Are you a fan of sweet and tangy treats that are also good for you? Look no further! In this article, we’re excited to share 20 delicious Weight Watcher-approved blueberry muffin recipes that will satisfy your cravings while keeping your diet in check. From classic whole wheat options to creative twists featuring almond flour, chia seeds, and more, these mouthwatering muffins are packed with nutritious ingredients and flavor.
Whether you’re a busy professional looking for a quick breakfast solution or an athlete seeking a post-workout snack that’s both tasty and healthy, we’ve got you covered. Our recipes cater to various dietary needs and preferences, including gluten-free, vegan, and protein-packed options. So go ahead, indulge in the sweetness of blueberries and the satisfaction of knowing you’re nourishing your body with wholesome ingredients. The best part? These muffins are ridiculously easy to make and require minimal cooking skills – perfect for any level of baker!
Stay tuned for our comprehensive list of 20 Weight Watcher-approved blueberry muffin recipes, each carefully crafted to deliver a burst of flavor and nutrition in every bite.
Light Whole Wheat Blueberry Muffins
Start your day with a delicious and wholesome treat that’s packed with nutritious whole wheat goodness and sweet blueberries! These light and fluffy muffins are perfect for breakfast or as a snack.
Ingredients:
– 1 1/2 cups whole wheat flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup fresh or frozen blueberries
– 1 tablespoon milk
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, combine melted butter, egg, and milk. 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 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Low-Fat Greek Yogurt Blueberry Muffins
A healthier twist on a classic muffin recipe, these Low-Fat Greek Yogurt Blueberry Muffins are perfect for a quick breakfast or snack. With the added bonus of protein-rich Greek yogurt and sweetness from fresh blueberries, you’ll be hooked!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup low-fat plain Greek yogurt
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 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 medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together yogurt, melted butter, eggs, 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 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Oatmeal Blueberry Muffins with Honey
Start your day off right with these moist and flavorful oatmeal blueberry muffins, sweetened with a drizzle of pure honey. Perfect for a quick breakfast or snack on-the-go!
Ingredients:
– 2 cups rolled oats
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup milk
– 1 large egg
– 1/4 cup melted butter, cooled
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup fresh or frozen blueberries
– 2 tbsp 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, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and melted butter.
4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix.
5. Fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Drizzle with honey before baking.
8. Bake for 20-22 minutes or until golden brown.
Cooking Time: 20-22 minutes
Banana Blueberry Protein Muffins
These moist and flavorful muffins are packed with protein, fiber, and antioxidants from ripe bananas, sweet blueberries, and wholesome ingredients. Perfect for a post-workout snack or a quick breakfast on-the-go.
Ingredients:
– 3 large ripe bananas, mashed
– 1 cup rolled oats
– 1/2 cup almond flour
– 1/4 cup unsweetened applesauce
– 1/4 cup plain Greek yogurt
– 1 scoop vanilla protein powder
– 1/4 cup honey
– 1 egg
– 1/2 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 large bowl, combine oats, almond flour, and baking powder.
3. In a separate bowl, mix together mashed bananas, applesauce, Greek yogurt, protein powder, honey, and egg.
4. Add the wet ingredients to the dry ingredients and stir until combined. Fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Almond Flour Blueberry Muffins
These moist and flavorful muffins are a perfect combination of almond flour, fresh blueberries, and a hint of sweetness.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
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 almond flour, sugar, salt, and baking soda.
3. In a large bowl, combine melted butter, eggs, 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 into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Apple Cinnamon Blueberry Muffins
These moist and flavorful muffins combine the natural sweetness of apples, blueberries, and cinnamon to create a delicious breakfast or snack option.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain yogurt
– 1/2 cup diced apples (about 1 medium apple)
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar for topping (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, sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, combine melted butter, egg, yogurt, and diced apples. 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 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Pumpkin Spice Blueberry Muffins
These moist and flavorful muffins combine the warmth of pumpkin spice with the sweetness of fresh blueberries, perfect for a cozy fall morning or afternoon treat.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 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 pumpkin puree, milk, egg, melted butter, vanilla extract, cinnamon, nutmeg, and ginger.
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
Lemon Poppy Seed Blueberry Muffins
Lemon Poppy Seed Blueberry Muffins: A bright and citrusy breakfast treat that combines the sweetness of blueberries with the tanginess of lemon and the crunch of poppy seeds.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons freshly squeezed lemon juice
- 1 cup fresh or frozen blueberries
- 1 tablespoon poppy seeds
Instructions:
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together melted butter, eggs, and lemon juice.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in blueberries and poppy seeds.
- Spoon the batter into lined or greased muffin cups.
- Bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Chia Seed Blueberry Muffins
Start your day with a boost of omega-3s and antioxidants by baking these delicious Chia Seed Blueberry Muffins. This recipe combines the nutritional benefits of chia seeds with the sweetness of blueberries, all wrapped up in a moist and flavorful treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup chia seeds
– 1/2 cup granulated sugar
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/4 cup honey
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup fresh or frozen blueberries
– 1 tablespoon lemon juice
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, combine yogurt, egg, honey, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Coconut Flour Blueberry Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. Made with coconut flour, fresh blueberries, and a hint of sweetness, they’re a great option for those with gluten intolerance or dietary restrictions.
Ingredients:
– 1 cup coconut flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1 tsp vanilla extract
– 1/4 cup fresh blueberries
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine coconut flour, sugar, and salt.
3. Add melted butter, eggs, Greek yogurt, and vanilla extract. Mix until smooth.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
Cooking Time: 20-22 minutes
Double Chocolate Blueberry Muffins
Moist, chocolatey goodness filled with sweet blueberries – this recipe is sure to satisfy your cravings! These Double Chocolate Blueberry Muffins are a perfect treat for any time of day.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup unsweetened cocoa powder
– 1/4 cup melted unsalted butter
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
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 milk, eggs, cocoa powder, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries and vanilla extract.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
Cooking Time: 20-25 minutes
Zucchini Blueberry Muffins
These moist and flavorful muffins combine the sweetness of blueberries with the subtle flavor of zucchini, making them a perfect treat for any time of year.
Ingredients:
– 1 1/2 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 grated zucchini (about 1 medium)
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar for dusting (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, sugar, baking powder, and salt.
3. Add melted butter, egg, and grated zucchini to the dry ingredients. Stir until just combined.
4. Gently fold in 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.
7. Allow muffins to cool for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Carrot Cake Blueberry Muffins
Moist and flavorful carrot cake meets sweet blueberries in these delightful 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 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated carrot
– 1 cup plain Greek yogurt
– 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 medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, eggs, carrot, yogurt, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet mixture 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
Peanut Butter Blueberry Muffins
Moist and flavorful, these peanut butter blueberry muffins are perfect for a quick breakfast or snack. With the addition of crunchy peanuts and sweet blueberries, you’ll be hooked from the first bite.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup milk
– 2 large eggs
– 1 tablespoon honey
– 1 cup fresh or frozen blueberries
– 1/4 cup chopped peanuts
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, combine peanut butter, milk, eggs, and honey. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in blueberries and peanuts.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Maple Syrup Sweetened Blueberry Muffins
Sweeten up your morning with these scrumptious Maple Syrup Sweetened Blueberry Muffins! The perfect blend of sweet and tangy, these muffins are a delightful treat to start the day.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup plain Greek yogurt
– 1 teaspoon pure maple syrup
– 2 cups 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 melted butter, egg, yogurt, and maple syrup.
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 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Gluten-Free Blueberry Muffins
Brighten up your morning with these moist and flavorful gluten-free blueberry muffins, perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
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 soda.
3. In a large bowl, whisk together melted butter, 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 tops are golden brown.
Cooking Time: 20-22 minutes
Vegan Blueberry Muffins
Start your day with a sweet and satisfying treat that’s free from animal products. These vegan blueberry muffins are moist, flavorful, and packed with antioxidants from the fresh blueberries.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 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 large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together non-dairy milk, oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Protein-Packed Blueberry Muffins
Start your day off right with these protein-packed blueberry muffins, packed with wholesome ingredients and a boost of energy to keep you going. These moist and flavorful treats are perfect for a quick breakfast or snack on-the-go.
Ingredients:
– 1 1/2 cups rolled oats
– 1/2 cup almond flour
– 1/4 cup protein powder (your favorite flavor)
– 1/2 cup plain Greek yogurt
– 1 large egg
– 1/4 cup honey
– 1/2 cup fresh or frozen blueberries
– 1/2 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 large bowl, whisk together oats, almond flour, and protein powder.
3. In a separate bowl, combine Greek yogurt, egg, and honey. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Mini Blueberry Muffin Bites
These bite-sized treats are perfect for a quick breakfast or snack on-the-go. Moist and flavorful, they’re sure to be a hit with anyone who tries them.
Ingredients:
– 1 1/2 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 fresh or frozen blueberries
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and blueberries to the dry ingredients. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 12-15 minutes or until tops are golden brown.
6. Allow to cool completely before dusting with confectioners’ sugar (if desired).
Cook Time: 12-15 minutes
Streusel-Topped Blueberry Muffins
Start your day with a burst of blueberry flavor and the crunch of streusel topping in these delicious homemade muffins.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 cup milk
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 cups fresh or frozen blueberries
– Streusel Topping (see below)
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 melted butter, milk, eggs, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Top each muffin with streusel topping (see below).
7. Bake for 20-25 minutes or until golden brown.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon cinnamon
– 1/4 cup unsalted butter, melted
Mix dry ingredients and melted butter. Sprinkle over muffins before baking.
Summary
Get ready to indulge in a delicious and healthy treat with these 20 Weight Watcher-approved blueberry muffin recipes! From classic light whole wheat to innovative almond flour and vegan options, there’s something for everyone. Try your hand at oatmeal blueberry muffins with honey, banana blueberry protein muffins, or pumpkin spice blueberry muffins for a fall twist. Whether you’re watching your calories or just looking for a guilt-free snack, these mouthwatering recipes are sure to satisfy your cravings while keeping you on track with your dietary goals.