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Weight Watchers lemon blueberry muffins
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Weight Watchers Lemon Blueberry Muffins

Keyword Weight Watchers
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12
Calories 185kcal
Author Laurie Bennett

Equipment

  • 12 Section Muffin Pan

Ingredients

  • 2 Cups All Purpose Flour
  • 2/3 Cup Granulated Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 Cup Fresh Blueberries
  • 1 Tbsp Grated Lemon Rind divided
  • 3/4 Cup Low Fat Buttermilk
  • 3 Tbsp Melted Butter
  • 1 1/2 Tbsp Fresh Lemon Juice divided
  • 1 Large Egg beaten
  • 1/2 Cup Powdered Sugar
  • Cooking Spray

Instructions

  • Preheat oven to 400 degrees.
  • Spray muffin pan with cooking spray.
  • Spoon the flour, granulated sugar, salt, baking powder and baking soda into a large bowl and whip with whisk.
  • Add blueberries and 2 teaspoons of the lemon rind to the bowl and mix in gently.
  • In a separate medium bowl, combine the buttermilk, butter, 1 tsp lemon juice and the egg mix together.
  • Now fold the buttermilk mixture into the flour mixture and mix just until moist.
  • Spoon the batter equally into 12 muffin cups.
  • Bake the muffins 20 minutes or until golden brown. Start checking after 15 minutes if your oven burns hot
  • Remove the muffins from the pan right away and let cool on a wire rack or on parchment paper.
  • Make the drizzle by combining the powdered sugar and the remaining lemon rind and lemon juice in a small bowl. Stir until smooth
  • Drizzle the glaze evenly over the cooled muffins.
  • Enjoy!

Nutrition

Serving: 1muffin | Calories: 185kcal