Mini Blueberry Lemon Muffins
These mini blueberry lemon muffins scream summer. My local farmers market sells local blueberries and at the end of the year I will buy a 20 pound box to freeze and use throughout the year. While these mini muffins come in at 2 Weight Watchers points each, they are only 64 calories.
I was recently sent a PR box from FlavCity and Weight Watchers. “Just in time for summer, meet our NEW limited-edition Whipped Lemonade Protein Smoothie in collaboration with Weight Watchers®. The ultimate lemony luxury, sweet lemon biscotti meets fluffy lemon meringue pie for a creamy, refreshingly bright summer treat. Each serving contains 25g of protein, 10g of collagen, and actual lemon, vanilla, and functional mushrooms to fuel your day. No artificial flavors and no blender needed. Just add to water or your go-to milk for a delicious, summer-perfect smoothie that comes together in seconds.”
I mixed it with Almond milk and while it was tasty, I think next time I’ll add some ice and make it more of a lemonade frosting. You DO NOT need this to make these delicious muffins. In my head I thought it was going to add so much protein, but since this made so many mini muffins, it didn’t make that much of a difference.
Mini Blueberry Lemon Muffins
These mini blueberry lemon muffins are perfect any time of year, but perfect with farmers market blueberries.
Ingredients
- 2 cups all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cups sugar
- 2 scoops FlavCity Whipped Lemonade Smoothie mix (optional)*
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup Greek yogurt
- 1/4 cup zero sugar lemonade
- 1 teaspoon lemon juice
- 1 cup blueberries
- For the glaze:
- 1/8 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 425.
- Spray a mini muffin pan with avocado oil spray.
- In a bowl, mix the flour, baking powder, salt and sugar and whisk to combine. Add the blueberries and toss to coat. Set aside.
- In a separate bowl, mix the eggs, oil, yogurt, lemonade and lemon juice and whisk until combined. Add the flour mixture and stir to combine, just until all the flour is incorporated.
- Using a small melon ball scoop, divide the batter into the muffin tin. I have a 24 mini muffin pan, and this cooked in two batches.
- Bake at 425 for five minutes, reduce the temperature to 350 and cook an additional five minutes. Let cool five minutes in the pan before cooling on a wire rack.
Notes
If you use the FlavCity Protein Whipped Lemonade in this recipe, each muffin is 2 WW points. If you count calories or macros: 64 calories, 3 fat, 8 carbs, 0 fiber and 2 protein.
If you don't use the FlavCity Whipped Lemonade, each muffin is 2 WW points. If you count calories or macros: 57 calories, 3 fat, 7 carbs, 0 fiber and 1 protein.
Can I use frozen blueberries?
Frozen blueberries work just as well as fresh in these mini muffins! There’s no need to thaw them first, just fold them into the batter straight from the freezer. This helps prevent them from bleeding too much color into the batter and keeps the berries intact. You may need to add an extra minute or two to the baking time, but otherwise the recipe works exactly the same.
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If you are new here, welcome to My Bizzy Kitchen! I started this blog 16 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
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Looking for more Weight Watchers inspiration? Check out my breakfast category.
