Super easy to make and full of FRESH, Summer flavor!! A MUST make!
Bakery style muffins but WAY less points & calories! Family friendly!!!
Full recipe in video below!
MUFFINS:
1/2 cup light butter, melted
3/4 cup Lakanto granulated sweetener: (to order: https://bit.ly/3cRLTbg
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2 large Eggs
1 tablespoon Lemon zest
1 teaspoon vanilla extract
2 cups All-purpose flour, divided
2 teaspoons baking powder
1 cup low-fat Milk, divided
1.5 cups Fresh or frozen Blackberries
LEMON CRUMB TOPPING:
6 tablespoons light butter, melted
1 1/2 cups All-purpose flour
1/2 cup Lakanto granulated sugar substitute
1 tablespoon Lemon zest
Preheat the oven to 350 degrees F.
Prepare a muffin pan by placing paper liners in each cup.
In a large bowl mix the melted butter and the sugar together with a whisk until well combined.
Add the eggs, lemon zest, and vanilla extract to the sugar mixture and continue whisking until the mixture lightens in color and is well blended.
In a small bowl combine the flour and baking powder and mix together.
Add half of the flour mixture to the egg mixture, followed by half of the milk. Whisk together until well combined. Add the remaining flour mixture and milk to the bowl whisking until everything is well combined and the batter is smooth.
Gently fold in the blackberries.
In a separate bowl combine the lemon crumb topping ingredients and using a fork mix then together until they are crumbly.
Divide the batter equally among the muffin tin filling each one approximately ¾ full.
Sprinkle each muffin with the lemon crumb topping.
Bake for 25 – 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once they have finished baking remove from the oven and let cool in the pan for 15 minutes. Then remove from the pan and let them cool completely before storing in an airtight container
12 Muffins:
185 Calories
Recipe inspiration from homemadeinterest.com