Are you a fan of the sweet and tangy flavor combination of blueberries and muffins? If so, you’re in luck because we’ve got a treat for you! In this article, we’ll be exploring 20 mouth-watering Weight Watcher blueberry muffin recipes that are not only delicious but also healthy. Whether you’re looking to satisfy your sweet tooth or need a quick breakfast option, these muffins have got you covered.
From classic blueberry oat muffins to creative combinations like blueberry banana and blueberry lemon zest, we’ve gathered the most scrumptious and nutritious recipes out there for you to try. Each recipe has been carefully crafted to meet Weight Watcher’s dietary guidelines, making it easy to indulge in your favorite treats while staying on track with your weight loss goals.
So grab a cup of coffee, get cozy, and let’s dive into these amazing blueberry muffin recipes!
Low-Calorie Blueberry Oat Muffins
Wholesome and delicious, these muffins are perfect for a guilt-free breakfast or snack. Packed with rolled oats, sweet blueberries, and a hint of cinnamon, they’re sure to satisfy your cravings while keeping calories in check.
Ingredients:
– 1 1/2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup unsweetened applesauce
– 1/4 cup honey
– 1/4 cup plain Greek yogurt
– 1 large egg
– 1/2 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 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, combine oats, flour, baking powder, cinnamon, and salt.
3. In a separate bowl, whisk together applesauce, honey, Greek yogurt, and egg.
4. Add wet ingredients to dry ingredients; stir until just combined.
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
Whole Wheat Blueberry Yogurt Muffins
Start your day with a deliciously healthy treat that combines the wholesomeness of whole wheat and the natural sweetness of blueberries.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/2 cup milk
– 1 tablespoon melted 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, whisk together yogurt, egg, milk, melted butter, 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 a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Gluten-Free Blueberry Almond Muffins
Start your day with a deliciously moist and flavorful breakfast treat, perfect for satisfying your morning cravings while catering to dietary restrictions.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup unsweetened applesauce
– 3 large eggs
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 teaspoon xanthan gum (optional)
– 1/2 cup fresh or frozen blueberries
– 1/4 cup sliced almonds
– Coconut oil or 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, combine almond flour, coconut sugar, baking soda, and salt.
3. In a separate bowl, whisk together applesauce, eggs, and melted coconut oil or butter.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Gently fold in blueberries and sliced almonds.
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
Vegan Blueberry Chia Seed Muffins
These moist and flavorful muffins are packed with the nutritional benefits of chia seeds and sweet blueberries, perfect for a quick breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup chia seeds
– 1/2 cup sugar
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 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 large bowl, whisk together flour, oats, chia seeds, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, canola oil, and vanilla extract.
4. Add wet ingredients to 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 Quinoa Muffins
Elevate your morning routine with these nutritious and delicious muffins, packed with protein-rich quinoa and bursting with sweet blueberries.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup rolled oats
– 1/4 cup almond flour
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tsp vanilla extract
– 1/4 cup honey
– 1 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, oats, almond flour, and salt.
3. In a large bowl, combine melted butter, egg, Greek yogurt, and vanilla extract. Stir until smooth.
4. Add honey and stir until well combined.
5. Fold in blueberries and quinoa mixture until just combined (do not overmix).
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
Skinny Blueberry Banana Muffins
These moist and flavorful muffins are perfect for a guilt-free breakfast or snack. Made with whole wheat flour, Greek yogurt, and fresh blueberries, they’re not only delicious but also packed with nutrients.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/2 cup plain Greek yogurt
– 1 ripe banana, mashed
– 1 cup fresh or frozen blueberries
– 1 large egg
– 1/4 cup honey
– 1/4 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, oats, and baking powder.
3. In a large bowl, combine yogurt, mashed banana, egg, honey, 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 in the center comes out clean.
Cooking Time: 20-22 minutes
Low-Sugar Blueberry Coconut Muffins
These moist and flavorful muffins are perfect for a sweet treat without the guilt. Made with fresh blueberries, shredded coconut, and minimal sugar, you’ll love every bite.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup unsweetened shredded coconut
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/4 cup honey or low-calorie sweetener
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup fresh blueberries
– 1 tbsp melted unsalted butter
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, coconut, baking powder, and salt.
3. In a large bowl, combine yogurt, egg, honey or sweetener, and melted butter. 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
High-Fiber Blueberry Bran Muffins
Boost your fiber intake with these delicious and nutritious muffins, packed with the goodness of blueberries and whole grain bran.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup wheat bran
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup plain low-fat yogurt
– 1 large egg
– 1/2 cup fresh or frozen blueberries
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
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, bran, baking powder, and salt.
3. In a large bowl, combine sugar, yogurt, egg, blueberries, honey, and cinnamon. Stir until just combined.
4. Add the dry ingredients to the wet ingredients; stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Keto-Friendly Blueberry Muffins
Keto-Friendly Blueberry Muffins Recipe
These sweet and tangy muffins are a perfect treat for your keto diet, packed with the natural sweetness of blueberries and the richness of almond flour.
Ingredients:
– 2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 1/4 cup melted coconut oil
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup fresh blueberries, rinsed and patted dry
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sweetener, and salt.
3. In a large bowl, whisk together melted coconut oil, eggs, and vanilla extract.
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 edges are golden.
Cooking Time: 20-22 minutes
Low-Fat Blueberry Applesauce Muffins
Moist and flavorful, these muffins are perfect for a healthy breakfast or snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup low-fat milk
– 1/2 cup unsweetened applesauce
– 1/4 cup granulated sugar
– 1/4 cup blueberries, fresh or frozen
– 1 large egg
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon melted butter
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 milk, applesauce, egg, and melted butter. Stir until smooth.
4. Add dry ingredients to 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 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Healthy Blueberry Lemon Zest Muffins
These moist and flavorful muffins combine the sweetness of blueberries with the brightness of lemon zest, making them a perfect breakfast or snack option.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup rolled oats
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
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, whisk together yogurt, egg, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Gently fold in blueberries and lemon zest.
6. Divide the batter evenly among the 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
Paleo Blueberry Cashew Muffins
These moist and flavorful muffins are a perfect treat for your Paleo diet. Made with fresh blueberries, crunchy cashews, and natural sweeteners, they’re a delicious way to start your day.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened coconut milk
– 1/4 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup fresh blueberries, chopped
– 1/4 cup chopped cashews
– 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, combine almond flour, coconut sugar, and salt.
3. In a separate bowl, whisk together eggs, coconut milk, and melted coconut oil.
4. Add vanilla extract and mix well.
5. Pour wet ingredients into dry ingredients and stir until combined.
6. Fold in blueberries and cashews.
7. Divide batter evenly among muffin cups.
8. Bake for 20-25 minutes or until a toothpick comes out clean.
Cooking Time: 20-25 minutes
Low-Carb Blueberry Almond Flour Muffins
Start your day with a delicious and guilt-free treat! These moist muffins are packed with the sweetness of blueberries and the nutty flavor of almond flour, all while keeping carbs in check.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sweetener (such as Swerve or Erythritol)
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Chopped almonds for topping (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sweetener, and baking powder.
3. In a large bowl, whisk together eggs, almond 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 20-22 minutes or until a toothpick inserted comes out clean.
8. Allow muffins to cool completely before serving.
Yield: 12 muffins
Cooking Time: 20-22 minutes
Light Blueberry Greek Yogurt Muffins
Elevate your morning routine with these refreshing and flavorful muffins, 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 plain Greek yogurt
– 1 large egg
– 1/2 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 medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together Greek yogurt, egg, and honey until smooth.
4. Add melted butter and whisk until combined.
5. Gently fold in blueberries.
6. Add dry ingredients to wet ingredients and stir until just combined.
7. Divide batter evenly among muffin cups.
8. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Spiced Blueberry Cinnamon Muffins
Start your day with a delicious and aromatic treat that combines the sweetness of blueberries, warmth of cinnamon, and the comfort of spices. These moist and flavorful muffins are perfect for a breakfast on-the-go or a snack to brighten up your afternoon.
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 plain yogurt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 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, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, yogurt, cinnamon, nutmeg, and cardamom.
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.
Cooking Time: 20-25 minutes
Low-Calorie Blueberry Pumpkin Muffins
Start your day with a delicious and nutritious treat that combines the sweetness of blueberries and the warmth of pumpkin.
Ingredients:
– 1 cup rolled oats
– 1/2 cup whole wheat flour
– 1/4 cup sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/4 cup blueberries, fresh or frozen
– 1 tablespoon 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 oats, flour, sugar, and salt.
3. In a separate bowl, mix pumpkin puree, yogurt, egg, vanilla extract, and honey 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 in the center comes out clean.
Cooking Time: 20-22 minutes
Healthy Blueberry Oatmeal Muffins
Start your day with a delicious and nutritious breakfast treat that’s packed with fiber, protein, and antioxidants. These moist and flavorful muffins are made with rolled oats, fresh blueberries, and a hint of vanilla.
Ingredients:
– 1 cup rolled oats
– 1/2 cup all-purpose flour
– 1/2 cup unsweetened applesauce
– 1/4 cup honey
– 2 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup fresh blueberries
– 1/2 teaspoon vanilla extract
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 baking powder.
3. In a separate bowl, combine applesauce, honey, eggs, and vanilla extract. 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 into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Low-Fat Blueberry Ricotta Muffins
These moist and flavorful muffins combine the richness of ricotta cheese with the natural sweetness of blueberries, all while keeping fat content low.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 1/2 cup low-fat ricotta cheese
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 teaspoon vanilla extract
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 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, oats, sugar, and baking powder.
3. In a large bowl, combine ricotta cheese, egg, yogurt, 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 comes out clean.
Cooking Time: 20-22 minutes
Gluten-Free Blueberry Zucchini Muffins
Moist and flavorful, these gluten-free muffins are a perfect treat for any time of day. Made with fresh blueberries and zucchini, they’re a delicious way to get your daily dose of fruits and veggies.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/4 cup melted coconut oil
– 1/2 cup plain Greek yogurt
– 1 cup grated zucchini
– 1 cup fresh or frozen blueberries
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
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, melted coconut oil, Greek yogurt, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined. Fold in zucchini and blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Vegan Blueberry Flaxseed Muffins
Brighten up your morning with these moist and flavorful vegan blueberry flaxseed muffins, packed with nutritious ingredients and bursting with sweet-tart flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup ground flaxseed
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup non-dairy milk (almond, soy, or coconut)
– 1/4 cup canola oil
– 1 large egg replacement (such as flaxseed or mashed banana)
– 1 teaspoon vanilla extract
– 1 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 large bowl, whisk together flour, oats, sugar, ground flaxseed, baking powder, and salt.
3. In a separate bowl, combine non-dairy milk, oil, egg replacement, and vanilla extract.
4. Pour wet ingredients into 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.
8. Allow muffins to cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-22 minutes
Summary
Discover 20 mouth-watering Weight Watcher blueberry muffin recipes that are not only delicious but also healthy! From low-calorie treats to high-fiber and protein-packed options, these muffins cater to various dietary needs. Recipes range from classic blueberry oat muffins to innovative creations like vegan blueberry chia seed muffins, gluten-free almond flour muffins, and keto-friendly coconut muffins. Whether you’re a foodie or on a mission to eat healthier, this collection of recipes has something for everyone. Treat yourself to a guilt-free indulgence with these scrumptious and nutritious Weight Watcher blueberry muffins!
