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
Tips and Tricks
Mixing Dry Ingredients
When combining the dry ingredients, use a whisk to ensure everything is evenly distributed. This helps prevent clumps and ensures a consistent texture in your muffins.
Adding Blueberries
Coat the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins during baking.
Combining Wet and Dry Ingredients
Stir the wet and dry ingredients together until just moistened. Overmixing can lead to tough muffins. A few lumps in the batter are perfectly fine.
Filling Muffin Cups
Use an ice cream scoop or a large spoon to fill the muffin cups evenly. This helps ensure all the muffins bake at the same rate and have a uniform size.
Sprinkling Sugar
Sprinkle the remaining sugar on top of the batter just before baking. This creates a nice crunchy texture and a slightly sweet top crust.
Baking Time
Check the muffins a few minutes before the suggested baking time. Ovens can vary, so it’s important to keep an eye on them to avoid overbaking.
Cooling Muffins
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle. Cooling on the rack prevents the bottoms from becoming soggy.
Related Recipes
Weight Watchers Cornbread (Gluten Free)
Weight Watchers Homemade Cornbread
Weight Watchers Low Fat Blueberry Muffins
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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
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