Delicious And Healthy Weight Watchers Blueberry Muffins

Delicious And Healthy Weight Watchers Blueberry Muffins

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Weight Watchers Chocolate Chip Oatmeal Muffins BEST WW Recipe
Weight Watchers Chocolate Chip Oatmeal Muffins BEST WW Recipe from kimspireddiy.com

Introduction

Are you looking for a tasty and healthy breakfast option that won’t sabotage your diet? Look no further than these Weight Watchers blueberry muffins! Made with wholesome ingredients, these muffins are the perfect way to start your day on the right foot. Plus, they’re easy to make and totally customizable – you can add different fruits, nuts, or spices to suit your taste. Let’s get baking!

Recipe #1: Classic Blueberry Muffins

Ingredients:

– 1 1/2 cups all-purpose flour – 1/2 cup granulated sugar – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 1/2 cup unsweetened applesauce – 1/4 cup skim milk – 1/4 cup canola oil – 1 large egg – 1 tsp vanilla extract – 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the applesauce, milk, oil, egg, and vanilla until well combined. 4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix! 5. Gently fold in the blueberries. 6. Divide the batter evenly among the 12 muffin cups. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutritional Information:

Each muffin has 140 calories, 5g fat, 23g carbs, 2g fiber, 3g protein, and 7g sugar.

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Cooking Time:

18-20 minutes

Equipment:

– Muffin tin – Paper liners or nonstick cooking spray – Mixing bowls – Whisk – Rubber spatula – Wire rack

Serving Suggestions:

Enjoy these muffins warm or at room temperature, with a cup of coffee or tea. They’re also great as a snack or dessert.

Variations:

– Swap out the blueberries for another type of berry, like raspberries, strawberries, or blackberries. – Add 1/4 cup chopped nuts, like almonds, pecans, or walnuts, for extra crunch. – Sprinkle the muffin tops with a little bit of cinnamon sugar before baking.

Substitutions:

– Use any type of milk you like, such as almond milk or soy milk. – Substitute melted coconut oil or melted butter for the canola oil. – Use frozen blueberries instead of fresh, but be sure to thaw them first and drain off any excess liquid.

Storage:

Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well – just wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months.

Tips:

– Don’t overmix the batter – this can result in tough, rubbery muffins. Mix until just combined. – If you’re using frozen blueberries, toss them in a little bit of flour before adding them to the batter. This will help prevent them from sinking to the bottom of the muffins. – If you’re watching your sugar intake, feel free to reduce the amount of sugar in the recipe. You can also try using a sugar substitute, like Stevia or Splenda.

Frequently Asked Questions:

Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, but keep in mind that the muffins will be denser and have a nuttier flavor. You may need to add a little bit more liquid to the batter. Q: Can I use frozen blueberries instead of fresh? A: Yes, just be sure to thaw them first and drain off any excess liquid. Q: Can I make these muffins gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

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Recipe #2: Lemon Blueberry Muffins

Ingredients:

– 1 1/2 cups all-purpose flour – 1/2 cup granulated sugar – 1/2 tsp baking powder – 1/2 tsp baking soda – 1/4 tsp salt – 1/2 cup unsweetened applesauce – 1/4 cup skim milk – 1/4 cup canola oil – 1 large egg – 1 tsp vanilla extract – 1 tbsp lemon zest – 1 cup fresh blueberries

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray. 2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together the applesauce, milk, oil, egg, vanilla, and lemon zest until well combined. 4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix! 5. Gently fold in the blueberries. 6. Divide the batter evenly among the 12 muffin cups. 7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 8. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Nutritional Information:

Each muffin has 140 calories, 5g fat, 23g carbs, 2g fiber, 3g protein, and 7g sugar.

Cooking Time:

18-20 minutes

Equipment:

– Muffin tin – Paper liners or nonstick cooking spray – Mixing bowls – Whisk – Rubber spatula – Microplane or zester – Wire rack

Serving Suggestions:

These muffins are perfect for a brunch or afternoon tea. Serve them with lemon curd or whipped cream for extra decadence.

Variations:

– Swap out the blueberries for another type of berry, like raspberries, strawberries, or blackberries. – Add 1/4 cup chopped nuts, like almonds, pecans, or walnuts, for extra crunch. – Use lime or orange zest instead of lemon zest for a different flavor.

Substitutions:

– Use any type of milk you like, such as almond milk or soy milk. – Substitute melted coconut oil or melted butter for the canola oil. – Use frozen blueberries instead of fresh, but be sure to thaw them first and drain off any excess liquid.

Storage:

Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well – just wrap them individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months.

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Tips:

– Don’t overmix the batter – this can result in tough, rubbery muffins. Mix until just combined. – If you don’t have a microplane or zester, you can use a vegetable peeler to remove the lemon zest, then chop it finely with a knife. – You can use lemon juice instead of lemon zest for a more pronounced lemon flavor, but be aware that the acidity may affect the texture of the muffins.

Frequently Asked Questions:

Q: Can I use whole wheat flour instead of all-purpose flour? A: Yes, but keep in mind that the muffins will be denser and have a nuttier flavor. You may need to add a little bit more liquid to the batter. Q: Can I use frozen blueberries instead of fresh? A: Yes, just be sure to thaw them first and drain off any excess liquid. Q: Can I make these muffins gluten-free? A: Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

Conclusion

These Weight Watchers blueberry muffins are a delicious and healthy way to start your day. Whether you prefer classic blueberry or lemon blueberry, these muffins are easy to make and totally customizable. Plus, they’re low in calories and fat, so you can enjoy them guilt-free. So what are you waiting for? Get baking and treat yourself to a tasty

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