Luscious Lemon Blueberry Muffins

Preheat oven to 400 F and line a standard muffin or cupcake pan with paper liners. Set aside.

In a small bowl, prepare the streusel crumb topping by whisking together 1 cup whole wheat flour, 1/2 cup granulated sugar, and ½ teaspoon cinnamon. Add the melted butter and mix with a fork until crumbly. Refrigerate until ready to use.

In a large bowl, combine 1 ½ cups whole wheat flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Set aside.

In a medium bowl, mix 2/3 cup granulated sugar and 2 tablespoons lemon zest for a minute. Add 2 eggs and whisk until combined. Whisk in 2/3 cup Greek yogurt, 1/3 cup vegetable oil, 3 tablespoons lemon juice, and 1 teaspoon vanilla extract.

Fold wet ingredients into dry ingredients and mix gently.

In a small bowl, coat 1 1/3 cups blueberries in 1 tablespoon whole wheat flour. Gently fold blueberries into the batter, avoiding overmixing.

Spoon batter into prepared muffin cups, filling each about 2/3 full. Top with remaining blueberries and a generous amount of streusel crumb topping.

Bake muffins for 5 minutes at 400 F, then reduce oven temperature to 375 F and bake for an additional 13-15 minutes or until a toothpick inserted in the center comes out clean.

Allow muffins to cool in pan for 5 minutes before transferring them to a wire rack to cool completely.