LEMON CRUNCH BLUEBERRY MUFFINS

Lemon Crunch Blueberry Muffins image

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!

Provided by BestTeenChef

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Previous Next

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)
2 tablespoons sugar
2 tablespoons fresh lemon zest

Steps:

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.

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #breakfast #fruit #muffins #quick-breads #berries #blueberries #citrus #lemon