Weight Watchers Blueberry Corn Muffins Recipes

BLUEBERRY-CORN MUFFINS

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.

WEIGHT WATCHERS 1POINT MUFFINS

Steps:

• Preheat oven to 350*.
• Mix all ingredients together.
• Put cupcake liners in cupcake pan and fill 2/3 full.
• Bake in oven 22 -26 minutes.

ULTIMATE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl.
• To make the topping, combine the brown sugar and nutmeg in a bowl.
• With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries.
• Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.

WEIGHT WATCHERS BANANA BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees
• Combine all ingredients into a mixing bowl and hand mix.
• spray muffin pan
• Pour mixture into muffin pan
• Cook 20 minutes.
• Recipe makes 12 muffins. Each muffin is one point

WEIGHT WATCHERS BLUEBERRY CORN MUFFINS

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!

BLUEBERRY-CORN MUFFINS

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.