Photo of Blue cheese muffins by WW

Blue cheese muffins

5 - 6
PersonalPoints™ per serving
Total Time
37 min
12 min
25 min
Surprise the muffin lovers in your house with this savory, cheesy number, loaded with layers of crumbled blue cheese. Not a fan of blue cheese? Feel free to substitute shredded parmesan, provolone, gruyere or extra-sharp cheddar instead. You could also add a sprinkling of chopped herbs between each layer of batter—rosemary, chives, and thyme are all good bets. After baking, invert the muffin pan on a wire rack to let the muffins cool completely. Store them in an airtight container at room temperature for up to several days (if they last that long).


Cooking spray

2 spray(s)

All-purpose flour

2 cup(s), unbleached

Baking powder

2½ tsp

Table salt

½ tsp


1 tsp

Regular butter

2 Tbsp, melted


1 large egg(s), 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 center 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 center of a muffin comes out clean, about 25 minutes; serve warm. Yields 1 muffin per serving.