WEIGHT WATCHER BLUEBERRY MUFFINS
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
BLUEBERRY STREUSEL MUFFINS-WEIGHT WATCHER'S 3 POINTS
Yummy! You don't need all the fat and sugar to enjoy this comfort food! Might want to double the receipe as they tend to disappear!
Provided by Chef Joyous
Categories Breads
Time 40m
Yield 15 muffins, 15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place muffin liners in muffin tins. (15)
- Combine 2 c flour, baking soda, baking powder and salt; set aside.
- Mix sugar and Splenda; set aside.
- Using an electric mixer, beat egg with 3/4 c sugar/Splenda mix until light and fluffy. Add sour cream and beat until thoroughly combined; blend in vanilla.
- Add half of flour mixture and half of milk to sugar mixture; beat until just combined. Add remaining flour mixture and milk; beat until smooth, do not over-beat.
- Fold in blueberries and fill each muffin liner; set asided.
- To make streusel topping, combine remaining sugar/Splenda mix and 1/4 C flour. Melt Smart Balance and add. Mix with a fork. Divide crumb mixture over muffins and press into top of muffin batter if necessary.
- Bake until slightly golden and a toothpick inserted in center of a muffin comes out clean, about 25-30 minutes. Cool in pans for about 10-15 minutes and then transfer muffins onto racks to cool completely .
- You can use any combination of berries in this recipe. Frozen berries are fine to use as long as you make sure they are thawed before baking.
Nutrition Facts : Calories 135, Fat 2.6, SaturatedFat 1, Cholesterol 18.2, Sodium 168.4, Carbohydrate 25, Fiber 1, Sugar 8.7, Protein 3.1
HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2
I absolutely love these Hungry Girl Recipes! This was another one featured in an email that I received this morning: Blueberry Thrill - Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo... Serving Size: 1 muffin Calories: 137 Fat: 2.25g Sodium: 269mg Carbs: 26.5g Fiber: 3g Sugars: 7.5g Protein: 4g POINTS. value 2* HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!
Provided by senseicheryl
Categories Quick Breads
Time 32m
Yield 6 large muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
- In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
- Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
- Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
- Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3
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