Blueberry Muffins

They are moist, full of blueberries, and have a soft topping.

Delicous…the best part of waking up? Having these baking in your oven! 

The perfect reason to bake up a batch of these scrumptious blueberry muffins.

Makes: 20 – 3 WW Points per muffin – Cooking time: 20 minutes 

Ingredients Needed:

Self raising flour
Baking soda
Low-fat butter
Sugar
Large eggs
Vanilla
Fat free yogurt
Fresh blueberries

How to make this Blueberry Muffins:

Step 1. Preheat the oven to 375 degrees.

Step 2. Put the oven shelve in the middle position in the oven.

Step 3. Line a muffin tin with cupcake liners.

Step 4. Add flour and baking soda in a large bowl.  Mix to blend well.  Set aside.

Step 6. Add the butter and sugar to a mixing bowl.

Step 7. Using an electric mixer cream the butter and sugar until light and smooth.

Step 8. Add one egg at a time, mixing them after each addition. (If the mixture begins to split, add a couple of tablespoons of flour and continue to beat with the electric mixer.)

Step 9. Continue to blend until it is a creamy consistency.

Step 10. Add the vanilla and yogurt to the butter, sugar, and egg mixture.

Stir well.

Step 12. Slowly fold in the flour mixture a little at a time.

Step 13. Continue to fold until well blended. (Do not over mix.)

Step 14. Stir in the fresh blueberries.

Step 15. Using an ice cream scoop fill the muffin cups 3/4 ‘s full.

Step 16. Bake at 375 degrees for 15-17 minutes. (Or until the muffin tops are slightly browned or until a toothpick inserted in the center comes out clean.)

Step 17. Remove from the oven. Place each muffin on a wire rack to cool completely.

Enjoy!

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Blueberry Muffins

Yield: 20

Cook Time: 20 minutes

Total Time: 20 minutes

Delicous…the best part of waking up? Having these baking in your oven! 

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Ingredients

• 1 ¾ C self raising flour
• ½ tsp baking soda
• 3 Tbsp low-fat butter
• ⅔ C sugar
• 2 large eggs
• 1 tsp vanilla
• 1 ¼ C fat free yogurt
• 2 C fresh blueberries

Instructions

1. Preheat the oven to 375 degrees.
2. Put the oven shelve in the middle position in the oven.
3. Line a muffin tin with cupcake liners.
4. Add flour and baking soda in a large bowl.
5. Mix to blend well.
6. Set aside.
7. Add the butter and sugar to a mixing bowl.
8. Using an electric mixer cream the butter and sugar until light and smooth.
9. Add one egg at a time, mixing them after each addition. (If the mixture begins to split, add a couple of tablespoons of flour and continue to beat with the electric mixer.)
10. Continue to blend until it is a creamy consistency.
11. Add the vanilla and yogurt to the butter, sugar, and egg mixture. Stir well.
12. Slowly fold in the flour mixture a little at a time.
13. Continue to fold until well blended. (Do not over mix. )
14. Stir in the fresh blueberries.
15. Using an ice cream scoop fill the muffin cups 3/4 ‘s full.
16. Bake at 375 degrees for 15-17 minutes. (Or until the muffin tops are slightly browned or until a toothpick inserted in the center comes out clean.)
17. Remove from the oven.
18. Place each muffin on a wire rack to cool completely.
19. Enjoy!

Nutrition Information

Yield 20 Serving Size 1
Amount Per Serving Calories 99Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 21mgSodium 190mgCarbohydrates 18gNet Carbohydrates 0gFiber 1gSugar 9gSugar Alcohols 0gProtein 3g