Blueberry Muffins | Weight Watchers
These light and fluffy Blueberry Muffins are just 5 Smart Points per portion on Weight Watchers Freestyle / Flex plan.
- Prep time
- 12 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.75 cups self raising flour ((210g))
- 1/2 tsp baking soda
- 3 tbsp low fat margarine
- 2/3 cup superfine sugar ((40g))
- 2 eggs (medium)
- 1 tsp vanilla extract (or vanilla paste)
- 1.25 cups fat free yogurt ((300ml))
- 2 cups blueberries ((300g))
Instructions
- 1
Preheat the oven to 375oF / 190oC / 170oC (fan). Place muffin cases in a 12 hole muffin tin and set aside.
- 2
Place the flour and baking soda in a bowl, mix to combine and set aside until later.
- 3
In a separate bowl cream the butter and sugar together using a hand mixer, until the mixture is light and creamy. Add the eggs one at a time and continue to beat with the mixer. If the mixture starts to split, add a couple of tablespoons of the flour to the mix and continue using the hand mixer until the mixture combines into a creamy consistency.
- 4
Stir in the vanilla extract and the fat free yogurt.
- 5
Add the flour to the wet ingredients and fold in gently using a large spoon. Be careful not to be too heavy handed at this point (although the mixture does need to be lump free) just carry on folding until the mixture has combined!
- 6
Gently fold in the blueberries.
- 7
Using an ice cream scoop (or a spoon) fill the muffin cases 3/4 full with the mixture and place on the middle shelf of your preheated oven.
- 8
Cook for 15 to 17 minutes or until they have started to colour and a toothpick inserted in to the centre of the muffin comes out clean. Remove from the oven and place on a wire rack to cool before serving.