Old-Fashioned Wild Blueberry Muffins (or huckleberry) | WW-friendly (Weight Watchers)
I lighted up one of my favorite, simple and easy, old-fashioned recipes for Blueberry (or huckleberry) muffins to make it WW-friendly. They are lightly sweet muffins with a pop of berry flavor and are perfect for summer and berry season!
Servings: Makes 10 servings.
5 Points per serving
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HOW DO I MAKE MY OLD-FASHIONED WILD BLUEBERRY MUFFINS?
1. In a medium bowl, stir/whisk together the flour, baking powder and salt.
2. In a mixer or separate bowl, mix together the monk fruit, coconut oil and applesauce.
3. Add in eggs, mix again and then mix in milk.
4. Add the wet ingredients to the flour mixture and fold in just until no more dry flour mixture is seen.
5. Don’t overmix.
6. Gently fold in huckleberries.
7. Fill the muffin tray and bake at 400 for 15-18 minutes.
Ingredients:
- 2 cups all-purpose flour
- 3 tsp Baking powder
- 1⁄2 tsp salt
- 1⁄2 cup Lakanto Monkfruit sweetener with erythritol, classic
- 1⁄4 cup unsweetened applesauce
- 1 Tbsp Coconut oil
- 2 large Eggs
- 3⁄4 cup plain unsweetened almond milk
- 1 1⁄2 cups, fresh or frozen huckleberries or blueberries
Instructions:
- In a medium bowl, stir/whisk together the flour, baking powder and salt.
- In a mixer or separate bowl, mix together the monk fruit, coconut oil and applesauce.
- Add in eggs, mix again and then mix in milk.
- Add the wet ingredients to the flour mixture and fold in just until no more dry flour mixture is seen.
- Don’t overmix.
- Gently fold in huckleberries.
- Fill the muffin tray and bake at 400 for 15-18 minutes.
Notes:
Servings: Makes 10 servings.
5 Points per serving
Weight Watchers Old-Fashioned Wild Blueberry Muffins
Old-Fashioned Wild Blueberry Muffins, They are lightly sweet muffins with a pop of berry flavor and are perfect for summer and berry season!
Ingredients
- 2 cups all-purpose flour
- 3 tsp Baking powder
- 1⁄2 tsp salt
- 1⁄2 cup Lakanto Monkfruit sweetener with erythritol, classic
- 1⁄4 cup unsweetened applesauce
- 1 Tbsp Coconut oil
- 2 large Eggs
- 3⁄4 cup plain unsweetened almond milk
- 1 1⁄2 cups, fresh or frozen huckleberries or blueberries
Instructions
- In a medium bowl, stir/whisk together the flour, baking powder and salt.
- In a mixer or separate bowl, mix together the monk fruit, coconut oil and applesauce.
- Add in eggs, mix again and then mix in milk.
- Add the wet ingredients to the flour mixture and fold in just until no more dry flour mixture is seen.
- Don't overmix.
- Gently fold in huckleberries.
- Fill the muffin tray and bake at 400 for 15-18 minutes.
Notes
Servings: Makes 10 servings.
5 Points per serving
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 136Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 37mgSodium: 278mgCarbohydrates: 24gFiber: 1gSugar: 3gProtein: 4g