30-Minute Weight Watchers Blueberry Corn Muffins
Light and fluffy muffins that combine sweet blueberries with the subtle texture of cornmeal and bright lemon zest. Made with low-fat buttermilk and minimal oil, these breakfast treats offer the classic bakery taste while being more mindful of calories. The cornmeal adds a pleasant texture contrast to the tender crumb, while fresh or frozen blueberries provide bursts of sweetness throughout. Perfect for meal prep, weekend brunches, or an afternoon snack with coffee.
Ingredients
- 1 ½ cup all-purpose flouralmond flour1:1gluten-freegluten-free
use gluten-free flour blend for gluten-free version
- ½ cup unenriched white cornmeal
- 6 tablespoon sugar, divided
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup fresh or frozen blueberries
- 1 cup 1% low-fat buttermilk
- 3 tablespoon canola oil
- 1 large egg
- 1 tablespoon lemon zest
Instructions
- 1
Heat oven to 400°F and place paper liners in a 12-cup muffin pan
- 2
Mix flour, cornmeal, 5 tablespoons sugar, baking powder, baking soda, and salt in a large bowl
- 3
Add blueberries to flour mixture and gently mix in
- 4
Whisk buttermilk, oil, egg, and lemon zest in a small bowl
- 5
Pour buttermilk mixture into flour mixture and stir until just moistened
- 6
Divide batter evenly among muffin cups
- 7
Sprinkle tops with remaining 1 tablespoon sugar
- 8
Bake until muffins spring back when lightly pressed, about 15 to 20 minutes
- 9
Cool in pan on wire rack for 5 minutes
- 10
Remove from pan and cool on rack for 15 minutes
Tips
Don't overmix the batter - stir just until ingredients are moistened to keep muffins tender
Toss blueberries lightly in flour before adding to prevent them from sinking to the bottom
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week
Can be made night before and stored covered
Serve at room temperature or warmed slightly
Common Mistakes
Don't overmix batter to avoid tough muffins
Use paper liners to prevent sticking
Substitutions
Dairy-Free Swaps
let sit 5 minutes before using
Gluten-Free Swaps
use gluten-free flour blend for gluten-free version
Full guide →General Alternatives
FAQ
Can I use frozen blueberries?
Yes, use frozen blueberries directly without thawing. Toss lightly in flour first to prevent bleeding into batter.
How long do these muffins keep?
Store covered at room temperature for 2-3 days or refrigerate up to 1 week. Can also freeze for up to 3 months.
Can I make these dairy-free?
Substitute buttermilk with unsweetened plant milk plus 1 tablespoon lemon juice. Let sit 5 minutes before using in recipe.