Skinny Blueberry Lemon Loaf

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There’s not much like the refreshing taste of lemon combined with fresh blueberries.The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy!


PREP TIME: 10 minutes
COOK TIME: 16 minutes 14 seconds
TOTAL TIME: 26 minutes 14 seconds


  • 1 1/2 cup self rising flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 large egg or 2 large egg whites
  • Dash of lemon extract or 1-2 tsp lemon zest
  • 3/4 cup frozen or fresh blueberries
  • 1/2 -3/4 cup water (Start with 1/2 cup and add an additional 1/4 cup if needed)
  • 1 Tbsp fresh lemon juice (1 lemon)
  • 2 Tbsp zero point brown sugar substitute (I use Lakanto Golden Sweetener)
  • 3 Tbsp zero point white sugar substitute ( I use Lakanto Classic Sweetener)
  • 2 Tbsp Land o’ Lakes made with canola oil light butter melted or 3 Tbsp of unsweetened applesauce in place of the light butter


  1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) or muffin tin with non stick cooking spray.
  2. In a medium bowl add egg, water, lemon juice, lemon extract or lemon zest, and brown sugar substitute. Stir well.
  3. In a separate bowl combine, self rising flour, baking powder, baking soda, and white sugar substitute.
  4. Add dry ingredients into the wet slowly as you stir.
  5. Before the two are incorporated add in frozen blueberries and melted butter. Stir just until barely combined. DO NOT OVER MIX. The number one tip is to not over mix.
  6. Pour batter into pan or muffin tin. Bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 18-20 minutes.
  7. 12 regular size muffins or 12 slices2 WW Points™ for one muffin or slice


  1. Store in an airtight container on the counter for 3 days, in the fridge for 5-7 days, or the freezer for up to a month.The point value can differ depending on the sugar substitutes you use.
  2. Store muffins in an airtight container in the fridge for up to a week or in the freezer for up to a month.
  3. It is VERY important to not over mix the batter-otherwise the texture will be off. Just mix until the wet ingredients have been incorporated with the dry ingredients. Then pour batter into prepared pan.
  4. The Lakanto Monkfruit Sweetener has a 1:1 ratio to real sugar. If you are using a different brand of sweetener be sure to check the conversion chart on back of the package and use the conversion for real sugar.
  5. I recommend adding an extra TABLESPOON of fresh lemon juice plus 1 and 1/2 tsp of lemon zest to enhance the lemon flavor as a substitute for the lemon extract.

Smartpoints: GREEN/BLUE/PURPLE: 2 SmartPoints per serving

Nutrition Information:

YIELD: 12 



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