Lemon-Blueberry Muffins with Walnut-Sugar Topping

  • Yield 12 servings
  • Prep 20 mins
  • Cook 20 mins


1 cup all purpose flour
1 cup whole-wheat flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon finely grated lemon peel
1/2 teaspoon salt
1-1/2 cup fresh or frozen blueberries without juice
1 cup milk
1/2 cup unsalted butter or margarine, melted
2 -- eggs
1 teaspoon vanilla
-- Topping
1/4 cup sugar
1/4 cup finely chopped walnuts
1/2 teaspoon cinnamon


  1. Preheat oven to 400F.  Grease a 12-cup muffin pan.

  2. Combine flours, sugar, baking powder, lemon peel and salt in a large bowl.  Toss blueberries with tbsp of the dry ingredients in small bowl.  

  3. Beat milk, butter or margarine, eggs and vanilla in a medium bowl until blended. 

  4. Pour liquid ingredients over flour mixture and stir with rubber spatula until just blended.  Fold in floured blueberries. 

  5. Spoon batter into muffin cups, filling them three-quarters full. 

  6. Combine topping ingredients in a small bowl.  Sprinkle mixture evenly over muffin batter.

  7. 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.  




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