Lemon-Blueberry Crumb Muffins

Method

1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or lightly coat the cups with cooking spray.
2. Make the crumb topping: In a small bowl, combine 1/4 cup all-purpose flour, 1/4 cup light brown sugar, 1 teaspoon lemon zest, and 1/8 teaspoon salt. Add 2 tablespoons canola oil and stir until the mixture is crumbly. Set aside.
3. Make the muffin batter: In a medium bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, and salt.
4. In another medium bowl, whisk the eggs and 1/2 cup light brown sugar until well blended. Add the buttermilk, canola oil, lemon zest, and vanilla (or lemon) extract; whisk until smooth.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula just until combined—do not overmix.
6. Add the blueberries and fold them in with a few strokes, just until evenly distributed.
7. Divide the batter evenly among the prepared muffin cups. Sprinkle the crumb topping over each muffin, pressing lightly so it adheres.
8. Bake for about 20 minutes, until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
9. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack and cool for at least 5 minutes before serving.