WW Blueberry Lemon Cupcakes

by

The WW Blueberry Lemon Cupcakes are tender and airy with a lot of flavor. They are fluffy and refreshing, sugar-free lemon-flavoured muffins dripping with blueberries. These cupcakes are small in calories and can be made easily. They are guilt-free. WW Blueberry Lemon Cupcakes are ideal to serve in the course of tea, dessert, or any celebration. They are also excellent for controlling your portion and fitting well within your daily points plan. They are wet, soft & not so sweet. Serve plain or lightly frosted/covered with yogurt. These cupcakes are like a cheat, but they help you to keep going.

STATS:

  • Diet: WW
  • Course: Dessert
  • Cuisine: American
  • Time for prep: 10 minutes
  • Cooking time: 18–20 minutes
  • Working time (total): 30 minutes
  • Size/serving: 1 cupcake
  • Total yield: 12 cupcakes
  • Level of difficulty: Easy
  • Mode of cooking: Baking

EQUIPMENT:

  • Mixing bowls
  • Hand whisk/mixer
  • Measuring cups & spoons
  • Muffin tin
  • Paper cupcake liners
  • Cooling rack

INGREDIENTS:

  • A single cup of all-purpose flour
  • A single a serving of baking powder
  • A single a pinch of baking soda
  • 1/2 a tsp of salt
  • 1 egg
  • Half a cup of Greek yogurt (fat-free)
  • 1/2 a cup of applesauce without sugar
  • ⅓ cup of powdery sweetener, such as monk fruit/stevia
  • One teaspoon of vanilla powder
  • Two tablespoons of fresh lemon juice
  • One teaspoon of lemon zest
  • Half a cup of frozen/fresh blueberries
  • Two tablespoons of almond milk (optional)

INGREDIENT NOTES:

All-Purpose Flour:

  • Makes the cupcakes structured. Do not replace this recipe with self-rising flour.

Greek Yogurt:

  • Brings in moisture & protein. It causes the cupcakes to become soft. To stay low in points, use plain non-fat yogurt.

Applesauce:

  • It is used as a low-fat alternative to oil. Retains the texture, fluffy and wet. Be sure it is unsweetened.

Sweetener:

  • Penalty points can be served by using a zero-calorie sweetener. Blends of Granulated Stevia or Monk fruit are applicable. To your taste, adapt.

Lime Juice & Zest:

  • Freshen it up with a tart taste. The best taste is from real lemons. Before juicing the lemon, zest it.

Blueberries:

  • Fresh or frozen. Do not thaw when frozen. sprinkle them over a little flour to prevent sinking till cooked.

INSTRUCTIONS:

  1. Set the oven power to 175°C (350°F)
  2. Use twelve sheets of paper to line a cupcake tray
  3. In a pot, mix the components.
  4. Blend the plain yogurt, apple sauce, egg, & sweetener in a separate basin
  5. Add the zest, juice of one lemon, & vanilla. Mix well
  6. To the wet mixture, add the dry ingredients. Gently stir
  7. In case the batter is too thick, gradually add the almond milk
  8. Fold in blueberries gently
  9. Carefully distribute the batter among the cupcake liners
  10. Bake for 18 to 20 minutes, till firm & brown
  11. Give it five minutes to cool in the pan
  12. Move to a steel rack to finish cooling

TIPS:

  • To keep the blueberries from sinking, toss them in a little flour.
  • Mix the batter till it’s completely incorporated, being careful not to overmix.
  • To keep them from sticking, use flexible cupcake liners.
  • For furnishing, pour a little powdered sugar on top (optional).
  • A smattering of fat-free whipped topping enhances the flavor of these cupcakes.

STORAGE INFORMATION:

FRIDGE:

  • Cupcakes must be stored in a sealed bag. Store them for at least three days in the freezer. Before serving, leave it to come up to room temperature.

FREEZER:

  • Cover each cupcake in plastic wrap and place it in the freezer. Put in a bag and freeze for no less than two months. Thaw in the freezer overnight.

FAQs:

May I use frozen blueberries?

  • Yes. Put them directly out of the freezer. They should not be thawed prior to the mix. This prevents blueness in the batter.

Do I have to use whole wheat flour?

  • Yes. White whole-grain flour is good. It provides fiber. The texture will be more solid, albeit tasty.

What can I take to avoid gluten in them?

  • Sift a 1:1 flour blend that is free of gluten. Ensure that the other ingredients, such as baking powder, are gluten-free.

NUTRITIONAL INFORMATION:

Calories: 95
Carbs: 16 g
Iron: 0.6mg
Total carbs: 16 g
Vitamin A: 60 IU
Fiber: two g
Calcium: 70 mg
Protein: four g
Serving size: 1 cupcake
Sodium: 110 mg
Serving: 12
Potassium: 100 mg
The total Weight Watchers points per serving for Weight Watchers Blueberry Lemon Cupcakes is estimated at 2 to 3 points.