Lemon Blueberry Muffins

Lemon Blueberry Muffin

Oh my. I know in the food writing world you’re not supposed to use terms like “phenomenal” or “delicious” or “OMGmouthgasmic” because they’re completely subjective and not very descriptive (and that last one isn’t a real word), but these muffins are all of those things and more. They’re just the right balance between sweet and tart and they have a light, fluffy, lemony body bursting with tons of warm, plump, juicy blueberries. These would be perfect for breakfast, a snack, or even dessert. They taste so flavorful and decadent that no one will ever guess they’re light! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Lemon Blueberry Muffin

Lemon Blueberry Muffins

These Lemon Blueberry Muffins are easy, sweet, and perfect for spring!

Ingredients

  • 5 oz 1/3 less fat cream cheese, softened
  • 3 tablespoons butter, softened
  • 3 tablespoons unsweetened applesauce
  • 1 ½ cups sugar
  • ½ teaspoon vanilla extract
  • 2 large egg whites
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup low-fat buttermilk
  • 3-4 tablespoons fresh lemon juice
  • 1-2 teaspoon lemon zest
  • 2 cups blueberries

Instructions

  • Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
  • In a large bowl, combine the cream cheese, butter and applesauce and beat with an electric mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
  • In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture until thoroughly combined. Add the lemon juice, zest and buttermilk and beat until blended. Add the blueberries and fold in gently.
  • Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.

Notes

To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
137 calories, 23 g carbs, 15 g sugars, 4 g fat, 2 g saturated fat, 3 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
3 per muffin (P+ calculated using the recipe builder on weightwatchers.com)

Lemon Blueberry Muffins