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
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.