Close
Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:12Yield:12 muffinsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:35 minsTotal Time:1 hrServings:12Yield:12 muffins
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:35 mins
Additional Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:12 muffins
Yield:
12 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCrumb Topping¼cupall-purpose flour¼cuplight brown sugar1teaspoonfreshly grated lemon zest⅛teaspoonsalt2tablespoonscanola oilMuffins1cupwhite whole-wheat flour¾cupall-purpose flour1teaspoonbaking powder¼teaspoonbaking soda¼teaspoonsalt2large eggs½cuplight brown sugar¾cuplow-fat buttermilk3tablespoonscanola oil1tablespoonfreshly grated lemon zest½teaspoonvanilla extract or lemon extract1 ½cupsfresh or frozen (not thawed) blueberries
Cook Mode(Keep screen awake)
Ingredients
Crumb Topping
¼cupall-purpose flour
¼cuplight brown sugar
1teaspoonfreshly grated lemon zest
⅛teaspoonsalt
2tablespoonscanola oil
Muffins
1cupwhite whole-wheat flour
¾cupall-purpose flour
1teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
2large eggs
½cuplight brown sugar
¾cuplow-fat buttermilk
3tablespoonscanola oil
1tablespoonfreshly grated lemon zest
½teaspoonvanilla extract or lemon extract
1 ½cupsfresh or frozen (not thawed) blueberries
DirectionsPreheat 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.TipsTo make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.Originally appeared: EatingWell.com, July 2018
Directions
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.TipsTo make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.
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.
Tips
To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.
Originally appeared: EatingWell.com, July 2018
Rate ItPrint
Nutrition Facts(per serving)197Calories7gFat31gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
