Amount Per Serving
| cholesterol | 52.06 Milligrams |
| energykilocalories | 236.83 Kcal |
| calcium | 53.44 Milligrams |
| protein | 2.94 Grams |
| iron | 1.13 Milligrams |
| potassium | 45.25 Milligrams |
| vitamin_d | 0.16 International unit |
| carbohydrates | 35.19 Grams |
| sugar | 18.59 Grams |
| fiber | 0.97 Grams |
| sodium | 266.72 Milligrams |
| fat | 9.51 Grams |
| saturedfat | 5.86 Grams |
Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.
Amount Per Serving
| cholesterol | 52.06 Milligrams |
| energykilocalories | 236.83 Kcal |
| calcium | 53.44 Milligrams |
| protein | 2.94 Grams |
| iron | 1.13 Milligrams |
| potassium | 45.25 Milligrams |
| vitamin_d | 0.16 International unit |
| carbohydrates | 35.19 Grams |
| sugar | 18.59 Grams |
| fiber | 0.97 Grams |
| sodium | 266.72 Milligrams |
| fat | 9.51 Grams |
| saturedfat | 5.86 Grams |
Not a significant source of dietary fiber, vitamin D, calcium, iron, and potassium.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutritional information is subject to change. For the most current data, please reference the nutritional panel on the product label.
PREHEAT oven to 375° F. Grease or paper-line 12 muffin cups.
COMBINE melted butter, water, Coffee-mate Original Flavor Powder, egg, egg yolk, vanilla extract and lemon peel in medium bowl; whisk until blended.
COMBINE 1 1/2 cups flour, 3/4 cup sugar, baking powder and salt in large bowl; stir in Coffee-mate mixture just until combined. Fold in blueberries.
DIVIDE batter between prepared muffin cups.
COMBINE cold butter, 1/3 cup flour and remaining 1/4 cup sugar in medium bowl. Mix with fork or fingers until crumbly. Sprinkle evenly over batter in muffin cups.
BAKE for 23 to 25 minutes or until golden. Cool in pan on wire rack for 10 minutes.
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