Hg'S Big Fat Blueberry Muffins - Ww Points = 2

Name: Hg'S Big Fat Blueberry Muffins - Ww Points = 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 cup blueberries; 1/2 cup light vanilla soymilk; 1/4 cup sugar-free syrup; 1/4 cup fat free egg substitute (like Original Egg Beaters); 1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated); 3 tablespoons brown sugar (not packed); 2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature); 2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!); 1 1/2 teaspoons baking powder; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt

Servings: persons

1 cup whole wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free syrup
1/4 cup fat free egg substitute (like Original Egg Beaters)
1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
3 tablespoons brown sugar (not packed)
2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature)
2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

1
Preheat oven to 400 degrees.
2
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
3
In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
4
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
5
Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
6
Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup blueberries, 1/2 cup light vanilla soymilk, 1/4 cup sugar-free syrup, and more.

Yes, Hg'S Big Fat Blueberry Muffins - Ww Points = 2 falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!