Cream Cheese Blueberry Muffins – Drizzle Me Skinny! Recipe enthusiasts

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Fall is like a warm hug for baking, especially when it comes to muffins and loaves! As the days turn crisper and cooler, there”s nothing quite like walking into a house filled with the comforting aroma of freshly baked muffins. This year, I’m especially excited to create a bunch of new fall-inspired muffin recipes for you all. Remember my hugely popular pumpkin cream cheese muffins? Well, I’ve been busy in the kitchen and whipped up a delicious spin-off – Cream Cheese Blueberry muffins!

They’re not only incredibly tasty, but they also come in at a light 101 calories and just 3 Weight Watchers points each, making them a guilt-free indulgence. They’ll brighten up any dreary morning, all year round. You don’t have to wait for a particular season to make these muffins. Use the frozen wild berries and they’re perfect even if blueberries aren’t in season. Stay tuned for more exciting fall muffin creations coming your way!

Three reasons why you need to make this recipe!

Cream Cheese Blueberry Muffins are perfect for brunch. 

If you’ve got a weekend brunch coming up and you want to make sure there is something healthy you can munch on, these muffins are the perfect choice. 

They’re just 100 calories each! 

Most muffins can get close to 400 calories, easily. Not these! They’re packed with flavor – not calories. 

Cream Cheese Blueberry muffins only have ¼ cup of sugar throughout the entire recipe. 

Most recipes don’t ever get under a cup of sugar. With these muffins, you can enjoy them fully, knowing you’re not packing on the sugar content.

Ingredients you need to make Cream Cheese Blueberry Muffins: 

  • 1 egg
  • 2 tablespoons egg whites I use egg whites in the carton
  • 3 tablespoons brown sugar
  • ⅓ cup unsweetened apple sauce
  • 2 large mashed bananas
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon lemon zest

FOR CREAM CHEESE TOPPING

  • 4 oz softened light cream cheese
  • 1 tablespoon sugar
  • 2 tablespoons egg whites
  • 1 tablespoon low-fat milk 
  • 1 teaspoon vanilla extract
  • ½ cup frozen wild blueberries 

How to make Cream Cheese Blueberry Muffins (step by step): 

  1. Preheat the oven to 375F, and spray a 12 hole regular muffin tin with nonstick cooking spray.
  2. In a bowl, whisk together the egg, egg whites (2T), and brown sugar until light and fluffy. 
  3. Add in the apple sauce and mashed banana and stir well.
  4. Stir in the flour, baking powder, baking soda, and lemon zest.
  5. In a separate bowl, use an electric mixer and beat together the cream cheese, sugar, egg whites (2T), milk, and vanilla.
  6. Gently fold in the frozen wild blueberries.
  7. Divy the muffin batter over the 12 muffin cups, then top each with the cream cheese mixture. Use a toothpick and swirl the cream cheese mixture slightly into the muffin batter.
  8. Bake in the oven for 18-20 minutes until the edges look golden brown. Muffins will not rise too high.

Makes 12 muffins. Nutrition info for 1 muffin: Calories 101,  Fat 2 g, Saturated fat 1.09 g,  Carbs 18 g,  Fiber 1.17 g, Sugars 7.87 g, Sodium 57.75 mg, Protein 3 g.

WW Points For Cream Cheese Blueberry Muffins:

  • Egg 0 points
  • Liquid egg whites 0 points
  • Brown sugar 8 points
  • Unsweetened apple sauce 0 points
  • Mashed bananas 0 points
  • All purpose flour 13 points
  • Baking powder 0 points
  • Baking soda 0 points
  • Lemon zest 0 points 

FOR CREAM CHEESE TOPPING

  • Softened light cream cheese 11 points
  • Sugar 4 points
  • Egg whites 0 points
  • Low-fat milk 0 points
  • Vanilla extract 0 points 
  • Frozen wild blueberries or fresh blueberries 0 points

3 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Freestyle SP- (blue & purple) 3 using WW recipe builder

Smart Points- (green) 3 using SP calculator

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

  • Fresh blueberries would be ok but try for smaller ones. The smaller the blueberries, the better which is why I use the wild frozen ones. 
  • Add mini white chocolate chips for a burst of sweetness if you have the points for it! 
  • Slice one in half, and toast it under a broiler for a few minutes. Add a few squirts of spray butter, and you’ve got a delectable dessert for just three WW points.

Tips and Tricks for Making Cream Cheese Blueberry Muffins: 

  • These cream cheese blueberry muffins keep well in the fridge for up to 7 days. They also freeze well if stored properly for up to 3 months. 

Similar recipes you’ll enjoy: 

Blueberry cream cheese muffins

Drizzle

3SP blue, green & purple/2PP each