Lemon Crunch Blueberry Muffins |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
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! 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 |
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.
|
|