I made this blueberry muffins recipe again a few days ago and had forgotten how good they were!
My whole family loves blueberry anything, so I make pancakes and muffins a lot as they're so easy and quick for breakfast, and they freeze well.
Why We Love This Recipe
These muffins turn out moist and tender, perfect for breakfast or an afternoon snack with a cup of tea.
What might surprise you is that this is a Weight Watchers Blueberry Muffins recipe! You don't need to tell anyone there is no added sugar and only 130 calories and 3 PersonalPoints for 2 muffins!
What You Need to Make Blueberry Muffins
Fresh blueberries I love using fresh blueberries. I just don't think the muffins are as good with frozen, though they will do when we don't have access to fresh.
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.
Self-rising flour You won't need any leavening agents with this as self-rising flour contains baking powder and a pinch of salt.
How to Make Weight Watchers Blueberry Muffins
Preheat Oven to 375º.
Line mini muffin tins for 36 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.
Bake for about 12-14 minutes. Check them at 12 as oven temperatures can vary quite a bit.
Makes 24 mini muffins. Freeze any that you won't eat within a couple of days.
- 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 each muffin.
- Leave out the berries and make these simply 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.
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.
Low-Fat 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 36 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.
- Makes 36 mini muffins. Freeze any that you won't eat within a couple of days.