Fabulous, Skinny Lemon Blueberry Coffee Cake Muffins


Lemon Blueberry Coffee Cake Muffins

I really love these coffee cake muffins. They’re light, lemony, tender, bursting with blueberries and crowed with a wonderful oatmeal streusel topping and lemon drizzle.  Putting all these great flavors together in one fell swoop makes these muffins truly special.  Prepping is easier since I’m starting with a cake mix.  Each muffin has 250 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS. One blueberry muffin from Costco has an astounding 612 calories and 32 grams of fat. These skinny muffins are dangerously good and wonderful to serve for brunch, afternoon treat or dessert!

Prep Time: 15 minutes
Bake Time: 30 minutes

Ingredients for Cake:

1 (16.5 oz) box Duncan Hines Lemon Cake Mix

¼ cup flour

1 (3.4 oz) package instant lemon pudding mix (dry pudding mix)

1 cup buttermilk

½ cup water

⅓ cup unsweetened applesauce

¼ cup canola oil

2 tablespoons fresh lemon juice

3 egg whites

1 egg, I used Eggland’s Best eggs

1½ cups blueberries, fresh or frozen

Ingredients for Streusel Topping:

1 cup rolled oats

½ cup brown sugar, packed

2 tablespoons all purpose flour

¾ teaspoon cinnamon

2 tablespoons reduced-fat butter or Smart Balance Light, melted

Ingredients for Drizzle:

⅔ cup powdered sugar

1 tablespoon fresh lemon juice


1. Preheat oven to 350 degrees.  Coat  a muffin pan with cooking spray with flour, see shopping tip.  In an electric mixer or large bowl using a hand mixer, add cake mix, flour, pudding, buttermilk, water, applesauce, canola oil and lemon juice.  Mix until blended.  Add egg whites, egg and beat until smooth.  By hand, gently fold in blueberries.

2.  Pour batter into the muffin cups.  Fill each to almost the top.  Spread evenly.

3. To make streusel: In a small bowl, add oats, sugar, flour, cinnamon and mix together with a fork.  Gradually add melted butter and stir to coat well.  Top each muffin with about 1 tablespoon streusel.

4.  Bake for 30-35 minutes until a toothpick inserted comes out clean.  Remove from oven and cool for about 10 minutes.  Carefully loosen each muffin with a knife and remove onto a plate.  Cool before adding the drizzle.

5. To make the drizzle: In a small dish, combine sugar, lemon juice and mix until smooth.

6. Drizzle 1 teaspoon over the top of each muffin.  Store muffins covered on the kitchen counter for several days.  They freeze great too.

Makes 18 muffins

Shopping Tips

Cooking spray, with flour, is a great find.  This spray makes removing the muffins easy.  I also recommend it when baking cakes.  You’ll find it in the aisle where cooking oil is found.

If you can’t find a Duncan Hines lemon cake mix substitute it with a Duncan Hines yellow cake mix.

Prep Tip

Resist adding more blueberries than specified in this recipe, as the extra moisture creates muffins with fruit-soaked bottoms.  The timing of adding the blueberries can make or break the look of this muffin.  If you add them too soon, the berries will break and turn the batter blue.

Weight Watchers
(old points) 5
Weight Watchers POINTS PLUS 7

SKINNY FACTS: for 1 muffin
250 calories, 7g fat, 3g protein, 50g carbs, 1g fiber, 299mg sodium, 32g sugar
FAT FACTS: for 1 Costco Kirkland’s blueberry muffin
612 calories, 32g fat, 8g protein, 71g carbs, 2g fiber, 591mg sodium, 40g sugar

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS

Share This

Share |

10 Responses to “Fabulous, Skinny Lemon Blueberry Coffee Cake Muffins”

  1. Georgia @ The Comfort of Cooking Says:

    I love the combo of lemon and blueberry, and I especially love coffee cake, so these are right up my alley! Thanks for sharing, Nancy. These are perfect for mothers, but also perfect anytime for anyone! You have a beautiful blog and I’m going to explore more of your recipes. 🙂

  2. admin Says:

    Thanks for the sweet comments Georgia. These muffins are one of my favorites…Enjoy!

  3. Fabulous Skinny Lemon Blueberry Coffee Cake Muffins | | Healthy RecipesHealthy Recipes Says:

    […] Click here for the full recipe! […]

  4. Easy Skinny Low Fat Cinnamon Streusel Coffee Cake: Weight Watchers Friendly Recipes | Simple Nourished Living Says:

    […] oats, walnuts and cinnamon. Each piece has 8 WW PointsPlus. From Cooking Light found at MyRecipes. Skinny Lemon Blueberry Coffee Cake Muffins Recipe – light, lemony, tender and bursting with blueberries. Each muffin has 7 WW PointsPlus Value. […]

  5. Jane G. Says:

    Does the fact that the amount of cake mix in a box has changed from 18.25 oz to only 15.25 oz change the recipe? The balance of liquid to dry ingredients is effected by the smaller amount of cake mix.

  6. admin Says:

    Thanks so much for your comment Jane! You are so right and I just fixed this recipe. I hate that they’ve made all the cake mixes smaller! If you use a Duncan Hines cake mix (16.50 oz) add 1/4 cup of flour to the batter. If you use a Pillsbury mix (15.25 oz) add 1/3 cup of flour to the batter.
    All the best,

  7. Jane G. Says:

    Thank you so much for your reply! I can use your adjustment for all my recipes that were devised for the 18.25 size of cake mix. I was so disappointed to see companies change the box size after all these years when there are so-o-o many recipes based on the larger size – no consideration for the consumer, obviously, who have been using their product in recipes for many, many years!

  8. admin Says:

    Jane, especially with cake mixes. It’s caused a real problem since baking is so precise! Grrr…

  9. Jennifer Says:

    Ouch these are 11 Smart Points

  10. admin Says:

    I know Jennifer. They are wonderful low calorie muffins but with the new SmartPoints, they are quite high.

Leave a Reply