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Skinny Blueberry Lemon Loaf or Muffins

There’s not much like the refreshing taste of lemon combined with fresh blueberries.The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!

12 regular size muffins or 12 slices 

What kind of flour can I use?

Wheat, White All-Purpose Flour, Almond, Gluten-Free, or Self-rising Flour:

After testing and making my base bread recipes a zillion times, I’ve been able to master the texture and taste.  I like to use self rising flour along with 1 tsp of baking powder, 1 tsp baking soda. The added baking powder and soda makes this loaf or muffins rise better and makes them nice and fluffy.  

However, you may substitute the self rising flour for whole wheat, all-purpose flour, almond flour, or gluten free flour.  If you do decide to use any other flour other than self rising flour- you’ll want to add an additional 1/2 tsp of baking powder to the mix to ensure the texture is on point.  

What sweetener to use?

I use Lakanto Classic Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

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Can I use more fresh lemon juice instead of adding lemon extract?

Yes, you bet. I recommend adding an extra TABLESPOON of fresh lemon juice plus 1 tsp of lemon zest to enhance the lemon flavor as a substitute for the lemon extract. 

Ingredients:

  • 1 1/2 cup self rising flour ( I use Gold Medal) 
  • 1 tsp baking powder 
  • 1 tsp baking soda
  • 1 large egg or 2 large egg whites
  • Dash of lemon extract or 1-2 tsp fresh lemon zest 
  • 3/4 cup frozen or fresh blueberries
  • 1/2 -3/4 cup water (start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1 Tbsp fresh lemon juice (1 lemon)
  • 2 Tbsp zero point brown sugar substitute (I use Lakanto Golden Sweetener
  • 3 Tbsp sugar substitute ( I use Lakanto Classic Sweetener
  • 2 Tbsp Land o’ Lakes made with canola oil light butter melted or you can substitute 3 Tbsp of unsweetened applesauce in place of the light butter

Directions:

  1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) or muffin tin with non stick cooking spray.
  2. In a medium bowl add egg, water, lemon juice, lemon extract or lemon zest, and brown sugar substitute. Stir well.
  3. In a separate bowl combine, self rising flour, baking soda, powder, and white sugar substitute.
  4. Add dry ingredients into the wet slowly as you stir.
  5. Before the two are incorporated add in frozen blueberries and melted butter. Stir just until barely combined.
  6. DO NOT OVER MIX. The number one tip is to not over mix.
  7. Pour batter into pan or muffin tin. Bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making muffins decrease the cooking time to 18-20 minutes.

12 regular size muffins or 12 slices 

2 PersonalPoints™ per slice or muffin 

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Notes:

  1. The point value can differ depending on the sugar substitutes you use. 
  2. Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to a month.
  3. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
  4. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you are using a different brand of sweetener be sure to check the conversion chart on back of the package and use the conversion for real sugar.
Yield: 12 slices or muffins

Skinny Blueberry Lemon Loaf or Muffins

Skinny Blueberry Lemon Loaf or Muffins

There's not much like the refreshing taste of lemon combined with fresh blueberries.The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You'll be sure to have seconds with this one!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 16 minutes 14 seconds
Total Time 26 minutes 14 seconds

Ingredients

  • 1 1/2 cup self rising flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 large egg or 2 large egg whites
  • Dash of lemon extract or 1-2 tsp lemon zest
  • 3/4 cup frozen or fresh blueberries
  • 1/2 -3/4 cup water (Start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1 Tbsp fresh lemon juice (1 lemon)
  • 2 Tbsp zero point brown sugar substitute (I use Lakanto Golden Sweetener) 
  • 3 Tbsp zero point white sugar substitute ( I use Lakanto Classic Sweetener) 
  • 2 Tbsp Land o' Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter

Instructions

    1. Preheat oven to 350 degrees and spray loaf pan (9x5 or 8x4) or muffin tin with non stick cooking spray.
    2. In a medium bowl add egg, water, lemon juice, lemon extract or lemon zest, and brown sugar substitute. Stir well.
    3. In a separate bowl combine, self rising flour, baking powder, baking soda, and white sugar substitute.
    4. Add dry ingredients into the wet slowly as you stir.
    5. Before the two are incorporated add in frozen blueberries and melted butter. Stir just until barely combined. DO NOT OVER MIX. The number one tip is to not over mix.
    6. Pour batter into pan or muffin tin. Bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 18-20 minutes.

12 regular size muffins or 12 slices 

2 PersonalPoints™ for one muffin or slice

Notes

    1. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.The point value can differ depending on the sugar substitutes you use. 
    2. Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to a month.
    3. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
    4. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you are using a different brand of sweetener be sure to check the conversion chart on back of the package and use the conversion for real sugar.
    5. I recommend adding an extra TABLESPOON of fresh lemon juice plus 1 and 1/2 tsp of lemon zest to enhance the lemon flavor as a substitute for the lemon extract. 

    Smartpoints: GREEN/BLUE/PURPLE: 2 SmartPoints per serving 

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Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 64Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 17mgSodium 300mgCarbohydrates 12gFiber 1gSugar 1gProtein 2g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Skinny Double Chocolate Chip Muffins - Pound Dropper

Wednesday 17th of November 2021

[…] Skinny Blueberry Lemon Muffins […]

Lori

Monday 30th of August 2021

I've made your pumpkin muffins and banana muffins a gazillion times and they are always amazing. This one isn't quite as good. They taste okay, but they are not nearly as fluffy as the other muffins. Have you thought about using fat free yogurt instead of the water? Maybe 1/2 cup?

Nancy

Wednesday 9th of June 2021

Hi Lindsay, Have you ever used the Lakanto Monkfruit Baking Sweetener in this recipe rather than the Classic sweetener? Do you think that I would need to make any adjustments to other ingredients if I use the Baking Sweetener? Thanks!

Lindsay Kehl

Monday 14th of June 2021

HI Nancy

Yes, I love Lakanto Baking Sweetener and I love using that for baked goods. The baking sweetener dissolves better and retains moisture, and provides better browning for your baked goods or desserts. You could easily substitute the Classic for baking in any baked good/dessert recipe-and it has the same ratio as the classic sweetener so you won't need to make any adjustments!

Hope that helps!

Lisa

Wednesday 19th of May 2021

I made muffins and they were so good!!

Janelle

Wednesday 14th of April 2021

This is one of my favorite food combos by far, and the recipe delivers! The taste and texture are so yummy!

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