Ingredients
- 1/2 cup light brown sugar
- 1/3 cup whole wheat pastry flour
- 2 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 1/2 cups plus 1 tablespoon whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup egg substitute
- 3/4 cup maple syrup or honey
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon vanilla extract
- 3/4 teaspoon finely grated lemon zest
- 1 cup of blueberries (fresh or frozen)
Directions
- Preheat the oven to 375 degrees.
- Make the topping by combining the brown sugar, flour, and cinnamon and rubbing in the butter with your fingers. Set this aside.
- Make the muffins: Start by lining a 12-cup muffin tin with paper liners. In a medium bowl whisk together 1 1/2 cups flour, baking powder, baking soda, and salt. In a large bowl (preferably with a stand mixer) beat the egg until frothy, then add the syrup or honey and melted butter and beat for a minute. Add in the sour cream, vanilla, and lemon zest and beat again until well blended. Add the dry ingredients and beat at a low speed until just blended. Toss the 1 tablespoon of flour with the blueberries and then fold them into the batter.
- Fill the muffin cups 2/3 full and sprinkle with topping. Bake for 25 minutes. Remove from pan and cool on a rack.
ALTERNATIVE:
In the muffin mixture, substitute orange zest for the lemon, and use cranberries in lieu of blueberries.