Weight Watchers Blueberry Corn Muffins
Perfectly balanced and bursting with flavor, Weight Watchers Blueberry Corn Muffins are a healthier twist on classic cornbread, crafted to satisfy your cravings without sabotaging your goals. These muffins feature a wholesome blend of yellow cornmeal and all-purpose flour, with natural sweetness from honey and unsweetened applesauce, creating a moist, light texture you’ll love. Each bite contains bursts of juicy blueberries, making them the perfect guilt-free treat for breakfast or an afternoon snack. Easy to prepare with just 10 minutes of prep time, they’re baked to golden perfection in under 20 minutes. Low in calories and packed with wholesome ingredients, these muffins are ideal for anyone looking to enjoy a delicious, Weight Watchers-friendly recipe. Whether served warm or stored for later, they’re sure to become a go-to favorite!
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Recipe Information
Ingredients
- 0.5 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsweetened almond milk
- 1 large Egg
- 2 tablespoons Applesauce (unsweetened)
- 2 tablespoons Honey
- 1 teaspoon Vanilla extract
- 0.75 cup Fresh blueberries
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a muffin tin or line it with paper muffin cups.
In a medium mixing bowl, combine the cornmeal, flour, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the almond milk, egg, applesauce, honey, and vanilla extract until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense.
Gently fold in the blueberries, making sure they are evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1455 mg | 63% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 49.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 257 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
