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    You are in: Home / Recipes / Lemon Crunch Blueberry Muffins Recipe
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    Lemon Crunch Blueberry Muffins

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    1 Total Reviews

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    • on November 20, 2006

      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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    Nutritional Facts for Lemon Crunch Blueberry Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.6
     
    Calories from Fat 56
    32%
    Total Fat 6.2 g
    9%
    Saturated Fat 1.0 g
    5%
    Cholesterol 20.4 mg
    6%
    Sodium 204.3 mg
    8%
    Total Carbohydrate 26.3 g
    8%
    Dietary Fiber 1.3 g
    5%
    Sugars 8.9 g
    35%
    Protein 3.9 g
    7%

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