These One Point Blueberry Muffins are a delightful combination of wholesome ingredients, offering a guilt-free treat that doesn’t compromise on flavor. The inclusion of Kodiak Cakes Protein Pancake Power Cakes not only imparts a hearty texture but also adds a protein punch to these muffins, making them a satisfying and nutritious option for any time of the day. The clever use of unsweetened applesauce and a zero-point granulated sugar substitute, such as Lakanto Classic Monkfruit Sweetener, ensures a sweetness that won’t tip the scales.

The preparation is quick and straightforward, with a batter that comes together effortlessly. The choice to fold in fresh or frozen blueberries introduces bursts of juicy goodness, creating a delightful contrast to the muffin’s texture. The baking process yields moist and fluffy muffins, their golden tops inviting with the promise of a burst of blueberry goodness in every bite.

With thoughtful tips on ingredient substitutions and storage, this recipe provides not only a tasty treat but also the flexibility to adapt to individual preferences and dietary needs. Whether enjoyed as a breakfast companion or a wholesome snack, these One Point Blueberry Muffins are bound to become a cherished family favorite, combining the goodness of protein, the sweetness of blueberries, and the ease of a recipe that embraces health without sacrificing taste.

Weight Watchers Blueberry Muffins

These One Point Blueberry Muffins are packed with protein and loaded with blueberries, they are family favorite! PREP TIME 5 minutes COOK TIME 15 minutes ADDITIONAL TIME 3 minutes TOTAL TIME 23 minutes


  • 1 and 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
  • 1 tsp baking powder
  • 1/2 cup unsweetened applesauce
  • 1/2 cup water (give or take depending on the batter consistency)
  • 1/4 cup zero point granulated white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
  • 1 large egg or 2 large egg whites
  • 1 cup fresh or frozen blueberries *see note section


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine egg, water, applesauce & sugar substitute.
  3. Blend together. Add kodiak pancake mix and baking powder. Stir until well combined.
  4. Fold in fresh or frozen blueberries. ( I usually add more on top of batter and cover them a bit with the batter.)
  5. Spray the muffin tin with cooking spray or use muffin foil- liners.
  6. Pour batter into 12 muffin cups. Bake for 15-18 minutes or until a toothpick is inserted comes out clean.
  7. Remove from oven and allow them to cool for 5 minutes before removing from muffin tin.


  • Store the leftovers in an airtight container on the counter for a day, in the refrigerator for up to five days, or in the freezer for up to two months.
  • If using frozen blueberries- I recommend thawing them out completely and dusting them with a little flour. The flour will make them rise to the top instead of the bottom of the batter and will ensure the batter doesn’t turn purple.
  • I recommend using either foil muffin liners or spraying the muffin tin with non stick cooking spray. The paper muffin liners tend to stick to the batter.
  • The Lakanto Monkfruit Sweetener (sugar substitute) that is used in this recipe is zero points. Please keep in mind-the point value can vary depending on the brand of sugar substitute you choose to use.  Lakanto Monkfruit Sweetener also has a 1:1 ratio to real sugar. If you use a different sugar substitute you will want to use the equivalent to real sugar that is recommended on back of the sugar substitute package..
  • For extra protein: you may substitute a 1/2 cup Kodiak Pancake mix for 1/2 cup (100-110 calorie) flavor protein powder (or about 2 scoops of Devotion Angel Food Cake protein powder)




Serving Size1Amount

Per ServingCalories65

Total Fat1g

Saturated Fat0g

Trans Fat0g

Unsaturated Fat3g



Carbohydrates11gNet Carbohydrates9g