WW Friendly Blueberry Corn Muffins Recipe
WW Friendly Blueberry Corn Muffins Recipe. If you’re in the mood for something homemade and want to whip up a treat that’s just right for breakfast, a snack, or even dessert, we have got you covered.
This recipe takes classic ingredients like fresh blueberries, flour, cornmeal, and a dash of lemon zest to create muffins that are a hit any time of day. The beauty of making these muffins from scratch is the fresh taste you get with every bite, not to mention the aroma that fills your kitchen.
We’ve kept things easy so you won’t have to fuss over complicated steps or hard-to-find ingredients. Whether you’re setting up for a relaxed Sunday breakfast or need a quick snack to pack for your day, these muffins fit the bill perfectly.
They’re a straightforward way to bring a bit of homemade goodness into your day with minimal effort. So, grab your mixing bowl and let’s get started on something that’s sure to be a hit with everyone who tries them.
Weight Watchers Points
5 Points (2022/2024 Plan)
MyWW Points: 5 Blue Plan and 6 Green Plan
5 WW Freestyle Points and 6 Smart Points
Related Recipes
Weight Watchers Cornbread (Gluten Free)
Weight Watchers Homemade Cornbread
Weight Watchers Low Fat Blueberry Muffins
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
WW Friendly Blueberry Corn Muffins
Equipment
Ingredients
- 1½ cup all-purpose flour
- ½ cup unenriched white cornmeal
- 6 tablespoon sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cup fresh or frozen blueberries
- 1 cup 1% low-fat buttermilk
- 3 tablespoon canola oil
- 1 large egg
- 1 tablespoon lemon zest
Instructions
- Heat your oven to 400°F.
- Place paper liners in a 12-cup muffin pan.
- In a large bowl, mix together the flour, cornmeal, 5 tablespoons of sugar, baking powder, baking soda, and salt.
- Carefully add the blueberries to the bowl and mix them in.
- In a small bowl, whisk the buttermilk, oil, egg, and lemon zest together.
- Pour the buttermilk mixture into the large bowl with the flour mixture. Stir until everything is just moistened.
- Fill the muffin cups with the batter, making sure each cup has an equal amount.
- Sprinkle the top of the batter with the remaining 1 tablespoon of sugar.
- Bake in the oven until the muffins bounce back when you gently press them, about 15 to 20 minutes.
- After baking, let the muffins cool in the pan on a wire rack for 5 minutes.
- Take the muffins out of the pan and let them cool on the rack for another 15 minutes.
Notes
Nutrition
You May Also Like
