Makes 1 1/2 Dozen Muffins
For the crumb topping
1 1⁄4 cups unbleached all-purpose flour
1⁄2 cup firmly packed brown sugar or granulated sugar
1⁄2 teaspoon kosher salt
3⁄4 teaspoon ground cinnamon
1⁄2 cup (1 stick) unsalted butter, melted
For the muffins
2 1⁄2 cups unbleached all-purpose flour
1⁄2 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon kosher salt
6 tablespoons (3⁄4 stick) unsalted butter, softened
1 cup granulated sugar
1 large whole egg
2 large egg yolks
2 teaspoons pure vanilla extract
1 lemon, zested
1 1⁄4 cups milk
3 cups fresh blueberries
When replacing all-purpose flour with whole wheat, substitute only three-quarters of wheat for all-purpose
orthe baked goods will be too dense. For example, if the recipe calls for 1 cup of allpurpose flour, replace it with 3/4 cup whole wheat flour and 1/4 cup all-purpose flour.
Make the crumb topping
In a bowl, whisk together the flour, brown sugar, salt, and cinnamon. Pour in the melted butter and toss until large crumbs form. Set aside.
Make the muffins
1. Position a rack in the center of the oven and heat the oven to 375˚F. Line two standard 12-cup muffin tins with paper liners.
2. Sift together both flours, baking powder, and salt into a large bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar until the mixture becomes pale and fluffy. Add the egg and yolks, vanilla, and lemon zest and continue to mix until well combined. Reduce the speed to low and add the flour and milk, alternating between additions. Gently fold in the blueberries by hand.
4. Portion the batter evenly among the prepared cups, filling them three-quarters of the way full. Sprinkle the crumb topping evenly over the batter in each cup.
5. Bake the muffins for 20 to 30 minutes, until they’re golden brown and spring back when poked. Let cool on a wire rack for 15 minutes before removing from the tin.