If you’re looking for a sweet treat that’s both satisfying and Weight Watchers-friendly, you’ll love this Skinny Blueberry Lemon Loaf or Muffins recipe! Bursting with fresh blueberries and the bright flavor of lemon, this lightened-up version of a classic loaf or muffin is just what you need. It’s perfect for breakfast, a snack, or a light dessert—and it’s low in points!

With just a few simple ingredients, you can make either a loaf or muffins, depending on your preference. This recipe is a great way to enjoy a sweet treat without feeling guilty, and it’s sure to become a favorite in your baking rotation.

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sweetener (like Stevia or Monk Fruit)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsweetened applesauce
  • 1/2 cup non-fat Greek yogurt
  • 1/4 cup almond milk (or any milk of choice)
  • 1 large egg
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice
  • 1 cup fresh blueberries (or frozen, if preferred)

Instructions:

  1. Preheat the oven: Start by preheating your oven to 350°F (175°C). If you’re making a loaf, grease a 9×5-inch loaf pan or line it with parchment paper. For muffins, line a muffin tin with paper liners.
  2. Mix the dry ingredients: In a medium bowl, whisk together the flour, sweetener, baking powder, baking soda, and salt. Set aside.
  3. Combine the wet ingredients: In a separate large bowl, mix the applesauce, Greek yogurt, almond milk, egg, vanilla extract, lemon zest, and lemon juice until well combined.
  4. Combine wet and dry ingredients: Slowly add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  5. Fold in the blueberries: Gently fold the fresh blueberries into the batter, being careful not to break them up too much.
  6. Bake:
    • For a loaf: Pour the batter into the prepared loaf pan and bake for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
    • For muffins: Spoon the batter evenly into the muffin tin, filling each cup about 3/4 of the way. Bake for 18–20 minutes, or until a toothpick comes out clean.
  7. Cool and enjoy: Once baked, let the loaf or muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Slice and serve!

Why You’ll Love This Skinny Blueberry Lemon Loaf or Muffins:

  • Low in Points: With just a few simple swaps, this recipe is lighter but still full of flavor, making it the perfect Weight Watchers-friendly treat.
  • Bright and Refreshing: The combination of fresh blueberries and lemon zest creates a refreshing burst of flavor in every bite.
  • Customizable: You can easily turn this recipe into muffins or a loaf, depending on what you’re in the mood for!
  • Great for Meal Prep: These muffins or loaf make for great meal prep options! They store well in the fridge or freezer, so you can have a healthy snack or breakfast on hand whenever you need it.

Nutrition (per muffin or slice, based on 12 servings):

  • Calories: 110
  • Protein: 3g
  • Carbs: 21g
  • Fat: 2g
  • Fiber: 3g
  • Weight Watchers Points: 3 Smart Points