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!”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
  2. Combine milk, oil and egg in a small bowl. Beat well.
  3. Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
  4. 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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