Zutaten für Lemon Crunch Blueberry Muffins
- 2 cups all-purpose flour
- 1/2 cup wheat germ
- 1 1/4 cups granulated sugar (1 cup for batter, 1/4 cup for topping)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Canola Oil
- 1 large egg
- 2 cups fresh or frozen blueberries
- Fresh Lemon Zest
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Zubereitung von Lemon Crunch Blueberry Muffins
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup wheat germ, 1 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, and 1 large egg.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Gently fold in 2 cups fresh or frozen blueberries.
- Fill muffin cups about 2/3 full.
- In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon lemon zest.
- Sprinkle the lemon-sugar mixture evenly over the tops of the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
35g
Fat
5g
Carbs
8g