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 the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly coat the cups with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, salt, dark brown sugar, and granulated sugar until well combined.
In a separate bowl, whisk together the melted light butter, egg, egg whites, skim milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. The batter should still be slightly lumpy.
Fold in the blueberries with a spatula, distributing them evenly throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about ⅔ to ¾ full.
Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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