Jane Photography: Cook | Whole Wheat Blueberry Lemon Crumb Muffins

There is a certain type of muffin that everyone in our nest enjoys so much. There's recipe that we love and I always follow, but today we decided to try to make them a tad healthier. We made Blueberry Lemon Crumb Muffins with whole wheat instead of white wheat. I didn't say anything to anyone, to see if they would still go over well....and....omigosh. BEST. BATCH. EVER.
Here is a link to the recipe that we use [HERE] The only changes we made were that we used the whole wheat flour and since I only have one lemon left, I used 1.5 Tbsp of lemon juice in lieu of zested lemon. Next time I will zest the lemon. The lone lemon is for another recipe I am going to post next week. [you will swoon. seriously.] These are so seriously good.

Tips: Joanne [the author of the link where I got my recipe] gives a good tip that I want to emphasize: When you're mixing the batter, last step before you put into muffin cups to bake, DON'T OVER MIX. don't. Let it be lumpy. This goes against my natural instinct to whip everything smooth. Resist it, if you're like me!
My Tip: When you're doing the crumb topping, be careful not to overdo it with the mixing again.I mistakenly let my Beloved Mister mix this the first time we made this last fall....runny mess that did not resemble anything like a crumb! Bless his heart. He tried. I asked him to help me. If you don't have one of those nifty pastry cutters [like moi], I cut the butter into small cubes and then used a fork [not my fingers] to make sure it turns into crumb like topping. Might take some trial and error.
{FYI: if you do over mix the topping, use it anyways, it doesn't taste bad at all...it's YUM, it's just not a crumb topping, it's like a glaze...}

What You Need:
For The Muffins
1.5 cups of whole wheat flour
3/4 cup sugar
2 tsp baking powder
pinch of salt
zest of 2 meyer lemons or 1.5 Tbsp of lemon juice
1/3 cup oil
1 extra large egg
1/3 cup milk
2 cups blueberries

For The Crumb Topping
1/2 cup sugar
2.5 oz flour (1/2 cup)
1/4 cup butter
1 tsp cinnamon

Getting Started

Preheat the oven to 400 degrees F.