Description
Easy to make blueberry lemon muffins that are perfect for a summer morning breakfast!
Ingredients
- FOR THE MUFFINS:
- 2 Lemons, Juiced
- ½ cups Milk
- 1 cup All-purpose Flour
- ½ cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- ¼ cups Canola Oil
- 1 Egg
- ½ cups Sugar
- 2 Tablespoons Vanilla Greek Yogurt
- 1 Lemon, Zested
- 1 teaspoon Pure Vanilla Extract
- 1 cup Blueberries, Fresh Or Frozen
- FOR THE CRUMB TOPPING:
- ½ cups Sugar
- ½ cups All-purpose Flour
- ½ cups Old Fashioned Oats
- ¼ teaspoons Salt
- 5 Tablespoons Butter, Cubed
Preparation
For the muffins:
Preheat oven to 375ºF.
In a 1/2 cup measuring cup, squeeze lemon juice into cup (without seeds). Add milk and set aside.
In a large bowl, mix together flours, baking powder, and salt. Make a well in in the center of the bowl by pushing the dry ingredients to the side. In the well, add oil, egg, sugar, milk mixture, yogurt, lemon zest, and vanilla extract. Mix together. Once combined, mix all ingredients in bowl together. Fold in blueberries.
Pour muffins into liners or greased muffin pan. Put 2 tablespoons crumb mixture on top of each muffin. Bake for 20 minutes or until a toothpick inserted comes out clean.
For the crumb topping:
In a small bowl, mix together sugar, flour, oatmeal and salt. Add cubed butter and cut in using two forks (or hands are great, too). Mixture should begin to look crumbly.
