Triple Berry Muffins
These Triple Berry Muffins are light, fluffy, and just-sweet-enough with three types of juicy berries throughout! They’re also incredibly easy to make and use simple ingredients you’re likely to have in your kitchen. I used blueberries, blackberries, and raspberries and I think the combination of flavors and textures was delicious perfection. These were a huge hit with my family and my 5-year-old daughter wanted these muffins for every meal and snack until they were gone (and then she asked if we could make more). Needless to say, a tray of these muffins only lasts a few days in our house, so I’m glad it’s so easy to make another batch! Not only are these lightened up Triple Berry Muffins simple and delicious, but each one is just 121 calories or 4 WW Points each on the current Weight Watchers plan (or 5 Points if following the diabetic WW plan). To view your current WW Points for this recipe and track it in the WW app or site, click here!
- Berries: I use blueberries, blackberries, and raspberries in these muffins and I absolutely recommend doing the same because in my opinion it gives a perfect balance of sweet/tart and juicy berry flavor. However, I’m sure strawberries or whatever other berries you like would work as well. I would just recommend cutting up the strawberries if using.
- Applesauce: Unsweetened applesauce provides a perfect neutral-flavored background to let the berries shine in this recipe while using less butter. However, if you want to change up the flavor profile, you can substitute an equal amount of mashed bananas for a fun banana-berry twist!
- Alternative Sweeteners: I haven’t personally tried making these using a zero-calorie sweetener in place of sugar, but I feel confident that it would work out just fine. Just make sure the sweetener you’re using has a 1:1 substitution ratio with sugar so that the sweetness level isn’t off.
- Add-Ins: I think sliced almonds or pecans would be great in these if you’d like to add nuts! Keep in mind that this will of course affect the nutrition information/WW points listed if you’re tracking either.
I love how easily these Triple Berry Muffins come together, and they’re great to bake once and eat all week! I haven’t frozen them yet because we just keep eating them all, but I’ve frozen similar muffins very successfully by just wrapping each one in plastic wrap once they’re completely cool and putting them all together in a Ziploc freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating. I love having a freezer full of muffin options at my disposal at breakfast time!
Want more tasty lightened up Muffins?
Looking for more tasty varieties of lightened up muffin recipes? Check out my Banana Zucchini Muffins, Morning Glory Muffins, Strawberry Rhubarb Muffins, Carrot Muffins, Chocolate Raspberry Muffins, Apple Cinnamon Muffins, Banana Blueberry Muffins, Pumpkin Zucchini Muffins, and more in the Muffins section of my recipe index!
Triple Berry Muffins
- 1 large egg
- 1 cup unsweetened applesauce
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 5 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups fresh mixed berries, (I used roughly equal amounts of blueberries, raspberries, and blackberries)
- Pre-heat the oven to 375 degrees. Lightly mist a 12-count standard-sized muffin tin with cooking spray and set aside.
- In a large mixing bowl, add the egg, applesauce, sugar, and vanilla extract and stir together until well combined. Add the melted butter and stir together.
- In a separate mixing bowl, add the flour, baking soda, baking powder, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Add the berries and stir until mixed throughout.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.
121 calories, 21 g carbs, 8 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 190 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)