Blueberry-Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.
Source: EatingWell.com, July 2018
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.
Nutrition Facts
Serving Size: 1 muffin
Per Serving:
197 calories; protein 4.1g; carbohydrates 31g; dietary fiber 1.8g; sugars 14.7g; fat 6.9g; saturated fat 0.8g; cholesterol 31.6mg; vitamin a iu 62.5IU; vitamin c 2.8mg; folate 24.9mcg; calcium 48.6mg; iron 2.1mg; magnesium 6.3mg; potassium 74.8mg; sodium 180.9mg; thiamin 0.1mg; added sugar 12g.
Exchanges:
1 fat, 1 other carbohydrate, 1 starch