Blueberry-Lemon Muffins with Coconut Crumbs

I love those glorious mornings when you have the energy (and time) to not just make coffee, but also to whip up a delectable batch of warm muffins (or french toast, or waffles, or other yummy stuff). Sounds cheesy but it's true. I also love a good muffin, and I have to say these are my most favorite muffins that I have made in a really long time - maybe even ever.

I don't know, maybe they just hit the spot today, but there was something about the way that these whole wheat, low fat, fairly low sugar things baked up super moist, light and flavorful (perfect for summer). After I had one, I had another, and then, as I passed by the still-warm muffin pan, I realized that I could seriously eat a half a dozen of them if I wasn't standing guard with a serious dose of self control.

Blueberry-Lemon Muffins with Coconut Crumbs

for the topping:
2 T. flour
2 T. brown sugar
2 T. butter, cut into small pieces
1/2 c. shredded coconut (I used sweetened)
1/2 t. cinnamon

for the muffins:
1 c. whole wheat pastry flour + 2 heaping T. flour
1 1/4 t. baking powder
1/4 t. salt
2 T. butter
1/3 c. brown sugar
1 egg
1/4 c. sour cream
1/4 c. soy milk
zest of 1 small lemon (or about 1/2 of a large lemon)
1 c. frozen blueberries, thawed under warm water and drained, or fresh blueberries

Preheat oven to 375 degrees.

Place the topping ingredients in a bowl and mix together with your fingers, breaking the butter up into small clumps until the dry ingredients have been incorporated. Set aside.

Mix together the flour, baking powder, and salt in a bowl and set aside. Mix the sour cream and milk in a liquid measuring cup and set aside.

Cream the butter with an electric mixer until light and fluffy, then add brown sugar and mix until incorporated. Add egg until well blended, scraping down sides of the bowl as necessary. Add 1/3 of the flour mixture, mix to combine, then alternate adding 1/2 of the milk mixture, and continue until dry and wet ingredients are incorporated. Add lemon zest and mix in. Toss the blueberries with the 2 heaping T. flour until coated and fold into the batter.

Divide batter among 12 lined muffin cups (for small muffins), and top with the coconut topping (use it all!). Bake for 21-23 minutes.