Blueberry Muffins
Makes: 20 muffins
Cooking time: 15–17 minutes
Points: ~3 WW Points per muffin
🧺 Ingredients
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2 ½ cups self-raising flour
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½ teaspoon baking soda
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½ cup low-fat butter, softened
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1 cup sugar
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3 large eggs
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1 teaspoon vanilla extract
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1 cup fat-free yogurt
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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).