Lemon-Blueberry Muffins with Walnut-Sugar Topping

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


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


Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 9
  • Fat 11g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 2.5g
  • Cholesterol 55mg
  • Sodium 240mg
  • Potassium 115mg
  • Carbohydrate 32g
  • Fiber 2g
  • Sugars 16g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 10%
  • Iron 8%