
- Blueberries (1 ¼ cups) – The star ingredient! Juicy bursts of sweetness in every bite.
How to make Blueberry Muffins
Step 1 Preheat oven to 400 degrees. LIne a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
Step 2 To make topping, combine the brown sugar and nutmeg in a a bowl.
Step 3 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 the milk, beginning, and ending with the flour mixture and scraping down the sides of the bowl. Fold in blueberries.
Evenly spoon the batter into the cups. Sprinkle with topping. Bake until toothpick inserted in a muffin comes out clean. 25 minutes.
Serving Suggestions
- Breakfast: Pair two muffins with Air Fryer Hard Boiled Eggs, Scrambled Eggs on Blackstone Griddle, or a Greek yogurt cup for a balanced breakfast.
- Snack: Enjoy one with a cup of tea or coffee for a sweet afternoon pick-me-up.
- Dessert: Warm one up and top with a little fat-free whipped topping or a drizzle of sugar-free syrup.
Recipe FAQs
Use 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt.
Use a plant-based Greek-style yogurt (like Kite Hill) — just make sure it's unsweetened.
Other Recipes to Try
- Baked Feta Pasta
- Stuffed Italian Sausage
- Baked Oats with Peanut Butter
- Air Fryer Crispy Fish Sandwiches
- Lighter Fettuccine Alfredo Sauce
- Banana Oat Energy Bites
If you’ve tried this Blueberry Muffins recipe or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest
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Weight Watchers Ultimate Blueberry Muffins
- Prep Time: 10min
- Cook Time: 25min
- Total Time: 35min
- Yield: 12
- Category: Easy
- Method: Oven
- Cuisine: American
Description
These Weight Watcher blueberry muffins have been lightened up with less butter and sugar than a regular muffin.
Ingredients
1 ½ cups flour
⅔ cup whole wheat flour
2 tsp baking powder
½ tsp salt
2 tablespoons dark brown sugar,
⅔ cup granulated sugar
¼ cup light butter
1 egg
2 egg whites
¼ tsp vanilla extract
¾ cup ff skim milk
1 ¼ cup of blueberries
Instructions
Preheat oven to 400 degrees. LIne a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
To make topping, combine the brown sugar and nutmeg in a 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 the milk, beginning, and ending with the flour mixture and scraping down the sides of the bowl. Fold in blueberries.
Evenly spoon the batter into the cups. Sprinkle with topping. Bake until toothpick ineserted in a muffin comes out clean. 25 minutes.
Notes
Recipe adapted from Weight Watchers
2 points per muffin
Sugar substitutes can be used instead of sugar. I am allergic to them so that is why I don't use them.
Points are calculated with the WW recipe builder app and not using the nutrition info.
Nutrition
- Serving Size: 1 muffin
- Calories: 172
- Sugar: 16g
- Fat: 3g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
Carol DeLong says
Excellent! No one knew they were weight watchers.
Jenna says
If you want to use that then go ahead. I'm not stopping you. 🙂
Sally says
Could you use Swerve instead of sugar to lower the points?
Nelofar Shaik says
I have tried these from one of the German makers. They taste the same. I am a fan of your muffins.
Just Yum... Too good.
bobbie says
She did list the points earlier in the blog; it's 6 points.
Anita Diliberto says
How many smart points are in the blueberry muffins?
Marj Talbot says
Thanks for the recipe but it would be nice to know now many points in each muffin