Weight Watchers Blueberry Corn Muffins – a delicious recipe with blueberries, flour, cornmeal, baking powder, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375. Grease and flour a cupcake pan.
2
Toss blueberries with 1 tbs. flour.
3
Mix together remaining flour, cornmeal, baking powder and salt.
4
On medium-high speed, beat the 2 egg whites to stiff peaks.
5
On low, beat in the extra egg and applesauce.
6
Alternately beat in flour mixture and 1 cup milk.
7
Fold in blueberries.
8
Divide among the cupcake pan. Bake 25 minutes , until toothpick inserted comes out clean.
9
Cool in pan for 10 minutes. Remove from pan and put them on a cooling rack.
10
For the topping, mix confectioner's sugar, 1 tbs milk and lemon zest. Drizzle over completely cooled muffins.
11
These bake wonderfully and are so much better for you than the high fat and calorie bakery muffins!
619
kcal
Calories
8
g
Fat
123
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 cup blueberries, 1 1/3 cups all-purpose flour, 1/2 cup cornmeal, 2 teaspoons baking powder, and more.
Yes, Weight Watchers Blueberry Corn Muffins 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.
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