Weight Watchers Blueberry Corn Muffins Recipes

BLUEBERRY-CORN MUFFINS

Blueberry-corn muffins image

Cornmeal gives these sweet berry muffins a rustic texture while buttermilk and lemon zest lend a welcome tang. You can substitute enriched yellow cornmeal for the white cornmeal for bolder color contrast between batter and berries without changing the flavor or texture of the muffins. To get a jumpstart on the prep for this recipe, follow the make-ahead directions in Notes below. Feel free to swap another variety of berry for the blueberries here-raspberries, cranberries, or quartered strawberries are all terrific options.

Time 25m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1.5 cup(s) All-purpose flour
0.5 cup(s) Uncooked unenriched white cornmeal
6 Tbsp Sugar
1.5 tsp Baking powder
0.5 tsp Baking soda
0.25 tsp Table salt
1.5 cup(s) Fresh blueberries or frozen
1 cup(s) Low-fat buttermilk
3 Tbsp Canola oil
1 large egg(s) Egg(s)
1 Tbsp Lemon zest (about 2 lemons)

Steps:

Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
Whisk together the flour, cornmeal, 5 tablespoons of the sugar, the baking powder, baking soda, and salt in a large bowl. Gently stir in the blueberries. Whisk together the buttermilk, oil, egg, and lemon zest in a small bowl. Add the buttermilk mixture to the flour mixture and stir just until the flour mixture is moistened.
Fill the muffin cups evenly with the batter and sprinkle evenly with the remaining 1 tablespoon of sugar. Bake until the muffins spring back when lightly pressed, 15 - 20 minutes. Let cool in the pan on a rack 5 minutes. Remove the muffins from the pan and let cool on the rack about 15 minutes longer. Serve warm. Yields 1 muffin per serving.

Nutrition Facts : Calories 64 kcal

WEIGHT WATCHERS BLUEBERRY CORN MUFFINS

Weight Watchers Blueberry Corn Muffins image

Make and share this Weight Watchers Blueberry Corn Muffins recipe from Food.com.

Provided by Jazziegirl8751

Categories Dessert

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup blueberries
1 1/3 cups all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1/2 cup Splenda granular, sugar substitute
1 egg
2 tablespoons applesauce
1 cup skim milk
1 tablespoon skim milk
1 cup confectioners' sugar
1 teaspoon grated lemon zest

Steps:

Preheat oven to 375. Grease and flour a cupcake pan.
Toss blueberries with 1 tbs. flour.
Mix together remaining flour, cornmeal, baking powder and salt.
On medium-high speed, beat the 2 egg whites to stiff peaks.
On low, beat in the extra egg and applesauce.
Alternately beat in flour mixture and 1 cup milk.
Fold in blueberries.
Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!

Nutrition Facts : Calories 135, Fat 0.8, SaturatedFat 0.2, Cholesterol 15.9, Sodium 188.4, Carbohydrate 28.3, Fiber 1.1, Sugar 11.1, Protein 3.9

BLUEBERRY MUFFINS (1 WW POINT EACH)

Blueberry Muffins (1 Ww Point Each) image

This is from the Weight Watchers magazine Easy Weeknight Favorites. My magazine says I first tried them in January 2006. They are very good for a lowfat muffin and easy to make. I am posting here because my magazine is falling apart and I am afraid I am going to lose it! (I have omitted the teaspoon of grated lemon rind and teaspoon of grated orange rind the original recipe calls for. I don't always have them around to grate so just make it without!)

Provided by Little Suzy Homemak

Categories Breakfast

Time 30m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
3/4 cup nonfat milk
1/3 cup sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 cup frozen blueberries, thawed and drained
cooking spray

Steps:

Preheat oven to 400 degrees.
Combine first 4 ingreidents in a medium bowl; stir well. Make a well in center of mixture.
Combine milk through the egg; add to flour mixture, stirring just until moist. Gently fold in blueberries.
Divide batter evenly between 12 muffin cups coated with cooking spray. Bake at 400 for 20 minutes or until golden. Remove from pan immediately; cool on a wire rack.

Nutrition Facts : Calories 156.3, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.8, Sodium 122, Carbohydrate 24.7, Fiber 0.9, Sugar 10.2, Protein 3

WEIGHT WATCHER BLUEBERRY MUFFINS

Weight Watcher Blueberry Muffins image

Provided by My Food and Family

Categories Breakfast Bread Recipes

Time 25m

Number Of Ingredients 8

Ingredients

2 cups flour (reserve 1/4 cup)
1 cup fresh blueberries (may use frozen also)
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 egg, slightly beaten
1 cup 1% low fat milk
1/4 cup melted butter

Steps:

Preheat oven 375°F. (Add reserved flour to berries and toss to coat and set aside.) Combine 1 3/4 cups flour in bowl, add sugar baking powder, salt; mix well. Add egg, milk and melted butter. Mix but don't over mix, batter should not be smooth. Stir in blueberries fold in gently.
Line a 12 cup muffin tin with paper liners, spray with butter Pam. Divide equally, bake and enjoy.
Bake 20 to 25 minutes till toothpick comes out clean. Muffins will be light golden brown.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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