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!
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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
- Self-rising flour: Gives the muffins their light, fluffy structure without needing extra baking powder or soda. Self-rising flour is so easy to use Try 2 Ingredient Dough (3 Ways!)
- Sugar or sugar substitute (like monk fruit or Stevia blend):
A little sweetness to enhance the blueberries without piling on the points. - Egg: Adds structure and helps hold everything together.
- Vanilla extract: Adds a warm, cozy flavor.
- Plain non-fat Greek yogurt: Keeps the muffins moist and boosts the protein without adding fat.
- Fresh or frozen blueberries: The star of the show! Juicy, sweet bursts of flavor in every bite.
How to make Blueberry Muffins
Step 1 Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
Step 2 Mix the wet ingredients: In a large bowl, beat the egg, milk, Greek yogurt, and vanilla extract until smooth.
Step 3 Add the dry ingredients: Stir in the self-rising flour and sugar (or sugar substitute) until just combined. Don't overmix!
Step 4: Gently fold the blueberries into the batter.
Step 5 Portion the batter: Divide the batter evenly among the 12 muffin cups.
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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 1x
- 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 cup self-rising flour:
1 tablespoon sugar or sugar substitute
1 large egg:
1 teaspoon vanilla extract:
¾ cup plain non-fat Greek yogurt:
½ cup almond milk
1 cup fresh or frozen blueberries:
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray with nonstick spray.
Mix the wet ingredients:
In a large bowl, beat the egg, mklk Greek yogurt, and vanilla extract until smooth.
Add the dry ingredients:
Stir in the self-rising flour and sugar (or sugar substitute) until just combined. Don't overmix!
Fold in the blueberries:
Gently fold the blueberries into the batter.
Portion the batter:
Divide the batter evenly among the 12 muffin cups.
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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