Blueberry-Lemon Crumb Muffins | Recipe Cart
Blueberry-Lemon Crumb Muffins | EatingWell.com - Freshly baked with whole-wheat flour and a tangy lemon flavor. Perfect treat!
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Cooking tools:
- Muffin tin
- Microplane
- Cooling rack
- Skewer
- Cupcake liner
- Oven
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
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
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