Summer is definitely the time for blueberries. My grandmother has blueberry bushes, and she is very generous with her berries each year. Blueberries are expensive, so I’m always thankful when I receive my tasty berries from her!
I usually freeze the blueberries and use them in muffins and smoothies.
I love baked goods and breads and am one who doesn’t like cutting out food groups like carbs. Carbs can be limited and eaten in moderation!
That’s one reason I enjoy the WW® (Weight Watchers®) program! Tracking points on my smartphone is so easy, I can eat the foods I love in moderation, and the program really just helps me be aware of healthy food and exercise choices.
WW® (Weight Watchers®) is all about healthy lifestyle and not just a diet to lose pounds and then gain them back.
Listed below are the ingredients along with the points for each ingredient.
Ingredients for Blueberry Oatmeal Muffins with Low Points | Weight Watchers® Blue Plan
Servings: 15 Muffins
Point Value: 5 Points per Muffin
3 Eggs (0 points)
1 ½ cups Unsweetened, No Sugar Vanilla Almond Milk (1 point)
¼ cup Oil (17 points)
4 tsp. Vanilla Extract (2 points)
1 cup Steel Cut Oats (quick oats – 15 points)
1/2 cup of natural sweetener with brown sugar blend (13 points)
1 Tbsp. Baking Powder (0 points)
2 cups Self-rising Flour (25 points)
1 cup Blueberries (0 points)
Optional: ½ cup Chocolate Chips (32 points) | Muffins with chocolate chips are 7 points instead of 5.
Recipe Directions for Weight Watchers® Blueberry Oatmeal Muffins
1. Add eggs, almond milk, oil, and vanilla extract to a large mixing bowl and stir.
2. Add steel cut quick oats, sweetener, and baking powder to the liquid mixture and stir. I like adding the oats to the liquid mixture first to give them a little time to soak while the additional ingredients are added.
3. To thicken the muffin batter, add flour and stir until well blended.
4. Lightly mist the muffin tins with cooking spray and divide the mixture evenly to make 15 muffins. If adding chocolate chips, distribute the chips evenly into each muffin cup and stir with a spoon.
5. Top the mixture in each muffin cup with blueberries.
6. Bake in a preheated oven at 375 degrees Fahrenheit for 30 minutes.
8. Allow muffins to cool and enjoy with a glass of almond, cashew, or low-fat milk and a banana!
Breakfast is served, and these yummy muffins are great for a quick afternoon snack as well. By the way, these are full-size muffins, not mini muffins! You won’t feel cheated with the portion size!
Related WW® Blue Plan Recipes:
Weight Watchers® Freestyle Chicken Salad Recipe with Zero Points