Homemade Blueberry Muffins

This week, I tried a new recipe...homemade blueberry muffins.  It's silly, but I've never made muffins from scratch...I've just always bought the prepackaged mix and added milk.  I got a hankering for blueberry muffins the other day, and decided it was time for me to make some from scratch.  Fortunately, I found a Weight Watchers recipe (so I know exactly how many points are in each muffin, making it easier for me to track).  I already had all of the ingredients needed, except for blueberries, so I picked up some frozen blueberries from Walmart and tried the recipe on Tuesday.  They turned out great!

 The recipe actually makes 12 regular sized muffins, but--can you believe it--I only have a muffin pan for 6 regular muffins.  I have three jumbo muffin pans, and two mini muffin pans, and only one regular muffin pan, and it only holds six muffins.  Somehow at my bridal shower I ended up with a lot of large and mini muffin pans, but only one small regular muffin pan.  Anyway, so I made 6 regular muffins, and used the rest of the batter to make 24 mini muffins.  These were very good, and Billy liked them, too!  I will say they were a little dense, so I probably could have added a little more milk or something, but they were still very good.

Here's the recipe for Ultimate Blueberry Muffins (from Weight Watchers):

1 and 1/2 cups all-purpose flour    2/3 cup whole wheat flour    2 tsp baking powder    1/2 tsp table salt    2 Tbsp dark brown sugar, packed    1/2 tsp ground nutmeg    2/3 cup sugar, granulated    1/3 cup light butter, stick    1 large egg    2 egg whites    1/2 tsp vanilla extract    3/4 cup fat-free skim milk    1 and 1/4 cups fresh blueberries
Preheat oven to 400ºF. Line a 12-cup muffin tin with paper or foil liners. Combine the flours, baking powder, and salt in a medium bowl. To make the topping, combine the brown sugar and nutmeg in a bowl. With an electric mixer on medium speed, beat the granulated sugar and butter in a large bowl until fluffy. Beat in the egg, egg whites, and vanilla until blended. On low speed, alternately add the flour mixture and the milk, beginning and ending with the flour mixture and scraping down the sides of the bowl. Fold in the blueberries. Evenly spoon the batter into the cups. Sprinkle with the topping. Bake until a toothpick inserted in a muffin comes out clean, about 25 minutes. Remove the muffins from the pan and cool completely on a rack.
This recipe is definitely a keeper for me.  I also printed another muffin recipe from Weight Watchers for apple cinnamon muffins.  I'm interested to see how those turn out.  I'll probably make them tomorrow, since we're having a very light dinner.  I tend to bake cookies and muffins on the nights when I've got a lot of points left over, since I can't live without yummy things like bread and chocolate.  Tonight, we're having lasagna, so there's no way I'll have any extra points at the end of today =).
That's all from me...almost time to wake the babies for lunch!