I made this Weight Watchers blueberry muffins recipe again a few days ago and had forgotten how good they were! When my girls were younger, this was a family favorite.
My whole family loves blueberry anything, so I make pancakes and healthy muffins a lot as they're so easy and quick for breakfast, and they freeze well.
🖤 Why We Love This Recipe
This muffin recipe turns out so moist, perfect for breakfast or an afternoon snack with a cup of tea.
You'll be surprised at the amazing flavor of this low calorie, lowfat Weight Watchers Blueberry Muffin recipe!
You don't need to tell anyone there is no added sugar and only 130 calories and 3 Weight Watchers Points for 2 muffins!
🛒 Ingredients for Blueberry Muffins
Fresh blueberries I love using fresh blueberries. I just don't think the muffins are quite as good with frozen blueberries, though they will do when we don't have access to fresh. Both give you an anti-oxidant rich start to the day.
Banana I don't think theses muffins have banana flavor at all, but the banana adds the sweetness that would be missing from not adding sugar. It's best to use a very ripe banana.
Unsweetened applesauce The applesauce adds moisture making these fluffy muffins so delicious without added sugar.
Self-rising flour You won't need any leavening agents with this as self-rising flour contains baking powder and a pinch of salt.
Scroll down to the recipe card for the full list of ingredients and nutrition information for these delicious muffins.
👩🏻🍳 How to Make Weight Watchers Blueberry Muffins
Preheat Oven to 375º.
Place muffin liners in muffin cups for 24 mini muffins or spray muffin tin with non-stick baking spray.
In fact, it's a good idea to lightly spray the paper liners with non-stick cooking spray, too, as some will stick. (Cupcake liners are the same as muffin liners.)
Remove the banana from the peel and break it into small pieces.
Add the banana and applesauce to a food processor or mash bananas with a fork and stir into applesauce.
Pulse until smooth.
Combine eggs and canola oil right into the food processor and blend again. Again, if you don't have a food processor, simply beat egg and add canola oil.
In a large mixing bowl, add the 2 cups of flour and wet ingredients. The batter consistency will be a little thinner than cake batter.
Gently fold in the blueberries.
Pour batter into prepared muffin tins using a spoon to get two or three blueberries in each one, about three quarters full.
Bake for about 12-14 minutes. Check them at 12 minutes using the toothpick test as oven temperatures can vary quite a bit. If it comes out with batter on it, give them a little additional time.
This Weight Watchers Blueberry Muffins recipe makes 24 mini muffins. The total time this recipe should have taken is about 20 minutes. Not bad for busy mornings!
Freeze any of these muffins that you won't eat within a couple of days.
Let me know if you enjoyed these healthy blueberry muffins by giving it a rating! I appreciate it!
- Add a little grated lemon rind to brighten the flavor of this low fat muffin.
- Leave out the berries and make these banana muffins.
- Add chocolate chips for a chocolate banana muffin. (This will increase the Points and calories, of course.)
- You could make these with so many different fruits. Peaches or nectarines would be good, as would any kind of berry like strawberries or raspberries. I might try a combination of fresh berries next time!
- Add a teaspoon vanilla extract for richer flavor.
- Add toasted coconut. Toast a few tablespoons of coconut under the broiler until light brown. Don't walk away or you will have burned coconut! Add a small pinch to on top of muffin batter before baking.
You don't. Simply add 1 ½ teaspoons of baking powder and a ¼ teaspoon of salt to all-purpose flour or whichever type of flour you use.
You can, but we didn't love the flavor as much when we tried it. In addition, whole wheat flour baked goods typically dry out in a day or so. If you want to try something healthier, use oat flour, but remember to add leavening.
You can store any extra muffins in an airtight container for up to 4 days. Let them cool before storing, and place a paper towel under them and over them in a baggie or plastic container to absorb moisture. They can be frozen for up to 3 months. Refrigerating them will likely dry out day-old muffins.
💭 Top Tips
Whenever you're baking, you should be sure to measure the flour with the spoon to cup method. Many people scoop flour right out of the bag or container, not realizing this can pack the flour in and you could end up with a lot more than you need. Always add flour to cup using a spoon. Level with a knife after filling cup.
When you have over-ripe bananas, just stick them in a gallon baggie and put them in the freezer. They always add sweetness to any baked good.
If you do use frozen blueberries, be sure to coat them in a little flour to keep them from sinking into the bottom of the muffin cups.
We have quite a few Weight Watchers recipes as the Weight Watchers program helped me take off that baby weight gain years ago and I still love it!
More Weight Watchers Recipes
Weight Watchers Blueberry Muffin Recipe
- 1 small banana
- ½ C unsweetened applesauce
- 2 eggs
- 2 Tablespoons Canola Oil
- 2 C self-rising flour
- 1 ½ cups fresh blueberries this is just a little under a 10 ounce container.
- Preheat Oven to 375º.
- Line mini muffin tins for 24 mini muffins or spray with non-stick baking spray.
- Remove the banana from the peel and break it into small pieces.
- Add the banana and applesauce to a food processor and pulse until smooth.
- Add the eggs and canola oil right into the food processor and blend again.
- In a separate medium bowl, add the flour and mixture of banana.
- Gently fold in the blueberries.
- Fill the prepared muffin tins about three quarters full.
- Toast coconut under the broiler until light brown. Don't walk away or you will have burned coconut!
- Add just a small pinch of toasted coconut to each muffin.
- Bake for about 10 minutes or until toothpick comes out clean.
This Weight Watchers blueberry muffins recipe first appeared on here on July 22, 2013.