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Blueberry Muffins

This recipe has been in our family for a long time, i just lightened it to be healthier.
Prep Time15 minutes
Cook Time25 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: baked goods, blueberry, healthi, healthy muffins, healthy recipe, muffins, orange, weight watchers, weightloss recipes, ww
Servings: 12
Author: Chefallieskitchen

Equipment

  • Mixer
  • Standard cupcake pan

Ingredients

MUFFIN BATTER

  • 1/2 Cup I can't believe it's not butter the light one
  • 1/4 Cup Can sugar or sugar substitute/sugar of choice
  • 3 Whole eggs egg beaters
  • 2 Cups Flour
  • 2 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 1/2 Cup Unsweetened almond milk
  • 1 tsp Vanilla extract
  • Zest of lemon or orange

GARNISH

  • 6 tsp Cane sugar or sugar of choice

MIX-IN

  • 1 TBSP Flour to coat blueberries
  • 2 Cups Fresh blueberries

Instructions

  • Preheat oven to 375
  • Cream butter and the sugar in mixer on low speed until fluffy (Scrape bottom of bowl in between)
  • Add eggs one at a time. Mix until blended
  • Combine dry ingredients and add alternately with milk
  • Add the vanilla and lemon zest
  • Beat on high for one minute
  • Lightly coat blueberries with some flour (about 1 tsp). I don't count this flour since it's a very small amount and most of it shakes off anyways. (This helps the blueberries from not sinking to the bottom of the pan)
  • Place the blueberries into batter and lightly fold into the batter with a spatula.
  • Spray muffin pan all around including the top surface
  • Scoop the batter evenly in each muffin space and then sprinkle the 6 tsp of sugar between the muffins on top (1/2 tsp per muffin)
  • Bake for 25-30 minutes
  • Cool in pan for 10-15 minutes before removing

Notes

Makes 12 STANDARD size muffins
5 WW personal points per muffin
Click here to calculate your WW personal points
5 Bites on Better Balance Healthi (Formerly called iTrackBites)
152 Calories