Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners or coat muffin cups with cooking spray.
CRUMB TOPPING: Combine everything but the oil in small bowl. Add oil and stir until crumbly. Set aside.
MUFFINS: Whisk together flours, baking powder, baking soda, and salt in a large bowl.
In a medium bowl, whisk eggs and brown sugar 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. Fold in blueberries 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.
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.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 93 (34%)|
|Amt Per Serving||% DV|
|Total Fat 10.4g||14 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 81.6mg||25 %|
|Sodium 78.5mg||3 %|
|Potassium 117mg||3 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 38.1g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 273
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