I wanted a sweet muffin and I get asked a lot if I can come up with some muffin and loaf recipes that don’t use banana as an ingredient. I personally love bananas and they do make a great substitute in baking when trying to keep points low but I can respect that they are not for everyone, so here is a delicious “banana free” sweet muffin! These blueberry lemon crumble muffins are so yummy and the sugar crumble on top is perfect for that sweet craving that might come on, makes 12 regular size muffins for just 3 freestyle smart points each.

Blueberry lemon crumble muffins

Drizzle
3SP blue, purple & green/2PP each
5 from 1 vote
Prep Time 10 mins
Cook Time 24 mins
Total Time 34 mins
Course Muffins
Servings 12

Ingredients
  

  • 1 egg
  • 1/4 cup egg whites I use from the carton
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp fresh squeezed lemon juice
  • 1/3 cup milk I used 1%
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp lemon zest
  • 1 1/3 cup flour
  • 1 cup frozen wild blueberries smaller ones you can use fresh I would just try not to use large ones
  • FOR THE SUGAR CRUMBLE
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • 3/4 Tbsp melted reduced fat margarine

Instructions
 

  • 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, lemon zest, 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 freestyle smart points each on all 3 MyWW programs (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

 

Author

30 Comments

  1. I made these today and they’re probably my new favourite muffin from your blog. The crumble was a little tricky… I think I had a little too much margarine (was hard to measure 3/4 Tbsp). I ended up adding a bit more sugar just to get it more crumbly. The texture of the muffin is great. The taste is delicious! Thx so much for all these great recipes.

    • Drizzle Reply

      Hi Tammy, so glad you enjoyed the muffins 🙂 and you are very welcome!!

  2. Wondering if it’s possible to use unsweetened vanilla almond milk in place of the milk. Do you think it would work? Just curious.

    • Drizzle Reply

      Hi, yes I think the almond milk will work fine 🙂

    • Drizzle Reply

      Sure, I never bake with it but it should be okay 🙂

  3. How would it affect the sp if I used Splenda for both the white and brown sugar?

    • Drizzle Reply

      1 Tbsp white sugar is 3SP and brown 2SP, you’d need to do the math sorry, I only figured points out using the sugars

  4. Hi Kate:)
    Thank you so much for this recipe. Made them this evening and had 2!! My 6yr old loved them as well.
    They are fantabulous.
    Next try, caramel choc. banana bread:)

    • Drizzle Reply

      Hi Elly, your welcome, so glad you both enjoyed them 🙂

  5. For some reason I only got nine muffins…I used almond milk instead not sure if that did it? Any thoughts? Too man

    • Drizzle Reply

      Hi Natasha , the milk would not make a difference, All I can think is you made them much bigger than mine.. I had no problem getting a dozen muffins..

    • Drizzle Reply

      Sorry just edited, must of missed it… when you add in the other dry ingredients

  6. Kelly Stewart Reply

    Would butter work instead of margarine for the crumb topping?

  7. Delicious! Very easy to make and hit the spot! Keep ’em coming Kate, your recipes are fabulous. Thank you.

  8. Lisa macyda Reply

    These are so hearty and I love that all your recipes have kitchen staples!,,

  9. Anxious to try them. If i make mini muffins, how many points would that be and how long would I cook them? thanks!

    • Drizzle Reply

      Hi Pauline, you’d need to do the math depending how many mini muffins you get, sorry I only know it for regular muffins, mini muffins usually bake for around 14-16 minutes but I’d check them

  10. Hello ,

    Can I use self rising flour instead and if so do I change the recipe? Or can I used whole wheat flour?
    Thanks

    • Drizzle Reply

      You can use either flour, and no changes needed, maybe little less baking powder if you use self raising

      • Hi,
        Would using skim milk vs 1% make any difference in the recipe?
        Thanks!

        • Drizzle Reply

          Hi, no skim is fine and it won’t alter the points any

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