Berry Muffin Revisited {3 WW+ Points Breakfast}

My son woke up this morning and requested muffins for breakfast. Since we were out of our staple Trader Joe's blueberry fiber muffins we had to make some from scratch. I used a recipe I had used in the past but had to make a few adjustments with what we had on hand since Daddy used some of the last of our baking ingredients last night for chocolate chip cookies (totally not WW friendly!).

These were pretty good. Definitely hit the spot and satisfied my muffin craving! And my son enjoyed them too. I think he loved helping make them more than eating them though. Cracking eggs are probably his favorite thing to do these days. Good thing Mommy and Daddy love to bake!

Inspiration: Adapted from Here

Healthy Berry Muffins

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 1 egg
  • 1/2 cup raw sugar
  • 1 tsp vanilla extract
  • 2 Tbsp canola oil
  • 1/4 cup Unsweetened Apple Sauce
  • 2/3 cup buttermilk
  • 1 cup blueberries

Preheat oven to 375 and lightly grease a muffin tin.
In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.
In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don't overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.

Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.

12 servings | 3 WW+ Points


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