Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble.
If you like an extra blast of lemon flavor, use lemon extract rather than vanilla.
These muffins are best with fresh blueberries, but you’re free to substitute with frozen.
Don’t thaw them before you stir them into the batter.
Add 2 tablespoons oil and stir until crumbly.
Whisk eggs and brown sugar another medium bowl until blended.
Add buttermilk, oil, lemon zest and vanilla (or lemon) extract; whisk until well combined.
Add blueberries and stir until just combined.
Divide the batter among the muffin cups.
Sprinkle with the crumb topping, gently pressing to adhere.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
