These jumbo blueberry lemon muffins are the bakery style muffins you crave, with less calories and WW points!
Have you ever had Casey’s gas station blueberry muffins? So delicious! I found out after the fact that just one (and it wasn’t even that jumbo!) was 26 WW points and 600 calories.
Below are two recipes, nearly identical. However the baking time was different for each muffin for some reason. My only switch was subbing in monkfruit for sugar, and the first batch of the monkfruit muffins got completely overdone on the outside, and very undercooked in the middle. Since I am not a baker, I have no idea why that is, but trust me each recipe works as written. Also note that for the sugar muffins, since I am on the diabetic plan each one is 13 points, however it’s 12 points if you are on the regular plan. Conversely, the monkfruit muffins are 8 points no matter which plan you are on.
Jumbo Blueberry Lemon Muffins
I love jumbo muffins, but the ones I like at the grocery store are 25+ points and over 500 calories. I made two versions - one made with real sugar and the recipe card below is with monkfruit.
Ingredients
- 2 tablespoons butter, grated
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup sugar
- 2 cups blueberries
- 1/2 cup nonfat greek yogurt
- 2 large eggs
- 1 teaspoon almond extract (vanilla works too!)
- 1/2 cup unsweetened almond milk
- 2 tablespoons lemon
- 3 teaspoons decorative sugar
Instructions
Preheat the Oven:
Preheat your oven to 425°F (190°C). Prepare jumbo muffin tins by spraying just three of the jumbo muffin tins with avocado oil spray. By only cooking 3 at a time, you'll get a better dome on the muffin.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, sugar and salt until well combined. Add grated butter and toss to coat.
Prepare Blueberries:
Rinse the blueberries and pat them dry with a paper towel. Toss the blueberries in the flour mixture. This will help prevent them from sinking to the bottom of the muffins during baking.
Add Wet Ingredients:
Add the Greek yogurt, eggs, almond extract (or vanilla), and lemon zest together and mix until well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined. Do not overmix; a few lumps are okay. Let batter sit for 15 minutes to let the baking powder do its magic.
Fill Muffin Cups:
Divide the batter evenly among the jumbo muffin cups, filling each about 3/4 full.
Decorate and Bake:
Sprinkle the tops of the muffins with 1/2 teaspoons of decorative sugar. Bake in the preheated oven for 7 minutes, then reduce temperature to 350 and bake 14 more minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
As of the date of this publication, each muffin is 13 WW points. Click here for the WW tracker.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 73mgSodium: 593mgCarbohydrates: 61gFiber: 3gSugar: 26gProtein: 9g
Jumbo Blueberry Lemon Muffins with Monkfruit
Jumbo muffins made with monkfruit instead of sugar. I preferred this batch over the sugar version!
Ingredients
- 2 tablespoons butter, grated
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup monkfruit
- 2 cups blueberries
- 1/2 cup nonfat greek yogurt
- 2 large eggs
- 1 teaspoon almond extract (vanilla works too!)
- 1/2 cup unsweetened almond milk
- 2 tablespoons lemon
- 3 teaspoons decorative sugar
Instructions
Preheat the Oven:
Preheat your oven to 350 (176 C). Prepare jumbo muffin tins by spraying just three of the jumbo muffin tins with avocado oil spray. By only cooking 3 at a time, you'll get a better dome on the muffin.
Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, monkfruit and salt until well combined. Add grated butter and toss to coat.
Prepare Blueberries:
Rinse the blueberries and pat them dry with a paper towel. Toss the blueberries in the flour mixture. This will help prevent them from sinking to the bottom of the muffins during baking.
Add Wet Ingredients:
Add the Greek yogurt, eggs, almond extract (or vanilla), and lemon zest together and mix until well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Mix until just combined. Do not overmix; a few lumps are okay. Let batter sit for 15 minutes to let the baking powder do its magic.
Fill Muffin Cups:
Divide the batter evenly among the jumbo muffin cups, filling each about 3/4 full.
Decorate and Bake:
Sprinkle the tops of the muffins with 1/2 teaspoons of decorative sugar. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
As of the date of publication, each muffin is 8 WW points on both the regular and diabetic plan. Click here for the WW tracker.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 269Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 73mgSodium: 592mgCarbohydrates: 44gFiber: 3gSugar: 10gProtein: 9g
Where can you find monkfruit?
Monkfruit can be found in most grocery stores, however the cheapest place I’ve found it is at Costco – a 2 pound bag was $7.99.
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| this is the sugar version | this is the monkfruit version |
Ingredients needed for jumbo blueberry muffins
- butter
- flour – I used all-purpose but self-rising would work too
- baking powder
- salt
- sugar and/or monkfruit
- blueberries
- almond extract (vanilla works fine too!)
- eggs
- unsweetened almond milk
- lemon juice
Which muffin did I like better?
Surprisingly, the monkfruit version won! I loved the crumb, the blueberry distribution and the dome was a lot higher on the monkfruit version. And both are completely worth the WW points.
Where are the WW points?
In all of my recipes (still working on older posts!) the WW link with points is in the notes section of each recipe card. If you happen to stumble upon an old post with a recipe card, recipe missing, or no WW link – you could help me by just shooting an email to my at mybizzykitchen@gmail.com and I’ll fix that post asap. Appreciate your support!
Looking for more blueberry recipes?
It says bake at 350 for 7 minutes then reduce heat to 350 and bake 14=more minutes! About to put in the oven so I guess I’ll just make an educated guess to reduce to 300 the second half?
Hi! It actually bakes at 350 for the whole time – so sorry for the confusion! I’ll fix the recipe.
Can’t wait to make! Any experience with using frozen blueberries? Think it could still work?
Frozen blueberries work great! Be sure to toss the blueberries in a couple tablespoons of the flour in the recipe before mixing in – that way they don’t sink to the bottom of the muffin. Enjoy!
Hi! Any idea of soy milk will work instead of almond? I cannot process Nut based milks sadly
Yep! Any milk works! Happy New Year!