DirectionsStep1Preheat oven to 350°, and spray muffin pans with olive oil.Step2To a small bowl, combine all of the muffin crumble topping ingredients, and work together with your fingers until it's the consistency of wet sand. Set asideStep3In a large bowl, combine the "dry ingredients" the flour, baking soda, salt, and sugar.Step4To a separate medium bowl, whisk together the "wet ingredients" the eggs, vanilla, Greek yogurt, almond milk, and applesauce.Step5Optional Step - To a medium bowl combine the blueberries and 1 tablespoon of the flour mixture and toss to coat the berries. This will stop them from sinking to the bottom of the muffins.Step6Pour the wet ingredients into the dry ingredients, and add the blueberries, reserving a handful to top the muffins.Step7Gently mix the wet and dry ingredients together, until just combined.Step8Fill the prepared muffin cups 3/4 full of blueberry muffin batter, add more blueberries to the top, and sprinkle over the muffin crumble topping.Step9Bake for 15 minutes, or until a toothpick inserted into the center of the blueberry muffin comes out clean.Step10Meal Prep and Storage Information AboveIngredientsIngredientsadd Olive Oil Spray1 ½ cupsSelf Rising Flour1 teaspoonBaking Soda¼ teaspoonSalt½ cupBrown Sugar (packed)3 Eggs1 teaspoonVanilla Extract¾ cupGreek Yogurt½ cupAlmond Milk½ cupUnsweetened Applesauce1 cupBlueberries¼ cupFlour2 tablespoonsBrown Sugar1 tablespoonSugar (or all-natural zero calorie sugar)2 tablespoonsCold Butter (cut into small pieces)See moreNutritionalNutritional108 Calories2.8 gTotal Fat23 mgCholesterol14 gCarbohydrate108 mgSodium6 gProteinFrom loseweightbyeating.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Blueberry-Lemon Crumb Muffins
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WEBMay 25, 2016 · For the Jumbo Blueberry Muffins: Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside. In a large bowl, sift together 3 cups of the flour, baking powder, …
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