Lemon Crunch Blueberry Muffins
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photo by BestTeenChef
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![photo by BestTeenChef](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/62/44/picEb61qd.jpg)
![photo by BestTeenChef](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/17/62/44/picLoUiXr.jpg)
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 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)
-
Topping
- 2 tablespoons sugar
- 2 tablespoons fresh lemon zest
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.
Questions & Replies
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Reviews
-
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