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Blueberry lemon crumble muffins

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


  • 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
  • 2 Tbsp sugar
  • 2.5 Tbsp flour
  • 3/4 Tbsp melted reduced fat margarine


  • 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