Weight Watchers Raspberry Corn Muffins

These raspberry corn muffins come courtesy of Weight Watchers. Not only easy to make but packed full of Raspberry flavor!

I bought some fresh raspberries recently and decided to make some of these delicious Raspberry Corn Muffins. And not only that, these muffins are from Weight Watchers!

Just like every other muffin recipe out there, these muffins are super easy to make. Make the batter, fold in the raspberries and bake for 15 minutes. Done!

💭 Recipe Tip

While not required, I like to toss the raspberries in a little flour so they don't sink to the bottom of the muffin during baking. The batter for this recipe is pretty thick so you might get away with it but I like to play it safe.

I have personally never subscribed to Weight Watchers but have several family members that have over the years. This recipe comes from one of their old recipe books. I'm including the "points" listed in the book for convenience but if this is important to you, please confirm directly with Weight Watchers.

Weight Watchers Points for this recipe: 4 Points.

💭 Ingredient Substitution

You can also use frozen raspberries instead of fresh raspberries. There is no need to thaw them out first. The muffin will turn out just fine. I always use fresh raspberries but frozen will work if that's what you have on hand.

I personally don't like using muffin/cupcake liners so I simply grease the muffin pan when making this recipe but it is possible that a raspberry or two might drop to the bottom and stick to the pan. All this to say you can use liners if you prefer.

For more great recipes like this one, I suggest you check these recipes out:

📋 Gather your Ingredients

You will need the following ingredients to make this Raspberry Corn Muffins recipe from Weight Watchers (see recipe card for quantities): All Purpose Flour, Yellow Cornmeal, White Sugar, Baking Powder, Salt, Fat Free Milk, Canola Oil, Egg and Fresh Raspberries.

🥣 How to make Weight Watchers Raspberry Corn Muffins

Preheat the oven to 425°F. Lightly spray a muffin pan with nonstick spray. Set aside
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.
In a small bowl, beat the milk, oil, and egg. Add the milk mixture to the flour mixture, stirring just until the cornmeal mixture is moistened.
Gently fold in the raspberries. Fill each muffin cup ⅔ full with batter.
Bake for 12 to 15 minutes or until a toothpick comes out clean. Let muffins cool in the pan for 10 minutes.
Remove the muffins from the pan and let them cool completely on a wire rack.