Ingredients
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¼ cup all-purpose flour
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¼ cup light brown sugar
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1 teaspoon freshly grated lemon zest
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⅛ teaspoon salt
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2 tablespoons neutral oil, such as canola or avocado
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1 cup white whole-wheat flour
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¾ cup all-purpose flour
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1 teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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2 large eggs
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½ cup light brown sugar
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¾ cup low-fat buttermilk
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3 tablespoons neutral oil, such as canola or avocado
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1 tablespoon freshly grated lemon zest
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½ teaspoon vanilla extract or lemon extract
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1 ½ cups fresh or frozen (not thawed) blueberries
Directions
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Preheat oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or coat muffin cups with cooking spray.
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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.
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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.
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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.
