Are you looking for a healthier alternative to traditional blueberry muffins? Look no further! In this article, we’ll be sharing 20 mouth-watering Weight Watcher-friendly blueberry muffin recipes that are not only delicious but also nutritious. From classic oat-based recipes to creative combinations with Greek yogurt and quinoa, we’ve got you covered.
Whether you’re a busy professional looking for a quick breakfast option or an avid baker seeking new inspiration, these recipes are sure to satisfy your sweet tooth while keeping your diet in check. So, let’s get started on this tasty journey and discover the perfect blueberry muffin recipe for your taste buds!
Lightened-Up Blueberry Oat Muffins
These moist and flavorful muffins are a healthier twist on the classic recipe, with rolled oats adding texture and whole wheat flour providing a boost of fiber.
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup whole wheat flour
– 1/2 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon honey
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oats, flour, sugar, and baking powder.
3. In a separate bowl, whisk together yogurt, egg, and honey until smooth.
4. Add melted butter and blueberries to the wet ingredients; stir until combined.
5. Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted in center comes out clean.
Cooking Time: 20-22 minutes
Greek Yogurt Blueberry Muffins
Start your day with a sweet and tangy treat that’s packed with protein and flavor. These Greek yogurt blueberry muffins are the perfect breakfast or snack option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup Greek yogurt
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1/2 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine yogurt, melted butter, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Whole Wheat Blueberry Muffins
Start your day off right with a delicious and nutritious whole wheat blueberry muffin, packed with the sweetness of fresh blueberries.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 2 teaspoons vanilla extract
– 2 cups fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, egg, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Low-Fat Blueberry Banana Muffins
These moist and flavorful muffins are a perfect blend of sweet and tangy, packed with the goodness of blueberries and ripe bananas. With only 2g of fat per serving, you can enjoy them guilt-free!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup mashed ripe banana
– 1/4 cup low-fat plain yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon honey
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, combine mashed banana, yogurt, egg, and honey. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Protein-Packed Blueberry Muffins
Start your day with a nutritious and delicious treat that combines the benefits of protein powder with the sweetness of blueberries. These muffins are perfect for fitness enthusiasts and health-conscious individuals looking for a guilt-free snack.
Ingredients:
– 1 scoop whey protein powder
– 1 1/2 cups almond flour
– 1/4 cup rolled oats
– 1/2 cup unsweetened applesauce
– 1/4 cup honey
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon chia seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together protein powder, almond flour, oats, and baking powder.
3. In a separate bowl, mix applesauce, honey, egg, and chia seeds.
4. Add the wet ingredients to the dry ingredients and stir until combined. Fold in blueberries.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Skinny Lemon Blueberry Muffins
Lighten up your breakfast routine with these refreshing muffins, packed with juicy blueberries and a hint of citrusy lemon zest. Perfect for a guilt-free morning treat!
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup unsweetened applesauce
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp lemon zest
– 1/2 cup fresh or frozen blueberries
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, and sugar.
3. In a separate bowl, mix applesauce, yogurt, egg, and vanilla extract.
4. Add lemon zest and blueberries to the wet ingredients; stir until combined.
5. Pour wet mixture into dry ingredients; stir until just combined (do not overmix).
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Vegan Blueberry Almond Flour Muffins
Start your day with a delightful treat that combines the sweetness of blueberries, the nuttiness of almonds, and the wholesomeness of vegan baking. These moist muffins are perfect for breakfast or a snack on-the-go.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 teaspoons apple cider vinegar
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon flaxseed
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, maple syrup, melted coconut oil, apple cider vinegar, vanilla extract, baking powder, and salt.
3. Gently fold in blueberries and flaxseed.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until golden brown.
6. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Gluten-Free Blueberry Chia Muffins
Enjoy a deliciously healthy treat with these moist and flavorful muffins packed with antioxidants from blueberries and chia seeds.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 2 tablespoons chia seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine almond flour, coconut sugar, and baking soda.
3. In a separate bowl, whisk together eggs, Greek yogurt, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in blueberries and chia seeds.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Apple Blueberry Muffins with Honey
These moist and flavorful muffins combine the natural sweetness of apples and blueberries with a hint of warm honey, perfect for a breakfast or snack on-the-go.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain yogurt
– 1/2 cup chopped fresh apple (about 1 medium-sized)
– 1/2 cup fresh or frozen blueberries
– 2 tablespoons honey
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, yogurt, chopped apple, and blueberries. Stir until just combined.
4. Drizzle honey over the mixture and fold until fully incorporated.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Blueberry Quinoa Muffins
Start your day with a nutritious and delicious treat by baking these moist and flavorful Blueberry Quinoa Muffins.
Ingredients:
– 1 cup quinoa flour
– 1/2 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1/2 cup fresh or frozen blueberries
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together quinoa flour, oats, sugar, and salt.
3. In a large bowl, whisk together melted butter, egg, Greek yogurt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Pumpkin Blueberry Muffins
These moist and flavorful muffins combine the warmth of pumpkin with the sweetness of blueberries, perfect for a cozy autumn morning or as a snack to enjoy on-the-go.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 2 large eggs
– 2 tablespoons melted unsalted butter
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, milk, eggs, melted butter, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Blueberry Coconut Flour Muffins
These moist and flavorful muffins are a perfect blend of sweet and tangy, with the added bonus of being gluten-free. Made with coconut flour and fresh blueberries, they’re a great option for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups coconut flour
– 1/4 cup granulated sugar
– 1/2 cup unsweetened almond milk
– 1 large egg
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sugar, and salt.
3. In a separate bowl, whisk together almond milk, egg, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until tops are golden brown.
Cooking Time: 20-25 minutes
Zucchini Blueberry Muffins
Moist and flavorful, these zucchini blueberry muffins are perfect for a quick breakfast or snack. The addition of shredded zucchini adds natural sweetness and texture to the classic blueberry muffin.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup milk
– 1 cup fresh or frozen blueberries
– 1 medium zucchini, shredded (about 1 cup)
– Confectioners’ sugar, for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, milk, blueberries, and zucchini to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until golden brown.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Blueberry Oat Bran Muffins
Start your day with a nutritious and delicious treat! These moist and flavorful muffins are packed with the goodness of blueberries, oat bran, and wholesome ingredients.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup oat bran
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1/2 cup plain yogurt
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, oat bran, sugar, and baking powder.
3. In a separate bowl, whisk together honey, yogurt, egg, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let cool on a wire rack for 10 minutes before serving.
Cooking Time: 20-25 minutes
Low-Sugar Blueberry Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack, without the guilt of consuming too much sugar. With only 10g of sugar per serving, you can indulge in the sweet taste of blueberries without compromising your dietary goals.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup rolled oats
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tsp vanilla extract
– 1/4 cup blueberries, fresh or frozen
– Pinch of salt
– 10g sugar (or to taste)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together almond flour, oats, and sugar.
3. Add melted butter, egg, Greek yogurt, and vanilla extract. Mix until combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Blueberry Cottage Cheese Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack, packed with protein-rich cottage cheese and sweet blueberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1 cup cottage cheese
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– Salt to taste
– 1 cup fresh or frozen blueberries
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, combine cottage cheese, egg, and vanilla extract. Stir until smooth.
4. Add the melted butter and blueberries to the cottage cheese mixture; stir until combined.
5. Pour the wet ingredients into the dry ingredients; stir until just combined.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Blueberry Flaxseed Muffins
These moist and flavorful muffins combine the sweetness of blueberries with the nutty goodness of flaxseeds, making them a perfect breakfast or snack option. With only 150 calories per serving, you can indulge in guilt-free pleasure.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/4 cup ground flaxseed
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 tablespoon honey
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, flaxseed, baking powder, and salt.
3. In a large bowl, combine yogurt, egg, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Blueberry Spinach Protein Muffins
These moist and flavorful muffins combine the natural sweetness of blueberries with the nutritional benefits of spinach, making them a perfect breakfast or snack option for fitness enthusiasts.
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup whole wheat flour
– 1/2 cup plain Greek yogurt
– 1/2 cup almond milk
– 1 egg
– 1/4 cup honey
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/4 cup chopped fresh spinach
– 1 cup fresh or frozen blueberries
– 1 scoop vanilla protein powder (30g)
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together oats, flour, and protein powder.
3. In a separate bowl, combine yogurt, milk, egg, honey, and melted coconut oil. Stir until smooth.
4. Add vanilla extract and chopped spinach to the wet ingredients; mix well.
5. Combine the wet and dry ingredients; fold in blueberries.
6. Divide the batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Blueberry Carrot Cake Muffins
Moist and flavorful, these blueberry carrot cake muffins combine the best of both worlds with a hint of spice. Perfect for breakfast or a snack, they’re sure to be a hit!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 cup grated carrots
– 1/2 cup fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, combine melted butter, egg, yogurt, carrots, and blueberries. Stir until well combined.
4. Add the dry ingredients to the wet ingredients; stir until just combined (do not overmix).
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
7. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Blueberry Ricotta Muffins
These moist and flavorful muffins combine the natural sweetness of blueberries with the creamy richness of ricotta cheese, perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
– 8 ounces ricotta cheese, drained and crumbled
– 1 cup fresh or frozen blueberries
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, ricotta cheese, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover 20 mouth-watering weight watcher blueberry muffin recipes that are not only delicious but also healthy! From Lightened-Up Blueberry Oat Muffins to Vegan Blueberry Almond Flour Muffins, and from Low-Fat Blueberry Banana Muffins to Protein-Packed Blueberry Muffins, this collection has something for everyone. Whether you’re a fan of Greek yogurt, whole wheat, or chia seeds, these recipes use wholesome ingredients to create tasty treats that won’t ruin your diet. Get ready to satisfy your cravings and indulge in the sweetness of blueberries without compromising on health!
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