Blueberry crumble muffins

4.41 from 5 votes

3PP, 3SP blue, purple & green

Prep Time10

Cook Time24

Total Time34

Course: Muffins

Servings:

Author: Drizzle

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

Preheat the oven to 350F, and spray a regular 12 hole muffin pan with some nonstick cooking spray.
In a bowl, whisk together the egg, egg whites, and brown sugar until the mixture is light and fluffy.
Mix in the apple sauce, lemon juice, milk and vanilla.
Stir in the all purpose flour, lemon zest, baking powder, and baking soda then mix it all together well.
Gently fold in the blueberries. Divide the batter among the 12 muffin cups.
In a small bowl, mix the crumble flour and sugar together. Add in the melted margarine, and use a fork to it to form a crumble. Sprinkle the crumble over the 12 muffins.
Bake the muffins in the oven for 24 minutes.
Let them cool before removing from the muffin tin. Use a knife around the edges for the best results.

3 points per muffin based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

3 personal points or 3 freestyle smart points each on all 3 MyWW programs (2 points plus)