Blueberry lemon crumble muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 egg
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 tsp baking powder
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/2 tsp baking soda
- 1 tsp lemon zest
- 1 1/3 cup flour
- 2.5 tbsp flour
- 1/3 cup milk (i used 1%)
- 2 tbsp fresh squeezed lemon juice
- 1/4 cup egg whites (i use from the carton)
- 1 cup frozen wild blueberries (smaller ones) you can use
- for the sugar crumble
- 3/4 tbsp melted reduced fat margarine
- Carbohydrate 24.4976635410971 g
- Cholesterol 20.6076388883366 mg
- Fat 7.73903083321183 g
- Fiber 0.102388891283521 g
- Protein 0.335050277314947 g
- Saturated Fat 4.89649333325767 g
- Serving Size 1 1 Serving (51g)
- Sodium 644.481640054428 mg
- Sugar 24.3952746498136 g
- Trans Fat 0.545652111104899 g
- Calories 165 calories
Preheat oven to 350F, spray a regular 12 hole muffin pan with some cooking spray (I never use liners)In a bowl whisk together your egg, egg whites and brown sugar.Mix in your apple sauce, lemon juice, milk and vanilla.Stir in your flour, baking powder and soda and mix well.Gently fold in your blueberries, and divide batter over your 12 muffin cups.In a small bowl mix your flour and sugar together for your crumble topping, add in your melted margarine and use a fork mixing it to form a crumble, sprinkle over your 12 muffins.Bake in oven for 24 minutes.Let cool before removing from muffin tin, use a knife around the edges. Muffins best stored in fridge after day 1, they will freeze well. Makes 12 muffins at 3 smart points each (2 points plus)Nutritional info (not incl blueberries) Calories 84...Fat 1.4g...Sat fat 0.3g...Carbs 14.7g...Fiber 0.5g...Sugars 4.6g...Protein 2.8g
