2 Point Weight Watchers Blueberry Muffins

These light and fluffy blueberry muffins are the perfect low-point snack or breakfast option for those following Weight Watchers. At just 2 points per muffin, they’re ideal for meal prep and can be stored for the week ahead.

Preparation Time: 10 minutes

Cooking Time: 25 minutes

Servings: 12 muffins

Ingredients:

  • 1 3/4 cup unbleached all-purpose flour (or gluten-free flour with xanthan gum for gluten-free option)
  • 4 tsp sugar (you can substitute with a low-calorie sweetener if desired)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 tsp xanthan gum (for gluten-free only)
  • 1 cup fat-free milk (or non-dairy substitute like almond or oat milk)
  • 1 large egg (or 2 egg whites for a lower-fat option, or egg substitute)
  • 4 tsp melted butter (or a non-dairy substitute like vegan butter)
  • 1 1/4 cup blueberries (fresh or frozen)

Directions:

  1. Preheat the oven to 400°F (200°C) and prepare a 12-cup muffin tin by spraying with non-stick spray or using paper liners.
  2. Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. If you’re using gluten-free flour, add the xanthan gum at this point as well.
  3. Mix the wet ingredients: In a separate small bowl, combine the milk, egg (or egg whites), and melted butter (or butter substitute). Whisk until fully incorporated.
  4. Combine: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined — be careful not to overmix.
  5. Fold in the blueberries: Gently fold the blueberries into the batter, making sure they are evenly distributed throughout.
  6. Fill the muffin cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool: Let the muffins sit in the tin for a couple of minutes before transferring them to a wire rack to cool completely.

Tips:

  • Storage: Store these muffins in an airtight container for up to 4 days at room temperature or freeze them for up to 3 months.
  • Variations: Try substituting blueberries with raspberries or chopped strawberries for a fun twist.
  • Make Ahead: These muffins are great for meal prep! Bake a batch at the beginning of the week for a grab-and-go snack or breakfast.

Nutritional Information (per muffin):

  • Calories: 83
  • Protein: 2.5g
  • Fat: 1.5g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Weight Watchers Points: 2 points (on Blue, Green, and Purple plans)

Enjoy these delicious blueberry muffins without any guilt!