Peach Blueberry Muffins
These Peach Blueberry Muffins are super tasty and easy to make using fresh or frozen fruit! My daughter gave these muffins rave reviews, and the recipe is so simple she can help make them. The muffins make a great snack or grab-an-go breakfast, and they are perfect to bake once and eat all week. The ability to use frozen fruit with great results means I almost always have the ingredients handy to make these when we have a craving! Not only are these lightened up Peach Blueberry Muffins simple and delicious, but each one is just 119 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, click here!
Recipe Notes
- Fruit: You can use fresh or frozen fruit in this recipe and the muffins turn out great either way! My daughter loves to eat frozen blueberries, so we always have them in our freezer. Since planning for peach ripeness can feel like a gamble, I used frozen peaches this time as well, and all of it worked well.
- Yogurt: I used peach yogurt to enhance the peach flavor and it was great! If you have blueberry or vanilla yogurt on hand I’m sure those would also be tasty. I use and recommend Dannon Light & Fit Greek because it’s delicious, works well in this recipe, and is lower in calories/WW Points.
- 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.
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 Cream Cheese Swirl Muffins, and more in the Muffins section of my recipe index!
Peach Blueberry Muffins
Ingredients
- 1 large egg
- 1 (5.3 oz) container nonfat Peach Greek yogurt, (I use Dannon Light & Fit Greek Peach)
- ⅓ cup sugar
- 1 tablespoon skim milk
- 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 ground cinnamon
- ½ teaspoon salt
- ¾ cup chopped peaches, fresh or frozen
- ½ cup blueberries, fresh or frozen
Instructions
- 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, yogurt, sugar, milk, 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, cinnamon, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Add the peaches and blueberries and stir until mixed throughout. Batter will be thick.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes (mine were perfect at 18 minutes).
Notes
119 calories, 20 g carbs, 7 g sugars, 3 g fat, 1 g saturated fat, 3 g protein, 1 g fiber, 195 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
Delicious!! Toddler approved!