Blueberry-Lemon Crumb Muffins | Recipe Cart

Ingredients

• ¼ cup all-purpose flour
• ¼ cup light brown sugar
• 1 teaspoon freshly grated lemon zest
• ⅛ teaspoon salt
• 2 tablespoons canola oil
• 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 canola oil
• 1 tablespoon freshly grated lemon zest
• ½ teaspoon vanilla extract or lemon extract
• 1 ½ cups fresh or frozen (not thawed) blueberries