You are here: Home » Recipes » Lemon-Blueberry Muffins with Walnut-Sugar Topping Lemon-Blueberry Muffins with Walnut-Sugar Topping Recipe by California Walnut Board Yield 12 servings Prep 20 mins Cook 20 mins PrintEmail Ingredients 1 cup all purpose flour1 cup whole-wheat flour1/2 cup sugar1 tablespoon baking powder1 teaspoon finely grated lemon peel1/2 teaspoon salt1-1/2 cup fresh or frozen blueberries without juice1 cup milk1/2 cup unsalted butter or margarine, melted2 -- eggs1 teaspoon vanilla -- Topping1/4 cup sugar1/4 cup finely chopped walnuts1/2 teaspoon cinnamon Instructions Preheat oven to 400F. Grease a 12-cup muffin pan. Combine flours, sugar, baking powder, lemon peel and salt in a large bowl. Toss blueberries with tbsp of the dry ingredients in small bowl. Beat milk, butter or margarine, eggs and vanilla in a medium bowl until blended. Pour liquid ingredients over flour mixture and stir with rubber spatula until just blended. Fold in floured blueberries. Spoon batter into muffin cups, filling them three-quarters full. Combine topping ingredients in a small bowl. Sprinkle mixture evenly over muffin batter. Bake for about 20 minutes, or until a cake tester or toothpick comes out clean. Let cool in pan 5 minutes, then remove to wire rack to cool.