All recipes, Baking, Muffins

Blueberry lemon crumble muffins

June 8, 2017

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.

5.0 from 1 reviews
Blueberry lemon crumble muffins
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
3SP blue, purple & green/2PP each
  • 1 egg
  • ¼ cup egg whites (I use from the carton)
  • 2 Tbsp brown sugar
  • ⅓ cup unsweetened apple sauce
  • 2 Tbsp fresh squeezed lemon juice
  • ⅓ cup milk (I used 1%)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp lemon zest
  • 1⅓ cup flour
  • 1 cup frozen wild blueberries (smaller ones) you can use fresh I would just try not to use large ones
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • ¾ Tbsp melted reduced fat margarine
  1. Preheat oven to 350F, spray a regular 12 hole muffin pan with some cooking spray (I never use liners)
  2. In a bowl whisk together your egg, egg whites and brown sugar.
  3. Mix in your apple sauce, lemon juice, milk and vanilla.
  4. Stir in your flour, lemon zest, baking powder and soda and mix well.
  5. Gently fold in your blueberries, and divide batter over your 12 muffin cups.
  6. 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.
  7. Bake in oven for 24 minutes.
  8. 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)
  9. 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


You Might Also Like


  • Avatar
    Reply Patti June 10, 2017 at 1:45 pm

    By far the best muffins so far. Thank you for sharing.

    • Drizzle
      Reply Drizzle June 13, 2017 at 4:23 pm

      Hi Patti, yay! Glad you loved them ๐Ÿ™‚

  • Avatar
    Reply Tammy June 10, 2017 at 7:20 pm

    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 Drizzle June 13, 2017 at 4:23 pm

      Hi Tammy, so glad you enjoyed the muffins ๐Ÿ™‚ and you are very welcome!!

  • Avatar
    Reply Cindy June 18, 2017 at 4:55 pm

    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 Drizzle June 19, 2017 at 1:38 pm

      Hi, yes I think the almond milk will work fine ๐Ÿ™‚

  • Avatar
    Reply Stacie June 30, 2017 at 7:24 pm

    I was wondering if I instead of sugar could you use Splenda ?

    • Drizzle
      Reply Drizzle July 2, 2017 at 1:38 pm

      Sure, I never bake with it but it should be okay ๐Ÿ™‚

  • Avatar
    Reply Carmel September 17, 2017 at 12:38 pm

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

    • Drizzle
      Reply Drizzle September 17, 2017 at 1:32 pm

      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

  • Avatar
    Reply Elly October 12, 2017 at 7:22 pm

    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 Drizzle October 19, 2017 at 2:36 pm

      Hi Elly, your welcome, so glad you both enjoyed them ๐Ÿ™‚

  • Avatar
    Reply Natasha December 8, 2017 at 8:50 pm

    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 Drizzle December 9, 2017 at 2:31 pm

      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..

  • Avatar
    Reply Heather January 21, 2018 at 8:11 pm

    When do you add the Lemon ZEST….?

    • Drizzle
      Reply Drizzle January 23, 2018 at 12:48 pm

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

  • Avatar
    Reply Kelly Stewart February 17, 2018 at 7:47 am

    Would butter work instead of margarine for the crumb topping?

    • Drizzle
      Reply Drizzle February 17, 2018 at 3:45 pm

      Yes it will ๐Ÿ™‚

  • Avatar
    Reply Moira February 20, 2018 at 5:24 pm

    Awesome recipe! Thank you for sharing!

    • Drizzle
      Reply Drizzle February 21, 2018 at 8:43 pm

      Glad you enjoyed them ๐Ÿ™‚

  • Avatar
    Reply Susan March 2, 2018 at 9:46 am

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

    • Drizzle
      Reply Drizzle March 2, 2018 at 12:15 pm

      Thank you, and I sure will ๐Ÿ™‚

  • Avatar
    Reply Lisa macyda July 9, 2018 at 2:10 pm

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

    • Drizzle
      Reply Drizzle July 10, 2018 at 2:39 pm

      Thank you Lisa, so glad you enjoy the muffins ๐Ÿ™‚

  • Avatar
    Reply pauline January 29, 2019 at 9:16 pm

    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 Drizzle February 5, 2019 at 3:34 pm

      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

  • Avatar
    Reply Sandra March 8, 2019 at 9:14 am

    Hello ,

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

    • Drizzle
      Reply Drizzle March 10, 2019 at 12:30 pm

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

      • Avatar
        Reply Lisa September 10, 2019 at 12:21 pm

        Would using skim milk vs 1% make any difference in the recipe?

        • Drizzle
          Reply Drizzle September 12, 2019 at 7:21 pm

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

    Leave a Reply

    Rate this recipe: