Photo of Blue Cheese Muffins by WW

Blue Cheese Muffins

Points® value
Total Time
37 min
12 min
25 min
If you’re not a fan of blue cheese, substitute another strong-flavoured shredded cheese such as parmesan, provolone, gruyere or extra-sharp cheddar.


Cooking spray

2 spray(s)

All-purpose flour

2 cup(s), unbleached

Baking powder

2½ tsp(s)

Table salt

½ tsp(s)

Smoked paprika

1 tsp(s)


2 tbsp(s), melted

Raw egg

1 large, beaten

Fat-free skim milk

1 cup(s)

Blue cheese

5 oz, crumbled or extra-sharp cheddar, shredded (see note in introduction above)


  1. Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or line with muffin liners. In a large bowl, sift together flour, baking powder, salt, and paprika.
  2. Create a well in flour mixture with a spoon and place butter, egg and milk into well; mix until just blended. (Do not beat until smooth.)
  3. Fill each muffin hole with a tablespoon of batter (you’ll have about 1/2 the batter left). Divide cheese evenly over centre of each muffin, saving just enough cheese for a sparse topping. Continue filling muffin holes with batter so each is about 2/3 to 3/4 full; sprinkle muffins with remaining cheese.
  4. Bake until a toothpick inserted in centre of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.