Blueberry-Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.
Ingreadient
- ¼ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon freshly grated lemon zest
- ⅛ teaspoon salt
- 2 tablespoons neutral oil, such as canola or avocado
- 1 cup white whole-wheat flour
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup light brown sugar
- ¾ cup low-fat buttermilk
- 3 tablespoons neutral oil, such as canola or avocado
- 1 tablespoon freshly grated lemon zest
- ½ teaspoon vanilla extract or lemon extract
- 1 ½ cups fresh or frozen (not thawed) blueberries
Direction
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