First bake: blackberry muffins

Blackberry muffins

Here’s a rather shamefaced confession for this particular baker to make: I’ve re-joined WeightWatchers in an attempt to shed the pounds that have crept on ever since I moved back home to be faced by my mum’s awesome curries night after night. Don’t worry (if, indeed, you are worried) – I will keep baking lots of bad-for-you delights, although I won’t “test” as much as I used to. I’m making a small concession this time round, though, by trying a WW recipe to help get me on the right track.

I’ve actually had quite a good experience with WW baking recipes in the past (but not so much with their rank veggie lasagne and some sort of low-fat cheesy pasta that, quite rarely for my dustbin of a family, was unanimously voted The Most Disgusting Thing Ever). I actually prefer WW’s gingerbread to a richer version I’ve also made, and there are also some good cookie recipes. This muffin recipe caught my eye because they’re only 4 ProPoints each, and also because I very rarely bake with blueberries, for some reason.

Unfortunately, my local supermarket didn’t have any blueberries, so I settled for some blackberries instead, which again I don’t bake with very often. I followed the rest of the recipe to the letter, even going so far as to buy skimmed milk, which I would normally denounce as milk-coloured water.

Blackberry muffin mix

Blackberry muffin mix

The muffins were really easy to make, although I felt a little under pressure by the recipe demanding that I spoon the mix into the tin “quickly”. I’m very slow at transferring muffin mix to paper cases, because I’m obsessed with making sure each case has an equal amount of mix (funnily enough, the muffins always end up being different sizes anyway).

As you can see from the pictures, the muffins were well browned by the time 20 minutes was up. The blackberries held their shape pretty well, although as my brother found out to his dismay, they went soft enough to unexpectedly fall out of the muffins when broken in half!

Blackberry muffins

The muffins are, rather surprisingly, pretty tasty. I did complain that they weren’t particularly sweet on my first bite, but then I got some juicy blackberries and all was right with the world again. The texture is very light, which is to be expected when using margarine, yogurt and skimmed milk in place of good ol’ butter, but not in an unpleasant way – far from it, in fact.

All in all, I really like these muffins and would make them again, hopefully with blueberries next time just to see what they’re like with them in. I would recommend these if you too are trying to get rid of some excess weight, but can’t do without cakey delights altogether!

Blackberry muffins

The recipe

Find it on the WeightWatchers site here:


4 thoughts on “First bake: blackberry muffins

  1. Good for you! Are you watching The Hairy Bikers? They’re doing a series on losing weight but not losing flavour in your baking/cooking. They made some low calorie fairy cakes tonight. They looked lovely. It’s the first time I’ve come across using yogurt when baking cakes!

  2. I’ve only seen one episode, which was last week’s, but I’ll probably watch this week’s on the iPlayer at some point! Yogurt does make cakes exceptionally light. It’ll never replace proper fat in baking for me, but it’s pretty good every so often.

  3. Try the one I posted on my FB wall yesterday if you’re looking for ways to sneakily cut out butter and the nasties. It subs in applesauce for butter/oil (except for 1 tbsp), which I thought was quite creative!

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