Lemon Crunch Blueberry Muffins

"These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!"
 
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photo by BestTeenChef photo by BestTeenChef
photo by BestTeenChef
photo by BestTeenChef photo by BestTeenChef
photo by BestTeenChef photo by BestTeenChef
Ready In:
35mins
Ingredients:
11
Yields:
12 muffins
Serves:
12
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ingredients

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directions

  • In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
  • Combine milk, oil and egg in a small bowl. Beat well.
  • Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
  • Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.

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Reviews

  1. This is a marvelous recipe and a real keeper! It's already fairly low in fat but I'm always cutting where I can. I used skim milk and replaced all of the 1/3 cup of sugar with Splenda and the 1 egg became 1/4 cup of eggbeaters. Still this baked up into lovely muffins that are not terribly sweet. For the topping I mixed lemon juice and Splenda and while it was a bit to liquid it still did the trick for the lemon flavor. Also the frozen blueberries worked just fine and made tiny moist spots of perfection!. Yummy
     
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