Blueberry Muffins

Makes: 20 muffins
Cooking time: 15–17 minutes
Points: ~3 WW Points per muffin

🧺 Ingredients

2 ½ cups self-raising flour
½ teaspoon baking soda
½ cup low-fat butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 cup fat-free yogurt
1 ½ cups fresh blueberries

🧁 How to Make Blueberry Muffins

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Place the oven rack in the middle position.

Step 3

Line a muffin tin with cupcake liners.

Step 4

In a large bowl, add the self-raising flour and baking soda.
Mix well and set aside.

Step 5

In another bowl, add the butter and sugar.

Step 6

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

Step 7

Add the eggs one at a time, mixing after each addition.
👉 If the mixture looks split, add 2 tablespoons of flour and continue mixing.

Step 8

Beat until the mixture becomes creamy and smooth.

Step 9

Add the vanilla extract and fat-free yogurt to the mixture.
Stir well until fully combined.

Step 10

Slowly fold in the flour mixture, a little at a time.
⚠️ Do not overmix — just fold until blended.

Step 11

Gently stir in the blueberries.

Step 12

Using an ice-cream scoop or spoon, fill each muffin cup ¾ full.

Step 13

Bake at 375°F for 15–17 minutes, or until:
✔ tops are lightly golden
✔ a toothpick inserted in the center comes out clean

Step 14

Remove from oven and place muffins on a wire rack to cool completely.

😍 Serve & Enjoy

Warm with tea or coffee… or sneak one straight from the rack (no judgment).