Recipe by BestTeenChef
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!
Top Review by Annacia
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
- 1 3⁄4 cups flour
- 1⁄3 cup wheat germ
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1⁄4 cup canola oil
- 1 egg
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons sugar
- 2 tablespoons fresh lemon zest
Directions See How It's Made
- 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.