Lemon Blueberry Whole Wheat Muffins

This is my go-to berry muffin recipe. It has whole wheat flour in it, it has a crumb topping, and it is super adaptable. It doesn't take much time to make and we usually have all the ingredients on hand.

White whole wheat flour or whole wheat pastry flour isn't very common here in Denmark, but there is one that is similar. I have bought Amo's Hvid Hvedemel at Netto a few times when they have Amo baking flours on sale, and I've seen it in stock at Kvickly. You can also use regular whole wheat flour, it's just that this Amo Hvid Hvedemel is ground a bit finer so that texture is more like regular white flour than regular whole wheat flour. It's all just a matter of texture really. On to the recipe!

Lemon Blueberry Whole Wheat Muffins (recipe adapted from Cooking for Seven)
makes 12 muffins

For the topping:
1/3 cup sugar
3 tbsp all-purpose flour
2 tbsp unsalted butter, melted

For the muffin batter:
1 cup whole wheat flour
1 cup all-purpose flour
3/4 cup sugar (white or raw sugar)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
5 tbsp unsalted butter, melted
1/4 tsp vanilla extract
1 to 11/4 cup buttermilk
11/2 to 2 cups frozen blueberries
zest of 1 lemon

Preheat oven to 350F or 175C and grease or line a muffin tray.

To make the topping, mix sugar and flour in a small bowl. Then pour in the butter and stir to create a crumbly mixture. Set aside for later.

For the muffin batter, whisk together the two flours, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, combine the egg, melted butter, extract, buttermilk, and lemon zest. Make a well in the center of the dry flour mixture, and pour in the wet ingredients. Stir just to moisten. Add the blueberries and gently fold them in with a rubber spatula. Be careful not to overmix.

Spoon the muffin batter into the prepared cups and then evenly distribute the crumb topping over them. Bake in the preheated oven for about 25 minutes. To check if they are ready, stick a toothpick into the center of the muffin, and if the toothpick comes out clean, they can be taken out of the oven. Allow the muffins to cool for a few minutes in the tray before taking them out and placing them on a cooling rack.

Next, eat and enjoy your muffins!