Blackberry Vanilla Muffins
These lightened up Blackberry Vanilla Muffins are perfectly fluffy with juicy bursts of blackberries throughout! You’re going to love how quickly and easily these come together in about 30 minutes, start-to-finish! Blackberry and vanilla is a great flavor combination, and my whole family loved these muffins! They make a great snack or grab-an-go breakfast, and they are perfect to bake once and eat all week. Plus, they make your kitchen smell delicious when baking. Not only are these easy Blackberry Vanilla 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, click here!
Recipe Notes
- Blackberries: I used Driscoll’s Sweetest Batch Blackberries in these muffins, because my family is obsessed with them right now, so we always have them on hand. You can definitely use any fresh blackberries though, and I think frozen ones would work well too if that’s what you have!
- Yogurt: I used vanilla yogurt to enhance the vanilla flavor and it was great! 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 Peach Blueberry Muffins, 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!
Blackberry Vanilla Muffins
Ingredients
- 1 large egg
- 1 (5.3 oz) container nonfat Vanilla Greek yogurt , (I use Dannon Light & Fit Greek)
- 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 salt
- 1 ½ cups fresh blackberries
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, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter. Add the blackberries and stir until mixed throughout. Batter will be thick.
- Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 16-20 minutes (I took mine out at 18 minutes).
Notes
121 calories, 20 g carbs, 7 g sugars, 3 g fat, 1 g saturated fat, 3 g protein, 1 g fiber, 194 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (1 muffin) serving (P+ calculated using the recipe builder on weightwatchers.com)
Emily, your instructions say add milk and in the dry ingredients you say add cinnamon. Neither of these ingredients are listed with amounts in your recipe. Can you help? I’d love to make them if I know about the milk and cinnamon. Help! Thanks!
I just noticed the same thing after putting the ingredients together. I used 1/2 cup of milk and the cinnamon doesn’t really make or break the recipe since it’s a matter of taste! I hope that helps you.
I’m so sorry, it’s fixed!
Emily, I have the same question about the milk and cinnamon in the directions. I bought the ingredients, but I don’t want to make the recipe if the ingredients aren’t correct.
I’m so sorry, I fixed it!
I looked back at the Peach Blueberry muffin recipe and the milk was 1 tablespoon which I did add. I didn’t add the cinnamon because I didn’t think it would taste that good. I did add some fresh strawberries in the batter and baked them. They tasted good.
Yup, I used that recipe as a template when I was typing up this one and somehow skipped milk in the ingredients list and then left cinnamon in the instructions even though I didn’t use it. I’m sorry! I must have been tired that day, lol.
Did I miss this? How much cinnamon and milk?
Nope, my fault! Fixed! Sorry about that!
Ingredients do not list milk, but it is listed in instructions.
What is correct?
I’m so sorry, I somehow just skipped that when typing in the recipe. It’s fixed! Thanks for letting me know!