I found myself baking these in lieu of writing my grant application yesterday. :) I happily pass on the procrastination to you.
Lemon Blueberry Muffins with Streusel Topping
1 c all-purpose flour
1 c whole wheat flour
2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 Tbsp lemon zest, organic
3 Tbsp canola oil
1/2 c granulated sugar
1/2 c brown sugar
1 tsp vanilla
1 c buttermilk (To make your own, add 1 Tbsp lemon juice to a scant cup of milk and set aside to curd for 5-10 minutes.)
170 g container of fresh blueberries (For frozen, measure to 1 cup and coat with 2 Tbsp flour before adding to mixture.)
1 Tbsp Earth Balance (or butter)
2 Tbsp flour
2 Tbsp sugar
1 Tbsp lemon zest
1 tsp milled flax
*Combine in a small bowl. Using a fork, press fat through dry ingredients until crumbly.
1.Preheat oven to 375 degrees. Line muffin pan and set aside.
2. In a medium-sized bowl, whisk together the flours, baking powder, baking soda, salt and lemon zest. Set aside.
3. In a large bowl, stir together sugars and oil. Beat in egg. Add vanilla. Whisk in buttermilk.
4. Add dry ingredients to wet, folding until just combined. Fold in blueberries.
5. Fill muffin cups, sprinkle with topping, and bake for 20-22 minutes. Let cool and enjoy!