Servings: 12

Weight Watcher Smart Points: 9

Preparation Time: 10 Minutes

Cooking Time: 20 Minutes

Ready In: 30 Minutes


  • 2 teaspoons baking powder
  • 1 cup fresh blueberries
  • ½ cup brown sugar
  • ¼ cup cold butter, cut into small cubes
  • 1 cup buttermilk
  • 1 large egg
  • 1½ cups all-purpose flour + 1 teaspoon
  • ¾ cup granulated sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon salt


  1. For the Muffins: Preheat oven to 350ºF and line 12 muffin cups with paper liners
  2. In a large bowl, combine the flour, sugar, baking powder, and salt
  3. In another bowl, add the buttermilk, oil, and egg and mix until well combined
  4. Add the buttermilk mixture to the flour mixture and stir until just combined
  5. In a small bowl, toss the blueberries with the remaining 1 teaspoon flour and gently fold into the muffin batter
  6. Fill the muffin cups about ¾ full and sprinkle with 1 tablespoon of the topping
  7. (see topping instructions below) Bake at 350ºF for 20-25 minutes
  8. Allow muffins to cool before serving.For the Topping: Mix together the brown sugar, flour, butter, and cinnamon until the mixture resembles coarse crumbs
  9. Using a pastry cutter is easiest to cut in the butter, but 2 forks will work also!

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