These WW Lemon Blueberry Muffins are a delicious and healthy way to enjoy a sweet treat while sticking to your Weight Watchers points plan. Packed with fresh blueberries, bright lemon zest, and a light, fluffy texture, these muffins are perfect for breakfast, a snack, or even a light dessert. By using healthier alternatives and keeping the ingredients simple, you can indulge in a guilt-free muffin that’s low in calories but full of flavor.
In this WW Lemon Blueberry Muffins recipe, the traditional butter and refined sugar are swapped out for lighter alternatives, making them significantly lower in points. Instead of butter, applesauce is used to keep the muffins moist without adding unnecessary fat. The sweetener (like monk fruit, stevia, or a sugar substitute) takes the place of sugar, keeping the muffin sweet but without the added calories. Fresh blueberries provide bursts of juicy sweetness, and the lemon zest brings a refreshing, tangy flavor that pairs beautifully with the fruit.
These muffins are also quite versatile—you can enjoy them on their own, spread with a little bit of low-fat cream cheese, or with a side of Greek yogurt for a protein-packed breakfast. They’re perfect for meal prep, and you can make a batch ahead of time for a week’s worth of quick, healthy breakfasts or snacks.
WW Lemon Blueberry Muffins Recipe
Ingredients:
- 1 1/2 cups whole wheat flour (or you can use all-purpose flour, but whole wheat adds more fiber)
- 1/4 cup unsweetened applesauce
- 1/4 cup monk fruit sweetener or stevia (adjust based on your preferred sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large egg whites (or 1 whole egg if preferred)
- 1/2 cup unsweetened almond milk (or any milk alternative)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (you can use frozen, but fresh will give a lighter texture)
Instructions:
- Preheat the oven and prepare the muffin tin:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly spray with non-stick cooking spray.
- Mix the dry ingredients:
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- Mix the wet ingredients:
- In a separate bowl, whisk together the applesauce, monk fruit sweetener, egg whites, almond milk, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
- Combine the wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this could make the muffins dense.
- Fold in the blueberries:
- Gently fold the blueberries into the batter, taking care not to break them up too much. If you’re using frozen blueberries, toss them in a little bit of flour before adding them to the batter to prevent them from sinking to the bottom.
- Fill the muffin tin:
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake the muffins:
- Bake for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
- Cool and enjoy:
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container for up to 3-4 days.
Tips:
- Sweetness adjustment: You can adjust the amount of sweetener based on your preference. If you like your muffins a little sweeter, feel free to add a little more.
- Blueberry substitution: If you don’t have fresh blueberries, you can use frozen blueberries, but be sure not to thaw them before adding to the batter. You can also experiment with other berries, such as raspberries or blackberries, for a different twist.
- Making them lighter: To make these muffins even lighter, you can substitute unsweetened applesauce with mashed banana for a different flavor profile. Just be aware that banana will slightly change the texture.
- Topping ideas: You could top your muffins with a drizzle of sugar-free glaze, a sprinkle of cinnamon sugar (just a small amount for extra flavor), or enjoy them with a dollop of Greek yogurt for added protein.
