Description
These Weight Watcher blueberry muffins have been lightened up with less butter and sugar than a regular muffin.
Ingredients
1 1/2 cups flour
2/3 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 tablespoons dark brown sugar,
2/3 cup granulated sugar
1/4 cup light butter
1 egg
2 egg whites
1/4 tsp vanilla extract
3/4 cup ff skim milk
1 1/4 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