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Blueberry-Lemon Crunch Muffins Made with NILLA Wafers
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INGREDIENTS
Servings
Adjust Recipe By Servings
Crumb Topping
1-3/4 oz. granulated sugar
1-1/2 oz. unsalted butter
1-1/2 oz. all-purpose flour
1 oz. NILLA Wafers, finely ground
Muffins
12 oz. blueberries, divided
12-1/2 oz. all-purpose flour, divided
2-1/2 tsp. baking powder
1/2 tsp. salt
9 oz. buttermilk
2 oz. vegetable oil
2 oz. unsalted butter, melted
1 oz. light corn syrup
1-1/2 tsp. vanilla extract
8 oz. granulated sugar
3-3/4 oz. eggs
4-1/4 oz. NILLA Wafers, chopped
1 Tbsp. lemon zest
DIRECTIONS
Crumb Topping:
Combine
ingredients until mixture resembles coarse crumbs; set aside.
Muffins:
Line
13 cavities of standard muffin pan with paper liners. Combine 10 oz. berries and 1 Tbsp. flour in bowl; set aside.
Sift
remaining flour, baking powder and salt into medium bowl. Whisk buttermilk, butter, oil, corn syrup and vanilla in separate large bowl. Whisk sugar and eggs in third bowl until light and fluffy; stir into buttermilk mixture.
Add
liquid mixture to dry ingredients, mixing with spoon or paddle just until combined. Gently fold in blueberry/flour mixture, chopped cookies and zest just until combined.
Use
#8 scoop to portion batter into prepared pan. Top each muffin with 5 blueberries.
Bake
in 375°F standard oven 28 to 33 min. or until centers spring back when lightly touched. Cool in pan on wire rack 5 min. Carefully remove muffins from pan; cool completely.
WATCH VIDEO
NUTRITION FACTS
Nutritional facts are based on a single serving
Calories
380
Total fat
14g
Saturated fat
5g
Trans fat
0.5g
Cholesterol
50mg
Sodium
250mg
Carbohydrate
59g
Dietary fiber
1g
Sugars
29g
Protein
5g
Vitamin A
4%DV
Vitamin C
2%DV
Calcium
8%DV
Iron
10%DV
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