There is nothing better than a cake to enjoy with a cuppa, and these moist delicious Blueberry Muffins are the perfect treat.
Sometimes it can be hard to make a decent cupcake or muffin, as usually, those kinds of treats combine ingredients that are packed with fats.
I'm constantly testing ratio of ingredients and combinations to bring you the best tasting Slimming recipes. To me, it's not important to just create a recipe, for me it and my family it has to pass the taste test too, otherwise, it doesn't go on the blog. So if I feel a recipe needs a few bad ingredients to make it like proper cake, then you can rest assured I will add them to bring you a delicious tasting cake, rather than a virtually no fat cake that tastes unpleasant.
Yes, we all love fat free and virtually low fat recipes, but sometimes if you want something that tastes good, especially when it comes to cake, you have to be prepared to sacrifice a few things.
I actually had to make these blueberry muffins a few times before I even got a chance to take a picture of them for the blog, mainly because I should know not to bake items close to when the kids get in from school
Are you picturing the scenario? A nice fresh tray of blueberry muffins out of the oven and the kitchen filled with that delicious aroma of cinnamon and cake!! Am I going to get those placed to photograph before little hands are grabbing them and devouring right before my eyes? Not a chance!!!
The good thing about them being devoured so quickly is that I know they tasted good. In fact, they are delicious!!
A moist muffin with juicy sweet blueberries topped with a delicious cinnamon streusel topping - all for just ? What more can one ask for?
These blueberry muffins are perfect served with a nice cup of tea or coffee and if you want a real treat, they go that little bit further with some additional fresh blueberries on the side and some yoghurt of your choice or a little light cream .
Whenever I make baked goods, I tend to use sukrin which is a natural based sweetener. It's my favourite one to use because it's the closest in taste to real sugar. It has no aftertaste like some sweeteners can have. Feel free to use another sweetener of your choice, but just be aware that the taste may differ.
I do however use regular sugar for the streusel topping. There are times when a little real sugar is needed and this is one of those times.
What Kitchen Items do I need to make these low blueberry muffins?
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Recipe Card
Blueberry Muffins
This recipe is vegetarian and Weight Watchers friendly
suitable for freezing
Ingredients
- 100g of plain all purpose flour
- 1 teaspoon of baking powder
- ¼ teaspoon of baking soda
- 100g of plain fat free yoghurt
- 2 large eggs
- 1 teaspoon of vanilla
- 6 tbs of sukrin (or another sweetener of choice)
- 80g of fresh blueberries
- 1 teaspoon of butter
- 1 teaspoon of sugar
- ¼ teaspoon of cinnamon
- cooking oil spray
Instructions
- Preheat oven to 180c/350f (gas mark 4)
- Add the flour to a bowl, measure out 1 level tbs from the 100g and set aside for the streusel topping.
- With the remaining flour, stir in the baking powder and baking soda.
- To another bowl, add the eggs, yoghurt, sukrin and vanilla and whisk till all combined.
- Add this into flour and fold till combined, then fold in the blueberries
- Mist 6 muffin cases with cooking oil spray and spoon the batter into the cases equally.
- With the 1 tbs of reserved flour, add in the 1 teaspoon sugar, 1 teaspoon butter and ¼ teaspoon of cinnamon and crumble with your fingers, then sprinkle it evenly onto the top of the batter in the muffin cases.
- Place in the oven and bake for about 30-35 mins, they should be lightly golden and a skewer entered into the centre should come out clean.
- Allow to cool slightly and then enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
6Serving Size
1 blueberry muffinAmount Per Serving Calories 105Total Fat 2.5gSaturated Fat 1gCholesterol 63.7mgSodium 201mgCarbohydrates 16.2gFiber 0.7gSugar 3.1gProtein 4.6g
Mandy says
Yum! This is my dad's favorite breakfast food. I love the addition of yogurt in your recipe.
Kirsty Hilton says
what brand of yoghurt did you use? mullerlight or something else?
Anonymous says
I used a brand we get here in Canada. You can use any fat free vanilla yoghurt (which is free in syns)
Julie Holmes says
Really nice muffins but they taste better the day after baking.
Lynne preece says
What size muffin cases did you use please
Shevy (Slimming Eats) says
Hi Lynne, they were just standard size muffin cases 🙂
Sky says
Does it still work if you use wheat free flour
Shevy (Slimming Eats) says
I'm not sure, the ratio would have to be adjusted I think.
Rebecca says
Hi! Are these freezer friendly?!? I need to use up blueberries but am going away on holiday!!
Shevy (Slimming Eats) says
Hi Rebecca, yes they are fine to freeze - enjoy!!
Rebecca says
... I froze and defrosted and still absolutely delicious!!! Thank you for curing my sweet craving on SW <3
Margaret Smith says
Just made these, so delicious, will definitely be making again. Thank you for all your recipes, have made quite a few
Margaret says
Just made these, they are delicious. Will definitely be making again. Thank you for your recipes, have made quite a few
KATHY HONEY says
I've just made these they are in the oven as we speak
Thank you for the receipe
Megan says
Hey! Is it okay to use fat free Greek yoghurt? It’s the only one I have in the fridge! Thank you
Siobhan (Slimming Eats) says
you might need to loosen the mix with some milk.
Patricia Marinho says
105 cal is only 3.5 syns, thought it was 5 syns?
Siobhan (Slimming Eats) says
Nutritional info is for those following a calorie controlled diet not for those following Slimming World as there are free foods included in those calories. 3.5 syns per muffin is correct.
Sue says
Hi I have made these again & again they are really lovely. Can I use chocolate chips for a change. If so would it change the syn value?
Jackie says
Thank you for the recipe. I made these and they are delicious. Well worth 3.5syns.
Mine stuck to the muffin cases. Any tips to stop this happening? I did use the fry light spray.
Siobhan (Slimming Eats) says
I find that happens with certain muffins cases, not sure if it's the type of baking paper used. I tend to buy unbleached parchment paper now and cut squares big enough to fit in a muffin tray hole, screw them up into a ball and push into the muffin tray to line. Works perfectly and nothing sticks.
Sarah says
Hi
Can frozen blueberries be used?
They do look so yummy!
Siobhan (Slimming Eats) says
They should be okay, yes 🙂