Blueberry Lemon Crumb Muffins || Gracefult Kitchen

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Blueberry Lemon Crumb Muffins

Pancake

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 frozen. Don't thaw them before you stir them into the batter.

Ingredients

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

Description

Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or coat muffin cups with cooking spray.
To prepare crumb topping: Combine 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon lemon zest and 1/8 teaspoon salt in a small bowl. Add 2 tablespoons oil and stir until crumbly. Set aside.
To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs and brown sugar another medium bowl until blended. Add buttermilk, oil, lemon zest and vanilla (or lemon) extract; whisk until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and stir until just combined. Divide the batter among the muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack and let cool for at least 5 minutes before serving.