Sugar-Free Blueberry-Corn Muffins - Weight Watchers

Name: Sugar-Free Blueberry-Corn Muffins - Weight Watchers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; ½ cup sucralose granular sugar substitute; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon cinnamon; ⅛ teaspoon ground nutmeg; 1 pinch salt; 15 ounces canned cannellini beans, rinsed and drained (white kidney); ½ cup fat free cottage cheese; 2 large eggs; 2 teaspoons vanilla extract; 1 cup frozen vanilla extract; 1 cup frozen unsweetened blueberries (Do Not Thaw)

Servings: persons

1 cup yellow cornmeal
½ cup sucralose granular sugar substitute
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
15 ounces canned cannellini beans, rinsed and drained (white kidney)
½ cup fat free cottage cheese
2 large eggs
2 teaspoons vanilla extract
1 cup frozen vanilla extract
1 cup frozen unsweetened blueberries (Do Not Thaw)

1
Preheat the oven to 400.
2
Line 15 muffin cups with paper liners, or spray with nonstick spray.
3
Whisk together the cornmeal, sucralose, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.
4
Puree the beans and cottage cheese in a food processor or blender, scraping the sides frequently, until smooth, about 3 minutes.
5
Add the eggs and vanilla and pulse until smooth.
6
Pour into the cornmeal mixture and stir lightly to blend.
7
Fold in the blueberries.
8
Spoon into the muffin cups, filling them 2/3 full.
9
To ensure the muffins bake evenly, fill any empty muffin cups halfway with water.
10
Bake until a toothpick inserted in the center of a muffin comes out clean, 18-20 minutes.
11
Cool completely on a rack.
12
Cook's Tip: As with all baked goods made with sucralose, these muffins tend to dry out quickly.
13
Those not served within a day should be placed in an airtight container and frozen for up to 2 months.
14
To thaw, wrap a frozen muffin in foil and place in a 325 oven until heated through.

615

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 1 cup yellow cornmeal, ½ cup sucralose granular sugar substitute, 1 teaspoon baking powder, ½ teaspoon baking soda, and more.

Yes, Sugar-Free Blueberry-Corn Muffins - Weight Watchers 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!